2020 Champion Chiles Cridlin’s Brisket | Giant National Capital Barbecue Battle

2020 Champion Chiles Cridlin’s Brisket

Check out the Grand Champion of the 2020 BBQ Battle Chiles Cridlin’s Brisket Recipe.


Brisket: Whole packer Austrailian Wagu brisket provided by The Butcher Shoppe, Pensacola Florida.14.85lbs before trim. Aged 40 days, never frozen.

Injection: 26 ounces Swanson’s Beef Broth, 2 TBSP Make It Meaty phosphate blend, one tablespoonMinors Au Jus Prep.

Rubs: Heath Riles Season All, Heath Riles Beef Rub, Heath Riles Pecan Rub


  1. The day before you cook. Mix your injection ingredients and put them into the refrigerator to chill. Never inject a cold brisket with a warm injection.
  2. Remove brisket from packaging and trim all excess fat, leaving about ¼ inch on the top of the flat (which will become the bottom when you place it on the smoker). Separate the flat from the point and trim the point to a uniform thickness. Trim the flat to a uniform thickness and shape so that it will fit on your smoker. Mix your injection ingredients and put them into the refrigerator to chill. Never inject a cold brisket with a warm injection. Once your injection is cold, use an injector to push all 24 ounces of injection using a grid pattern, at least one injection per ½ inch on the flat only. Place the brisket and point in a food-safe plastic bag and return to the refrigerator to rest overnight.
  3. On the day of the cook. Remove the brisket from the refrigerator and plastic bag, wipe off any excess injection liquid in preparation for the rub. Mix ¼ cup Deer Park water with 1/2 cupFrench’s Mustard. Use this to wipe and cover the entire surface of the brisket and point.
  4. Apply the rubs in the following order: On the flat, a light coat of Heath Riles Season All (salt pepper garlic), a medium coat of Heath Riles Beef Rub and a light coat of Heath Riles Pecan Rub. On the Point, follow the same procedure but do a very light coat of each. Let the rubs sweat letting the brisket and point come up to room temperature while you light your smoker and prepare
  5. Light your smoker using Royal Oak Natural Lump charcoal and a few pieces of applewood for color and flavor. Allow your smoker to get up to temp and have the smoke running clean. Set your target temp 275degrees and place the brisket fat SIDE DOWNandthepoint on the smoker. Spritz lightly with “I Cannot Believe It’s Not Butter” every hour, flip the point after about 2 hours.
  6. After about 4 hours, when the brisket is about 165 in the center and the bark looks dark and set, double wrap the brisket and point in separate aluminum foil packets with 1/2 cup Swanson’s Beef Broth in the flat and ¼ cup in the point. Return them to the smoker and cook until the brisket and point reach 210 degrees or probes tender.
  7. Remove the brisket and point, wrap in old towels, and place in an empty cooler to rest until you are ready to serve. When serving, coat the outside of the brisket and point with your favorite BBQ sauce and return to the smoker for 5 to 10 minutes to set the sauce. Slice and serve