![\"Brisket](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Brisket-on-a-Pit-Boss-1.jpg\")
<\/figure>\n\n\nSmoking Brisket on a Pit Boss Pellet Grill<\/h2>\n\n\n\n
Ready? Let\u2019s dive right in with a recipe. Just keep reading for critical tips and tricks that will make your meat the brisket of a pitmaster\u2019s dreams! Here we go.<\/p>\n\n\n\n
Ingredients<\/h3>\n\n\n\n\n- 1 whole packer beef brisket, approximately 12 pounds untrimmed<\/li>\n\n\n\n
- Kosher salt (\u00bd teaspoon per pound)<\/li>\n\n\n\n
- Yellow mustard (optional)<\/li>\n\n\n\n
- \u00bc cup Dry rub<\/li>\n<\/ul>\n\n\n\n
Method<\/h3>\n\n\n\n<\/div>\n\n\n\nStep 1<\/h4>\n\n\n\n
Apply the dry brine to the brisket. A 12-pound brisket will require 6 teaspoons of Kosher salt. Refrigerate the brisket until you\u2019re ready to cook it.<\/p>\n\n\n\n
Step 2<\/h4>\n\n\n\n
Add enough pellets into the pellet hopper. If your hopper has the capacity, add enough to last the entire cook without being topped up.<\/p>\n\n\n\n
Put the grill on the smoke setting. Once it\u2019s fired up, kick the temp up to 225\u00b0F. Let it preheat.<\/p>\n\n\n\n
Step 3<\/h4>\n\n\n\n
Prep the brisket by trimming. Then, slather on the mustard, if using, and sprinkle on the rub. If you\u2019re not using mustard, gently press the rub into the meat.<\/p>\n\n\n\n
Step 4<\/h4>\n\n\n\n
Place the brisket in the smoker. For a charcoal smoker, place it on the side of indirect heat.<\/p>\n\n\n\n
Close the lid and smoke.<\/p>\n\n\n\n
Step 5<\/h4>\n\n\n\n
About two-thirds of the way through the cook, the stall should set in. Check the internal temperature. Once the internal temp stops rising, take it out and wrap it, if you\u2019ve chosen to wrap.<\/p>\n\n\n\n
Once done, return the brisket to the smoker.<\/p>\n\n\n\n
Step 6<\/h4>\n\n\n\n
Smoke until the brisket reaches 203\u00b0F or is probe tender, and then take it out of the smoker<\/a>.<\/p>\n\n\n\nWrap the brisket tightly in aluminum foil or butcher paper and stick it in a cooler for at least 2 hours, up to 4. Don\u2019t sleep on the rest – it\u2019s a critical part of your cook. Stick the meat in a cooler and let it sit for at least 2 hours. Once it\u2019s done resting<\/a>, slice the brisket against the grain, and serve.<\/p>\n\n\n\nRelated Reading<\/strong><\/p>\n\n\n\n\n- Behind the Times: How Long to Smoke Brisket Per Pound<\/a><\/li>\n\n\n\n
- How Long to Smoke a Brisket at 225 \u2013 A Matter of Time<\/a><\/li>\n\n\n\n
- Resting Brisket in Cooler (And Why It’s So Important!)<\/a><\/li>\n\n\n\n
- How to Keep Brisket Warm: Here’s All You Need to Know<\/a><\/li>\n\n\n\n
- Brisket Done Early? Here’s How to Keep It Perfect<\/a><\/li>\n<\/ul>\n\n\n\n
![\"close](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/close-up-of-a-bbq-brisket-1200x800.jpg\")
<\/figure><\/div>\n\n\nUsing Your Pit Boss Pellet Grill<\/h2>\n\n\n\n
Let me walk you through the settings on your Pit Boss pellet grill.<\/p>\n\n\n\n
When you first start up your Pit Boss pellet grill, set it to Smoke mode. Leave it in this mode for 5 minutes with the lid open. Soon, you\u2019ll see thick, billowy clouds of smoke coming out of the grill. <\/p>\n\n\n\n
Starting on the smoke setting ensures that the firepot isn’t overloaded with pellets. And leaving the lid open reduces the risk of overloading the cooking barrel with smoke.<\/p>\n\n\n\n
After about 5 minutes, those smoke clouds should calm down and dissipate. Nice. Time to close the lid. Set the temperature to 225\u00b0F.<\/p>\n\n\n\n
Let\u2019s talk about the P setting on the Pit Boss pellet grills<\/a>. This setting only works in smoke mode. Think of it like a manual override when you want to nudge the temperature and amount of smoke one way or the other.<\/p>\n\n\n\nThe default setting is P4. The higher you go – P4, P5 (the highest is P7), the more smoke that is produced. Higher P settings mean lower temperatures. Lower P-settings (P0, P1) mean less smoke and more heat. The grill is fed more pellets, but these pellets burn hotter, so they smoke less.<\/p>\n\n\n\n
Personally, I say stick with the factory settings, particularly for your first cook. I think the P-4 setting provides great smoke.<\/p>\n\n\n\n
Remember, just because you don’t see plumes coming out of your Pit Boss smoker doesn’t mean not enough smoke is being produced. Huge clouds of smoke are great if a new pope is selected. Not so much for your brisket. Modern pellet grills, especially high-quality ones like the Pit Boss, tend to burn pretty clean. <\/p>\n\n\n\n
Oftentimes, only a thin amount of bluish smoke is produced during the smoking process. Yes! This is the perfect amount for smoking brisket.<\/strong><\/p>\n\n\n\nRelated Reading<\/strong><\/p>\n\n\n\n\n- How To Make Beef Tenderloin on Traeger (Lessons From A Pro)<\/a><\/li>\n\n\n\n
- Smoked Chuck Roast Recipe (A Step-by-Step Guide)<\/a><\/li>\n\n\n\n
- Smoked Bottom Round Roast: Top Things You Must Know!<\/a><\/li>\n\n\n\n
- How To Cook Steaks On A Pellet Grill: Your Go-To Guide<\/a><\/li>\n\n\n\n
- Cooking Steak on Big Green Egg: Tips From a Pro<\/a><\/li>\n<\/ul>\n\n\n\n
How to Choose Beef Brisket?<\/h2>\n\n\n\n
The best-smoked brisket is made from the best cuts of beef<\/a>. A skilled pitmaster can turn a USDA Select brisket into a decent smoked brisket. But go with a premium grade, and you\u2019ll cook up a brisket worth talking about.<\/p>\n\n\n\nThe Grade<\/h3>\n\n\n\n
Unless you are on a tight budget, I would suggest springing for USDA Choice – while Prime is next level, it isn’t absolutely necessary to spend the extra cash unless you are trying to impress a crowd.<\/p>\n\n\n\n
If you\u2019ve got money to burn, you may want to consider Wagyu beef<\/a>. It has exceptional marbling<\/a>. Waygu is delicious but pricey – hang on to your wallet.<\/p>\n\n\n\nRelated Reading<\/strong><\/p>\n\n\n\n\n- Why Is Wagyu Beef So Expensive All Around The World?<\/a><\/li>\n\n\n\n
- Smoking Prime Rib on Traeger (A Must-Know Recipe)<\/a><\/li>\n<\/ul>\n\n\n\n
Full Packer Brisket vs. Flat and Point<\/h3>\n\n\n\n
I go with a full-packer brisket when I\u2019m smoking brisket. It\u2019s the best of both worlds – the flat and the point.<\/p>\n\n\n\n
