Bacon Smoked Brisket Flat
They say everything is better with bacon, and smoked brisket is no exception. We seasoned the brisket flat in our Texas-style Pit Boss Lonestar Brisket Rub then smoked it low and slow. Halfway through the cook, the flat is wrapped in bacon, which renders as it cooks, adding delicious moisture and flavor to the brisket.
- Start up your Pit Boss on SMOKE mode and let it run with the lid open for 10 minutes.
- Increase your grills temperature to 250°F. If using a gas or charcoal grill, set it up for low, indirect heat.
- Place the brisket in a foil-lined aluminum pan. Season the fat side of the brisket with Pit Boss Lonestar Brisket Rub, then flip and season the meat side with additional rub.
- Transfer the brisket to the grill and smoke for 1 hour.
- Use tongs to flip the brisket over, so the fat side is up, then drape half the bacon slices over the brisket. Smoke for 2 hours, then remove the browned bacon, and set aside.
- Lay the remaining raw bacon strips over the brisket, and continue cooking until these new bacon strips are browned and the internal temperature of the brisket reads 202°F, which will likely take an additional 3 to 4 hours cook time.
- Remove the brisket from the grill, and rest for 1 hour, then slice thin. Serve warm.