Packer brisket

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Create first-place-worthy smoked brisket thanks to this recipe from top competition BBQ team Travis Clark of Clark Crew BBQ. To anyone schooled in the art of true Texas brisket, many things about competition-style brisket seem blasphemous. Enter the world of competition BBQ, however, and brisket becomes an entirely different beast. Teams vie to pack maximum flavor into the one or two bites taken by each judge. Given the complexity of creating an award-winning brisket, I turned to Travis Clark of Clark Crew BBQ for his input. One of the hottest cooks on the circuit and the winner of the 2017 American Royal Barbecue Invitational, Travis certainly knows his way around a brisket.

In fact, I’ve won a World Championship title in brisket and our team has been named KCBS Team of the Year in brisket. While there are lots of ways to do it, I want to share my award-winning method with you. I asked him where to begin. Snake River Farms American Wagyu brisket. Starting with Wagyu beef does seem like a great way to beat the competition right off the bat. You’ll also notice that I separate the point from the flat, as they both cook differently, and that helps create better bark over the entire surface.

Saturday competition in order to cut down on the on-site prep work. I also inject my competition brisket, as I really feel that it enhances this tough cut. You can see why Travis has won so many brisket competitions. Here is his complete competition brisket recipe. That said, this interpretation of Travis Clark’s technique is sure to produce excellent results at your next contest! Tell others what you thought of it and give it a star rating below. Whether you are new to the competition BBQ game or are looking to increase your brisket scores, you can’t go wrong with this award winning competition brisket recipe from Clark Crew BBQ.