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Memphis BBQ Beef Brisket
Memphis BBQ Beef Brisket
Rated 3.0 stars by 70 users
Category
Beef
Servings
10
Prep Time
60 minutes
Cook Time
600 minutes
Ingredients
1 Cup
Beef Broth
1, 10-12 pound
Brisket
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1 Bottle Pit Boss Sweet Rib Rub
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Peach Butcher Paper
Spray bottle
For even more Bossin’ flavor, smoke like a pro and use our Competition Blend Wood Pellet!
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Pit Boss Competition Hardwood Pellets
Remove the brisket from the refrigerator right before you are about to trim it. Trimming a cold brisket is easier than trimming a room temperature brisket. Flip it over so that the pointed end of the meat is facing under.
SPECIAL TOOLS
BIGGER. HOTTER. HEAVIER. TIP
Wood Pellet Recommendation
Before getting started
Directions
Cut away any silver skin or excess fat from the flat muscle and discard. Next, there will be a large, crescent shaped fat section on the flat of the meat.
Trim that fat until it is smooth against the meat so that it looks like a seamless transition between the point and flat. Flip the brisket over and trim the fat cap to ¼ inch thick. Slice between the point and the flat and save the flat for later.
Generously season the trimmed brisket point on all sides with the Sweet Rib Rub. Allow the brisket to sit for 30 minutes to marinate.
Pour the beef broth in the spray bottle and set aside.
Start up your Pit Boss smoker or wood pellet grill. Once it’s fired up, set the temperature to 225°F. Place the brisket in the smoker, insert the smoker’s attached temperature probe, if you have one, and set the brisket to cook for about 6-8 hours or until the internal temperature reaches 165°F. Spray the brisket with the beef broth every 2 hours to keep it moist.
Once the brisket reaches 165°F, remove from the smoker, wrap in peach butcher paper, folding the edges over to form a leakproof seal, and return to the smoker seam-side down for another 3-4 hours, or until the brisket reaches 200°F.
Remove the brisket from the smoker and allow it to rest for at least one hour before serving.
ENJOY!