Tantalizing Pit Boss Brisket: A Delicious Recipe

Pit Boss brisket is a classic recipe that combines a simple rub with a long, slow smoking process. This method is perfect for creating the perfect brisket that is tender, juicy, and full of flavor. Follow these steps to make your own pit boss brisket.

Preparing the Brisket

1. Start by selecting a brisket that is at least 12 pounds in size.
2. Trim off any excess fat from the brisket.
3. Rinse the brisket in cold water and pat it dry with paper towels.
4. Place the brisket on a cutting board or other work surface.
5. Using a sharp knife, score the fat cap on the top of the brisket.

Making the Rub

1. Combine 2 tablespoons of paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of black pepper, 1 teaspoon of cumin, and 1 teaspoon of cayenne pepper in a bowl.
2. Mix the ingredients together until they are evenly distributed.
3. Add 1 tablespoon of brown sugar and 1 teaspoon of salt to the rub.
4. Mix the ingredients together until they are evenly distributed.

Applying the Rub

1. Sprinkle the rub over the top of the brisket, making sure to cover the entire surface.
2. Gently rub the rub into the brisket, pressing it into the meat.
3. Flip the brisket over and repeat the process on the other side.

Smoking the Brisket

1. Preheat your smoker to 250 degrees Fahrenheit.
2. Place the brisket on the smoker and smoke for 8-10 hours, or until the internal temperature of the brisket is 195 degrees Fahrenheit.
3. Add more wood chips to the smoker every hour to keep the heat and smoke consistent.

Wrapping the Brisket

1. Once the brisket has reached the desired internal temperature, remove it from the smoker and wrap it tightly in aluminum foil.
2. Place the wrapped brisket in a baking dish and return it to the smoker.
3. Smoke the brisket for an additional 2-3 hours, or until the internal temperature reaches 205 degrees Fahrenheit.

Finishing the Brisket

1. Once the brisket has reached the desired internal temperature, remove it from the smoker and let it rest for at least 30 minutes.
2. Slice the brisket against the grain and serve.

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