Directions
- Fire up your Pit Boss on SMOKE mode and let it run with the lid open for 10 minutes.
- Close the lid and turn up the temperature to 350°F. Let it come to temperature. If using a gas or charcoal grill, set it up for medium heat.
- Place the dried peppers in a large cast iron skillet, then transfer to the grill and cook for 5 minutes, or until fragrant and hot to the touch. Remove from the skillet, and set aside to cool.
- Add cumin and coriander to the hot skillet, and toast for 1 minute. Remove seeds from the skillet and cool.
- Remove stems from ancho peppers, then transfer all chilies to a food processor. Pulse a few times to get going, then process on high for 2 minutes, until coarse-ground.
- Add in garlic, oregano, smoked paprika, and salt. Pulse 10 times to incorporate, then transfer mixture to a bowl.
- Remove brisket from packaging, set on a cutting board, and blot dry with paper towels.
- Use a sharp knife to trim the brisket. Start trimming with the fat side down. Trim the silver skin from the flat side, then remove the sides and corners. Remove the fat from around the point. Turn the brisket over and trim any excess fat, leaving around ¼-inch fat thickness.
- Season the whole brisket with chili pepper rub, then set aside.
- Fire up your Pit Boss and preheat to Smoke setting. If using a gas or charcoal grill, set it up for low, indirect heat.
- Place the brisket on the grill, then increase the temperature to 250°F, and smoke until the internal temperature reaches 165°F. After 2 hours, start spraying the brisket every 30 minutes to help retain moisture.
- Wrap the brisket tightly in Pit Boss Butcher Paper, then return to the grill and continue to smoke until the internal temperature reaches 200°F.
- Remove the brisket from the gill and rest for 1 to 2 hours in an insulated cooler before slicing.
