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    Smoky BBQ Brisket: Pit Boss Recipe

    adminBy 2 Mins Read

    Smoked brisket is one of the most popular American barbecue dishes. Pit Boss smoked brisket is a classic recipe that will surely satisfy your taste buds. This recipe is easy to follow and produces a delicious, tender, and juicy brisket. Read on to learn how to prepare and smoke this delicious dish.

    Preparing the Brisket

    1. Start by selecting a brisket that is at least 12 pounds. Look for one that has a good fat cap on top and is relatively even in thickness.
    2. Trim off any excess fat from the brisket. You want to leave some fat on the brisket for flavor and moisture.
    3. Rinse the brisket with cold water and pat dry with paper towels.
    4. Place the brisket on a cutting board and score the fat cap in a crosshatch pattern.
    5. Place the brisket in a large pan and refrigerate overnight.

    Applying the Rub

    1. Make sure the brisket is at room temperature before applying the rub.
    2. In a small bowl, mix together 1/4 cup of coarsely ground black pepper, 2 tablespoons of garlic powder, 2 tablespoons of onion powder, 2 tablespoons of paprika, 1 tablespoon of chili powder, and 1 tablespoon of cumin.
    3. Generously apply the rub to the brisket, making sure to get it into the scored fat cap.
    4. Place the brisket in a large zip-top bag and refrigerate overnight.

    Smoking the Brisket

    1. Preheat your smoker to 225-250 degrees Fahrenheit.
    2. Place the brisket on the smoker and cook for 1 hour per pound of brisket.
    3. Add wood chips or chunks to the smoker as needed for smoke flavor.
    4. After the brisket has cooked for the allotted time, wrap it in foil and place it back on the smoker.
    5. Cook the brisket in the foil for an additional 2-3 hours or until the internal temperature reaches 205 degrees Fahrenheit.

    Checking the Temperature

    1. Use an instant-read thermometer to check the temperature of the brisket.
    2. Insert the thermometer into the thickest part of the brisket and make sure it is not touching any bone.
    3. The brisket is done when the internal temperature reaches 205 degrees Fahrenheit.

    Slicing the Brisket

    1. Once the brisket has reached the desired temperature, remove it from the smoker and let it rest for at least 30 minutes
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