Sweet Heat Smoked Brisket

 
Cook Time

480 Mins

Difficulty

Medium

Prep Time

20 Mins

Servings

10

 

Ingredients

4 Tbsp Apple Cider Vinegar
10lb trimmed Brisket
2 Cups Broth, Beef
Pit Boss Sweet Heat Rub
2 Tbsp Worcestershire Sauce

Cooking Method

  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 6-8 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!

For the brisket

  • 10lb brisket, fat cap trimmed
  • Pit Boss Sweet Heat Rub

For the “mop sauce”

  • 4 tbsp apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 2 cups beef broth

Special equipment

  • Spray bottle
 

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