Smoked Brisket with Sweet Heat Rub

Cook Time

600 Mins

Cooking Method






Prep Time

20 Mins




4 Tbsp Apple Cider Vinegar

10lb trimmed Brisket

2 Cups Broth, Beef

Pit Boss Sweet Heat Rub

2 Tbsp Worcestershire Sauce

Cooking Instructions

When you want a flavorful smoked brisket, there’s really two ways you can go. You can either slap a dry rub all over it and spray a little beef broth every hour or so to retain moisture or you can cover it in BBQ sauce and lather it up during the smoking process. We’re not here to tell you which one is best. However, if you prefer the former, check out this Smoked Brisket with Sweat Heat Rub Recipe. This one compliments the natural beefy flavor of the brisket cut and adds a nice combination of sweet and spicy via the Pit Boss Sweet Heat Rub.

Best Cut of Meat for Brisket

The best cut of meat to use for beef brisket includes both the point and the flat ends of the brisket still intact. This is otherwise known as a packer cut brisket.

How Long to Smoke a Brisket Per Pound

If your smoker is set to 225°F, the general rule is to smoke your brisket for 1 hour and 15 minutes per pound.

When is the Brisket Done?

If you have a meat probe or thermometer, it should slide into the brisket as easy as it would with a soft stick of butter. Internal temperature should be around 205°F but this isn’t always the case.

Note: It is recommended to use Classic Hardwood Pellets with this recipe.

  1. Trim the fat cap from your brisket, leaving enough fat to baste the meat during the smoke process.
  2. Generously coat the brisket with Pit Boss Sweet Heat rub, and massage into the brisket.
  3. In a bowl, whisk together the apple cider vinegar, Worcestershire sauce and beef broth, then pour into a clean spray bottle.
  4. Preheat your Pit Boss Smoker to 225°F. Once the smoker is up to temperature, place the brisket inside and insert the temperature probe. Smoke for 10 to 12 hours, or until the internal temperature of the brisket reaches 200°F at the thickest part. Once an hour, spray the brisket with the mop sauce to baste it.
  5. Once the brisket is done, remove from the smoker, allow to rest for 30 minutes under tin foil, then slice and enjoy!

Special Tools

  • Aluminum Foil
  • Spray bottle

Bigger. Hotter. Heavier. Tip

Be sure to leave enough fat for the brisket to remain tender and juicy after a long smoke. About ¼ of an inch should be enough.

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