#bbqcompetition

With this competition-ready brisket trim, you can make the perfect barbecue. The precise trimming and flavorful rub make the bark so good that it makes your mouth water, and the slow smoking process makes sure that the meat is juicy and tender. This recipe is good enough to win a championship and will impress both judges and BBQ fans.

Ingredients: 1 whole packer brisket 15-18 lbs. Kosher salt. Coarse black pepper. Garlic powder. Onion powder. Paprika. Mustard for binding.

Instructions: Trim excess fat from the brisket, leaving about 1/4 inch layer for moisture. Remove the hard fat on the fat cap side, exposing the meat for better bark formation. Square off the brisket by trimming uneven edges for a clean presentation. Create a 1/4 inch fat cap, ensuring it covers the meat evenly for flavor and moisture. Season generously with a 1:1 ratio of kosher salt and coarse black pepper. Add garlic powder, onion powder, and paprika to enhance flavor. Apply a thin layer of mustard as a binder for the rub. Massage the rub onto the brisket, ensuring an even coating. Let the brisket rest for at least 30 minutes to allow the flavors to penetrate. Preheat the smoker to 250F 121C using hardwood for a rich smoky flavor. Smoke the brisket fat side up, maintaining a consistent temperature for 1.5 hours per pound. Wrap the brisket in pink butcher paper at the stall to preserve moisture and enhance the bark. Continue smoking until the internal temperature reaches 203F 95C for a tender finish. Rest the brisket for 30-60 minutes before slicing against the grain for optimal tenderness.

Prep Time: 60 minutes

Cook Time: 15 minutes

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