beef brisket recipes

  If there was a Mount Everest for BBQ, grilling, and smoking, many would agree that the Brisket   Beef Cut    is it. Beef Brisket is a tough piece of meat that can take hours to cook. But once it reaches the right tenderness,   it is one of the most flavorful cuts of beef you can ever taste. Which is why, despite its long cooking time, many adventurous backyard chefs are up to the challenge.  Fortunately, a Pit Boss Wood Pellet Grill can help ease this challenge by helping to administer consistent heat for hours on end.  Using our grills with this Memphis style recipe is the 1 – 2 combo you need for a perfectly smoked brisket.   Before getting started   Remove the brisket from the  refrigerator  right before you are about to trim it. Trimming a cold brisket is easier than trimming a room temperature brisket. Flip it over so that the pointed end of the meat is facing under. 

Memphis BBQ Beef Brisket  

Cup Beef Broth

1, 10-12 pound Brisket

Bottle Pit Boss Sweet Rib Rub

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. Slice between the point and the flat and save the flat for later. 

Generously season the trimmed brisket point on all sides with the Sweet Rib Rub. Allow the brisket to sit for 30 minutes to marinate.  

Pour the beef broth in the spray bottle and set aside.  

Start up your Pit Boss smoker or wood pellet grill. Once it’s fired up, set the temperature to 225°F. Place the brisket in the smoker, insert the smoker’s attached temperature probe, if you have one, and set the brisket to cook for about 6-8 hours or until the internal temperature reaches 165°F. Spray the brisket with the beef broth every 2 hours to keep it moist.  

Once the brisket reaches 165°F, remove from the smoker, wrap in peach butcher paper, folding the edges over to form a leakproof seal, and return to the smoker seam-side down for another 3-4 hours, or until the brisket reaches 200°F. 

Remove the brisket from the smoker and allow it to rest for at least one hour before serving.  

  Let’s face it, there’s some brisket recipes out there that have so many steps in the process, it can be intimidating  for anyone that isn’t a BBQ pitmaster. Some call for you to wrap it in butcher paper and throw into a cooler to have  it rest for a couple of hours before smoking it again! But if you’re looking for an easy smoked brisket recipe that  will let you set it and forget it while you go do something else? Look no further than this simple 3 step recipe that  delivers a delicious  beefy meal.Brisket Smoking  Tips  Follow these easy tips for a successful and tasty brisket.Opt for a Choice or Prime Graded Brisket  Choice 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 cap  You 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. Use a Nut Hardwood vs a Fruit Hardwood  Nut woods like hickory, oak, mesquite, and pecan tend to generate more smoke and stronger smoke flavors than fruit  hardwoods like apple and cherry.  We recommend using our Classic Blend Hardwood Pellets  with this recipe which contains a blend of Mesquite, Hickory, and Pecan hardwoods.  This recipe uses the  Pit Boss Beef and Brisket Rub seasoning

Classic Smoked Brisket

12-15 lbs Beef, Brisket

Pit Boss Beef and Brisket Rub

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

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 your favorite rub - whatever floats your boat! 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. 

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. 

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Memphis BBQ Beef Brisket

Classic Smoked Brisket

Top 2 beef brisket recipes recipes from across the web

The most viewed beef brisket recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Memphis BBQ Beef Brisket

Classic Smoked Brisket

The most viewed beef brisket recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine