BBQ, Beef, Pit Boss Pellet Smoker

PitBoss Smoked Brisket


I’ve had my Pit Boss Pro Series 820 pellet smoker for a little over 6 months now and I haven’t smoked a full brisket until today. I typically use my Oklahoma Joe stick burner but with all the rain we have had lately I didn’t want to baby sit it in the rain.

This morning I trimmed and seasoned a 13 lbs brisket. The seasoning I use for brisket is Killen’s Texas Salt & Pepper Blend. I have tried many different seasonings (rubs) on briskets and I just can’t get past the great flavor of salt and pepper on beef.

While prepping the brisket I filled up the pellet hopper with pecan wood pellets and turned on the smoker to 225°F. Once the smoker reaches 225°F I placed the brisket in the smoker (8:30am). The great thing about the Pit Boss Pellet Smoker is… now I just let it go, no babysitting and adding wood to keep the temp up.

After you wrap the brisket you are just waiting for it to get to temperature. I typically pull my brisket when the internal temperature reaches 195°F. This will put the temperature just at 200°F by time you are ready to eat.

Check back tomorrow for recipes using leftover smoked brisket!

3 hours into its “Smoke Bath“. (11:30am)

6 hours “time to wrap” (2:30pm)

4.5 hours “time to rest” (7pm)

1 hour “time to cut & eat” (8pm) Total Time 11.5 hours

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PitBoss Smoked Brisket

  • Author: spinman
  • Prep Time: 45 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 45 minutes
  • Yield: 1216 people 1x
  • Category: Main Course
  • Method: Smoking
  • Cuisine: BBQ


The Pitboss pellet smoker is turning me into a lazy pitmaster. There is definately some key differences between smoking a brisket on a pellet smoker vs stick burner.  In my opinon it’s really only the bark, the flavor of the meat is still pretty close.


  • One beef brisket (8lbs-12lbs)
  • 1/2 cup of course salt
  • 1/2 cup of course ground pepper (I like to make this fresh)
  • 1/4 cup of Worcestershire sauce
  • 1/4 cup of water


  1. Combine the salt and pepper and mix it up.
  2. Cover both sides of the brisket with the salt and pepper mixture.
  3. Combine the Worcestershire sauce and water in a mister.
  4. Prepare your smoker or grill for indirect cooking using your favorite wood. (I like to use Pecan and some fruit wood chunks)
  5. The smoker is ready when it’s at 225-250 degrees
  6. Put the brisket in the smoker on the cool side of the grate with the fat cap up and close the lid. Cook for 6 hours, or until the internal temp is 165 degrees. Every 2 hours spray the brisket with the Worcestershire and water mixture while also adding wood as needed to keep the fire burning evenly.
  7. Check your brisket internal temperature after 6 hours of smoking. It should be somewhere around 165 degrees.
  8. Wrap your brisket with butcher paper or foil. Place back on the smoker until the internal temperature is 190-200.
  9. After your brisket reaches the internal temperature of 190-200, take your brisket off the smoker and let it rest for an hour or two still wrapped up.
  10. After the brisket has cooled and rested for at least an hour, you are ready to slice or chop.

Keywords: BBQ, Brisket, Beef, Smoking, Low and Slow


  1. This is a great recipe I was looking for. Definitely, I am going to use this. For which I would use your Best Pit Boss Smoker 70 .

    Thanks for your awesome recipe tips

  2. Tried easy and great

  3. Used this for my 1st brisket on my PitBoss. Came out great!

  4. Sean,
    Have had the smoker a couple years now and this is the second brisket I have done. Had a 4# flat and used your temperature guides. Didn’t take near as long and was able to have it for supper. 9:30 on the smoker, 165 at about 1:30, Two hours to 200, then two hour rest. Man-O-Man was it good…..

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