Cooking Competition Brisket 1st Place KCBS Ranchers Reserve Smoky Okie Injection Harry Soo

beef brisket

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be cooked similarly.

Use about 2 cups of water and 1.5 cups of the 180 brisket injection, along with 1 cup of deep beef injection.

Remove the brisket from its packaging, being careful not to wash it in the sink due to pathogens in the purge.

Trim excess fat and silver skin from the brisket, focusing on the fat between the point and flat muscles.

Identify the point and flat muscles, noting that the point is where burnt ends come from.

Trim all fat from the point to allow for good crust formation.

Cook with the fat cap down and meat side up for optimal results.

Slice the brisket against the grain for tenderness, noting the direction of the grain for both the point and flat.

Finish trimming the brisket, ensuring all excess fat and silver skin is removed, while leaving some fat cap for insulation during cooking.

Inject the brisket with the smoky okey injection at one-inch increments, going diagonally and covering every square inch.

Apply the beef rub evenly, shaking it from a height to ensure an even coating until the bottom layer becomes opaque.

Prepare the smoker with charcoal, using Jealous Devil hardwood charcoal and an InstaFire charcoal starter.

Place the brisket in the smoker and cook, monitoring until the bark is set.

Check the bark by scratching it; if it doesn't fall off, it's set properly.

Wrap the brisket in foil with some beef broth and continue cooking until tender.

Cooking Techniques

Equipment Needed

Spice Level: