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