Smoked Brisket With Burnt Ends | Pit Boss Pellet Smoker

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

Chuck roast is more affordable and can be used for similar flavors.

Trim the brisket, removing excess fat (this was done earlier and not shown in the video).

Season the brisket liberally with black pepper on all sides.

Let the brisket sit for about 15 minutes to absorb the seasoning.

Preheat the Pit Boss Austin XL electric smoker.

Place the brisket in the smoker, point side in the middle and flat off to the side, at around 200°F.

Let the brisket smoke for about 8 hours, checking occasionally.

After 4 hours, spritz the brisket with water to keep it moist.

After 8 hours, wrap the brisket tightly in butcher paper and increase the smoker temperature to 250°F.

Insert a probe thermometer into the brisket and cook until the internal temperature reaches about 205°F.

Remove the brisket from the smoker and let it rest for about 90 minutes, wrapped in a towel.

Slice the brisket and check for a good smoke ring and bark.

Cut the point off the brisket to prepare for burnt ends.

Cube the point into small pieces and place them in a pan.

Coat the burnt ends with a mixture of sweet baby rays, apple cider or apple juice, and cayenne.

Return the coated burnt ends to the smoker for additional cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary