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Pit Boss Brisket Recipe

Sadaf
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

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

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