I know that a lot of people are hesitant to cook a full brisket. The daunting cut can weigh up to 16 pounds<\/a>. I get it – it\u2019s a significant investment of time and money. Still, if you want to \u2018que like a pro, a full-packer brisket is the way to go.<\/p>\n\n\n\nIf you don\u2019t go with a full brisket, you\u2019ll need to decide between the flat and the point<\/a> – the two smaller muscles that make up the whole brisket.<\/p>\n\n\n\nIf you have a choice, go with the point. It\u2019s more marbled, so the meat will be juicier, more tender, and packed with a beefier flavor. Make friends with your butcher. If the butcher counter often only has flat (it often does) – ask for the point special.<\/p>\n\n\n\n
Related Reading<\/strong><\/p>\n\n\n\n\n- How to Smoke a Brisket Flat: Don\u2019t Fall Flat!<\/a><\/li>\n\n\n\n
- How to Slice a Brisket: Getting a Piece of the Action<\/a><\/li>\n\n\n\n
- Can You Cut a Brisket in Half: Ultimate Guide<\/a><\/li>\n<\/ul>\n\n\n\n
The Amount of Fat<\/h3>\n\n\n\n
Look for a brisket fat cap that is about 1\/4 or 1\/2 an inch thick. Before you cook the beef brisket, you will need to trim the fat cap down to 1\/4 of an inch. Use a sharp knife and take your time.<\/p>\n\n\n\n
If you buy brisket that has a large fat cap, you are just paying extra for something that you are going to be getting rid of anyway. Save yourself some money and pay attention to the layer of fat when selecting beef brisket.<\/p>\n\n\n
\n![\"Well-Marbled](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Well-Marbled-Raw-Steak-with-Herbs-Placed-on-a-Knife-1200x800.jpg\")
<\/figure><\/div>\n\n\nTrimming the Beef Brisket<\/h2>\n\n\n\n
Again, start by trimming the excess fat before you start smoking the meat. Trim the fat cap until it is just \u00bc inch thick.<\/p>\n\n\n\n
Trim any hard pieces of gristle or fat.<\/p>\n\n\n\n
Related Reading<\/strong><\/p>\n\n\n\n\n- What to Do with Brisket Trimmings? (A Complete List)<\/a><\/li>\n<\/ul>\n\n\n\n
Brining vs. Injecting Brisket: What Should You Do?<\/h2>\n\n\n\n
I think dry brining is easier and more effective, although injecting is catching on and becoming a favorite of some pitmasters. I don\u2019t inject my brisket, but if you want to give it a try, go for it. <\/p>\n\n\n\n
Keeping meat moist is key to a successful barbeque. Brisket is a tough piece of beef, and you are exposing the meat to heat for practically half a day – keeping it juicy is no easy task.<\/p>\n\n\n\n
This is why most people look for ways to make their brisket as juicy and tender as possible. The two main ways of doing this are brining and injecting. <\/p>\n\n\n\n
Give each method a try. Figure out which one produces the results that you like. I\u2019ll be providing a recipe and instructions for each method below. <\/p>\n\n\n\n
If you dry brine and inject the same piece of brisket, don\u2019t add salt to your injection – the beef will be too salty.<\/p>\n\n\n\n
Dry Brining<\/h3>\n\n\n\n
For dry brining, all you need is Kosher salt. I dry brine with salt first, then add my favorite rub before putting the brisket on the smoker.<\/p>\n\n\n\n
To dry brine, use \u00bd teaspoon of Kosher salt per pound of meat. If you\u2019re using table salt, use \u00bc teaspoon per pound. Table salt is finer than Kosher salt (which is flaked), so it is saltier by volume.<\/p>\n\n\n\n
Sprinkle the salt onto the meat. Try to make sure every inch of the surface is covered.<\/p>\n\n\n\n
Once you are done, place it in the refrigerator overnight. If you are short on time, doing this even 2 hours before cooking works wonders. The longest you should dry brine a brisket (or any meat) is 24 hours.<\/p>\n\n\n\n
Injecting the Brisket<\/h3>\n\n\n\n
For this process, you will need a meat injector, so make sure to invest in a high-quality one such as Ofargo meat injector<\/a> beforehand. Look for a model that\u2019s stainless steel. It will last much longer than plastic.<\/p>\n\n\n\nThere are a ton of different marinades and solutions to choose from. I\u2019d say keep it simple and let the brisket be the star of the show. You don\u2019t want to go overboard with the flavors and mask that rich and beefy brisket flavor.<\/p>\n\n\n\n
Here is a recipe that you can follow:<\/p>\n\n\n\n
\n- 2 tbs. of kosher salt<\/li>\n\n\n\n
- 1 tbs. of sugar<\/li>\n\n\n\n
- 2 tsp. of Worcestershire sauce<\/li>\n\n\n\n
- 2 cups of low-sodium beef broth<\/li>\n\n\n\n
- 2 cups of water<\/li>\n<\/ul>\n\n\n\n
This makes one quart of solution. You will need about 1 ounce per pound of beef brisket.<\/p>\n\n\n\n
When injecting, make sure to get the needle deep into the skin, or the liquid will flow back to the surface. Inject the brisket all over, in several areas, so the entire cut is injected evenly.<\/p>\n\n\n\n
Unlike with dry brining, you can smoke the meat shortly after injecting it. You can even inject the beef as it cooks.<\/p>\n\n\n
\n![\"checking](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/checking-the-temperature-of-a-brisket-on-a-smoker-1200x800.jpg\")
<\/figure><\/div>\n\n\nSeasoning the Beef Brisket<\/h2>\n\n\n\n
Even if you have injected your beef brisket, you still have to season it before smoking it. This is because the brisket rub is what will turn into that delicious bark<\/a> later on. This is a key component of your smoked brisket.<\/p>\n\n\n\nIf you have dry-brined or injected your beef brisket with salt, ditch the salt from the rub. It\u2019ll be too salty. Otherwise, you can add half a teaspoon to the mix.<\/p>\n\n\n\n
You will find plenty of commercial brisket rubs to choose from. Seriously, every celebrity chef and company seems to have their own rub on the market. I\u2019m all about keeping it simple. Here\u2019s my brisket rub recipe:<\/p>\n\n\n\n
\n- 2 tablespoons of kosher salt (if not dry brined or injected)<\/li>\n\n\n\n
- 3 tablespoons of cracked black pepper<\/li>\n\n\n\n
- 1 tablespoon of brown sugar<\/li>\n\n\n\n
- 1 tablespoon of onion powder<\/li>\n\n\n\n
- 2 teaspoons of garlic powder<\/li>\n\n\n\n
- 2 teaspoons of chili powder<\/li>\n\n\n\n
- 2 teaspoons of mustard powder<\/li>\n\n\n\n
- 1 teaspoon of cayenne pepper or chipotle powder<\/li>\n<\/ul>\n\n\n\n
This makes up just over half a cup of rub. Don\u2019t drop the sugar – it helps the bark caramelize.<\/p>\n\n\n\n
Many smokehouses and backyard enthusiasts apply a binder to the surface of the brisket beforehand. This ensures that the rub sticks on in a thick layer, producing a lovely bark.<\/p>\n\n\n\n
