Pit Boss Pellet Grill Brisket Recipe

Smoking a brisket on a Pit Boss pellet grill is one of the best ways to achieve that perfect balance of tenderness, flavor, and a beautiful smoke ring. Over the years, I’ve smoked my fair share of Pit Boss Smoked Brisket, and let me tell you—using a Pit Boss takes the guesswork out of the process!

To smoke Pit Boss Beef Brisket on a Pit Boss pellet grill, season the meat with an all-purpose rub, then smoke it at 225°F until it reaches an internal temperature of 150-160°F. Wrap it and continue smoking until the internal temperature reaches 192°F, then let it rest before slicing.

If you’re looking for a foolproof way to make the juiciest, most flavorful brisket, you’re in the right place! Let’s break down everything you need to know.

What Does Pit Boss Pellet Grill Brisket Taste Like?

A Pit Boss pellet grill brisket has a deep, smoky flavor with a perfect balance of salt, pepper, and garlic from the GSP rub. The slow smoking process creates a beautiful bark on the outside, adding a slightly crisp, flavorful crust. Inside, the meat stays incredibly juicy and tender, with a rich, beefy taste that melts in your mouth.

The low-and-slow cooking allows the smoke to infuse every bite, giving it that signature BBQ depth. When paired with onions and pickles, the brisket’s savory, smoky notes are perfectly complemented by a touch of crunch and acidity.

Every bite is a delicious mix of soft, smoky, and mouthwatering goodness!

Ingredients Required for Pit Boss Pellet Grill Brisket Recipe

Here’s the list of Ingredients you’ll need to make this Pit Boss Pellet Grill Brisket

• 10 lb. Brisket
• Pit Boss All-Purpose GSP BBQ Rub

Kitchen Utensil You’ll Need

1. Pit Boss Pellet Grill
2. Meat thermometer
3. Sharp knife (for trimming the brisket)
4. Butcher paper or aluminum foil
5. Large aluminum pan (optional)
6. Tongs
7. Cooler and towel (for resting the brisket)

Prep Time: 30 minutes
Cook Time: 6-9 hours
Rest Time: 2 hours
Yield: Serves 10-12

Copycat Pit Boss Pellet Grill Brisket Recipe

Simply follow the steps given below to make your Pit Boss Pellet Grill Brisket at home

Step 1: Preheat Your Pit Boss Grill
Set your Pit Boss pellet grill to 225°F. This low-and-slow temperature is key to getting that perfect smoke flavor and tender brisket.

Step 2: Trim and Season the Brisket
While the grill is preheating, trim any excess fat off the brisket. A sharp knife will help you remove the thick fat cap while leaving just enough for moisture. Generously season all sides with Pit Boss GSP BBQ Rub for a perfect crust.

Step 3: Smoke the Brisket (3-5 Hours)
Place the brisket on the center grate of your Pit Boss smoker. Close the lid and let it smoke until it reaches an internal temperature of 150-160°F—this should take about 3-5 hours. During this time, the brisket develops a bark and that classic smoke ring.

Step 4: Wrap and Continue Smoking (3-4 Hours)
Once the brisket reaches 150-160°F, wrap it tightly in butcher paper, aluminum foil, or place it in a full-size aluminum pan and cover it. This helps lock in moisture and push the brisket through the “stall.” Continue smoking for another 3-4 hours until the internal temperature reaches 192°F.

Step 5: Rest the Brisket (2 Hours)
Remove the brisket from the smoker and wrap it in a towel. Place it inside a cooler and let it rest for at least 2 hours before slicing. This step allows the juices to redistribute, making the meat even more tender.

Step 6: Slice and Serve
Once rested, slice the brisket against the grain and serve with onions and pickles. Enjoy the smoky, juicy perfection!

Some Tasty Ways To Customize and Serve This Pit Boss Pellet Grill Brisket

1. Classic BBQ Plate with Coleslaw and Baked Beans
You just can’t go wrong with the classics! Pile that juicy brisket onto a plate with a generous scoop of creamy coleslaw and a side of smoky baked beans. The crunch of the slaw, the sweetness of the beans, and the rich, tender brisket? Absolute perfection.

