Pit Boss Brisket recipe

Calling all BBQ lovers! Are you on the hunt for a mouthwatering brisket recipe that will impress your guests and leave them begging for seconds? Look no further than my Pit Boss Brisket — this recipe for meaty perfection is sure to take your cookout game to the next level. 

This simple recipe combines the perfect blend of smoky flavor and tender texture that will have your taste buds singing with joy. We'll show you the best cut of meat to use, the perfect spice rub to achieve a savory, crusty bark (because who doesn’t love burnt ends?!?), and the ideal temperature and cook time to get that juicy, fall-apart goodness that everyone craves. 

Whether you're a seasoned pitmaster or a newbie to smoking, this Pit Boss brisket recipe is sure to have your whole crew giving you props. So, grab a cold one, fire up your pellet grill, and let's get smokin’!

Jump to:

• Why This Recipe Works
• Equipment Needed 
• Ingredients 
• How To Make Pit Boss Smoked Brisket
• Variations & Substitutions
• Pro Tips
• Storage & Reheating
• FAQs
• More Delicious Recipes
• 📖 Recipe

Why This Recipe Works

Are you ready to elevate your smoking game with an unbeatable brisket recipe? Then y’all, you're gonna FLIP for this easy method of making brisket on a Pit Boss. 

Aside from yielding a sensational combination of a smoky, charred outer layer, a tender, juicy inside, and melt-in-your-mouth fat from the point, this Pit Boss Smoker brisket recipe is ALSO:

• Made With Only 5 Ingredients - FIVE. How easy is that?!?
• Takes Just 10 Minutes Of Active Prep - Trim, rub, rest. The smoker does all the heavy lifting!
• Meal Prep & Freezer-Friendly - Even if you’re feeding a smaller group, I strongly suggest making the full 10-pound recipe. The leftovers freeze beautifully so you always have the fixin’s for tacos, sandwiches, or an at-home meat-and-three within arm’s reach. Trust me: future you is gonna love you for it.

Equipment Needed 

• Pellet Smoker - If you’re unsure of what to buy, look no further than Pit Boss, the pellet smoker brand that's taking the world of outdoor cooking by storm. With its precise temperature control and consistent smoke output, the Pit Boss is the perfect tool for creating the mouth-watering, melt-in-your-mouth brisket of your dreams. My wife gave me one as a present last year and I’ve been in hog (and beef) heaven ever since!
• Butcher Paper - This unassuming paper may not look like much, but it plays a crucial role in achieving the perfect texture and moisture in your brisket. Wrapping your brisket in butcher paper during the smoking process helps to retain the meat's moisture, preventing it from drying out while still allowing smoke to penetrate and infuse flavor. Plus, it helps to create that signature bark on the outside of the meat without making it too tough or crispy.
• Cooler - After smoking, you want to give your brisket a nice, cozy, draft-free spot to rest for a few hours. I love my Yeti Cooler, but any insulated cooler that is large enough to handle your brisket will work just fine. Alternatively, feel free to use your turned-off oven with the door shut. 
• Big, Sharp Knife - This Large piece of beef love requires a long, sharp blade. Give your chef’s knife or santoku a quick run through your home sharpener for the easiest slicing.
• Meat Thermometer - Specifically speaking, you’re gonna want a probe thermometer which will hang out in the meat throughout the whole cooking process. It’ll alert you when it reaches each temperature milestone so you know, without a doubt, that your smoked brisket is cooked to perfection.

Ingredients 

As promised, you only need a handful of ingredients to make this smoked brisket Pit Boss-style:

• Full-Packer Brisket - A.K.A. The King of all briskets! This bad boy is the whole enchilada, complete with both the point and the flat, making it the ultimate smoking challenge. A full-packer brisket typically weighs anywhere from 10 to 20 pounds and requires a bit of extra attention and TLC during the cooking process to ensure it turns out perfectly. But trust me, the effort is worth it! The point and the flat each have their unique textures and flavors, and when cooked correctly, they complement each other perfectly.
• Kosher Salt - Many pitmasters and BBQ aficionados swear by kosher salt due to its pure, clean taste and versatility. It has a larger grain size than table salt, which makes it great for seasoning meats and adding flavor to dishes.
• Freshly Ground Black Pepper - “Freshly ground” is the key here. That pre-ground powder that comes in tins has only a fraction of the essential oils (read: FLAVOR) that whole peppercorns bring to the table.
• Light Brown Sugar - Light brown sugar has a slightly lower molasses content than dark brown sugar, which gives it a subtler caramelly sweet flavor. It helps to create a beautiful caramelization on the surface of your gorgeously smoked meat. Feel free to swap in dark brown sugar if that's what you have on hand.
• Paprika - This vibrant red spice is made from ground dried chile pepper. When used in this brisket rub, it helps to create that signature "bark" on the outside of the meat while infusing it with a rich, savory flavor. Note that sweet paprika has a milder flavor and adds a touch of sweetness, while hot paprika packs a spicy punch, so pick accordingly.
• Beef Tallow - Optional, but encouraged. When used for wrapping brisket, this beef fat creates a natural barrier that seals in the meat's juices, preventing it from drying out during the cooking process. Beef tallow also adds a rich, meaty flavor that permeates throughout the brisket for a more succulent result. If possible, opt for tallow from grass-fed beef for the best flavor.

