Brisket 101: Smoking Your First Brisket | Pit Boss Grills

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🔥💨 In celebration of National Brisket Day, we're smoking a juicy, tender brisket on the Pit Boss Pro Series Elite Vertical Smoker. We seasoned this brisket with Pit Boss Prime Beef BBQ Rub, and Pit Boss Smoked Salt and Pepper BBQ Rub before throwing it in the vertical smoker for 13 hours 🤯

Follow along as we show you exactly how to smoke melt-in-your-mouth brisket in your own backyard! All you need are a few simple ingredients and a whole lot of time.

Let's get into it 👇

💨Ingredients:
Brisket
Mustard
Pit Boss Prime Beef Rub
Pit Boss Smoked Salt and Pepper Rub
Beef Broth (For Spritzing)

🛠Special Tools:
Butcher Paper
Spray Bottle
Trimming Knife
Slicing Knife
Temperature Probe
Gloves

🔥 Pellet Grill Set Up: In this episode, we'll show you exactly how to set up your Pit Boss Vertical Smoker to smoke a perfect brisket. We fired up the Pit Boss Pro Series Elite Vertical for this cook, so setting your smoker up for success is super easy!

First, fill your hopper with a high-quality, all-natural pellet blend. For this cook, we recommend using the Pit Boss Competition Blend. Our Competition Blend is our most versatile pellet blend and perfectly complements everything from chicken to beef.

Next, you're going to fill your water pan with water. This step is important because it will provide the moisture necessary to achieve that authentic wood-fired flavor that everyone's after.

Finally, you're going to remove the upper racks and make sure your middle rack is installed. The middle rack is where all of the magic happens in this brisket recipe.

👨‍🍳 Cooking Process: In this episode of Backyard Bosses, we're going to show you exactly how to cook a juicy, tender brisket that will impress your friends and family at your next backyard BBQ.

Quick disclaimer here: This Smoked Brisket recipe clocked in at over 14 hours, so if you choose to recreate this recipe at home, make sure you have plenty of time. As Mazie mentioned in the video, finishing your brisket early is better than rushing through the resting period.

Now let's get into the good stuff: Once you have trimmed your brisket, apply a light coating of mustard before going in with your seasoning of choice. For this recipe, We used a combination of Pit Boss Prime Beef BBQ Rub, and Pit Boss Smoked Salt and Pepper BBQ Rub.

After you have applied your seasonings, allow your brisket to rest for a few minutes before throwing it in the smoker.

Then, at about the 2-hour mark, spritz your brisket with a combination of beef broth and water if your brisket is looking dry. Continue checking on your brisket, and spritzing if needed, every hour until you reach an internal temperature between 150-170 degrees.

Once your brisket has reached an internal temperature between 150-170 degrees, and you're satisfied with your bark, it's time to wrap! Carefully remove your brisket from the smoker and wrap it with butcher paper. Then, place it back on the smoker and insert a temperature probe to keep track of internal temperature through the remainder of the cook.

When your brisket is probe tender and has reached an internal temperature of about 200 degrees, remove it from the smoker and rest for about an hour before slicing in.

🔥 Smoking Time & Temperature: Smoke 250 degrees for about 6 hours, spritzing every hour after the 2-hour mark. Then, once your brisket has reached an internal temperature of 150-170, wrap it in butcher paper and smoke for another 7 hours, or until you reach an internal temperature of 200.

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💥🤯 Melt-in-your-mouth brisket is just 14 hours away! The taste of this tender, juicy brisket and the nods of approval from your friends and family are worth the time commitment, trust us 😉

Let us know if you have any questions for us, or if you try this recipe for yourself! We can't wait to hear from you in the comments section 👇

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