The Ultimate Backyard Smoked Brisket Recipe

Inspired by competition BBQ techniques – made for real-life weekend warriors.

🥩 What You’ll Need

Ingredients:

• 1 whole packer brisket (16–20 lbs, ideally USDA Prime or Wagyu from Snake River Farms if you’re feelin’ fancy)

  

  snake river farms brisket

• 2 cups water

• 2 cups beef injection (like Butcher BBQ Brisket Injection)

• Accent seasoning (MSG) – optional but enhances umami

• Good Smoke Beef rub (or your favorite, or try a mix of coarse salt, black pepper, garlic, and a hint of paprika)

For Wrapping (Foil Boat):

• 1 bottle of Stubb’s Beef Marinade (or beef broth)

• Heavy-duty aluminum foil

For Brisket Sauce:

• ½ cup Blues Hog Original

• ½ cup Head Country

• Optional: finishing spray (apple cider vinegar or BBQ spray bottle blend)

🔪 Prep (Day Before)

1. 

   Trimmed Brisket

   Trim the Brisket:
   While it’s cold (easier to cut), trim the fat cap down to about ¼”, square off the edges, and remove the silver skin from the meat side. Try to clean up the fat between the point and flat but don’t go too deep.

2. Inject for Moisture & Flavor:
   Mix the water and brisket injection. Let it sit for an hour, then inject generously into the flat and point, going both with and against the grain. Inject in the fat seam between point and flat too.
3. Rub It Down:
   Sprinkle the brisket all over with a little Accent (if using), then coat evenly with your beef rub.
4. Wrap & Chill:
   Wrap tightly in plastic wrap and refrigerate overnight to let those flavors get cozy.

rubbed brisket

Good Smoke BBQ Beef Rub

🔥 The Cook (Low & Slow Magic)

Equipment:

• Smoker (offset, pellet, drum, or ceramic – whatever you’ve got)

• Charcoal or wood (oak and hickory work great)

• Water pan

• Temp probes (optional but super helpful)

brisket before wrap

Timeline:

1. Midnight:
   Pull brisket out of the fridge. Let it sit at room temp while your smoker comes up to 225–250°F.

2. 12:30 AM:
   Place brisket on the smoker fat-side down. Position it so the flat (thin side) is away from the hottest part of your cooker. Insert a temp probe into the center of the flat if you’ve got one.

3. 6–7 AM:
   When the internal temp hits 165–170°F, wrap the brisket in a “foil boat.” Crimp together heavy-duty foil along the sides of the brisket to form a snug boat. Pour in Stubb’s marinade (or beef broth) and close the top loosely.

4. Continue Cooking:
   Let it roll until the flat hits around 195–202°F, checking tenderness with a probe – it should slide in like warm butter.

🧊 The Rest

Once tender, pull the brisket and let it rest for at least 1 hour in a cooler or hotbox. Don’t skip this step – it redistributes all those juices.

🔪 Slice & Sauce

1. Separate Point from Flat:
   Slide a knife or gloved hand between the two and gently pull them apart.

2. Flat:
   Slice against the grain into ¼” thick slices.

3. Point (Burnt Ends):
   Trim off excess fat, cut into ¾” cubes. Toss in your mixed sauce and set them back in the smoker uncovered for 15–20 mins to glaze.

brisket burnt ends

🍽 Serve Like a Pro

• Shingle slices of flat on a platter.

• Pile burnt ends nearby with a drizzle of sauce.

• Hit it with a light finishing spray for shine and wow factor.

competition brisket turn in box

🏆 Final Thoughts

This smoked brisket recipe bridges championship technique with backyard BBQ. Whether you’re cooking for family, friends, or just yourself, this method delivers the tenderness, bark, and flavor that’ll have people lining up for seconds.