Скачать или смотреть How to Smoke a CHEAP Brisket on a Pellet Grill (Lexington Pitboss 540)

Want to learn how to smoke a cheap brisket on a pellet grill without sacrificing flavor? In this video, I’ll show you step-by-step how to smoke a brisket on the Lexington Pitboss 540, turning a budget-friendly brisket into a tender, juicy, and flavorful masterpiece. Smoking brisket doesn’t have to break the bank—especially if you follow my proven method with choice brisket cuts and a simple, flavorful BBQ rub.

If you’re new to smoking brisket, or wondering how to smoke brisket on a Pit Boss pellet smoker, I’ll walk you through trimming, seasoning, injecting with rendered tallow, and smoking this brisket low and slow to perfection. Whether you’re using Pit Boss Competition Blend pellets or your favorite wood blend, you’ll learn exactly how to get juicy brisket with amazing bark—even if you’re a beginner.

🔥 Related Videos:
• 👉 How to Trim a Brisket for Smoking →    • How to Trim a Brisket Before Smoking on a ...  
• 👉 Low and Slow Brisket Smoking Tutorial →    • How to Smoke A Brisket On A Pellet Grill (...  

📌 Brisket Recipe Highlights:
• Choice Brisket (11 lbs)
• Favorite BBQ Rub + Rendered Tallow Injection
• Pellet Grill Temp: Start at 250°F → Finish at 300°F
• Total Cook Time: ~9 hours

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Much Love❤, Blessings🙏, and Good Food🍽,
Cooking with Manual Focus

Brisket Ingredients
1 packer Brisket (11lbs)
Favorite BBQ Rub

Brisket Injection
1 Cup of Rendered Tallow
1 TBSP BBQ Rub

Pellets Used
Pitboss Competition Blend

Brisket Prep
Trim Brisket to Desired Shape Leaving 1/4 in fat on the fat cap. Take trimmed fat and place in the oven on 375⁵ covered for an hour or until fat has rendered. Placed fat in a heat safe container and allow to cool. Season Tallow with a TBSP BBQ Rub (optional). Inject the flat of the brisket about every inch. Once injected use tallow as binder and generously season brisket.

Brisket Cook
Preheat smoker 250⁰ and smoke until 170⁰. Monitor brisket for the formation of the bark and spritz if needed. Once the brisket has reach 170⁰ (and wrap if desired) increase the temp of the smoker to 300⁰ and allow brisket to become probe tender before pulling. This can happen well within the range of 190-203⁰. Once you pull the brisket it will continue to rise in temp and then drop (try to pull on the lower end if probe tender). Allow brisket to rest or if hot holding place in oven at 160⁰ but do not exceed 170⁰. Check your owners manual on instructions on how to calibrate your oven to go below the lowest settings. There may also be youtube tutorials depending on your brand and model.