1 Cup Beef Broth
1, 10-12 pound Brisket
1 Bottle Pit Boss Sweet Rib Rub
If there was a Mount Everest for BBQ, grilling, and smoking, many would agree that the Brisket Beef Cut is it. Beef Brisket is a tough piece of meat that can take hours to cook. But once it reaches the right tenderness, it is one of the most flavorful cuts of beef you can ever taste. Which is why, despite its long cooking time, many adventurous backyard chefs are up to the challenge. Fortunately, a Pit Boss Wood Pellet Grill can help ease this challenge by helping to administer consistent heat for hours on end. Using our grills with this Memphis style recipe is the 1 – 2 combo you need for a perfectly smoked brisket.
Before getting started
Remove the brisket from the refrigerator right before you are about to trim it. Trimming a cold brisket is easier than trimming a room temperature brisket. Flip it over so that the pointed end of the meat is facing under.
For even more Bossin’ flavor, smoke like a pro and use our Competition Blend Wood Pellet!