Competition-Style Brisket

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Ingredients

• Snake River Farms black grade brisket
• Butcher BBQ Prime brisket injection
• Swanson's beef broth
• Butcher Prime brisket injection
• Miners a prep
• Water
• Head Country Apple habanero sauce

Instructions

1. Prepare the injection by mixing beef broth, Butcher Prime brisket injection, Miners a prep, and water in a blender bottle.
2. Inject the brisket with the prepared injection using a 16-gauge needle in a checkerboard pattern.
3. Let the brisket sit for at least 4 hours before smoking.
4. Season the brisket with Texas Trinity seasoning and Eat BBQ The Most Powerful Stuff rub.
5. Smoke the brisket at 275-300°F for several hours, rotating and spritzing with water as needed.
6. Wrap the brisket in foil with a mixture of beef broth and injection, then return to the smoker until done.
7. Slice the brisket into pencil-thin pieces and arrange in a competition box.
8. Glaze the brisket with Head Country Apple habanero sauce and beef broth.
9. Prepare burnt ends by cutting the point into cubes, glazing with sauce and beef broth, and smoking until done.
10. Arrange the burnt ends in the competition box next to the sliced brisket.
11. Clean up the box, ensuring a neat presentation before turn-in.

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