Pit Boss Brisket Recipe – Easy Pitboss Brisket

If you love a juicy smoked brisket with a crispy bark then this Pit Boss brisket recipe will have your mouth watering! It’s just what you need for a big cookout, dinner with family, or a holiday meal.

It’s a classic dish with its fall-apart texture, crispy bark, and delicious smoky flavors. But smoking can be intimidating for those just starting out, so I am going to show you exactly how to smoke it like a pitmaster.

Why You’ll Love This Recipe?

There are several reasons why you’ll love this super juicy brisket; I have listed some below.

Rich and Flavorful: Smoking infuses it with a delicious smoky flavor that infuses the meat, resulting in a rich and savory taste. The slow cooking process allows the flavors to develop fully, making each bite incredibly flavorful.

Tender and Juicy: Smoking low and slow breaks down the tough connective tissues in the meat, resulting in a tender and melt-in-your-mouth texture. The slow cooking process also helps retain the natural juices, keeping the meat moist and succulent.

Beautifully Smoked Bark: The smoking process creates a beautiful crust called the “bark” on the outside of the cut. This bark adds an incredible texture and a concentrated flavor that perfectly complements the tender meat.!

Impressive for Gatherings: It is a crowd-pleaser and a fantastic centerpiece for gatherings and barbecues. Its aroma and appearance will impress your guests, making it a popular choice for special occasions and celebrations.

Leftovers: Being such a big cut you’ll likely have leftovers. These leftovers can be utilized in various ways, such as making sandwiches or tacos or adding them to soups and stews. It’s a delicious and convenient option for meal planning.

What Do You Need?

  • Brisket
  • Kosher salt 
  • Ground black pepper 
  • Worcestershire sauce 
  • Water
  • Rub
  • Pink Butcher paper 
  • Meat Thermometer
  • Pellets mesquite or hickory 
  • Cooler

How to Make Pitboss Brisket

Step 1: Prep and Apply The Rub

Leave the brisket in the refrigerator until you want to trim it. Trimming the brisket is much easier when the meat is cold rather than at room temperature. 

Trim off the excess fat, leaving about 1/4 of the fat on the surface – enough that the meat stays moist during the long cook but thin enough that the smoke can permeate and allow for bark formation.  

You can use the brisket trimmings for burgers or sausages.

Coat both sides of the meat with a brisket binder, like mustard or oil, and then cover with the rub. When I make a rub for brisket, I usually add garlic powder, onion powder, smoked paprika, brown sugar salt, and pepper, I have included the amounts below.

  • 2 tbsp Black pepper
  • 2 tbsp Salt
  • 2 tbsp smoked paprika
  • 1 tbsp Onion powder
  • 2 tbsp Garlic powder
  • 1 tbsp Ground Coriander
  • 1 tsp Cumin

Combine the Worcestershire sauce and water in a spray bottle. 

Preheat the smoker to 225°F —250°F and up your Pit Boss indirect cooking. Load the hopper with your favorite wood chips. Ensure enough chips to last the cook, topping up when necessary.

Beef brisket works best with mesquite and hickory. However, flavors can be mixed to create a unique combination. You can also buy a ready-mixed blend. 

Step 2: Smoke

Place in the smoker on the cooler side of the grate, fat cap side down. Then close the lid to maintain a consistent temperature.

You should also spritz every 45 minutes after the first 60-90 minutes of cooking. If the brisket spritz recipe is too strong, you can make it with juice, Worcestershire sauce, or beer and dilute it with water.

Step 3: Wrap

If the temperature begins to stop rising between 146°F and 165°F, you may experience a stall. To combat this, wrap in butcher’s paper. Wrapping in the final stages also helps to retain moisture.

Step 4: Rest in a Cooler and Then Slice

The recommended temperature to pull out the brisket is 204°F. Once you reach that temperature, remove the meat from the smoker and wrap it in a towel.

Then place the brisket in a cooler to rest until it reaches 140°F; you need to allow time for the melted collagen and connective tissue to distribute throughout the meat.  After resting the brisket in a cooler until it reaches 140°F unwrap and slice against the grain.

Read More: If you need the step-by-step process for resting brisket in a cooler, see my resource here. 

Which Cut Should You Use?

The brisket consists of two sections—the point and the flat—and when it’s kept as one piece, it’s known as a packer brisket.

The point is that the fattier section contains more marbling. I recommend using it if you plan on chopping the brisket up to serve. The pointy end is smaller and fattier and is normally used for burnt ends or chopped brisket.

The flat is the largest and leanest muscle. If you want to get those uniform slices, you should go with the flat. However, it is much leaner than the point. Therefore, if you cook the flat without the point, it can dry out.

brisket-is-a-substitute-for-corned-beef

What P-Setting to Use?

I recommend leaving the P-Setting to the default P4 factory settings on Your Pit Boss.

How Long Does It Take To Cook?

It takes 45-60 minutes per pound to reach the optimal temperature of 204°F. However, it’s best to monitor with a temperature probe.

After 4 hours of smoking, start checking the internal temperature with a probe. It should be around 145°F.If the temperature stops rising at 140°F – 150°F you might be experiencing the brisket stall. Remove and wrap the brisket in aluminum foil or butcher paper when its stall between 150°F – 160°F

Fold the edges up to prevent liquid from leaking, then return the dish to the grill. Monitor until the internal temperature reaches 190-200F.

When the brisket’s internal temp reaches 190-203F, pull it off the smoker and let it rest for at least an hour in a cooler, still wrapped.

What Temperature Should You Cook At?

I recommend setting the temperature between 220°F 255°F. If your unit doesn’t have a temperature display, I recommend getting dual probes. This allows you to monitor the meat and grill temperatures. 

