Pit Boss Brisket Recipe at Home


Pit Boss Brisket Recipe to perfection is an art form cherished by BBQ enthusiasts. Using a Pit Boss smoker, you can achieve a tender, flavorful brisket that will impress any crowd. This comprehensive guide will walk you through the entire process, from selecting the right brisket to mastering the smoking technique. Whether you’re a seasoned pitmaster or a beginner, this guide will equip you with the knowledge to create an unforgettable smoked brisket.

Pit Boss Brisket Recipe

Smoking brisket on a Pit Boss grill is an art form that promises a culinary experience like no other. Known for its tender, juicy, and flavorful meat, brisket is a favorite among barbecue enthusiasts. The Pit Boss grill, with its advanced technology and precision, makes smoking brisket a rewarding endeavor. Let’s dive into the details of crafting the perfect recipe.

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Pit Boss Brisket Recipe

Discover the ultimate Pit Boss brisket recipe that guarantees tender, flavorful results every time.
Prep Time 8 hours 20 minutes
Cook Time 15 minutes
2 hours 10 minutes
Total Time 10 hours 45 minutes
Course smoked brisket
Cuisine Jewish
Servings 4 4


  • 12 pounds Brisket
  • 1/4 cup kosher salt
  • 1/4 cup black pepper
  • 1/4 cup paprika
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp chili powder
  • 1 tbsp brown sugar
  • 1/2 cup beef broth
  • 2 tbsp olive oil


  • Prepare the Brisket:
    Trim the brisket, removing excess fat but leaving about 1/4 inch of the fat cap for flavor.
    Rub the brisket with olive oil to help the seasoning stick.
  • Season the Brisket:
    In a bowl, mix kosher salt, black pepper, paprika, garlic powder, onion powder, chili powder, and brown sugar.
    Generously coat the brisket with the seasoning mixture, ensuring even coverage.
  • Preheat the Pit Boss Smoker:
    Preheat your Pit Boss smoker to 225°F (107°C).
  • Smoke the Brisket:
    Place the brisket fat-side up on the smoker grates.
    Smoke the brisket until it reaches an internal temperature of 165°F (74°C).
  • Wrap the Brisket:
    Remove the brisket from the smoker and wrap it tightly in butcher paper or aluminum foil.
    Before sealing, pour the beef broth around the brisket to keep it moist.
  • Continue Smoking:
    Return the wrapped brisket to the smoker.
    Continue smoking until the internal temperature reaches 203°F (95°C), which may take an additional 4-6 hours.
  • Rest the Brisket:
    Remove the brisket from the smoker and let it rest, still wrapped, in a cooler or warm place for at least 1 hour.
  • Slice and Serve:
    Unwrap the brisket and slice it against the grain.
    Serve with your favorite barbecue sides and enjoy!


The Pit Boss Brisket Recipe is a quintessential barbecue delight, offering a symphony of flavors and textures. Beginning with meticulous preparation, excess fat is trimmed to a delicate quarter-inch, ensuring a perfect balance of moisture and tenderness. The smoker or grill is then prepped, set to indirect heat at a precise temperature range of 225-250°F, setting the stage for a slow, smoky infusion of flavor.
Keyword Brisket Recipe, Pit Boss Brisket, Pit Boss Brisket Recipe, Smoked Brisket

Tips for the Perfect Pit Boss Brisket Recipe at Home

1.Choose the Right Brisket:

Look for a brisket with a good amount of marbling for flavor and moisture. Aim for USDA Choice or Prime grade if possible.


Trim the excess fat to about 1/4 inch, ensuring an even thickness for more consistent cooking.


Apply a generous amount of dry rub evenly on all sides of the brisket. Make sure to massage the rub into the meat for better flavor penetration.

4.Preheat the Smoker:

Ensure your smoker or grill is preheated to the correct temperature (around 225-250°F) before placing the brisket inside.

5.Use Wood Chips for Flavor:

Choose wood chips or chunks that complement the flavor of the brisket, such as hickory, mesquite, or oak. Soak them in water for about 30 minutes before adding to the smoker to create more smoke and flavor.

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FAQs for Perfect Pit Boss Brisket Recipe

  • What type of brisket should I use?

    Choose a whole brisket, preferably with a good amount of marbling for flavor and moisture. Aim for USDA Choice or Prime grade if available.

  • How should I trim the brisket?

    Trim excess fat, leaving about 1/4 inch on the surface for flavor and moisture. Ensure an even thickness for more consistent cooking.

  • What temperature should I cook the brisket at?

    Preheat your smoker or grill to around 225-250°F for indirect cooking. Maintain this temperature throughout the cooking process.

  • Should I wrap the brisket in foil?

    Consider wrapping the brisket in foil once it reaches an internal temperature of around 165°F. This helps speed up the cooking process and retains moisture.

  • How long should the brisket rest before slicing?

    Let the brisket rest for at least 30 minutes after cooking to allow the juices to redistribute. This ensures a juicier and more flavorful end result.

  • How should I slice the brisket?

    Always slice the brisket against the grain to ensure tender, easy-to-chew slices.


Mastering the Recipe is not just about cooking—it’s about embarking on a culinary journey that blends patience, precision, and passion. From meticulously trimming the brisket to the perfect thickness, to expertly seasoning and smoking it to tender perfection, every step is a testament to the artistry of barbecue mastery. By following the tips and techniques outlined, you can elevate your backyard barbecue game and create a mouthwatering brisket that will impress even the most discerning palates.


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