How to smoke a brisket on pit boss pellet grill

Learn how to smoke a beef brisket on a Pit Boss pellet grill following our detailed instructions and recipe below!

Table of Contents Show

What is a Beef Brisket?
What Kind of Beef Brisket Should I Smoke on my Pit Boss Pellet Grill?
Trim the Brisket
How Do You Know When a Smoked Brisket is Done on a Pit Boss Pellet Grill?
The Texas Crutch
Resting and Holding the Brisket
How to HOLD a Smoked Beef Brisket in an Oven
Slicing and Serving Smoked Brisket
Option 1: Keep the Flat and Point Connected
Option 2: Separate the Flat and the Point Before Slicing
What Else Can I Smoke on my Pit Boss Pellet Grill?
Other Odds and Ends
Pit Boss Smoked Beef Brisket
What is the best temperature to smoke a brisket on a pellet grill?
Do you smoke a brisket fat side up or down on a pit boss?
How long do you smoke a brisket at 225 for?

Smoked Beef Brisket is the ULTIMATE barbecue dish to feed a large crowd, and is especially easy and fun to cook on a Pit Boss, but it can also easily be adapted for ANY pellet grill.

Let’s Go!

What is a Beef Brisket?

A beef brisket comes from the pectoral (chest) muscle of the steer.

Like the chuck roast and the pork butt, which come from the shoulders of the steer and hog respectively, this muscle on the front of the animal gets quite a workout during the life of the steer, helping to hold the animal upright for its entire life.

Have you ever seen a cow sitting down?

Hence why it is usually cheaper per pound than say a ribeye steak or filet mignon, which are cut from the tenderloin muscles of the steer on its back which don’t get put to work nearly as much.

But have no fear, with a little love and care, we can turn this workhorse cut of meat into a delicious, fall apart tender beef brisket that you and your whole family will enjoy!

And even better, when you smoke your beef brisket on a Pit Boss pellet grill, you’ve got an easy “Set It and Forget It” machine at your disposal to do most of the heavy lifting…or should we say…cooking.

What Kind of Beef Brisket Should I Smoke on my Pit Boss Pellet Grill?

We strongly recommend smoking a WHOLE PACKER brisket on your Pit Boss and here’s why.

A whole packer brisket contains two parts:

The Point
The Flat

The point is a smaller, well, pointier section that is also fatty and delicious, but rarely if ever eaten or sold just by itself except for when its made into burnt ends.

The flat, on the other hand, is the classic looking rectangular section of brisket you see sliced in all the pictures.

Unfortunately, the flat is also much leaner and more likely to dry out when cooked by itself without the point attached to balance it out.

You will see many major retail chains and grocery stores selling 4-6 lb brisket flats by themselves in the regular meat case alongside chuck roasts and cubed stew meat.

This is not what you want.

Go to one of the big warehouse club stores like Sam’s or Costco, or better yet, your local independent butcher, and get yourself a full-size brisket, sometimes called a Full Packer Brisket.

It will be big.

You know you are getting a good full size brisket if it is anywhere in the 10-16 lb range.

The extra fat from the point will help the brisket hold up MUCH better during the long smoke on the Pit Boss.

That fatty point meat will also nicely balance out the flat meat, and if you slice it just right like we show you at the end of this article, every slice gets a bit of both and you’ll have moist, competition worthy smoked brisket to serve your guests.

Trim the Brisket

Depending how it was butchered and packaged, you’ll notice one side may have a thicker “Fat Cap” on it.

It’s OK to leave some of this in place but ideally trim it down to no more than about 1/4 inch of thickness.

Leaving a little exterior fat from the fat cap is OK.

However, you don’t want to leave any big hardened thick chunks on the exterior. </p><p>After trimming, score through the fat cap with <a target="_blank" href="https://www.madbackyard.com/best-knife-for-cutting-meat/" data-wpel-link="internal">a good knife</a> in 2 perpendicular directions to help more of the fat underneath render out during the smoking process and allow some more of the rub to penetrate the meat.</p><p>We are big fans of <a class="amalinkspro-text-link" href="https://www.amazon.com/dp/B073PXSQCS?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="noopener nofollow external noreferrer" data-alp-asin="" data-wpel-link="external">this carving knife from Marico</a> for trimming our briskets and <a target="_blank" href="https://www.madbackyard.com/smoked-eye-of-round-roast-beef/" data-wpel-link="internal">other large roasts</a>.</p><div class="amalinkspro-showcase alignnone apilink yesprime no-disclaimer amalinkspro-showcase-5 alp-load-api" data-alp-showcase-id="5" data-alp-asin="B073PXSQCS" data-alp-img="https://m.media-amazon.com/images/I/31HKKHw--IL._SL500_.jpg" data-alp-hide-prime="" data-alp-hide-image="" data-alp-hide-price="1" data-alp-hide-button="" style="max-width:400px"><div class="amalinkspro-showcase-stats-col-img"><span class="alp-showcase-img-wrap enabled-img"><a class="alp-showcase-img-link" href="https://www.amazon.com/dp/B073PXSQCS?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="nofollow"><img alt="MAIRICO Ultra Sharp Premium 11-inch Stainless Steel Carving Knife" height="500" width="500" ezimgfmt="rs rscb47 src ng ngcb47" class="ezlazyload" data-ezsrc="https://www.madbackyard.com/ezoimgfmt/m.media-amazon.com/images/I/31HKKHw--IL._SL500_.jpg"></a></span></div><div class="amalinkspro-showcase-stats-col amalinkspro-showcase-stats-col-info"><a class="amalinkspro-showcase-5-titlebox" href="https://www.amazon.com/dp/B073PXSQCS?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="nofollow">MAIRICO Ultra Sharp Premium 11-inch Stainless Steel Carving Knife</a></div><div class="amalinkspro-clear"></div><div class="amalinkspro-showcase-bottom-cta"><div class="amalinkspro-showcase-bottom-cta-price"><span></span></div><span class="amalinkspro-showcase-btn-wrap"><a class="amalinkspro-showcase-bottom-cta-link" href="https://www.amazon.com/dp/B073PXSQCS?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="nofollow"><span class="alp-showcase-amalink-editable">Check Price on Amazon</span></a></span><div class="amalinkspro-clear"></div></div><span class="ezoic-autoinsert-ad ezoic-mid_content"></span></div><p> </p><h3>Rubs</h3><p>Unlike our <a target="_blank" href="https://www.madbackyard.com/pit-boss-smoked-pulled-pork/" data-wpel-link="internal">Pit Boss Pulled Pork</a>, which pairs well with sugary BBQ rubs, beef is usually better suited for more straightforward salt and <a target="_blank" href="https://www.madbackyard.com/best-electric-pepper-grinder/" data-wpel-link="internal">pepper</a> style seasoning.</p><p><a target="_blank" href="https://www.madbackyard.com/wp-content/uploads/2021/03/rubbing-oil-on-brisket-scaled-e1614829715957.jpeg" data-wpel-link="internal"><img loading="lazy" class="ezlazyload aligncenter size-full wp-image-4858" alt="rubbing oil on a brisket to hold rub" width="1000" height="580" ezimgfmt="rs rscb47 src ng ngcb47" data-ezsrc="https://www.madbackyard.com/wp-content/uploads/2021/03/rubbing-oil-on-brisket-scaled-e1614829715957.jpeg"></a></p><p>You can add a little cayenne for extra heat or garlic and onion powder for additional flavor, but go easy on the rubs that are heavy in sugar content.</p><span class="ezoic-autoinsert-ad ezoic-long_content"></span><p>We are big fans of <a class="amalinkspro-text-link" href="https://www.amazon.com/dp/B01K86F6LI?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="noopener nofollow external noreferrer" data-alp-asin="" data-wpel-link="external">Bad Byron’s Butt Rub Seasoning</a> on smoked beef, especially brisket and <a target="_blank" href="https://www.madbackyard.com/how-to-smoke-a-chuck-roast-in-an-electric-smoker/" data-wpel-link="internal">chuck roast</a> because it is heavy on flavor, and has <em><strong>no sugar</strong></em>.</p><p>We use it exclusively on our <a target="_blank" href="https://www.madbackyard.com/hot-and-fast-brisket-on-a-pellet-grill/" data-wpel-link="internal">Hot and Fast Version of our Brisket</a>, because we don’t want any sugar to burn.  But today, since we are smoking slower and at a lower temperature, its ok to pick a rub with some sugar in it if you wish..</p><div class="amalinkspro-showcase aligncenter apilink yesprime no-disclaimer amalinkspro-showcase-4 alp-load-api" data-alp-showcase-id="4" data-alp-img="LargeImage" data-alp-asin="B01K86F6LI" data-alp-hide-prime="" data-alp-hide-image="" data-alp-hide-price="1" data-alp-hide-button="" style="max-width:750px"><div class="amalinkspro-showcase-stats-col amalinkspro-showcase-stats-col-img"><span class="alp-showcase-img-wrap enabled-img"><a class="alp-showcase-img-link" href="https://www.amazon.com/dp/B01K86F6LI?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="nofollow"></a></span></div><div class="amalinkspro-showcase-stats-col amalinkspro-showcase-stats-col-info"><a class="amalinkspro-showcase-4-titlebox" href="https://www.amazon.com/dp/B01K86F6LI?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="nofollow">Bad Byrons Butt Rub Barbecue Seasoning 4.5 Ounce – Pack 2</a><div class="showcase-4-features"><ul><li><span class="alp-showcase-spec-val-editable">Try Bad Byron Butt Rub on beef, fish, vegetables, potatoes, and much more!</span></li></ul></div></div><div class="amalinkspro-clear"></div><div class="amalinkspro-showcase-bottom-cta"><div class="amalinkspro-showcase-bottom-cta-price"></div><a class="amalinkspro-showcase-bottom-cta-link" href="https://www.amazon.com/dp/B01K86F6LI?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="nofollow"><span class="alp-showcase-amalink-editable">Check Price on Amazon</span></a><div class="amalinkspro-clear"></div></div><div class="amalinkspro-clear"></div></div><p><span id="ezoic-pub-ad-placeholder-165" class="ezoic-adpicker-ad"></span><span class="ezoic-ad ezoic-at-0 leader-1 leader-1165 adtester-container adtester-container-165" data-ez-name="madbackyard_com-leader-1"><span id="div-gpt-ad-madbackyard_com-leader-1-0" ezaw="300" ezah="250" style="position:relative;z-index:0;display:inline-block;padding:0;min-height:250px;min-width:300px" class="ezoic-ad"><script data-ezscrex="false" data-cfasync="false" style="display:none">if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-leader-1','ezslot_10',165,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-1-0');After trimming the fat, cover the brisket in a thin layer of cooking oil or yellow mustard.