The most common binders are olive oil, yellow mustard<\/a>, and mayonnaise, with mustard being the most popular. The layer dissipates during the smoking process, leaving only the spices behind.<\/p>\n\n\n\nI don\u2019t use a binder, but lots of folks do – play around and see what works for you.<\/p>\n\n\n\n
Related Reading<\/strong><\/p>\n\n\n\n\n- Why is My Brisket Dry? – Top Reasons & Solutions<\/a><\/li>\n\n\n\n
- How to Velvet Beef The Right Way (A Complete Guide)<\/a><\/li>\n\n\n\n
- Insanely Good Pastrami Rub Recipe (Quick & Easy Guide)<\/a><\/li>\n<\/ul>\n\n\n\n
Monitoring the Temperature<\/h2>\n\n\n\n
It is important to continuously track the internal temperature of the brisket as it smokes. This is the only way to cook it until it is tender, but not cook it for so long that the meat dries out. I wouldn’t advise cooking brisket, especially your first brisket, without a thermometer.<\/p>\n\n\n\n
Now, only the more expensive models of the Pit Boss grills are equipped with a temperature probe. If yours does have one, use it. Otherwise, you will need to buy a third-party probe thermometer. Don’t worry, there are lots of great options out there for very reasonable prices.<\/p>\n\n\n\n
If you buy a leave-in thermometer, you\u2019ll know your brisket\u2019s temperature during the entire smoking process. <\/p>\n\n\n\n
Get an instant-read thermometer, and you\u2019ll need to monitor the temperature of the meat occasionally. Once every hour or so should do it.<\/p>\n\n\n\n
Your Pit Boss pellet grill regulates its temperature automatically. If you\u2019re using another smoker, use the dome thermometer or other thermometer to monitor temps and make sure the cooking chamber is at an even temperature. Keep the temperature at 225\u00b0F.<\/p>\n\n\n\n
Related Reading<\/strong><\/p>\n\n\n\n\n- Different Levels of Cooked Steak | A Guide to Steak Doneness<\/a><\/li>\n\n\n\n
- Step-by-Step Guide to Finishing Brisket in the Oven<\/a><\/li>\n<\/ul>\n\n\n\n
Spritzing or Mopping the Brisket – Should You Do It?<\/h2>\n\n\n\n
I do not spritz or mop brisket. The reason I don\u2019t spritz or mop is that these techniques risk washing off the rub. I work hard for a great bark! I\u2019m not about to throw that away. Also, it\u2019s difficult for a light mist to have any kind of significant impact on your brisket. <\/p>\n\n\n\n
I\u2019m aware there are a lot of people who like to put beef broth, apple cider vinegar, or apple juice in a spray bottle and then periodically spritz the brisket<\/a>. They\u2019re doing it because they\u2019re trying to add moisture to the meat.<\/p>\n\n\n\nIf you do wish to spritz the meat (again, I don\u2019t), I would wait until the bark has set and is thick and crusty. The best time to do this would be when you are wrapping the brisket.<\/p>\n\n\n
\n![\"Person](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Person-Spritzing-on-the-Smoked-Brisket-1200x800.jpg\")
<\/figure><\/div>\n\n\nThe Stall<\/h2>\n\n\n\n
Alas, even the mighty Pit Boss pellet grill can\u2019t eliminate the stall. New to \u2018que? The stall is when the brisket\u2019s internal temperature stops climbing. It can take hours. And hours. The stall occurs around 150\u00b0F to 170\u00b0F. At some point in this temp range, the meat begins to sweat. The moisture evaporates and cools the brisket. This process is known as evaporative cooling, and it\u2019s what causes \u201cthe stall<\/a>.\u201d<\/p>\n\n\n\nIf you\u2019re patient, you can wait out the stall. But if you want to push past it, you\u2019ve got two options: increase your cooking temperature or wrapping the brisket.<\/p>\n\n\n\n
Increase the Cooking Temperature<\/h3>\n\n\n\n
One option is to temporarily increase the temperature of your cooker past 300\u00b0F, which pushes the brisket through the stall (evaporative cooling doesn\u2019t happen at these higher temperatures). If you choose this option, make sure to monitor the temperature very closely.<\/p>\n\n\n\n
Once the brisket goes past 170\u00b0F, lower the temperature back to 225\u00b0F.<\/p>\n\n\n\n
Related Reading<\/strong><\/p>\n\n\n\n\n- Why is My Brisket Tough (Possible Reasons + Solutions)<\/a><\/li>\n\n\n\n
- Serve It Right: How Much Brisket Per Person<\/a><\/li>\n\n\n\n
- [Guide] How to Smoke a Brisket in an Electric Smoker<\/a><\/li>\n\n\n\n
- How to Smoke a Brisket on a Gas Grill (Tips From a Pro)<\/a><\/li>\n<\/ul>\n\n\n\n
Wrapping the Brisket<\/h3>\n\n\n\n
The Texas Crutch is a wrapping technique that many pitmasters turn to. When the brisket is tightly wrapped, water can\u2019t evaporate and cool the meat. This allows the internal temperature to continue climbing and cuts up to 6 hours off your cooking time. It will soften the bark, but the wrapping creates a moist cooking environment, so a wrapped brisket is incredibly tender.<\/p>\n\n\n\n
To cruch, you can use one of two materials – butcher paper or aluminum foil. Personally, I prefer the butcher paper. It is more porous and will produce a brisket with a toothier bark than the foil.<\/p>\n\n\n\n
I usually wrap my briskets. Most competition BBQ teams wrap their brisket, pork shoulder, and ribs. <\/p>\n\n\n\n
Related Reading<\/strong><\/p>\n\n\n\n\n- Butcher Paper vs Parchment Paper: What You Need to Know<\/a><\/li>\n\n\n\n
- Freezer Paper vs Parchment Paper: What to use and NOT to use!<\/a><\/li>\n<\/ul>\n\n\n\n
Do You Have to Wrap the Brisket?<\/h4>\n\n\n\n
No, you don’t! While wrapping helps to speed the smoking process up, not everyone is a fan of it. The main issue is that the Texas Crutch softens the bark. This a sacrifice some pitmasters aren\u2019t willing to make.<\/p>\n\n\n\n
Instead, they simply wait the stall out. If you don\u2019t want to wrap, plan to add several hours to your cooking time. <\/p>\n\n\n\n
How to Wrap Brisket?<\/h4>\n\n\n\n
Method<\/h3>\n\n\n\n<\/div>\n\n\n\nStep 1<\/h4>\n\n\n\n
Apply the dry brine to the brisket. A 12-pound brisket will require 6 teaspoons of Kosher salt. Refrigerate the brisket until you\u2019re ready to cook it.<\/p>\n\n\n\n
Step 2<\/h4>\n\n\n\n
Add enough pellets into the pellet hopper. If your hopper has the capacity, add enough to last the entire cook without being topped up.<\/p>\n\n\n\n
Put the grill on the smoke setting. Once it\u2019s fired up, kick the temp up to 225\u00b0F. Let it preheat.<\/p>\n\n\n\n
Step 3<\/h4>\n\n\n\n
Prep the brisket by trimming. Then, slather on the mustard, if using, and sprinkle on the rub. If you\u2019re not using mustard, gently press the rub into the meat.<\/p>\n\n\n\n
Step 4<\/h4>\n\n\n\n
Place the brisket in the smoker. For a charcoal smoker, place it on the side of indirect heat.<\/p>\n\n\n\n
Close the lid and smoke.<\/p>\n\n\n\n
Step 5<\/h4>\n\n\n\n
About two-thirds of the way through the cook, the stall should set in. Check the internal temperature. Once the internal temp stops rising, take it out and wrap it, if you\u2019ve chosen to wrap.<\/p>\n\n\n\n
Once done, return the brisket to the smoker.<\/p>\n\n\n\n
Step 6<\/h4>\n\n\n\n
Smoke until the brisket reaches 203\u00b0F or is probe tender, and then take it out of the smoker<\/a>.<\/p>\n\n\n\nWrap the brisket tightly in aluminum foil or butcher paper and stick it in a cooler for at least 2 hours, up to 4. Don\u2019t sleep on the rest – it\u2019s a critical part of your cook. Stick the meat in a cooler and let it sit for at least 2 hours. Once it\u2019s done resting<\/a>, slice the brisket against the grain, and serve.<\/p>\n\n\n\nRelated Reading<\/strong><\/p>\n\n\n\n\n- Behind the Times: How Long to Smoke Brisket Per Pound<\/a><\/li>\n\n\n\n
- How Long to Smoke a Brisket at 225 \u2013 A Matter of Time<\/a><\/li>\n\n\n\n
- Resting Brisket in Cooler (And Why It’s So Important!)<\/a><\/li>\n\n\n\n
- How to Keep Brisket Warm: Here’s All You Need to Know<\/a><\/li>\n\n\n\n
- Brisket Done Early? Here’s How to Keep It Perfect<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure><\/div>\n\n\nUsing Your Pit Boss Pellet Grill<\/h2>\n\n\n\n
Let me walk you through the settings on your Pit Boss pellet grill.<\/p>\n\n\n\n
When you first start up your Pit Boss pellet grill, set it to Smoke mode. Leave it in this mode for 5 minutes with the lid open. Soon, you\u2019ll see thick, billowy clouds of smoke coming out of the grill. <\/p>\n\n\n\n
Starting on the smoke setting ensures that the firepot isn’t overloaded with pellets. And leaving the lid open reduces the risk of overloading the cooking barrel with smoke.<\/p>\n\n\n\n
After about 5 minutes, those smoke clouds should calm down and dissipate. Nice. Time to close the lid. Set the temperature to 225\u00b0F.<\/p>\n\n\n\n
Let\u2019s talk about the P setting on the Pit Boss pellet grills<\/a>. This setting only works in smoke mode. Think of it like a manual override when you want to nudge the temperature and amount of smoke one way or the other.<\/p>\n\n\n\nThe default setting is P4. The higher you go – P4, P5 (the highest is P7), the more smoke that is produced. Higher P settings mean lower temperatures. Lower P-settings (P0, P1) mean less smoke and more heat. The grill is fed more pellets, but these pellets burn hotter, so they smoke less.<\/p>\n\n\n\n
Personally, I say stick with the factory settings, particularly for your first cook. I think the P-4 setting provides great smoke.<\/p>\n\n\n\n
Remember, just because you don’t see plumes coming out of your Pit Boss smoker doesn’t mean not enough smoke is being produced. Huge clouds of smoke are great if a new pope is selected. Not so much for your brisket. Modern pellet grills, especially high-quality ones like the Pit Boss, tend to burn pretty clean. <\/p>\n\n\n\n
Oftentimes, only a thin amount of bluish smoke is produced during the smoking process. Yes! This is the perfect amount for smoking brisket.<\/strong><\/p>\n\n\n\nRelated Reading<\/strong><\/p>\n\n\n\n\n- How To Make Beef Tenderloin on Traeger (Lessons From A Pro)<\/a><\/li>\n\n\n\n
- Smoked Chuck Roast Recipe (A Step-by-Step Guide)<\/a><\/li>\n\n\n\n
- Smoked Bottom Round Roast: Top Things You Must Know!<\/a><\/li>\n\n\n\n
- How To Cook Steaks On A Pellet Grill: Your Go-To Guide<\/a><\/li>\n\n\n\n
- Cooking Steak on Big Green Egg: Tips From a Pro<\/a><\/li>\n<\/ul>\n\n\n\n
How to Choose Beef Brisket?<\/h2>\n\n\n\n
The best-smoked brisket is made from the best cuts of beef<\/a>. A skilled pitmaster can turn a USDA Select brisket into a decent smoked brisket. But go with a premium grade, and you\u2019ll cook up a brisket worth talking about.<\/p>\n\n\n\nThe Grade<\/h3>\n\n\n\n
Unless you are on a tight budget, I would suggest springing for USDA Choice – while Prime is next level, it isn’t absolutely necessary to spend the extra cash unless you are trying to impress a crowd.<\/p>\n\n\n\n
If you\u2019ve got money to burn, you may want to consider Wagyu beef<\/a>. It has exceptional marbling<\/a>. Waygu is delicious but pricey – hang on to your wallet.<\/p>\n\n\n\nRelated Reading<\/strong><\/p>\n\n\n\n\n- Why Is Wagyu Beef So Expensive All Around The World?<\/a><\/li>\n\n\n\n
- Smoking Prime Rib on Traeger (A Must-Know Recipe)<\/a><\/li>\n<\/ul>\n\n\n\n
Full Packer Brisket vs. Flat and Point<\/h3>\n\n\n\n
I go with a full-packer brisket when I\u2019m smoking brisket. It\u2019s the best of both worlds – the flat and the point.<\/p>\n\n\n\n
I know that a lot of people are hesitant to cook a full brisket. The daunting cut can weigh up to 16 pounds<\/a>. I get it – it\u2019s a significant investment of time and money. Still, if you want to \u2018que like a pro, a full-packer brisket is the way to go.<\/p>\n\n\n\nIf you don\u2019t go with a full brisket, you\u2019ll need to decide between the flat and the point<\/a> – the two smaller muscles that make up the whole brisket.<\/p>\n\n\n\nIf you have a choice, go with the point. It\u2019s more marbled, so the meat will be juicier, more tender, and packed with a beefier flavor. Make friends with your butcher. If the butcher counter often only has flat (it often does) – ask for the point special.<\/p>\n\n\n\n
Related Reading<\/strong><\/p>\n\n\n\n\n- How to Smoke a Brisket Flat: Don\u2019t Fall Flat!<\/a><\/li>\n\n\n\n
- How to Slice a Brisket: Getting a Piece of the Action<\/a><\/li>\n\n\n\n
- Can You Cut a Brisket in Half: Ultimate Guide<\/a><\/li>\n<\/ul>\n\n\n\n
The Amount of Fat<\/h3>\n\n\n\n
Look for a brisket fat cap that is about 1\/4 or 1\/2 an inch thick. Before you cook the beef brisket, you will need to trim the fat cap down to 1\/4 of an inch. Use a sharp knife and take your time.<\/p>\n\n\n\n
If you buy brisket that has a large fat cap, you are just paying extra for something that you are going to be getting rid of anyway. Save yourself some money and pay attention to the layer of fat when selecting beef brisket.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nTrimming the Beef Brisket<\/h2>\n\n\n\n
