How to Cook Risk It On Brisket (Step-by-Step)

Updated
2 min read

Risk it on brisket –Yo, what’s good, fam? Get ready to fire up those grills because the Risk It for the Brisket Cook Off is back in downtown Gilmer for its third run! This ain’t just any cook-off; it’s a whole vibe where folks come together to celebrate some of the best BBQ around. The smell of smoked meat will be in the air and the competition will be fierce. Let’s dive into the details, shall we?

Check Out the Event

Ain’t nothing like the local cook-offs to bring the community together. Picture this: different pitmasters showcasing their skills, delicious food, and a whole lot of love for BBQ. Whether you’re a brisket lover or just looking to enjoy some good eats while kicking back with friends, this event is where you need to be!

Brisket Cook Off

Get Your Brisket Ready

Thinking of entering the cook-off or just trying to impress your crew at the next backyard BBQ? Here’s a classic brisket recipe that’s guaranteed to have everyone asking for seconds. Let’s go!

Ingredients

  • 1 (5-7 lbs) whole brisket
  • 2 tablespoons of your favorite BBQ rub
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Wood chips for smoking (hickory or oak work best)
  • 1 cup beef broth

Instructions

  1. Start by prepping your brisket. Trim any excessive fat, leaving about a quarter-inch on the fat cap for flavor.
  2. Mix together your BBQ rub, kosher salt, black pepper, garlic powder, and onion powder in a bowl. Rub this mix generously over the brisket, covering it completely.
  3. Let the meat sit at room temperature for about an hour to absorb all that flavor.
  4. Prepare your smoker or grill for indirect cooking. Set the temperature to about 225°F. Add your soaked wood chips to create that smoky goodness.
  5. Place the brisket in the smoker, fat side up, and close the lid. You want that smoke to wrap around the meat like a warm hug.
  6. After about 5-7 hours, check the internal temperature. You want it to hit around 190°F for that tender, melt-in-your-mouth goodness.
  7. Once it’s done, remove it from the heat and let it rest for at least 30 minutes before slicing.
  8. Serve it up with your favorite sides and watch it disappear!

So, whether you’re competing or just enjoying the festival vibes, this year’s cook-off is going to be lit. Don’t sleep on it, y’all!