Yes, you read that right. Yellow mustard.

Many professional barbecue chefs use yellow mustard to help their rub emulsify and stick to the meat.

After the long cook you won’t taste any mustard flavor, trust us.

Be generous with the amount of rub you put on. </p><p><a target="_blank" href="https://www.madbackyard.com/wp-content/uploads/2021/03/sprinkling-rub-on-hot-and-fast-brisket-scaled-e1614829518823.jpeg" data-wpel-link="internal"><img loading="lazy" class="ezlazyload aligncenter size-full wp-image-4865" alt="sprinkling rub on a hot and fast brisket" width="1000" height="533" ezimgfmt="rs rscb47 src ng ngcb47" data-ezsrc="https://www.madbackyard.com/wp-content/uploads/2021/03/sprinkling-rub-on-hot-and-fast-brisket-scaled-e1614829518823.jpeg"></a></p><p>This can even be done the night before to save some time the next day and to let the salt in the rub fully penetrate the meat.</p><p> </p><h3>Marinade Injections</h3><p>A great way to keep your Pit Boss smoked beef brisket moist while it is cooking  is to inject it before you cook it.</p><p><a target="_blank" href="https://www.madbackyard.com/wp-content/uploads/2021/03/injecting-a-brisket-e1614829840916.jpeg" data-wpel-link="internal"><img loading="lazy" class="ezlazyload aligncenter size-full wp-image-4853" alt="injecting a hot and fast brisket" width="1000" height="570" ezimgfmt="rs rscb47 src ng ngcb47" data-ezsrc="https://www.madbackyard.com/wp-content/uploads/2021/03/injecting-a-brisket-e1614829840916.jpeg"></a></p><p><span id="ezoic-pub-ad-placeholder-167" class="ezoic-adpicker-ad"></span><span class="ezoic-ad ezoic-at-0 leader-2 leader-2167 adtester-container adtester-container-167" data-ez-name="madbackyard_com-leader-2"><span id="div-gpt-ad-madbackyard_com-leader-2-0" ezaw="250" ezah="250" style="position:relative;z-index:0;display:inline-block;padding:0;width:100%;max-width:1200px;margin-left:auto!important;margin-right:auto!important;min-height:250px;min-width:250px" class="ezoic-ad"><script data-ezscrex="false" data-cfasync="false" style="display:none">if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-leader-2','ezslot_12',167,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-2-0');Always use a good quality meat injector like this one from JY COOKMENT.

For brisket we recommend a blend of beef broth, worcestershire sauce, a little brown sugar, and maybe a little bit of Bad Byron’s Butt Rub mixed in as well.

Make sure to mix the injection thoroughly.

Inject about every inch or so, against the grain of the brisket. Put the brisket into an aluminum pan to catch the runoff so you don’t make a mess.

To save some time and still get great results, you can also try using a store bought injection mix such as Kosmos Brisket Injection. Simply mix it with water and you are good to go!

