Brisket 101: Smoking Your First Brisket | Pit Boss Grills

beef brisket

💰Cheaper: pork shoulder

Pork shoulder is more affordable and still provides a rich flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is less expensive.

barbecue sauce

🥗Healthier: homemade sauce

Homemade sauce can be made with less sugar and preservatives.

Choose a brisket with a thin flat.

Trim excess fat from the brisket, removing slimy shiny fat but leaving about 1/4 inch of good fat for moisture.

Season the brisket with mustard as a binder, followed by Pit Boss Prime Beef seasoning and smoked salt cracked pepper, patting it in to adhere.

Let the seasoned brisket sit while the smoker heats up.

Preheat the smoker to 250°F (121°C) using competition blend pellets.

Place the brisket fat side down on the middle portion of the smoker, away from the heat source, and ensure the water pan is full.

Check on the brisket after 2 hours; spritz with a mixture of beef broth and water when the meat looks dry or cracked.

Continue to spritz the brisket every hour to hour and a half, keeping the water pan full and minimizing door openings.

After about 5.5 hours, check the internal temperature; it should be in the 150°F range and assess the bark.

If the bark isn't satisfactory, continue to smoke unwrapped until it reaches the desired bark before wrapping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary