Together Doug Scheiding and his wife, Jennifer Talley, make up the Rogue Cookers Competition BBQ team. Doug and Jennifer cook exclusively on Traeger Pellet Grills. Head Country rubs and sauces have been a part of the Rogue Cookers arsenal since day one of their work as competitive cookers. Rogue Cookers won the Houston Rodeo World Championship (HLSR) in 2015, a 2nd and 4th Place in Brisket at the San Antonio Rodeo, and first place in Cook's Choice Category at the Jack Daniel's International Invitational, all using Head Country sauces, seasonings, and marinade. Doug is a Traeger BBQ Pro, a Head Country Brand Ambassador, and the Texas Embedded Correspondent to The BBQ Central Show.VISIT ROGUE BBQ COOKERS ON INSTAGRAM
Spoil yourself and get a full packer Prime Brisket with a thick flat. A version of this recipe has earned numerous top 10 calls including a 2nd and 4th at the San Antonio Rodeo out of 300 teams.
1. Trim the brisket. Cut the large fat collar off the top. Make a long cut parallel to the grain on the flat side and a short cut perpendicular to the grain. Trim the silver skin off the top of the brisket. Trim off any side meat that is brown or oxidized. Flip the brisket and trim excess fat off the point side down to the meat and trim the flat side to 1/4" of fat.
2. Optional Step: Inject 2-3 cups of injection mixed with water primarily in the flat. Let the brisket rest for a couple of hours in the refrigerator.
3. Start the grill at 200 degrees.
4. Mix the Chili Powder and Original Seasoning to create a rub. Use Head Country Marinade as a binder on the fat side of the brisket. Sprinkle a medium coating of the rub mix. Flip the brisket, apply Marinade, and sprinkle a medium to heavy coat of the rub mix on the top and side. Apply a light grind of Black Pepper on the top. Let the brisket sit for 15 minutes.
5. Place the brisket, fat side down, on the grill and smoke overnight or for 10-12 hours at approximately 200 degrees. Spritz lightly with apple juice as available every 30 minutes if you are tending your fire.
6. When the brisket reaches internal temperature of 155-165 degrees, wrap the brisket in two sheets of heavy-duty aluminum foil. Place 4 oz of leftover injection or beef broth into the foil and wrap tightly. Increase the grill temperature to 275. Put the larger point end of the brisket towards the back of the grill.
7. Smoke the brisket for another 2-3 hours until the internal temperature reaches 199-204 degrees. It is done when the Instaread thermometer goes into the brisket with little resistance, usually at a higher temp for higher quality of meat, i.e. wagyu and prime.
8. Let the brisket rest for 2-6 hours in a cooler or Cambro in the foil. Do not let the steam escape.
9. Optional Step: Heat a bottle of Apple Habanero BBQ sauce to medium heat. Open the foil and with a brush lightly apply the heated BBQ sauce to the brisket. Let sit for 10 minutes.
10. Cut the brisket parallel to the short cut on the flat (perpendicular to the grain). Enjoy.