</p><span id="ezoic-pub-video-placeholder-2" class="ezoic-videopicker-video"></span><h2>The Best Wood Pellets for Smoking a Beef Brisket on a Pit Boss Pellet Grill</h2><figure id="attachment_1133" aria-describedby="caption-attachment-1133" class="wp-caption aligncenter"><a target="_blank" href="https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker.jpg" data-wpel-link="internal"><img loading="lazy" class="ezlazyload wp-image-1133 size-full" alt="wood pellets going through a hopper in a pellet grill" width="800" height="800" data-ezsrcset="https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker.jpg 800w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-300x300.jpg 300w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-150x150.jpg 150w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-768x768.jpg 768w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-500x500.jpg 500w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-192x192.jpg 192w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-384x384.jpg 384w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-110x110.jpg 110w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-220x220.jpg 220w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-561x561.jpg 561w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-364x364.jpg 364w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-728x728.jpg 728w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-608x608.jpg 608w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-758x758.jpg 758w" sizes="(max-width: 800px) 100vw, 800px" ezimgfmt="rs rscb47 src ng ngcb47 srcset" data-ezsrc="https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker.jpg"></a><figcaption id="caption-attachment-1133" class="wp-caption-text">You can even mix and match woods to create unique signature flavor combinations.</figcaption></figure><p>You have a lot of freedom when it comes to choosing the right wood pellets to smoke your Pit Boss <a target="_blank" href="https://www.madbackyard.com/camp-chef-beef-brisket/" data-wpel-link="internal">beef brisket</a></p><p>Mesquite and hickory will give a very aggressive smoke flavor.</p><p>Alternatively, you can also go for a milder smoke flavor by choosing oak or fruitwood pellets. Pecan, apple, beech, alder, and cherry all give great results on beef brisket.</p><p>Don’t forget you can mix them up too to create your own custom blend.<span id="ezoic-pub-ad-placeholder-199" class="ezoic-adpicker-ad"></span></p><p>That’s one of the great things about a Pit Boss pellet grill!</p><p>For a straightforward smoke right out of the bag, we are big fans of <a class="amalinkspro-text-link" href="https://www.amazon.com/dp/B07NHZ57MF?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="noopener nofollow external noreferrer" data-alp-asin="" data-wpel-link="external">Bear Mountain Red and White Smoky Oak Pellets</a></p><div class="amalinkspro-showcase alignnone apilink yesprime no-disclaimer amalinkspro-showcase-4 alp-load-api" data-alp-showcase-id="4" data-alp-img="LargeImage" data-alp-asin="B07NHZ57MF" data-alp-hide-prime="" data-alp-hide-image="" data-alp-hide-price="1" data-alp-hide-button="" style="max-width:750px"><div class="amalinkspro-showcase-stats-col amalinkspro-showcase-stats-col-img"><span class="alp-showcase-img-wrap enabled-img"><a class="alp-showcase-img-link" href="https://www.amazon.com/dp/B07NHZ57MF?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="nofollow"></a></span></div><div class="amalinkspro-showcase-stats-col amalinkspro-showcase-stats-col-info"><a class="amalinkspro-showcase-4-titlebox" href="https://www.amazon.com/dp/B07NHZ57MF?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="nofollow">Bear Mountain Red and White Smoky Oak Pellets, 20 lbs</a><div class="showcase-4-features"><ul><li><span class="alp-showcase-spec-val-editable">SMOOTH OAK FLAVOR: Oak BBQ pellets add a smooth, smoky flavor to your favorite red meat, fish, lamb, pork, or vegetable dish</span></li><li><span class="alp-showcase-spec-val-editable">ALL-NATURAL HARDWOODS: Made from 100% all-natural hardwoods with no flavorings, fillers, or additives</span></li></ul></div></div><div class="amalinkspro-clear"></div><div class="amalinkspro-showcase-bottom-cta"><div class="amalinkspro-showcase-bottom-cta-price"></div><a class="amalinkspro-showcase-bottom-cta-link" href="https://www.amazon.com/dp/B07NHZ57MF?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="nofollow"><span class="alp-showcase-amalink-editable">Check Price on Amazon</span></a><div class="amalinkspro-clear"></div></div><div class="amalinkspro-clear"></div></div><span class="ezoic-autoinsert-ad ezoic-longest_content"></span><p>For the best results, store your unused pellets in a sealed room temperature container like <a class="amalinkspro-text-link" href="https://www.amazon.com/dp/B088BG929B?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="noopener nofollow external noreferrer" data-alp-asin="" data-wpel-link="external">this 20 lb pellet container</a> rather than in the Pit Boss hopper outside.</p><p><a target="_blank" href="https://www.madbackyard.com/how-long-do-traeger-pellets-last/" data-wpel-link="internal">Pellets do not last forever</a>, but will definitely last a LOT longer if stored indoors in a quality airtight container.</p><div class="amalinkspro-showcase aligncenter apilink yesprime no-disclaimer amalinkspro-showcase-4 alp-load-api" data-alp-showcase-id="4" data-alp-img="https://m.media-amazon.com/images/I/41+jaZ3IKlL._SL500_.jpg" data-alp-asin="B088BG929B" data-alp-hide-prime="" data-alp-hide-image="" data-alp-hide-price="1" data-alp-hide-button="" style="max-width:750px"><div class="amalinkspro-showcase-stats-col amalinkspro-showcase-stats-col-img"><span class="alp-showcase-img-wrap enabled-img"><a class="alp-showcase-img-link" href="https://www.amazon.com/dp/B088BG929B?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="nofollow"><img alt="Oklahoma Joe’s Pellet Bucket Kit, Black" height="500" width="500" ezimgfmt="rs rscb47 src ng ngcb47" class="ezlazyload" data-ezsrc="https://www.madbackyard.com/ezoimgfmt/m.media-amazon.com/images/I/41+jaZ3IKlL._SL500_.jpg"></a></span></div><div class="amalinkspro-showcase-stats-col amalinkspro-showcase-stats-col-info"><a class="amalinkspro-showcase-4-titlebox" href="https://www.amazon.com/dp/B088BG929B?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="nofollow">Oklahoma Joe’s Pellet Bucket Kit, Black</a><div class="showcase-4-features"><ul><li><span class="alp-showcase-spec-val-editable">Store up to 20 pounds of hardwood pellets in the heavy-duty plastic pellet bucket.