Directions
- Remove the brisket flat from the packaging and immediately start trimming any gray, hard, and excess fatty areas. There usually isn’t much to trim on brisket flats, but you want a consistent thickness to get an even cook.
- Combine your salt and pepper in a small bowl. Apply a coat of yellow mustard to the brisket as a binder which will help the salt and pepper stick.
- Once the mustard has been applied to one side, sprinkle a light coating of your salt and pepper mix. Pat with your hand to help the seasonings stick. Flip the meat and repeat. The amount of seasoning is up to you.
- Let the meat rest at room temperature to get rid of some of the chill. Meanwhile, preheat your Pit Boss smoker to 200°F.
- Once your grill is ready, place the brisket on the top rack and an aluminum tray half-way filled with water underneath.
- Cook for 10-12 hours - until internal temp is 175°F
- Once the internal temperature reaches 175°F, increase the smoker temp to 250°F and cook until the brisket's internal temp reaches 202°F.
- Once the temp reaches 202°F, remove and wrap in butcher paper and let it rest for 1 hour.
- Slice it up, place it in your meal prep containers along with your favorite sides, and ENJOY!
