Set your Pit Boss Grill to 250°F and allow it to heat up. Place a foil pan filled halfway with water on the bottom level of the grill to help maintain moisture.

Remove hard fats from the brisket-these won’t render down during cooking. Leave about ¼ inch of fat on top to help keep the meat juicy.

Use a marinade injector to evenly distribute beef stock throughout the brisket. Coat the entire brisket liberally with Pit Boss Lonestar Brisket Rub for maximum flavor.

Place the brisket on the second level of your grill (you may need to remove the top rack). Smoke until the brisket reaches “the stall”-this happens between 160-180°F, where the internal temperature stops rising for several hours. Don’t panic! This is a normal process when smoking large cuts of meat.

Once you’ve passed the stall, remove the brisket and wrap it in butcher’s paper. Return it to the smoker and continue cooking until the internal temperature reaches 202°F.

Remove the brisket from the smoker and place it in a Styrofoam cooler to rest for 4 hours. Resting allows the juices to redistribute, making the meat tender and flavorful.

Unwrap the brisket and separate the flat from the point. Slice diagonally across the grain to prevent chewy, tough bites. Serve with your favorite BBQ sides and enjoy!