Pit Boss Brisket Recipe
Discover the ultimate Pit Boss brisket recipe that guarantees tender, flavorful results every time.
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.