If you love the flavor and aroma of smoked, slow-cooked brisket, then this Pit Boss brisket recipe is for you. Perfect for large gatherings or family dinners, this classic dish will be sure to impress with its bold flavors and melt-in-your-mouth texture.
Every step of the cooking process has been carefully considered to ensure a meal that’s both delicious and tender.
What do you need to smoke a beef brisket on Pit Boss
Smoking a beef brisket on Pit Boss is an easy process that can be done with just a few simple steps. To get started, you’ll need some essential items. First, you’ll need your Pit Boss smoker, plus enough wood pellets to last for the duration of the cook. You’ll also need a meat thermometer, an aluminum drip pan, and a good set of BBQ gloves. It’s also recommended that you have a spray bottle filled with apple cider vinegar and a container of your favorite BBQ rub.
Chossing the beef brisket
When it comes to choosing a beef brisket, there are a few things to consider. First, it’s important to know what type of brisket you’ll be using. There are two main types: packer and flat cut.
Packer brisket is a larger, thicker cut with more fat marbling, while flat cut is thinner and has less fat marbling. The type and size of brisket you choose will determine the cooking time and overall flavor.
Additionally, look for brisket that is fresh, not previously frozen. When selecting a brisket, ensure it has an even shape and thickness, with no tears or holes in the meat. Finally, feel the brisket to make sure it is firm and not overly soft or mushy.
Prepping for smoking
Preparing a delicious beef brisket for smoking is an easy and rewarding process. Start by selecting a high-quality cut of brisket that has some marbling, which will ensure the most tender and flavorful results.
Rub the brisket with a mixture of your favorite seasonings and let it sit for at least an hour to absorb the flavors. Before smoking, sprinkle the brisket with coarse salt and pepper, then place it in a smoker.
What wood chips to use
Different woods will deliver different flavors, so it’s important to select the right one for your desired result. Hickory is a classic go-to for smoking brisket, as it lends a robust smoky flavor that many people enjoy.
However, oak is also a great option, especially if you’re using beef brisket as it adds a subtle sweetness that really brings out the natural flavor of the beef. Mesquite is also a great choice for beef brisket as it adds a strong smoky flavor without being overpowering.
If you’re looking to add a sweeter flavor to your brisket, try apple or cherry wood chips. The sweetness of these woods will help to balance out the smokiness and make your brisket truly delicious.
In general, you’ll want to use about 1 cup of wood chips for every 10 pounds of brisket. And remember, always soak your wood chips in water for at least an hour before adding them to your smoker.
How long does it take to smoke a beef brisket
It’s important to know the time frame so you can plan accordingly before you start cooking. Generally, smoking a beef brisket on a Pit Boss will take 8-10 hours. This is based on an 8-10 pound brisket and your grill smoker’s recommended temperature setting.
If you’re using a larger brisket, it can take up to 16-18 hours to smoke. Additionally, if you’re smoking at a higher temperature, it may take less time.
Monitor the temperature
It is important to monitor the temperature throughout the cooking process. A digital thermometer is an invaluable tool when it comes to smoking a brisket. Keeping track of the temperature as the brisket cooks is essential for achieving the desired outcome, a juicy and tender piece of meat.
When monitoring temperature, you should aim for a target of between 190-205°F. Anything over 205°F will result in a dry and tough brisket. Generally, you should plan for a cooking time of 1-2 hours per pound of meat.
Make sure to insert your thermometer probe into the thickest part of the brisket for an accurate reading. Additionally, check the temperature regularly throughout the cooking process to ensure that the desired temperature is maintained.
Wrapping the Beef Brisket
It’s time to wrap your beef brisket when the internal temperature of the meat stops rising. This is a process called ‘the stall’. Wrapping the meat helps keep it moist and tender while it continues to cook to the desired temperature.
To start, you will need butcher paper or aluminum foil. Butcher paper is preferred as it will allow the smoke to reach the meat, while still holding in the moisture.
Place the brisket on the butcher paper and fold both ends in towards each other before rolling it up. Make sure to secure the ends with either a piece of butcher paper or aluminum foil so that it stays together. Once wrapped, place the brisket on the smoker and cook it until it is done.
What sides to serve
Whether you’re smoking it low and slow, grilling it over charcoal, or baking it in the oven, its flavor is unrivaled. But what sides should you serve with brisket? To get the most out of your meal, consider pairing it with classic sides like coleslaw, potato salad, and baked beans.
Coleslaw adds a cool crunch to your plate and helps to balance out the richness of the brisket. Potato salad also pairs perfectly, providing a creamy contrast that complements the smoky flavor. And baked beans make a great addition, adding sweetness and texture to the plate.
You can also serve grilled vegetables such as zucchini, squash, and sweet potatoes with your brisket. These sides provide additional flavor and nutrition while tying your meal together.
Finally, don’t forget the classic side of hush puppies – deep-fried cornmeal balls that make the perfect accompaniment to brisket.
What to do with leftover
There are plenty of delicious options for leftover smoked brisket. To start, you can use it to make French dip sandwiches. Simply heat up your leftover brisket and serve it on a toasted hoagie roll with some melted cheese and a side of au jus.
You can also use it to make a smoked brisket quesadilla with melted cheese, jalapenos, and onions. For a heartier dish, try adding your leftovers to macaroni and cheese or chili – it adds great flavor and texture.
For a delicious twist on traditional tacos, use your leftovers for smoked brisket tacos with homemade slaw and salsa. If you’re looking for something even easier, just mix the leftovers with your favorite barbecue sauce and serve it over rice or mashed potatoes.
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Pit Boss Brisket
Make the perfect brisket every time with this easy Pit Boss recipe! Learn how to smoke, season and prepare this delicious cut of meat for a crowd-pleasing meal.
- 8-12 lbs Beef Brisket
- 1 cup Yellow Mustard
- 1/2 cup Kosher Salt
- 1/4 cup Black Pepper
- Oak wood
Begin by preheating your smoker to 225F. Add your favorite wood chips. I used oak wood chips.
Combine black pepper and salt in a small bowl.
Generously cover the brisket with the mustard.
Cover the entire brisket with the salt and pepper mixture.
Place the brisket in the smoker with the fast side up. Smoke until temperature stops rising (usually around 165F at the 4 or 5 hour mark of cooking).
Wrap the brisket with butcher's paper and continue to smoke until internal temperature reaches 205F (normally another 4-5 hours of smoking)
Take our the brisket from the smoker and unwrap the butcher's paper. Let it rest for 1 hour before serving.