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 the internal temperature reaches 150°F–165°F. At this point the temperature will likely stall — this is normal. Wrap tightly in butcher paper and return to the smoker.
- 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 it 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!