A Quick Note About Brisket Anatomy

When it comes to a full-packer beef brisket, you'll notice it's made up of two distinct parts — the point and the flat. The point is the fattier, more marbled end of the brisket, while the flat is leaner. These two parts cook differently and require different methods to get them just right. 

The point is perfect for shredding and making burnt ends, while the flat is best sliced against the grain for tender, juicy slices. Pay attention to each part's individual needs as described in the recipe to get the best of both worlds!

How To Make Pit Boss Smoked Brisket

This simple brisket Pit Boss recipe comes together in just a few easy steps:

Step 1: Prep. Pat the brisket dry with paper towels to make it easier to trim. With a sharp knife, carefully trim fat, silver skin, and greyed meat off the brisket, leaving a ¼ inch layer over the flat and point. NOTE: The point can have less fat on top since it’s already marbled in.

Step 2: Make Dry Rub & Dry Brine Meat. In a small bowl, whisk together kosher salt, black pepper, brown sugar, and paprika. Rub this brine mixture generously over every part of the brisket, then place the brisket onto a wire rack lined baking sheet and put into the fridge overnight to dry brine uncovered.

Step 3: First Smoke. Set pellet smoker to 190 degrees F and wait for thin, blue smoke to appear. Set the dry brined brisket onto the smoker’s grill grate fat-side down and the point towards the heat source of the smoker. Let smoke for 8 hours.

Step 4: Wrap Brisket. After 8 hours, have butcher paper ready to wrap the brisket. You may need two layers. If using beef tallow (highly recommended), pour it onto the brisket before wrapping. Place the brisket carefully onto the middle of the butcher paper and wrap tightly. All excess butcher paper must be beneath the brisket.

Step 5: Second Smoke. Increase the temperature of the smoker to 250 degrees F. Place the wrapped brisket into the smoker again, positioning the brisket point to the heat source again. Stick the meat probe into the middle of the flat, do not puncture all the way through. Continue to smoke the brisket until your temperature is 205 degrees F, for about 7-8 more hours.

Step 6: Rest. Once the brisket reaches 205 degrees F, remove it from the smoker and place into a Yeti cooler or onto a baking sheet and into a draft-free oven for 2 hours to rest.

Step 7: Slice & Serve. Once the brisket rests, remove it from the cooler, unwrap from the butcher paper, and using a large knife, slice between the flat and the point. The point can be used for burnt ends and the flat can be used for just about anything. Or eat them as is!

Variations & Substitutions

As much as we love this smoked brisket recipe Pit Boss magic, there’s always room for you to put your own spin on things. Here are just a few ideas to get your creative wheels turning:

1. Spicy Brisket - If you like a little kick in your meat, try adding some cayenne pepper or use hot paprika in the spice rub. 
2. Herb-Infused Brisket - Experiment with different herbs and spices to create a unique flavor profile. For example, try adding thyme, rosemary, or garlic powder to the spice rub for a fragrant and savory flavor.
3. Mustard-Coated Brisket - Before applying the spice rub, coat the brisket with a layer of spicy brown mustard. This will help the spice rub adhere to the meat plus add an extra layer of flavor.

Pro Tips

• Waste not, want not. Save the fat trimmings from the brisket to render into your own DIY beef tallow. On that note…
• Use beef tallow for the best, most succulent results. Y’all, this one simple ingredient makes a HUGE difference in the flavor and texture. It’s crazy!
• Be the tortoise, not the hare. Smoking a brisket is a slow and steady process that can take upwards of 15-16 hours. Be patient and allow plenty of time for the brisket to cook low and slow until it reaches the desired internal temperature. Your patience will be rewarded with the best dang piece of meat you’ve ever tried.
• Don’t rush the rest. You’d be tired after 16 hours of cooking, too! Give your meat plenty of time to rest for the juices to adequately redistribute.

Storage & Reheating

Once your brisket has cooled down to room temperature, wrap it tightly in aluminum foil or plastic wrap to prevent air from getting in. Place the wrapped brisket in an airtight container or a large resealable plastic bag.

Store the brisket in the refrigerator for up to four days or in the freezer for up to three months. NOTE: If you’re freezing the brisket, I recommend vacuum sealing it to prevent freezer burn. If you don’t have a vacuum sealer, place the brisket in a freezer-safe zip-top bag and slowly submerge it in water to press any extra air out.

To reheat, remove the brisket from the refrigerator and let it sit at room temperature for about 30 minutes. Unwrap the brisket and place it in a baking dish or on a baking sheet and cover tightly with foil to prevent it from drying out. Bake in a preheated oven at 325F (165C) for about 15 minutes per pound, or until the internal temperature reaches 165°F (74°C).

Remove the foil from the brisket and continue baking for an additional 15-20 minutes, or until the brisket is heated through and has a nice crust on the outside.

Let the brisket rest for a few minutes before slicing and serving.

Note: You can also reheat your brisket on the grill or in your smoker, but be sure to keep a close eye on it to prevent it from drying out.

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