Again, start by trimming the excess fat before you start smoking the meat. Trim the fat cap until it is just \u00bc inch thick.<\/p>\n\n\n\n
Trim any hard pieces of gristle or fat.<\/p>\n\n\n\n
Related Reading<\/strong><\/p>\n\n\n\n\n- What to Do with Brisket Trimmings? (A Complete List)<\/a><\/li>\n<\/ul>\n\n\n\n
Brining vs. Injecting Brisket: What Should You Do?<\/h2>\n\n\n\n
I think dry brining is easier and more effective, although injecting is catching on and becoming a favorite of some pitmasters. I don\u2019t inject my brisket, but if you want to give it a try, go for it. <\/p>\n\n\n\n
Keeping meat moist is key to a successful barbeque. Brisket is a tough piece of beef, and you are exposing the meat to heat for practically half a day – keeping it juicy is no easy task.<\/p>\n\n\n\n
This is why most people look for ways to make their brisket as juicy and tender as possible. The two main ways of doing this are brining and injecting. <\/p>\n\n\n\n
Give each method a try. Figure out which one produces the results that you like. I\u2019ll be providing a recipe and instructions for each method below. <\/p>\n\n\n\n
If you dry brine and inject the same piece of brisket, don\u2019t add salt to your injection – the beef will be too salty.<\/p>\n\n\n\n
Dry Brining<\/h3>\n\n\n\n
For dry brining, all you need is Kosher salt. I dry brine with salt first, then add my favorite rub before putting the brisket on the smoker.<\/p>\n\n\n\n
To dry brine, use \u00bd teaspoon of Kosher salt per pound of meat. If you\u2019re using table salt, use \u00bc teaspoon per pound. Table salt is finer than Kosher salt (which is flaked), so it is saltier by volume.<\/p>\n\n\n\n
Sprinkle the salt onto the meat. Try to make sure every inch of the surface is covered.<\/p>\n\n\n\n
Once you are done, place it in the refrigerator overnight. If you are short on time, doing this even 2 hours before cooking works wonders. The longest you should dry brine a brisket (or any meat) is 24 hours.<\/p>\n\n\n\n
Injecting the Brisket<\/h3>\n\n\n\n
For this process, you will need a meat injector, so make sure to invest in a high-quality one such as Ofargo meat injector<\/a> beforehand. Look for a model that\u2019s stainless steel. It will last much longer than plastic.<\/p>\n\n\n\nThere are a ton of different marinades and solutions to choose from. I\u2019d say keep it simple and let the brisket be the star of the show. You don\u2019t want to go overboard with the flavors and mask that rich and beefy brisket flavor.<\/p>\n\n\n\n
Here is a recipe that you can follow:<\/p>\n\n\n\n
\n- 2 tbs. of kosher salt<\/li>\n\n\n\n
- 1 tbs. of sugar<\/li>\n\n\n\n
- 2 tsp. of Worcestershire sauce<\/li>\n\n\n\n
- 2 cups of low-sodium beef broth<\/li>\n\n\n\n
- 2 cups of water<\/li>\n<\/ul>\n\n\n\n
This makes one quart of solution. You will need about 1 ounce per pound of beef brisket.<\/p>\n\n\n\n
When injecting, make sure to get the needle deep into the skin, or the liquid will flow back to the surface. Inject the brisket all over, in several areas, so the entire cut is injected evenly.<\/p>\n\n\n\n
Unlike with dry brining, you can smoke the meat shortly after injecting it. You can even inject the beef as it cooks.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nSeasoning the Beef Brisket<\/h2>\n\n\n\n
Even if you have injected your beef brisket, you still have to season it before smoking it. This is because the brisket rub is what will turn into that delicious bark<\/a> later on. This is a key component of your smoked brisket.<\/p>\n\n\n\nIf you have dry-brined or injected your beef brisket with salt, ditch the salt from the rub. It\u2019ll be too salty. Otherwise, you can add half a teaspoon to the mix.<\/p>\n\n\n\n
You will find plenty of commercial brisket rubs to choose from. Seriously, every celebrity chef and company seems to have their own rub on the market. I\u2019m all about keeping it simple. Here\u2019s my brisket rub recipe:<\/p>\n\n\n\n
\n- 2 tablespoons of kosher salt (if not dry brined or injected)<\/li>\n\n\n\n
- 3 tablespoons of cracked black pepper<\/li>\n\n\n\n
- 1 tablespoon of brown sugar<\/li>\n\n\n\n
- 1 tablespoon of onion powder<\/li>\n\n\n\n
- 2 teaspoons of garlic powder<\/li>\n\n\n\n
- 2 teaspoons of chili powder<\/li>\n\n\n\n
- 2 teaspoons of mustard powder<\/li>\n\n\n\n
- 1 teaspoon of cayenne pepper or chipotle powder<\/li>\n<\/ul>\n\n\n\n
This makes up just over half a cup of rub. Don\u2019t drop the sugar – it helps the bark caramelize.<\/p>\n\n\n\n
Many smokehouses and backyard enthusiasts apply a binder to the surface of the brisket beforehand. This ensures that the rub sticks on in a thick layer, producing a lovely bark.<\/p>\n\n\n\n
The most common binders are olive oil, yellow mustard<\/a>, and mayonnaise, with mustard being the most popular. The layer dissipates during the smoking process, leaving only the spices behind.<\/p>\n\n\n\nI don\u2019t use a binder, but lots of folks do – play around and see what works for you.<\/p>\n\n\n\n
Related Reading<\/strong><\/p>\n\n\n\n\n- Why is My Brisket Dry? – Top Reasons & Solutions<\/a><\/li>\n\n\n\n
- How to Velvet Beef The Right Way (A Complete Guide)<\/a><\/li>\n\n\n\n
- Insanely Good Pastrami Rub Recipe (Quick & Easy Guide)<\/a><\/li>\n<\/ul>\n\n\n\n
Monitoring the Temperature<\/h2>\n\n\n\n
It is important to continuously track the internal temperature of the brisket as it smokes. This is the only way to cook it until it is tender, but not cook it for so long that the meat dries out. I wouldn’t advise cooking brisket, especially your first brisket, without a thermometer.<\/p>\n\n\n\n
Now, only the more expensive models of the Pit Boss grills are equipped with a temperature probe. If yours does have one, use it. Otherwise, you will need to buy a third-party probe thermometer. Don’t worry, there are lots of great options out there for very reasonable prices.<\/p>\n\n\n\n
If you buy a leave-in thermometer, you\u2019ll know your brisket\u2019s temperature during the entire smoking process. <\/p>\n\n\n\n
Get an instant-read thermometer, and you\u2019ll need to monitor the temperature of the meat occasionally. Once every hour or so should do it.<\/p>\n\n\n\n
Your Pit Boss pellet grill regulates its temperature automatically. If you\u2019re using another smoker, use the dome thermometer or other thermometer to monitor temps and make sure the cooking chamber is at an even temperature. Keep the temperature at 225\u00b0F.<\/p>\n\n\n\n
