Big Poppa's Award Winning Brisket
Big Poppa’s Award-Winning Brisket is the recipe that has earned championships and rave reviews from BBQ enthusiasts everywhere. This tender, smoky brisket is seasoned to perfection with Big Poppa Smokers’ signature rubs, then slow-cooked to achieve melt-in-your-mouth texture and bold, rich flavors. Perfect for competitions, backyard cookouts, or impressing your guests at the dinner table, this brisket recipe is the gold standard in BBQ. Whether you’re a seasoned pitmaster or a beginner, Big Poppa’s step-by-step approach ensures you’ll create a brisket worthy of the winner’s circle. Get ready to enjoy championship-level BBQ at home!
Brisket
Big Poppa
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
American
Servings
10-12
Prep Time
30 minutes
Cook Time
8+ hours
The secret recipe for smoking brisket like a barbecue pro
Brisket is a BBQ classic but it can be tricky to perfect. Cooking brisket requires technique; but, lucky for you Big Poppa’s Brisket recipe keeps it simple.
Big Poppa is all about flavor, so he injects his brisket with Big Poppa Smokers Cattle Prod Beef Injection and seasons with Big Poppa Smokers Cash Cow Beef Rub alongside Money BBQ rub. These 3 products provide brisket with an extra beefy flavor as well as help retain moisture in the brisket.
Big Poppa has cooked brisket in dozens of barbecue competitions and in his backyard. With a nod to authentic competition BBQ brisket, while still honoring more familiar backyard brisket flavors; this easy brisket recipe will give you the best of both (barbecue) worlds.
Ingredients
- 1 whole brisket
-
1/4 cup Big Poppa Smokers Cattleprod Beef & Brisket Injection
- 16 oz water
-
Big Poppa Smokers Cash Cow Beef Rub
-
Big Poppa Smokers Money BBQ Rub
- 4 tablespoons butter
-
4 tablespoons Big Poppa Smokers Happy Ending Finishing Rub
- *you will also need heavy duty aluminum foil
Directions
- Preheat smoker/oven to 250F
- Trim excess fat from the brisket (see video for details)
- Dissolve 1/4 cup of Big Poppa Smokers Cattle Prod Beef Injection into 16 oz of water
- Inject brisket with Cattle Prod Beef Injection mix
- Coat generously with Big Poppa Smokers Cash Cow Beef Rub on the brisket liberally (all sides, to taste)
- Coat generously with Big Poppa Smokers Money BBQ Rub on the brisket liberally (all sides, to taste)
- Let the seasoning “sweat” for about 30 min (allow salt to dissolve)
- Place brisket in the smoker/oven for 3 hours, or until internal temperature is 160F
- At 160F, remove from smoker/oven and prepare for foiling
- Take 2 big pieces of heavy duty foil (enough to seal the whole brisket tight) and place the brisket on the foil
- Sprinkle 2 tablespoons of Big Poppa Smokers Happy Ending Finishing Rub on brisket
- Add 4 tablespoons of butter on the brisket
- Dissolve 2 tablespoons of Big Poppa Smokers Cash Cow Beef Rub in 1 cup of water.
- Create a pouch with one side still open and pour Cash Cow/water onto the brisket
- Wrap the foil paper tight/seal around the brisket and place in the smoker for about 3-4 hours (brisket may take 4 hours once in foil).
- When to remove the brisket from the smoker: Internal temperature will be between 205-210F or tender when probed.
- Let the brisket rest with a blanket/towel over it for 2 hours, remove towel/blanket and place brisket in a foil pan to remove foil
- Cut the brisket against the grain and sprinkle slices with Big Poppa Smokers Happy Ending Finishing Rub for an extra boost of flavor
- Plate and serve