2. Brisket Tacos with Fresh Salsa
We’ve made brisket tacos more times than we can count, and they never disappoint! Just slice up that smoky goodness, throw it into warm corn tortillas, and top it with fresh pico de gallo, cilantro, and a squeeze of lime. If you’re feeling fancy, add a drizzle of chipotle mayo.

3. Brisket Grilled Cheese Sandwich
This one is dangerously good. Butter up some thick slices of bread, pile on shredded brisket and a mix of cheddar and pepper jack cheese, and grill it until golden brown. The combo of crispy bread, gooey cheese, and smoky brisket? Unreal.

4. Brisket Breakfast Hash
Got leftover brisket? Chop it up and toss it into a skillet with crispy potatoes, onions, and bell peppers. Top it off with a runny fried egg, and you’ve got the ultimate breakfast (or brunch) feast. Trust us, this will change your morning game.

5. Brisket Mac & Cheese Bowl
If you haven’t tried brisket on top of creamy mac and cheese, you are seriously missing out. The smoky meat mixed with that rich, cheesy pasta? It’s comfort food at its finest. Bonus points if you add a little BBQ sauce on top!

6. Smoked Brisket Chili
We love making a big pot of Pit Boss Brisket Chili. Just chop it up, throw it in a pot with beans, tomatoes, and some chili seasoning, and let it simmer. It adds such a deep, smoky flavor—you’ll never want to use ground beef again!

7. Brisket Loaded Baked Potato
A big, fluffy baked potato loaded with butter, sour cream, shredded cheese, and a mountain of chopped brisket? Yeah, it’s every bit as good as it sounds. Add some crispy bacon bits if you really want to go all out.

8. Brisket Pizza with BBQ Sauce
We’ve thrown brisket on pizza a few times, and let me tell you—it’s a game changer. Use a BBQ sauce base, top it with mozzarella, red onions, and brisket, then bake until bubbly. A little fresh cilantro on top seals the deal.

9. Brisket Sliders with Pickles & Spicy Mayo
Mini sandwiches, big flavor! Grab some soft Hawaiian rolls, pile on some brisket, add a slice of pickle, and drizzle on some spicy mayo. These are always a hit at parties (or, you know, when you just want to eat four small sandwiches instead of one big one).

10. Brisket Ramen Bowl
Okay, this one might sound different, but hear us out. Add sliced brisket to a bowl of hot ramen, toss in some green onions, a soft-boiled egg, and a little soy sauce. The smoky beef flavor takes the broth to another level.

Some Tips on This Pit Boss Pellet Grill Brisket Recipe

I’ve smoked a lot of briskets over the years, and let me tell you—getting it just right takes a little practice. But don’t worry! I’ve got some easy tips to help you nail it on your first try.

1. Start with a Good Brisket
Not all briskets are the same! I always look for one with good marbling (those little white streaks of fat). More marbling means more flavor and juiciness.

2. Don’t Skip the Trim
I used to leave too much fat on my brisket, and it never turned out right. Trim it down, but leave about ¼ inch of fat—that’s the sweet spot for keeping it moist.

3. Season Generously
Brisket is a big cut of meat, so don’t be shy with the rub! I make sure to coat every side really well so I get that flavorful crust.

4. Give It Time to Absorb Flavor
If I have the time, I like to season my brisket and let it sit in the fridge for a few hours before smoking. This helps the flavors soak in!

5. Keep the Lid Closed
I know it’s tempting to check on it every 10 minutes, but trust me—leave it alone! Every time you open the lid, you let out heat and smoke, slowing down the cooking process.

6. Use a Meat Thermometer
Guessing when the brisket is done is a recipe for disaster. I always use a meat thermometer to check that internal temperature—150-160°F before wrapping, 192°F when it’s done.

7. Wrap at the Right Time
There’s a magic moment when your brisket hits 150-160°F—this is when I wrap it! If you wait too long, it can dry out.

8. Rest It Like a Pro
This part is super important! I wrap my brisket in a towel and let it rest in a cooler for at least 2 hours. This lets the juices settle, making it extra tender.

9. Slice It the Right Way
The first time I smoked a brisket, I cut it the wrong way, and it was tough to chew! Always slice against the grain for the most tender bites.

10. Don’t Rush the Process
Brisket takes time, and that’s okay! Low and slow is the way to go. The best briskets I’ve ever made took 8-10 hours, but every minute was worth it.

