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 hoursPrint
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
- Combine the salt and pepper and mix it up.
- Cover both sides of the brisket with the salt and pepper mixture.
- Combine the Worcestershire sauce and water in a mister.
- Prepare your smoker or grill for indirect cooking using your favorite wood. (I like to use Pecan and some fruit wood chunks)
- The smoker is ready when it's at 225-250 degrees
- 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.
- Check your brisket internal temperature after 6 hours of smoking. It should be somewhere around 165 degrees.
- Wrap your brisket with butcher paper or foil. Place back on the smoker until the internal temperature is 190-200.
- 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.
- 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