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Brisket On A Pit Boss

Just the thought of a juicy smoked brisket with a crispy bark can get mouth watering.
Prep Time1 hr
Cook Time12 hrs
Resting Time1 hr
Total Time14 hrs
Course: Dinner, lunch, main, Main Course
Cuisine: American
Servings: 15 serves
Calories: 367kcal
Author: Charlie
Cost: 36


  • 1 A Pellet Grill
  • 1 Pink Butcher paper
  • 1 Meat thermometer
  • 1 Pellets mesquite or hickory
  • 1 Cooler


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


  • Combine the salt and pepper and mix thoroughly.
  • Coat both sides of the brisket with the salt and pepper mixture.
  • Combine the Worcestershire sauce and water in a spray bottle.
  • Preheat the smoker to a temperature setting of 225-250 degrees.
  • 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.
  • Spray the brisket every two hours with the Worcestershire and water mixture.
  • After resting for an hour, unwrap and slice against the grain for the best cut.
  • Serve with sides of your choice and enjoy!


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.