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 - 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 Pit Boss Peach 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.
