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Pit Boss Smoker Brisket Recipe

Pit Boss Smoker Brisket Recipe

Ginna Tobin
If you want to impress your guests at your next backyard BBQ, this Pit Boss Smoker Brisket Recipe is all you need! I’ve smoked my fair share of briskets, and let me tell you—when done right, the result is tender, juicy, and packed with that irresistible wood-fired flavor.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 12 hours
Total Time 12 hours 30 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 774 kcal

Ingredients
  

  • Brisket – Choose a well-marbled cut for the juiciest results.
  • Mustard – Helps the seasoning stick and adds a subtle tang.
  • Pit Boss Prime Beef Rub – A perfect blend of bold spices for deep flavor.
  • Pit Boss Smoked Salt & Pepper Rub – Enhances the natural beefiness.
  • Beef Broth for spritzing – Keeps the brisket moist and flavorful.

Instructions
 

  • Fill your hopper with Pit Boss Competition Blend Pellets-this blend pairs perfectly with brisket. Fill the water pan to maintain moisture and enhance that smoky flavor. Adjust the racks-remove the upper ones and keep the middle rack in place.
  • Trim the brisket, removing excess fat while leaving a thin layer for moisture retention. Apply a light coat of mustard to act as a binder for the rubs. Generously season with Pit Boss Prime Beef Rub and Smoked Salt & Pepper Rub. Let the brisket sit for about 10-15 minutes to allow the seasoning to adhere.
  • Preheat your Pit Boss Smoker to 250°F (121°C). Place the brisket on the middle rack, fat side up, and let the magic happen. After 2 hours, spritz the brisket with beef broth if it looks dry. Continue spritzing every hour until the internal temperature reaches 150-170°F (65-76°C).
  • Once the brisket reaches 150-170°F, carefully wrap it in butcher paper. Insert the temperature probe to monitor internal temp. Place the wrapped brisket back in the smoker and continue smoking until it reaches 200°F (93°C).
  • Remove the brisket from the smoker and let it rest for 1 hour-this step is crucial for juicy results. Slice against the grain for the most tender bites.

Video

Notes

Refrigerate: Store sliced brisket in an airtight container for up to 4 days.
Freeze: Wrap in plastic wrap, then foil, and freeze for up to 3 months.
Reheat: Warm in a 250°F oven with a splash of broth to keep it moist.
Keyword Pit Boss Smoker Brisket, Pit Boss Smoker Brisket Recipe