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
- 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.
- Trim off any excess fat from the brisket. You want to leave some fat on the brisket for flavor and moisture.
- Rinse the brisket with cold water and pat dry with paper towels.
- Place the brisket on a cutting board and score the fat cap in a crosshatch pattern.
- Place the brisket in a large pan and refrigerate overnight.
Applying the Rub
- Make sure the brisket is at room temperature before applying the rub.
- 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.
- Generously apply the rub to the brisket, making sure to get it into the scored fat cap.
- Place the brisket in a large zip-top bag and refrigerate overnight.
Smoking the Brisket
- Preheat your smoker to 225-250 degrees Fahrenheit.
- Place the brisket on the smoker and cook for 1 hour per pound of brisket.
- Add wood chips or chunks to the smoker as needed for smoke flavor.
- After the brisket has cooked for the allotted time, wrap it in foil and place it back on the smoker.
- Cook the brisket in the foil for an additional 2-3 hours or until the internal temperature reaches 205 degrees Fahrenheit.
Checking the Temperature
- Use an instant-read thermometer to check the temperature of the brisket.
- Insert the thermometer into the thickest part of the brisket and make sure it is not touching any bone.
- The brisket is done when the internal temperature reaches 205 degrees Fahrenheit.
Slicing the Brisket
- Once the brisket has reached the desired temperature, remove it from the smoker and let it rest for at least 30 minutes
