Pit Boss Smoked Brisket Recipe
So, what makes a Pit Boss smoked brisket recipe so special? The key is low and slow cooking, which creates a juicy, tender brisket with that delicious smoky bark. It’s all about patience and the right technique.
Ingredients
- 1 12-15 lbs beef brisket
- ½ cup kosher salt
- 2 tbsp smoked paprika
- 2 tbsp regular paprika
- 2 tbsp coarse black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tbsp turmeric powder
- 1 tbsp ground cumin
- 2 tbsp brown sugar
- 1 tbsp white vinegar powder optional, for tanginess
Instructions
- Set your Pit Boss to smoke mode and let the fire catch. Once it’s rolling, adjust the temperature to 225°F—low and slow is the name of the game here.
- While your smoker is heating up, trim off any excess fat from your brisket, but leave about ¼ inch of fat to keep the meat juicy. Now, generously coat the entire brisket with the Pit Boss Lonestar Beef Brisket Rub—make sure to get every nook and cranny.
- Place your brisket fat side up directly on the grates. Close the lid and let it smoke for 8-10 hours, or until the internal temperature hits 190°F. Trust me, patience is key here.
- Once it reaches the right temp, wrap the brisket in Pit Boss Peach Butcher Paper, then wrap it again in a towel. Place it in a cooler and let it rest for about 1 hour. This step locks in all those delicious juices.
- Slice the brisket against the grain for the most tender bites. Serve it up and watch everyone’s eyes light up with that first bite.
Video
Notes
Got leftovers? Lucky you! Store sliced brisket in an airtight container in the fridge for up to 4 days. For longer storage, wrap the slices tightly in foil or vacuum-seal them before freezing. To reheat, warm in a low oven (275°F) or in a smoker until heated through.