Pit Boss Brisket
Low and slow on the Pit Boss with a Dalmatian rub, wrapped through the stall in butcher paper, and rested in a cooler before slicing. The bark comes out black and hard and the flat stays juicy all the way through.
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 fat cap side down on the cooler side of the grate and close the lid.
- Spritz every 45–60 minutes after the first 90 minutes.
- 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
- 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!
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.