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PitBoss Smoked Brisket

  • Author: spinman
  • Prep Time: 45 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 45 minutes
  • Yield: 12-16 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