</span></li><li><span class="alp-showcase-spec-val-editable">Weatherproof, airtight lid protects pellets from the elements, keeping them fresh and dry</span></li><li><span class="alp-showcase-spec-val-editable">Wire-mesh filter separates wood dust from the pellets for a clean burn</span></li><li><span class="alp-showcase-spec-val-editable">Heavy-duty plastic scoop to easily transfer pellets</span></li></ul></div></div><div class="amalinkspro-clear"></div><div class="amalinkspro-showcase-bottom-cta"><div class="amalinkspro-showcase-bottom-cta-price"></div><a class="amalinkspro-showcase-bottom-cta-link" href="https://www.amazon.com/dp/B088BG929B?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="nofollow"><span class="alp-showcase-amalink-editable">Check Price on Amazon</span></a><div class="amalinkspro-clear"></div></div><div class="amalinkspro-clear"></div></div><p><span id="ezoic-pub-ad-placeholder-169" class="ezoic-adpicker-ad"></span><span class="ezoic-ad ezoic-at-0 leader-3 leader-3169 adtester-container adtester-container-169" data-ez-name="madbackyard_com-leader-3"><span id="div-gpt-ad-madbackyard_com-leader-3-0" ezaw="250" ezah="250" style="position:relative;z-index:0;display:inline-block;padding:0;width:100%;max-width:1200px;margin-left:auto!important;margin-right:auto!important;min-height:250px;min-width:250px" class="ezoic-ad"><script data-ezscrex="false" data-cfasync="false" style="display:none">if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-leader-3','ezslot_16',169,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-3-0'); </p><h2>How to Smoke a Beef Brisket on a Pit Boss Pellet Grill</h2><p><a target="_blank" href="https://www.madbackyard.com/wp-content/uploads/2021/11/brisket-smoking-2-hours-into-cook-pit-boss-pellet-grill-scaled-e1636656604336.jpeg" data-wpel-link="internal"><img loading="lazy" class="ezlazyload aligncenter size-full wp-image-7995" alt="a beef brisket smoking on a pit boss pellet grill" width="1000" height="542" ezimgfmt="rs rscb47 src ng ngcb47" data-ezsrc="https://www.madbackyard.com/wp-content/uploads/2021/11/brisket-smoking-2-hours-into-cook-pit-boss-pellet-grill-scaled-e1636656604336.jpeg"></a></p><p>We have previously covered <a target="_blank" href="https://www.madbackyard.com/how-to-season-a-pit-boss-pellet-grill/" data-wpel-link="internal">how to season a Pit Boss</a>, <a target="_blank" href="https://www.madbackyard.com/how-to-start-a-pit-boss-pellet-grill/" data-wpel-link="internal">how to start a Pit Boss</a>, as well as <a target="_blank" href="https://www.madbackyard.com/pellet-grill-not-making-enough-smoke/" data-wpel-link="internal">how to troubleshoot the smoke level of your pellet grill</a>.</p><span class="ezoic-autoinsert-ad ezoic-incontent_5"></span><p>So if you need a good overview on how to use your Pit Boss for the first time, check those articles out first!</p><p>But below is a brief overview of how a Pit Boss pellet grill works and how to start it up properly to prepare to smoke a beef brisket.</p><p>&nbsp;</p><h3>How a Pit Boss Pellet Grill Works</h3><p><a target="_blank" href="https://www.madbackyard.com/wp-content/uploads/2021/11/pit-boss-pellet-grill-4-scaled-e1636656573173.jpeg" data-wpel-link="internal"><img loading="lazy" class="ezlazyload aligncenter size-full wp-image-7998" alt="a pit boss pellet grill" width="1000" height="532" ezimgfmt="rs rscb47 src ng ngcb47" data-ezsrc="https://www.madbackyard.com/wp-content/uploads/2021/11/pit-boss-pellet-grill-4-scaled-e1636656573173.jpeg"></a></p><p>In order to cook ANYTHING well on a Pit Boss pellet grill, you need to first have a basic understanding of how a pellet grill works.</p><span class="ezoic-autoinsert-ad ezoic-incontent_6"></span><p style="text-align:center"><strong>***Completely <em>New</em> to Using a Pellet Grill?&nbsp; No Worries!****</strong></p><p><strong>Hop over and check out this <a target="_blank" href="https://www.madbackyard.com/how-do-pellet-grills-work/" data-wpel-link="internal">Complete Guide to Understanding How a Pellet Grill Works</a>&nbsp; if you are interested in learning more in depth.&nbsp; We’ll be here when you get back!***</strong></p><p>&nbsp;</p><h4>Add your Hardwood Pellets</h4><p>First, you add <a href="https://amzn.to/3kDkJI9" data-wpel-link="external" target="_blank" rel="nofollow external noopener noreferrer">hardwood pellets</a> into the side <strong><em>hopper</em></strong>.</p><p><a target="_blank" href="https://www.madbackyard.com/wp-content/uploads/2021/01/hopper-full-of-pellets-on-a-pit-boss-pellet-grill-e1612051359197.jpeg" data-wpel-link="internal"><img loading="lazy" class="ezlazyload aligncenter wp-image-4197 size-full" alt="a pit boss pellet grill hopper for of pellets for pulled pork" width="1000" height="689" ezimgfmt="rs rscb47 src ng ngcb47" data-ezsrc="https://www.madbackyard.com/wp-content/uploads/2021/01/hopper-full-of-pellets-on-a-pit-boss-pellet-grill-e1612051359197.jpeg"></a></p><p>The Pit Boss pellet grill automatically feeds these small wood pellets via an <em><strong>auger</strong></em> mechanism to a <em><strong>fire pot</strong> </em>where they are burned up, providing both heat and smokey flavor.</p><span class="ezoic-autoinsert-ad ezoic-incontent_7"></span><p>The pellet grill automatically controls the flow of pellets depending on your temperature setting so that you maintain an even temperature throughout the entire cook.</p><p>&nbsp;</p><h4>How to Start up the Pit Boss Pellet Grill</h4><ol><li>Fill your hopper with pellets as described above.</li><li>Make sure the fire pot is cleaned out from the last cook and not full of ashes. You can remove it from the bottom and dump or vacuum it out and then put back and clip into place.<a target="_blank" href="https://www.madbackyard.com/wp-content/uploads/2021/09/dirty-ash-pot-on-pit-boss-pellet-grill-e1631988974822.jpeg" data-wpel-link="internal"><img loading="lazy" class="ezlazyload aligncenter size-full wp-image-7522" alt="a dirty pit boss pellet grill fire pot" width="1000" height="613" ezimgfmt="rs rscb47 src ng ngcb47" data-ezsrc="https://www.madbackyard.com/wp-content/uploads/2021/09/dirty-ash-pot-on-pit-boss-pellet-grill-e1631988974822.jpeg"></a><span class="ezoic-autoinsert-ad ezoic-incontent_8"></span></li><li>Plug in and start up the pellet grill, keeping the lid <strong>open</strong>.&nbsp; Set the temperature dial to <em><strong>“Smoke”</strong> </em>and press the <strong>“Power”</strong> button.<a target="_blank" href="https://www.madbackyard.com/wp-content/uploads/2021/01/pellet-grill-smoke-e1611958814193.jpeg" data-wpel-link="internal"><img loading="lazy" class="ezlazyload aligncenter wp-image-4121 size-full" alt="a pit boss pellet grill starting up" width="1000" height="541" ezimgfmt="rs rscb47 src ng ngcb47" data-ezsrc="https://www.madbackyard.com/wp-content/uploads/2021/01/pellet-grill-smoke-e1611958814193.jpeg"></a></li><li>If there are no pellets in the auger or firepot yet, only in the hopper, you need to now hold the <em>“<strong>Prime”</strong></em> button until you hear pellets begin to drop into the firepot.<a target="_blank" href="https://www.madbackyard.com/wp-content/uploads/2021/01/prime-button-on-pit-boss-pellet-grill-e1612038613627.jpeg" data-wpel-link="internal"><img loading="lazy" class="ezlazyload aligncenter wp-image-4160 size-full" alt="using the prime button when starting a pit boss pellet grill" width="1000" height="501" ezimgfmt="rs rscb47 src ng ngcb47" data-ezsrc="https://www.madbackyard.com/wp-content/uploads/2021/01/prime-button-on-pit-boss-pellet-grill-e1612038613627.jpeg"></a><span class="ezoic-autoinsert-ad ezoic-incontent_9"></span></li><li>The <strong><em>“Prime”</em> </strong>feature on a Pit Boss pellet grill speeds up the auger so that pellets fill it quickly and get to your fire pot before the pellet grill “times out” from a lack of pellets coming into the fire pot.<a target="_blank" href="https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker.jpg" data-wpel-link="internal"><img loading="lazy" class="ezlazyload aligncenter wp-image-1133 size-full" alt="wood pellets in a pit boss pellet grill" width="800" height="800" data-ezsrcset="https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker.jpg 800w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-300x300.jpg 300w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-150x150.jpg 150w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-768x768.jpg 768w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-500x500.jpg 500w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-192x192.jpg 192w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-384x384.jpg 384w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-110x110.jpg 110w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-220x220.jpg 220w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-561x561.jpg 561w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-364x364.jpg 364w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-728x728.jpg 728w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-608x608.jpg 608w,https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker-758x758.jpg 758w" sizes="(max-width: 800px) 100vw, 800px" ezimgfmt="rs rscb47 src ng ngcb47 srcset" data-ezsrc="https://www.madbackyard.com/wp-content/uploads/2020/09/pellets-for-smoking-turkey-on-pellet-smoker.jpg"></a><span class="ezoic-autoinsert-ad ezoic-incontent_10"></span></li><li>Once pellets are in the firepot, <strong>stop holding the <em>“Prime”</em> button and wait about 5-7 minutes with <em>the lid open</em></strong> for a torchy burner lighting sound. This means the fire rod has come up to temperature and has <a target="_blank" href="https://www.madbackyard.com/traeger-not-igniting/" data-wpel-link="internal">ignited the pellets</a>.&nbsp; At this point, a more significant amount of <a target="_blank" href="https://www.madbackyard.com/pellet-grill-not-making-enough-smoke/" data-wpel-link="internal">smoke will begin coming out of the pellet grill</a>.&nbsp; This means the <a target="_blank" href="https://www.madbackyard.com/how-do-pellet-grills-work/" data-wpel-link="internal">pellets are ignited and the pellet grill is working</a>.&nbsp; <strong>Now you can close the lid. <a target="_blank" href="https://www.madbackyard.com/wp-content/uploads/2021/01/igniter-in-a-pit-boss-pellet-grill-e1612038653582.jpeg" data-wpel-link="internal"><img loading="lazy" class="ezlazyload aligncenter wp-image-4166 size-full" alt="the lit fire rod in a pit boss pellet grill starting up" width="1000" height="812" ezimgfmt="rs rscb47 src ng ngcb47" data-ezsrc="https://www.madbackyard.com/wp-content/uploads/2021/01/igniter-in-a-pit-boss-pellet-grill-e1612038653582.jpeg"></a></strong><span class="ezoic-autoinsert-ad ezoic-incontent_11"></span></li><li>Close the lid and change temperature setting to <em><strong>350°F.</strong></em>&nbsp; Pit Boss recommends always preheating to this temperature <em><strong>FIRST</strong></em>, even if you are eventually going to cook low and slow in the 200°-300° range.<a target="_blank" href="https://www.madbackyard.com/wp-content/uploads/2021/01/closed-lid-on-a-pit-boss-pellet-grill-e1612038745396.jpeg" data-wpel-link="internal"><img loading="lazy" class="ezlazyload aligncenter wp-image-4164 size-full" alt="smoke coming out of a pit boss pellet grill" width="1000" height="527" ezimgfmt="rs rscb47 src ng ngcb47" data-ezsrc="https://www.madbackyard.com/wp-content/uploads/2021/01/closed-lid-on-a-pit-boss-pellet-grill-e1612038745396.jpeg"></a></li><li>This will take about 10-15 minutes to preheat the grill.</li><li>Using a good <a target="_blank" href="https://www.madbackyard.com/best-bristle-free-grill-brushes-for-2021/" data-wpel-link="internal">bristle free grill brush</a>, clean off the grill grates.<a target="_blank" href="https://www.madbackyard.com/wp-content/uploads/2020/09/best-bristle-free-grill-brush.jpg" data-wpel-link="internal"><img loading="lazy" class="ezlazyload aligncenter wp-image-837 size-full" alt="long handled bristle free grill brush" width="600" height="435" data-ezsrcset="https://www.madbackyard.com/wp-content/uploads/2020/09/best-bristle-free-grill-brush.jpg 600w,https://www.madbackyard.com/wp-content/uploads/2020/09/best-bristle-free-grill-brush-300x218.jpg 300w,https://www.madbackyard.com/wp-content/uploads/2020/09/best-bristle-free-grill-brush-561x407.jpg 561w,https://www.madbackyard.com/wp-content/uploads/2020/09/best-bristle-free-grill-brush-364x264.jpg 364w" sizes="(max-width: 600px) 100vw, 600px" ezimgfmt="rs rscb47 src ng ngcb47 srcset" data-ezsrc="https://www.madbackyard.com/wp-content/uploads/2020/09/best-bristle-free-grill-brush.jpg"></a></li><li>Now adjust the temperature to where you need it to cook your food.&nbsp; In our case, drop the temperature to 250°F for the beef brisket.</li></ol><p><strong>Why Bristle Free Grill Brushes?&nbsp; </strong><span id="ezoic-pub-ad-placeholder-616" class="ezoic-adpicker-ad"></span><span class="ezoic-ad ezoic-at-0 mobile-leaderboard-2 mobile-leaderboard-2616 adtester-container adtester-container-616" data-ez-name="madbackyard_com-mobile-leaderboard-2"><span id="div-gpt-ad-madbackyard_com-mobile-leaderboard-2-0" ezaw="250" ezah="250" style="position:relative;z-index:0;display:inline-block;padding:0;width:100%;max-width:1200px;margin-left:auto!important;margin-right:auto!important;min-height:250px;min-width:250px" class="ezoic-ad"><script data-ezscrex="false" data-cfasync="false" style="display:none">if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-mobile-leaderboard-2','ezslot_19',616,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-mobile-leaderboard-2-0');</p><p><strong>Check out our <a target="_blank" href="https://www.madbackyard.com/best-bristle-free-grill-brushes-for-2021/" data-wpel-link="internal">Ultimate Guide to How to Keep your Family Safe by using ONLY Bristle Free Grill Brushes</a>, along with a selection of some of our favorites!