4 Tbsp Apple Cider Vinegar
10lb trimmed Brisket
2 Cups Broth, Beef
Pit Boss Sweet Heat Rub
2 Tbsp Worcestershire Sauce
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.
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.
If your smoker is set to 225°F, the general rule is to smoke your brisket for 1 hour and 15 minutes per pound.
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.
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.