How To Make Smoked Brisket Recipe Pit Boss The Best

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Hey grill masters and aspiring BBQ aficionados, this guide is for you! Smoking a brisket is a true test of pitmaster skill, and with the right technique, your Pit Boss grill can become your weapon of choice for creating melt-in-your-mouth, competition-worthy brisket. This comprehensive guide will walk you through everything you need to know, from selecting the perfect cut to achieving that coveted smoke ring and delicious bark.

Choosing Your Brisket

Smoked Brisket  Pit Boss Grills Beef Recipe
Smoked Brisket Pit Boss Grills Beef Recipe

The Cut: Brisket comes from the steer’s lower chest, a well-exercised muscle that benefits greatly from low and slow cooking. There are two main cuts to consider:

Flat Cut: This leaner cut has a more consistent shape and cooks a little faster. It’s ideal for those who prefer a more meaty experience.

  • Point Cut: Marbled with more fat, the point cut delivers incredible flavor and tenderness. However, it has an irregular shape and requires slightly longer cooking.

  • The Size: A good rule of thumb is to allow 1.5 to 2 pounds of brisket per person. This accounts for trimming and some shrinkage during cooking.

    Preparing the Brisket

    Trimming: Before seasoning, trim any excess fat from the brisket. Aim for a thin layer of fat remaining (around 1/4 inch) to baste the meat during cooking.

    Seasoning: This is where you can get creative! Here’s a basic yet flavorful rub recipe:

    Ingredients:

  • Coarse black pepper (1/2 cup)
  • Kosher salt (1/4 cup)
  • Garlic powder (2 tablespoons)
  • Onion powder (2 tablespoons)
  • Smoked paprika (1 tablespoon)
  • Cayenne pepper (optional, for a kick)

  • Applying the Rub: Pat the brisket dry and apply the rub liberally on all sides, ensuring it gets into all the nooks and crannies. Let it sit uncovered in the refrigerator for at least 12 hours, ideally 24 hours, to allow the flavors to penetrate.

    Setting Up Your Pit Boss

    Prepping the Grill:

    Set your Pit Boss grill to smoke mode at 225°F (107°C).

  • Add your preferred smoking wood chunks (hickory, oak, or a blend) to the smoker tray.

  • Optional Wrap: Some pitmasters prefer to wrap the brisket in butcher paper or aluminum foil during the stall (a period where the internal temperature plateaus). This helps retain moisture and accelerate cooking slightly.

    Smoking the Brisket

    The Long Haul: Place the seasoned brisket directly on the grill grates, fat side up. Be patient! Smoking a brisket can take anywhere from 12 to 18 hours, depending on the size and your desired level of doneness.

    Maintaining Smoke: Replenish the wood chunks every couple of hours to maintain consistent smoke flavor.

    Monitoring Temperature: Use a reliable meat thermometer to monitor the internal temperature of the brisket. The ideal target temperature for tender, pull-apart brisket is between 195°F (90°C) and 205°F (96°C).

    The Stall: Patience is Key

    Around the halfway mark, you might encounter a stall where the internal temperature plateaus. This is normal. Don’t crank up the heat! Resist the urge and simply let the smoker work its magic. The stall can last anywhere from 1 to 4 hours.

    Wrapping (Optional)

    The Choice is Yours: If you’re using the wrap method, do so once the brisket reaches an internal temperature of around 165°F (74°C). Wrap it tightly in butcher paper or aluminum foil and return it to the smoker.

    Resting is Crucial

    Letting the Magic Settle: Once the brisket reaches the desired internal temperature, remove it from the smoker and wrap it tightly in butcher paper or aluminum foil. Let it rest for at least 2 hours in a cooler or insulated container. This allows the juices to redistribute throughout the meat, resulting in an incredibly juicy and flavorful final product.

    Slicing and Serving

    The Grand Finale: After resting, unwrap the brisket and carefully slice it against the grain. The slices should be thin and buttery tender. Enjoy your masterpiece!

    Nutrition Facts (Per 4 oz Serving)

    Calories: 450

  • Fat: 30g
  • Saturated Fat: 12g
  • Cholesterol: 100mg