</strong></p><p> </p><h3>What Temperature do you Smoke a Brisket on a Pellet Grill?</h3><p><strong>Set the temperature to 250°F</strong>, and let the Pit Boss come up to temperature.</p><p><a target="_blank" href="https://www.madbackyard.com/wp-content/uploads/2021/02/setting-the-temperature-on-a-pellet-grill-e1614199419612.jpeg" data-wpel-link="internal"><img loading="lazy" class="ezlazyload aligncenter size-full wp-image-4780" alt="setting temperature on a pellet grill" width="1000" height="732" ezimgfmt="rs rscb47 src ng ngcb47" data-ezsrc="https://www.madbackyard.com/wp-content/uploads/2021/02/setting-the-temperature-on-a-pellet-grill-e1614199419612.jpeg"></a></p><p>While you CAN cook a traditional beef brisket at 200-225°F, we are going to speed up the process <em><strong>just slightly</strong></em>, we’ve found without losing any moisture at this slightly higher temperature.</p><p><span id="ezoic-pub-ad-placeholder-172" class="ezoic-adpicker-ad"></span><span class="ezoic-ad ezoic-at-0 mobile-leaderboard-1 mobile-leaderboard-1172 adtester-container adtester-container-172" data-ez-name="madbackyard_com-mobile-leaderboard-1"><span id="div-gpt-ad-madbackyard_com-mobile-leaderboard-1-0" ezaw="250" ezah="250" style="position:relative;z-index:0;display:inline-block;padding:0;width:100%;max-width:1200px;margin-left:auto !important;margin-right:auto!important;min-height:250px;min-width:250px" class="ezoic-ad"><script data-ezscrex="false" data-cfasync="false" style="display:none">if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-mobile-leaderboard-1','ezslot_18',172,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-mobile-leaderboard-1-0'); </p><h3>How Long do you Smoke a Brisket on a Pit Boss Pellet Grill?</h3><p>Put your brisket in the cooking chamber and let the pellet grill do its thing!</p><p>To start, place the thicker end to the right, which is normally the hotter side of a Pit Boss pellet grill.</p><p><a target="_blank" href="https://www.madbackyard.com/wp-content/uploads/2021/11/beef-brisket-smoking-on-pit-boss-pellet-grill-scaled-e1636656613611.jpeg" data-wpel-link="internal"><img loading="lazy" class="ezlazyload aligncenter size-full wp-image-7994" alt="a beef brisket smoking on a pit boss pellet grill" width="1000" height="533" ezimgfmt="rs rscb47 src ng ngcb47" data-ezsrc="https://www.madbackyard.com/wp-content/uploads/2021/11/beef-brisket-smoking-on-pit-boss-pellet-grill-scaled-e1636656613611.jpeg"></a></p><p>Place a temperature probe, if you have one, into the center of the brisket.&nbsp; Otherwise, you can spot check later with an instant read thermometer.</p><p>Always use <a target="_blank" href="https://www.madbackyard.com/best-grilling-gloves-for-bbq-lovers/" data-wpel-link="internal">insulated bbq gloves</a> when rotating or moving the brisket around.</p><p><span id="ezoic-pub-ad-placeholder-173" class="ezoic-adpicker-ad"></span><span class="ezoic-ad ezoic-at-0 leader-4 leader-4173 adtester-container adtester-container-173" data-ez-name="madbackyard_com-leader-4"><span id="div-gpt-ad-madbackyard_com-leader-4-0" ezaw="250" ezah="250" style="position:relative;z-index:0;display:inline-block;padding:0;width:100%;max-width:1200px;margin-left:auto!important;margin-right:auto!important;min-height:250px;min-width:250px" class="ezoic-ad"><script data-ezscrex="false" data-cfasync="false" style="display:none">if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-leader-4','ezslot_17',173,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-4-0');There really is no need to flip the brisket over as the <a target="_blank" href="https://www.madbackyard.com/how-to-start-a-camp-chef-pellet-grill/" data-wpel-link="internal">pellet grill</a> provides indirect heat like an oven and will cook it pretty evenly at 250°F.</p><p>You are welcome to experiment and try flipping, or cooking it “fat cap side down”.  Just keep in mind you may lose some of your BBQ rub against the grill grates the more you move it around during the cook.</p><p><b>A full packer brisket will take about 60-75 minutes per pound on a Pit Boss pellet grill at 250°F, depending on its size and weight.</b></p><p>So a 10 lb brisket may take 10-13 hours, and a 14 lb brisket may take 14-20 hours!</p><p>We are going to wrap our brisket at a certain point to help it along a little faster, but you should still plan on a 12 hour cook</p><p>Yep, you’re in the big leagues now.</p><p>This is why many people start their brisket OVERNIGHT.  And wiht a Pit Boss, this is pretty easy to do once you load the hopper and set your temperature.</p><p>No more babying charcoals and wood chunks all night like your BBQ ancestors did.</p><span class="ezoic-autoinsert-ad ezoic-incontent_12"></span><p> </p><h3>It’s Better to Finish Early</h3><p>When it comes to smoking beef brisket, even on a Pit Boss, <em><strong>it’s better to be finished early.</strong></em></p><p><strong>Trust us.</strong></p><p>There is nothing worse than a crowd of hungry guests looking over your shoulder asking if the meat is done while you watch that temperature probe stall out 20°F shy of your target.</p><p>By starting the night before, cooking overnight, and finishing in the late morning or early afternoon the day you are serving, you are now in complete control of your brisket and your timeline.</p><p><em><strong>And smoked brisket is EVEN BETTER when its had time to rest for a couple hours in a warm oven or right on the Pit Boss.</strong></em></p><p>So don’t worry about your Pit Boss smoked brisket finishing a few hours before your guests arrive.  This is a good thing!</p><span class="ezoic-autoinsert-ad ezoic-incontent_13"></span><span style="clear:both;display:block" id="ez-clearholder-netboard-1"></span><span class="ezoic-ad ezoic-at-0 netboard-1 netboard-1708 adtester-container adtester-container-708" data-ez-name="madbackyard_com-netboard-1"><span id="div-gpt-ad-madbackyard_com-netboard-1-0" ezaw="300" ezah="250" style="position:relative;z-index:0;display:inline-block;padding:0;min-height:250px;min-width:300px" class="ezoic-ad"><script data-ezscrex="false" data-cfasync="false" style="display:none">if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-netboard-1','ezslot_22',708,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-netboard-1-0');