Related Reading<\/strong><\/p>\n\n\n\n\n- Different Levels of Cooked Steak | A Guide to Steak Doneness<\/a><\/li>\n\n\n\n
- Step-by-Step Guide to Finishing Brisket in the Oven<\/a><\/li>\n<\/ul>\n\n\n\n
Spritzing or Mopping the Brisket – Should You Do It?<\/h2>\n\n\n\n
I do not spritz or mop brisket. The reason I don\u2019t spritz or mop is that these techniques risk washing off the rub. I work hard for a great bark! I\u2019m not about to throw that away. Also, it\u2019s difficult for a light mist to have any kind of significant impact on your brisket. <\/p>\n\n\n\n
I\u2019m aware there are a lot of people who like to put beef broth, apple cider vinegar, or apple juice in a spray bottle and then periodically spritz the brisket<\/a>. They\u2019re doing it because they\u2019re trying to add moisture to the meat.<\/p>\n\n\n\nIf you do wish to spritz the meat (again, I don\u2019t), I would wait until the bark has set and is thick and crusty. The best time to do this would be when you are wrapping the brisket.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nThe Stall<\/h2>\n\n\n\n
Alas, even the mighty Pit Boss pellet grill can\u2019t eliminate the stall. New to \u2018que? The stall is when the brisket\u2019s internal temperature stops climbing. It can take hours. And hours. The stall occurs around 150\u00b0F to 170\u00b0F. At some point in this temp range, the meat begins to sweat. The moisture evaporates and cools the brisket. This process is known as evaporative cooling, and it\u2019s what causes \u201cthe stall<\/a>.\u201d<\/p>\n\n\n\nIf you\u2019re patient, you can wait out the stall. But if you want to push past it, you\u2019ve got two options: increase your cooking temperature or wrapping the brisket.<\/p>\n\n\n\n
Increase the Cooking Temperature<\/h3>\n\n\n\n
One option is to temporarily increase the temperature of your cooker past 300\u00b0F, which pushes the brisket through the stall (evaporative cooling doesn\u2019t happen at these higher temperatures). If you choose this option, make sure to monitor the temperature very closely.<\/p>\n\n\n\n
Once the brisket goes past 170\u00b0F, lower the temperature back to 225\u00b0F.<\/p>\n\n\n\n
Related Reading<\/strong><\/p>\n\n\n\n\n- Why is My Brisket Tough (Possible Reasons + Solutions)<\/a><\/li>\n\n\n\n
- Serve It Right: How Much Brisket Per Person<\/a><\/li>\n\n\n\n
- [Guide] How to Smoke a Brisket in an Electric Smoker<\/a><\/li>\n\n\n\n
- How to Smoke a Brisket on a Gas Grill (Tips From a Pro)<\/a><\/li>\n<\/ul>\n\n\n\n
Wrapping the Brisket<\/h3>\n\n\n\n
The Texas Crutch is a wrapping technique that many pitmasters turn to. When the brisket is tightly wrapped, water can\u2019t evaporate and cool the meat. This allows the internal temperature to continue climbing and cuts up to 6 hours off your cooking time. It will soften the bark, but the wrapping creates a moist cooking environment, so a wrapped brisket is incredibly tender.<\/p>\n\n\n\n
To cruch, you can use one of two materials – butcher paper or aluminum foil. Personally, I prefer the butcher paper. It is more porous and will produce a brisket with a toothier bark than the foil.<\/p>\n\n\n\n
I usually wrap my briskets. Most competition BBQ teams wrap their brisket, pork shoulder, and ribs. <\/p>\n\n\n\n
Related Reading<\/strong><\/p>\n\n\n\n\n- Butcher Paper vs Parchment Paper: What You Need to Know<\/a><\/li>\n\n\n\n
- Freezer Paper vs Parchment Paper: What to use and NOT to use!<\/a><\/li>\n<\/ul>\n\n\n\n
Do You Have to Wrap the Brisket?<\/h4>\n\n\n\n
No, you don’t! While wrapping helps to speed the smoking process up, not everyone is a fan of it. The main issue is that the Texas Crutch softens the bark. This a sacrifice some pitmasters aren\u2019t willing to make.<\/p>\n\n\n\n
Instead, they simply wait the stall out. If you don\u2019t want to wrap, plan to add several hours to your cooking time. <\/p>\n\n\n\n
How to Wrap Brisket?<\/h4>\n\n\n\n
Step 1<\/h4>\n\n\n\n
Apply the dry brine to the brisket. A 12-pound brisket will require 6 teaspoons of Kosher salt. Refrigerate the brisket until you\u2019re ready to cook it.<\/p>\n\n\n\n
Step 2<\/h4>\n\n\n\n
Add enough pellets into the pellet hopper. If your hopper has the capacity, add enough to last the entire cook without being topped up.<\/p>\n\n\n\n
Put the grill on the smoke setting. Once it\u2019s fired up, kick the temp up to 225\u00b0F. Let it preheat.<\/p>\n\n\n\n
Step 3<\/h4>\n\n\n\n
Prep the brisket by trimming. Then, slather on the mustard, if using, and sprinkle on the rub. If you\u2019re not using mustard, gently press the rub into the meat.<\/p>\n\n\n\n
Step 4<\/h4>\n\n\n\n
Place the brisket in the smoker. For a charcoal smoker, place it on the side of indirect heat.<\/p>\n\n\n\n
Close the lid and smoke.<\/p>\n\n\n\n
Step 5<\/h4>\n\n\n\n
About two-thirds of the way through the cook, the stall should set in. Check the internal temperature. Once the internal temp stops rising, take it out and wrap it, if you\u2019ve chosen to wrap.<\/p>\n\n\n\n
Once done, return the brisket to the smoker.<\/p>\n\n\n\n
Step 6<\/h4>\n\n\n\n
Smoke until the brisket reaches 203\u00b0F or is probe tender, and then take it out of the smoker<\/a>.<\/p>\n\n\n\n Wrap the brisket tightly in aluminum foil or butcher paper and stick it in a cooler for at least 2 hours, up to 4. Don\u2019t sleep on the rest – it\u2019s a critical part of your cook. Stick the meat in a cooler and let it sit for at least 2 hours. Once it\u2019s done resting<\/a>, slice the brisket against the grain, and serve.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n Let me walk you through the settings on your Pit Boss pellet grill.<\/p>\n\n\n\n When you first start up your Pit Boss pellet grill, set it to Smoke mode. Leave it in this mode for 5 minutes with the lid open. Soon, you\u2019ll see thick, billowy clouds of smoke coming out of the grill. <\/p>\n\n\n\n Starting on the smoke setting ensures that the firepot isn’t overloaded with pellets. And leaving the lid open reduces the risk of overloading the cooking barrel with smoke.<\/p>\n\n\n\n After about 5 minutes, those smoke clouds should calm down and dissipate. Nice. Time to close the lid. Set the temperature to 225\u00b0F.