Directions
- 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 Pit Boss Lonestar Beef Brisket. 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 Pit Boss Peach Butcher Paper and then wrap that in a towel. Let it rest in the cooler for up to an hour.
- Slice against the grain and serve.
