How to Smoke Competition Brisket - Part 2: Prep to Finished Box

[@2guysgrilling]

I’ve watched these videos about 10 times each now I’ve owned a restaurant for 2 years now but next week is my first competition

[@ido4me]

This was an awesome video watch. Great Job

[@EricBthatsMe]

Dude thank you soo much for this video. I dont know why i hadnt seen it before. I had so many questions for my first couple comps and you just answered them all. I have the San Antonio Rodeo cookoff this month and will be using this info.

[@eddiemiller7397]

Outstanding job!!!

[@derekansaroff2986]

Very professional. Awesome video

[@teddys7130]

What a great video! Thanks for sharing. Gonna pick up a snake River Farms Brisket w those ingredients. What type of injector are you using?

[@SmokecraftBBQ]

We’re using a 5 ml vet injector with a 16 gauge needle. You can find one here: www.valleyvet.com/ct_detail.html?pgguid=27e20e95-6ce5-460f-9c41-896933f71a9a Let us know how it comes out!

[@angrygnomecst]

When done seasoning and holding in a cooler, do you try to keep ice in the cooler to keep it cold?

[@SmokecraftBBQ]

If I’m at a contest, yes, they are in a Cambro with ice overnight. If I’m cooking the day of, I leave out for 1-1.5hrs prior to putting into the smoker.

[@angrygnomecst]

@@SmokecraftBBQ ty sir. Happy New Year

[@jordancr23]

What temperature should I use cooking a choice brisket? For hot ^ fast?

[@SmokecraftBBQ]

Hot and fast is usually 275-300. However, with a choice brisket, you don’t have the same fat content of a prime or Wagyu brisket. Hot and fast really needs that higher fat content to come out great. Otherwise, you’re likely going to kill the choice brisket. I would encourage a lower slower approach to a choice.

[@Murphdog-s7o]

So I purchased the injector just as you have, actually purchased 2 of them. I used them each once and now they don’t work. Won’t pull anything thru the tube. Is there something I’m missing or doing incorrectly. I am using it just as you are. Any help would be greatly appreciated.

[@SmokecraftBBQ]

Could be a couple things. First, if you’re using a thicker injection, you want want to strain that liquid through a ISO superfine mesh strainer first. These are temperamental if particles get caught in them. Second, try to prime it by putting the tip into the injection and pump it a couple of times. That usually works. And finally, use a food safe lube on the seal after washing. It’ll help maintain the suction. Just pump some water through a couple times before moving to the injection. I hope that helps!

[@bbqwithunclewoo]

any chance anyone has a link to that injector? i'd love to pick one up! @@SmokecraftBBQ

[@SmokecraftBBQ]

It’s a veterinary injector. You can get it on valleyvet.com along with disposable 16g needles. 5ml automatic syringe by allflex. Item # 11201

[@chuckhansen5325]

Why don't you season the other side of the briskets, I'm just know getting into bbq competition and trying to learn what ever I can. Thanks. Your briskets look awesome

[@SmokecraftBBQ]

Great question! We don’t season the bottom because that’s the fat cap, and judges don’t like fat! So when we slice it, we usually cut that fat off the bottom of each slice. Since we’re cutting it off, there is no reason to season and waste the rub. Hope that helps!

[@chuckhansen5325]

@@SmokecraftBBQ yes it does help. Thank you. If I may have a lot more questions can I get a hold of you to talk. If so I'll send you my email address that way we can talk and every ain't bug you except me. Lol

[@grantfull5811]

I typically cook Prime brisket, and I pull it typically just beyond 200, maybe 205. Is it the fattier Wagyu that is the reason for going 212-213?

[@SmokecraftBBQ]

Correct. The higher the fat content, the further you have to go. Also the faster you cook, the higher you go. Low and slow means a lower finished temp vs hot and fast. But also, when injecting with phosphates, you have to take it higher as well. I’ll take a prime flat to 209 for competition if it’s injected.

[@curtiswright6796]

where did you get the burnt ends jig?

[@SmokecraftBBQ]

www.270smokers.com

[@Paulhensley078]

Would you be willing to donate the jig and wolf tray

[@SmokecraftBBQ]

Hi Paul, these are produced and sold by 270 Smokers. They’re great products! Feel free to reach out to them about any potential donations.

[@southernmagictasteoftexas2152]

Great products and excellent video . The Shiney side of foil does nothing for cooking its just a manufacturing thing that means nothing.

[@fubhobama]

I dont understand competition bbq, this stuff looks like roast, not bbq brisket.

[@SmokecraftBBQ]

It’s not for everyone, but this brisket will change your life! I encourage you to give it a try!

[@Undisputed8918]

Way over cooked also cooked way too high … low and slow is the only real way to go

[@eddiemiller7397]

When you're at a competition hot and fast is the preferred method ​@Undisputed8918

[@Undisputed8918]

@@eddiemiller7397 look like pot roast. Not brisket

[@southernmagictasteoftexas2152]

Love the content, excellent video that's helped me everytime I turn in brisket. But.. dude nobody wants to hear you eat! No need in it, I have dogs eat quieter than you.

[@Undisputed8918]

This looks like a pot roast more than a brisket…. Not a fan of how this was cooked

[@SmokecraftBBQ]

We finished 12th in the world in 2023 KCBS World Team of the Year points with this recipe. It’s great!

[@southernmagictasteoftexas2152]

I started using this technique and my briskets are phenomenal. Appearance is perfect, flavor profile is perfect, scores get me paid. Good luck out there to you regardless, theres a million ways to do it, this way works for alot of us.

[@SmokecraftBBQ]

Love hearing that it’s getting you paid! Keep up the good work!