How to Store and Reheat Pellet Grill Brisket Properly

Refrigerate: Store leftover brisket in an airtight container for up to 4 days.
Freeze: Wrap slices in plastic wrap and aluminum foil, then freeze for up to 3 months.
Reheat: Warm in a 250°F oven, wrapped in foil, until heated through.

Common Queries on This Pit Boss Pellet Grill Brisket Recipe

Here, we’ve got you covered with some common questions about the Pit Boss Pellet Grill Brisket Recipe that people often ask.

1. How long to cook a brisket on a Pit Boss pellet grill?

Cooking a brisket on a Pit Boss pellet grill typically takes 8-11 hours, depending on the size of the brisket and the cooking temperature. At 225°F, a general rule of thumb is 1.5 hours per pound. For a 10 lb. brisket, expect about 6-9 hours of smoking, plus at least 2 hours of resting before slicing. Trust us, the wait is worth it!

2. What is the 3-2-1 rule for Pit Boss Pellet Grill Brisket?

While the 3-2-1 rule is commonly used for ribs, some people adapt it for brisket. In this method: 3 hours unwrapped in the smoker to build bark and smoke flavor. 2 hours wrapped in butcher paper or foil to retain moisture. 1 hour unwrapped to firm up the bark before resting.

That being said, we find that traditional low-and-slow smoking at 225°F, wrapping around 150-160°F, and smoking until 192°F internal temp gives the best results.

3. What is the 4-2-10 method for brisket?

The 4-2-10 method is another brisket-cooking technique that goes like this:

4 hours of smoking unwrapped to develop the bark. 2 hours wrapped in butcher paper or foil to lock in moisture. 10 hours of resting in a cooler to let the juices redistribute. From our

experience, a 10-hour rest isn’t always necessary, but longer resting (at least 2-4 hours) does make a noticeable difference in tenderness!

4. Should I smoke brisket fat side up or down on a Pit Boss?

We always smoke our brisket fat side down on a Pit Boss pellet grill. Since the heat source is usually below the grate, this protects the meat from drying out and helps develop a beautiful crust on the top side.

5. How do I keep my brisket from drying out?

The biggest culprits for dry brisket are overcooking, not wrapping, or slicing too soon. To keep it juicy:

Wrap your brisket once it hits 150-160°F to retain moisture. Cook until the internal temp reaches 192°F-203°F—not higher. Let it rest for at least 2 hours in a cooler before slicing. Trust us, a well-rested brisket is a juicy brisket!

6. What wood pellets are best for smoking brisket?

We love using hickory, oak, or a competition blend of wood pellets for brisket. Hickory gives a bold smoky flavor, oak adds a nice balance, and a blend gives you the best of both worlds. If you prefer a milder smoke, cherry or applewood also work great.

7. Why does my brisket stall at 160°F?

Ah, the infamous stall—it’s completely normal! When your brisket reaches around 150-160°F, moisture from the meat evaporates, cooling the surface and slowing the cooking process. This can last for 1-2 hours. Wrapping the brisket in butcher paper or foil (also called the Texas crutch) helps push through the stall faster.

8. Can I smoke a brisket overnight?

Absolutely! Many pitmasters smoke brisket overnight to make the process easier. If you set your Pit Boss to 225°F and use a reliable meat thermometer with an alarm, you can let it cook while you sleep. Just be sure to check on it occasionally and wrap it when needed.

9. Should I wrap my brisket in butcher paper or foil?

We prefer butcher paper because it allows the brisket to breathe while still locking in moisture. This helps preserve the bark while keeping it juicy. Foil works well too but can soften the bark a bit more. Either way, wrapping is essential for a tender brisket!

10. How do I know when my Pit Boss Pellet Grill Brisket is done?

Forget just relying on time—internal temperature and texture are key! A brisket is done when:
✔️ The internal temp is 192-203°F.
✔️ A thermometer probe slides in like butter (no resistance).
✔️ It has rested for at least 2 hours before slicing.

If you follow these steps, you’ll have a perfectly smoked, juicy brisket every time!

Smoking a brisket on a Pit Boss pellet grill is an experience every BBQ lover should try! With the right seasoning, low-and-slow smoking, and proper resting time, you’ll have a brisket that’s tender, juicy, and packed with smoky goodness.

So, fire up your Pit Boss, grab a brisket, and let’s get smoking!

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