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Remove the brisket from the refrigerator. Trimming a cold brisket is easier than trimming a room temperature brisket.
Flip the brisket over so that the pointed end of the meat is facing under. Cut away any silver skin or excess fat from the flat muscle and discard.
Next, there will be a large, crescent shaped fat section on the flat of the meat. Trim that fat until it is smooth against the meat so that it looks like a seamless transition between the point and flat.
Flip the brisket over and trim the fat cap to ¼ inch thick.
Generously season the trimmed brisket on all sides with the Pit Boss Beef and Brisket Seasoning.
In a bowl, mix together the beer, apple cider vinegar and Worcestershire sauce to make mop sauce.
Preheat your Pit Boss Smoker to 225°F.
Place the brisket in the smoker, insert a temperature probe, and smoke until the internal temperature reads 165°F, about 8 hours.
Baste the brisket with the mop sauce every 2 hours to keep it moist.
Once the brisket reaches 165F, remove from the smoker, wrap in butcher paper, folding the edges over to form a leakproof seal, and return to the smoker seam-side down for another 5-8 hours, or until the brisket is tender enough to slide in a probe with little to no effort (around 203°F).
Remove the brisket from the smoker and allow to rest for 1 hour before slicing.