You might find that on a hot or cool day, the temperature of your grill will fluctuate. That is normal; however, if you want some tips on how to control the temperature fluctuations, make sure you see my resource.

What to Sides Serve With It?

You can go traditional with your sides for brisket or go all out. 

Some simple sides are mashed or smoked potatoes. Or you can try some of my favorites, like:

Storing Leftovers

You can freeze your leftovers. The best way to freeze them is using a vacuum pack, which prevents freezer burn.

Don’t Have a Pellet Grill? Here Are the Recipes You Can Use:

Brisket on a Big Green Egg

Smoked Brisket on a Traeger

Is Your BBQ Beef Brisket Stalling? Try The Texas Crutch

When smoking, you may experience the stall.  When you cook slowly and low and reach 145°F – 155°F, the meat can stall and stop rising temperature. 

This is due to the water in the meat being pushed to the surface and evaporating. This cools the surface temperature of the meat and the surrounding temperature. 

This means your meat might sit around 145°F – 155°F for hours! It can be stressful, especially if you have hungry guests waiting. So, you can combat the stall by using the Texas crutch. It’s just another name for wrapping.

After wrapping in butcher’s paper or foil, make sure you put your thermometer back in the meat before putting it back in the smoker. Once the meat reaches 197°F, remove the foil and place it in the smoker unwrapped.

How to Slice and Serve

Once you have rested it for 1-2 hours it is time to slice it.  Make sure you wait to slice your meat until your guests are ready to eat and only slice how much you need because if you cut it all up it can dry up when you reheat your brisket. 

We like to slice it two ways. Regardless of which one you choose, ensure you slice against the grain.

Separate the Point from the Flat, then Slice.

This is a good option if you want to make burnt ends or have guests who don’t want fattier cuts.

First, find the fat line. This line runs diagonally through the brisket; you just need to cut along it. If you need help finding it, just pull on the flat and see where the meat begins to come apart. Once you locate it, cut along it. Then, slice the flat; just remember to cut against the grain.

Slice the Whole Packer

This is the easier method, and it ensures you get a bit of leaner and fattier meat. As you cut, you’ll see a slight line that runs diagonally; this separates the point from the flat.

More Recipes

There are hundreds of recipes to cook on a Pit Boss; check out some of my favorites below:

Brown Sugar Rubbed Salmon

Smoked Beef Cheeks

Tri Tip

Baby Back Ribs

Flank Steak Pit Boss

What to Do With Leftover?

Brisket tastes even better the next day! We like to smoke a whole packer and have leftovers for the whole week. You can use it for sandwiches or get creative.

Leftovers Cottage Pie Recipe

Smoked Brisket Chili

Brisket Sausage Rolls

Brisket Lasagna

Smoked Brisket Nachos

smoked brisket recipe pit boss

Pit Boss Brisket

Charlie
Just the thought of a juicy Pit Boss brisket with a crispy bark gets my mouth watering. This brisket recipe will ensure you get the perfect pink ring and succulent beef everytime.
5 from 2 votes
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Dinner, lunch, main, Main Course
Cuisine American, Barbecue, bbq, dinner, grill
Servings 8 serves
Calories 503 kcal

Ingredients
  

  • 1 8-12lbs beef brisket
  • ½ cup kosher salt
  • ½ cup ground black pepper
  • ¼ cup of Worcestershire sauce
  • ¼ cup of water

Instructions
 

  • Combine the salt and pepper and mix thoroughly. Coat both sides of the brisket with the salt and pepper mixture. Preheat the smoker to a temperature setting of 225-250 degrees.
  • Combine the Worcestershire sauce and water in a spray bottle.
  • Prepare the pellet smoker or grill for indirect cooking using your favorite wood chips. Ensure there are enough chips to last the cook, topping up when necessary.
  • Place the brisket in the smoker on the cooler side of the grate with the fat cap side up and close the lid to maintain a consistent temperature.
    smoking-brisket-on-pit-boss
  • Spray the brisket every two hours with the Worcestershire and water mixture.
  • Smoke the brisket until it reaches 145°F – 165°F, usually between this range the temperature stops rising. This could be due to the stall. wrap your brisket in butcher’s paper. It usually takes around 4-5 hours to reach this stage
    pit-boss-brisket
  • Place the brisket back in your Pit Boss and continue to smoke until it reaches an internal temperature of 203°F, this take around 3-5 hours.
  • Once its reaches 203°F pull the brisket from the smoker, leave it wrapped in the butchers paper and also wrap it in a towel. Then place the brisket it in a cooler to rest until it reaches 140°F
  • Serve with sides of your choice and enjoy!
    smoked brisket recipe pit boss

Notes

When smoking brisket you may experience the stall. This is due to the water in the meat being pushed to the surface and evaporating on it. This then cools the surface temperature of the meat and surrounding temperature.
So you can combat the stall by using the texas crutch. It’s just another name for wrapping your brisket.
Keyword Brisket, Smoked, Smoked Brisket

If you’re lucky enough to have leftovers, a cold brisket sandwich makes a delicious lunch!

With a few easy steps and a bit of know-how, you will be well on the way to perfect smoked BBQ beef brisket.

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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2 thoughts on “Pit Boss Brisket Recipe – Easy Pitboss Brisket”

  1. 5 stars
    Every year I make several briskets, especially when we’re having a lot of guests over. I had never tried smoking the brisket though. This pit boss smoked beef brisket turned out great, and I love all the pointers and tips you provide throughout. Thank you!

  2. 5 stars
    I have followed a couple different brisket recipes, they never seem to turn out very good, my brisket was usually dry . But I just got a Pit Boss and wanted to see if I could find a recipe that would work for it and this recipe was the bomb! I actually got the pink ring and delicious bark on the smoked brisket!! thank you

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