Classic Smoked Brisket
Classic Smoked Brisket
Let’s face it, there’s some brisket recipes out there that have so many steps in the process, it can be intimidating for anyone that isn’t a BBQ pitmaster. Some call for you to wrap it in butcher paper and throw into a cooler to have it rest for a couple of hours before smoking it again! But if you’re looking for an easy smoked brisket recipe that will let you set it and forget it while you go do something else? Look no further than this simple 3 step recipe that delivers a delicious beefy meal.
1 - 12-15 LBS BEEF, BRISKET
PIT BOSS BEEF AND BRISKET RUB
Pink Butcher Paper
To speed up The Stall (the point during the cook where the internal temperature stalls for a long period of time before rising again) try wrapping your brisket tightly in aluminum foil or pink butcher paper with a little bit of liquid inside (beef stock is good) and throw back on the grill until it reaches your desired temperature.
Opt for a Choice or Prime Graded Brisket
Choice has a fair amount of marbling (fat to meat ratio) while Prime seems to have the best in terms of balance and flavor. Some people swear by Wagyu, but the fat ratio is too high for what you pay for in our opinion. Select won’t give you enough fat or flavor and is easy to dry out during a long smoke.
Be sure to remove enough fat from the Brisket cap
You want only about ¼ inch of fat on the surface of the brisket. Excess fat can prevent or delay the formation of the pellicle which is the hard layer that forms while heat is applied to the meat. The pellicle holds the glaze formed by the dissolving spices which eventually form the bark.
Classic Blend Hardwood Pellets
Pit Boss Beef and Brisket Rub
BIGGER. HOTTER. HEAVIER. TIP
BRISKET SMOKING TIPS
THIS RECIPE USES
Turn your Pit Boss to smoke mode, let the fire catch and then set your grill to 225°F.
While your grill is heating up, trim your brisket of excess fat (you’ll want to leave about ¼ of an inch of fat so the meat stays moist during the long cooking process) , and season with your favorite rub - whatever floats your boat! Place your brisket on the grates of the grill, fat side up. Let it smoke for about 8 - 10 hours, or until the internal temperature reaches 190°F.
Wrap in pink butcher paper and then wrap that in a towel. Let it rest in the cooler for up to an hour so the juices can sit.
Slice against the grain and serve.