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Short Guide to Smoking a Juicy & Tender Brisket on the Z Grills

Smoking brisket doesn’t have to be intimidating! In this video, will walk you through one of our processes – from trimming and seasoning to wrapping, slicing, and serving – so you can nail a juicy, tender brisket just like this on your Z Grills!

Whether you’re brand new to BBQ or just looking to refine your technique, this step-by-step guide covers everything you need to know to get started including Stew’s BBQ competition brisket injection blend, wrap tips, and slicing tricks to get perfect slices every time.

Practice makes perfect, so grab a brisket and let’s get smoking!

 

Ingredients

Serving Sizes

Competition Brisket Injection Blend Recipe:

(Good for one full 12-18 lb packer brisket)

  • Step 1: 1/4 cup kosher salt (adjust to taste)

  • Step 2: 1 lb ground beef (80/20)

  • Step 3: 1/4 cup white sugar

  • Step 4: 2 tbsp Worcestershire sauce

  • Step 5: 1 tbsp soy sauce (optional for umami flavor)

  • Step 6: 1 tbsp onion powder

  • Step 7: 1 tbsp garlic powder

  • Step 8: 1 tsp black pepper

  • Step 9: 1 tsp ground paprika (optional for color)

  • Step 10: 2 tbsp melted unsalted butter (for richness)

Instructions

Step 1: Warm consommé slightly so sugar and salt dissolve easily.
Step 2: Whisk in remaining ingredients until smooth.
Step 3: Strain through a fine mesh sieve so your injector needle won’t clog.
Step 4: Inject in a grid pattern, hitting both the flat and point. Inject while pulling the needle back slowly so the liquid disperses evenly.
Step 5: Let the brisket rest at least 4 hours (overnight is ideal) in the fridge before seasoning and smoking (Optional, but for solid results)

Pro Secrets

– Many pitmasters will split the liquid in half and inject with one half and reserve the other to use as a finishing au jus or to mix into a sauce.

-Keep injections warm but not hot during use; cold butter can solidify and clog the needle.

-The sugar helps balance the saltiness and enhances caramelization in the bark.

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