<\/p>\n\n\n\n Let\u2019s talk about the P setting on the Pit Boss pellet grills<\/a>. This setting only works in smoke mode. Think of it like a manual override when you want to nudge the temperature and amount of smoke one way or the other.<\/p>\n\n\n\n The default setting is P4. The higher you go – P4, P5 (the highest is P7), the more smoke that is produced. Higher P settings mean lower temperatures. Lower P-settings (P0, P1) mean less smoke and more heat. The grill is fed more pellets, but these pellets burn hotter, so they smoke less.<\/p>\n\n\n\n Personally, I say stick with the factory settings, particularly for your first cook. I think the P-4 setting provides great smoke.<\/p>\n\n\n\n Remember, just because you don’t see plumes coming out of your Pit Boss smoker doesn’t mean not enough smoke is being produced. Huge clouds of smoke are great if a new pope is selected. Not so much for your brisket. Modern pellet grills, especially high-quality ones like the Pit Boss, tend to burn pretty clean. <\/p>\n\n\n\n Oftentimes, only a thin amount of bluish smoke is produced during the smoking process. Yes! This is the perfect amount for smoking brisket.<\/strong><\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n The best-smoked brisket is made from the best cuts of beef<\/a>. A skilled pitmaster can turn a USDA Select brisket into a decent smoked brisket. But go with a premium grade, and you\u2019ll cook up a brisket worth talking about.<\/p>\n\n\n\n Unless you are on a tight budget, I would suggest springing for USDA Choice – while Prime is next level, it isn’t absolutely necessary to spend the extra cash unless you are trying to impress a crowd.<\/p>\n\n\n\n If you\u2019ve got money to burn, you may want to consider Wagyu beef<\/a>. It has exceptional marbling<\/a>. Waygu is delicious but pricey – hang on to your wallet.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n I go with a full-packer brisket when I\u2019m smoking brisket. It\u2019s the best of both worlds – the flat and the point.<\/p>\n\n\n\n I know that a lot of people are hesitant to cook a full brisket. The daunting cut can weigh up to 16 pounds<\/a>. I get it – it\u2019s a significant investment of time and money. Still, if you want to \u2018que like a pro, a full-packer brisket is the way to go.<\/p>\n\n\n\n If you don\u2019t go with a full brisket, you\u2019ll need to decide between the flat and the point<\/a> – the two smaller muscles that make up the whole brisket.<\/p>\n\n\n\n If you have a choice, go with the point. It\u2019s more marbled, so the meat will be juicier, more tender, and packed with a beefier flavor. Make friends with your butcher. If the butcher counter often only has flat (it often does) – ask for the point special.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n Look for a brisket fat cap that is about 1\/4 or 1\/2 an inch thick. Before you cook the beef brisket, you will need to trim the fat cap down to 1\/4 of an inch. Use a sharp knife and take your time.<\/p>\n\n\n\n If you buy brisket that has a large fat cap, you are just paying extra for something that you are going to be getting rid of anyway. Save yourself some money and pay attention to the layer of fat when selecting beef brisket.<\/p>\n\n\n Again, start by trimming the excess fat before you start smoking the meat. Trim the fat cap until it is just \u00bc inch thick.<\/p>\n\n\n\n Trim any hard pieces of gristle or fat.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n I think dry brining is easier and more effective, although injecting is catching on and becoming a favorite of some pitmasters. I don\u2019t inject my brisket, but if you want to give it a try, go for it. <\/p>\n\n\n\n Keeping meat moist is key to a successful barbeque. Brisket is a tough piece of beef, and you are exposing the meat to heat for practically half a day – keeping it juicy is no easy task.<\/p>\n\n\n\n This is why most people look for ways to make their brisket as juicy and tender as possible. The two main ways of doing this are brining and injecting. <\/p>\n\n\n\n Give each method a try. Figure out which one produces the results that you like. I\u2019ll be providing a recipe and instructions for each method below. <\/p>\n\n\n\n If you dry brine and inject the same piece of brisket, don\u2019t add salt to your injection – the beef will be too salty.<\/p>\n\n\n\n For dry brining, all you need is Kosher salt. I dry brine with salt first, then add my favorite rub before putting the brisket on the smoker.<\/p>\n\n\n\n To dry brine, use \u00bd teaspoon of Kosher salt per pound of meat. If you\u2019re using table salt, use \u00bc teaspoon per pound. Table salt is finer than Kosher salt (which is flaked), so it is saltier by volume.<\/p>\n\n\n\n Sprinkle the salt onto the meat. Try to make sure every inch of the surface is covered.<\/p>\n\n\n\n Once you are done, place it in the refrigerator overnight. If you are short on time, doing this even 2 hours before cooking works wonders. The longest you should dry brine a brisket (or any meat) is 24 hours.<\/p>\n\n\n\n For this process, you will need a meat injector, so make sure to invest in a high-quality one such as Ofargo meat injector<\/a> beforehand. Look for a model that\u2019s stainless steel. It will last much longer than plastic.<\/p>\n\n\n\n There are a ton of different marinades and solutions to choose from. I\u2019d say keep it simple and let the brisket be the star of the show. You don\u2019t want to go overboard with the flavors and mask that rich and beefy brisket flavor.<\/p>\n\n\n\n Here is a recipe that you can follow:<\/p>\n\n\n\n This makes one quart of solution. You will need about 1 ounce per pound of beef brisket.<\/p>\n\n\n\n When injecting, make sure to get the needle deep into the skin, or the liquid will flow back to the surface. Inject the brisket all over, in several areas, so the entire cut is injected evenly.<\/p>\n\n\n\n Unlike with dry brining, you can smoke the meat shortly after injecting it. You can even inject the beef as it cooks.<\/p>\n\n\n Even if you have injected your beef brisket, you still have to season it before smoking it. This is because the brisket rub is what will turn into that delicious bark<\/a> later on. This is a key component of your smoked brisket.<\/p>\n\n\n\n If you have dry-brined or injected your beef brisket with salt, ditch the salt from the rub. It\u2019ll be too salty. Otherwise, you can add half a teaspoon to the mix.