Classic Smoked Brisket

Name: Classic Smoked Brisket
Prep time: 10 min
Cook time: 8 min
Total time: 8 min
Ingredients: 1 - 12-15 Lbs Beef, Brisket; Pit Boss Lonestar Beef Brisket Rub; Cooler; Pink Butcher Paper; Towel; Pit Boss Classic Blend Hardwood Pellets; To speed up The Stall (the point during the cook where the internal temperature stalls for a long period of time before rising again) try wrapping your brisket tightly in aluminum foil or pink butcher paper with a little bit of liquid inside (beef stock is good) and throw back on the grill until it reaches your desired temperature.; Opt for a Choice or Prime Graded BrisketChoice has a fair amount of marbling (fat to meat ratio) while Prime seems to have the best in terms of balance and flavor. Some people swear by Wagyu, but the fat ratio is too high for what you pay for in our opinion. Select won’t give you enough fat or flavor and is easy to dry out during a long smoke.; Be sure to remove enough fat from the Brisket capYou want only about ¼ inch of fat on the surface of the brisket. Excess fat can prevent or delay the formation of the pellicle which is the hard layer that forms while heat is applied to the meat. The pellicle holds the glaze formed by the dissolving spices which eventually form the bark.

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Prep Time: 10 minutes

Cook Time: 8 hours

Total: 8 hours, 10 minutes

Servings: 8

Author : Thomas Sawyer

Ingredients

Remove All · Remove Spices · Remove Staples

1 - 12-15 Lbs Beef, BrisketPit Boss Lonestar Beef Brisket RubCoolerPink Butcher PaperTowelPit Boss Classic Blend Hardwood PelletsTo speed up The Stall (the point during the cook where the internal temperature stalls for a long period of time before rising again) try wrapping your brisket tightly in aluminum foil or pink butcher paper with a little bit of liquid inside (beef stock is good) and throw back on the grill until it reaches your desired temperature.Opt for a Choice or Prime Graded BrisketChoice has a fair amount of marbling (fat to meat ratio) while Prime seems to have the best in terms of balance and flavor. Some people swear by Wagyu, but the fat ratio is too high for what you pay for in our opinion. Select won’t give you enough fat or flavor and is easy to dry out during a long smoke.Be sure to remove enough fat from the Brisket capYou want only about ¼ inch of fat on the surface of the brisket. Excess fat can prevent or delay the formation of the pellicle which is the hard layer that forms while heat is applied to the meat. The pellicle holds the glaze formed by the dissolving spices which eventually form the bark.

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Instructions

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Step 1

Turn your Pit Boss to smoke mode, let the fire catch and then set your grill to 225°F.

Step 2

While your grill is heating up, trim your brisket of excess fat (you’ll want to leave about ¼ of an inch of fat so the meat stays moist during the long cooking process) , and season with Lonestar Beef & Brisket Rub! Place your brisket on the grates of the grill, fat side up. Let it smoke for about 8 - 10 hours, or until the internal temperature reaches 190°F.

Step 3

Wrap in pink butcher paper and then wrap that in a towel. Let it rest in the cooler for up to an hour so the juices can sit.

Step 4

Slice against the grain and serve.

Step 5

ENJOY!