<\/p>\n\n\n\n You will find plenty of commercial brisket rubs to choose from. Seriously, every celebrity chef and company seems to have their own rub on the market. I\u2019m all about keeping it simple. Here\u2019s my brisket rub recipe:<\/p>\n\n\n\n This makes up just over half a cup of rub. Don\u2019t drop the sugar – it helps the bark caramelize.<\/p>\n\n\n\n Many smokehouses and backyard enthusiasts apply a binder to the surface of the brisket beforehand. This ensures that the rub sticks on in a thick layer, producing a lovely bark.<\/p>\n\n\n\n The most common binders are olive oil, yellow mustard<\/a>, and mayonnaise, with mustard being the most popular. The layer dissipates during the smoking process, leaving only the spices behind.<\/p>\n\n\n\n I don\u2019t use a binder, but lots of folks do – play around and see what works for you.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n It is important to continuously track the internal temperature of the brisket as it smokes. This is the only way to cook it until it is tender, but not cook it for so long that the meat dries out. I wouldn’t advise cooking brisket, especially your first brisket, without a thermometer.<\/p>\n\n\n\n Now, only the more expensive models of the Pit Boss grills are equipped with a temperature probe. If yours does have one, use it. Otherwise, you will need to buy a third-party probe thermometer. Don’t worry, there are lots of great options out there for very reasonable prices.<\/p>\n\n\n\n If you buy a leave-in thermometer, you\u2019ll know your brisket\u2019s temperature during the entire smoking process. <\/p>\n\n\n\n Get an instant-read thermometer, and you\u2019ll need to monitor the temperature of the meat occasionally. Once every hour or so should do it.<\/p>\n\n\n\n Your Pit Boss pellet grill regulates its temperature automatically. If you\u2019re using another smoker, use the dome thermometer or other thermometer to monitor temps and make sure the cooking chamber is at an even temperature. Keep the temperature at 225\u00b0F.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n I do not spritz or mop brisket. The reason I don\u2019t spritz or mop is that these techniques risk washing off the rub. I work hard for a great bark! I\u2019m not about to throw that away. Also, it\u2019s difficult for a light mist to have any kind of significant impact on your brisket. <\/p>\n\n\n\n I\u2019m aware there are a lot of people who like to put beef broth, apple cider vinegar, or apple juice in a spray bottle and then periodically spritz the brisket<\/a>. They\u2019re doing it because they\u2019re trying to add moisture to the meat.<\/p>\n\n\n\n If you do wish to spritz the meat (again, I don\u2019t), I would wait until the bark has set and is thick and crusty. The best time to do this would be when you are wrapping the brisket.<\/p>\n\n\n Alas, even the mighty Pit Boss pellet grill can\u2019t eliminate the stall. New to \u2018que? The stall is when the brisket\u2019s internal temperature stops climbing. It can take hours. And hours. The stall occurs around 150\u00b0F to 170\u00b0F. At some point in this temp range, the meat begins to sweat. The moisture evaporates and cools the brisket. This process is known as evaporative cooling, and it\u2019s what causes \u201cthe stall<\/a>.\u201d<\/p>\n\n\n\n If you\u2019re patient, you can wait out the stall. But if you want to push past it, you\u2019ve got two options: increase your cooking temperature or wrapping the brisket.<\/p>\n\n\n\n One option is to temporarily increase the temperature of your cooker past 300\u00b0F, which pushes the brisket through the stall (evaporative cooling doesn\u2019t happen at these higher temperatures). If you choose this option, make sure to monitor the temperature very closely.<\/p>\n\n\n\n Once the brisket goes past 170\u00b0F, lower the temperature back to 225\u00b0F.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n The Texas Crutch is a wrapping technique that many pitmasters turn to. When the brisket is tightly wrapped, water can\u2019t evaporate and cool the meat. This allows the internal temperature to continue climbing and cuts up to 6 hours off your cooking time. It will soften the bark, but the wrapping creates a moist cooking environment, so a wrapped brisket is incredibly tender.<\/p>\n\n\n\n To cruch, you can use one of two materials – butcher paper or aluminum foil. Personally, I prefer the butcher paper. It is more porous and will produce a brisket with a toothier bark than the foil.<\/p>\n\n\n\n I usually wrap my briskets. Most competition BBQ teams wrap their brisket, pork shoulder, and ribs. <\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n No, you don’t! While wrapping helps to speed the smoking process up, not everyone is a fan of it. The main issue is that the Texas Crutch softens the bark. This a sacrifice some pitmasters aren\u2019t willing to make.<\/p>\n\n\n\n Instead, they simply wait the stall out. If you don\u2019t want to wrap, plan to add several hours to your cooking time. <\/p>\n\n\n\n\n
<\/figure><\/div>\n\n\nUsing Your Pit Boss Pellet Grill<\/h2>\n\n\n\n
\n
How to Choose Beef Brisket?<\/h2>\n\n\n\n
The Grade<\/h3>\n\n\n\n
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Full Packer Brisket vs. Flat and Point<\/h3>\n\n\n\n
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The Amount of Fat<\/h3>\n\n\n\n
<\/figure><\/div>\n\n\nTrimming the Beef Brisket<\/h2>\n\n\n\n
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Brining vs. Injecting Brisket: What Should You Do?<\/h2>\n\n\n\n
Dry Brining<\/h3>\n\n\n\n
Injecting the Brisket<\/h3>\n\n\n\n
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<\/figure><\/div>\n\n\nSeasoning the Beef Brisket<\/h2>\n\n\n\n
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Monitoring the Temperature<\/h2>\n\n\n\n
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Spritzing or Mopping the Brisket – Should You Do It?<\/h2>\n\n\n\n
<\/figure><\/div>\n\n\nThe Stall<\/h2>\n\n\n\n
Increase the Cooking Temperature<\/h3>\n\n\n\n
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Wrapping the Brisket<\/h3>\n\n\n\n
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Do You Have to Wrap the Brisket?<\/h4>\n\n\n\n
How to Wrap Brisket?<\/h4>\n\n\n\n