We’ll discuss more on how to HOLD your brisket before serving below.

How Do You Know When a Smoked Brisket is Done on a Pit Boss Pellet Grill?

You are going to leave your brisket on the Pit Boss until it hits somewhere between 197-203°F when measured with a good temperature probe or instant thermometer.

Don’t rush it!

Beef brisket is not a cut of meat you want to serve medium rare like a nice ribeye roast.

There is too much intramuscular fat and connective tissue that needs to break down and render at higher temperatures.

The brisket will be tough and unappetizing if you cook and serve it like a beef tenderloin or prime rib.

Smoked beef brisket is best served when cooked to 200°F internally, then allowed to rest, and then sliced.

It will not be fall apart tender even if you take it off at 180°F.

You’ll want to monitor the internal temperature of the brisket as it progresses through the cook.

If you don’t yet own an instant read thermometer, it’s going to be hard to really know exactly when that brisket is done cooking on the pellet grill.

You’ll want a good leave in probe thermometer like the Thermopro as well as a second instant read thermometer to spot check as you get close to pulling the brisket off the Pit Boss.

If you don’t yet own an instant read thermometer, ThermoPro makes a good one of these too.

While we have used and recommended ThermoPro for years, lately we have also become big fans of the MEATER leave in thermometer.

It is extremely accurate and has an incredible 165 foot bluetooth range and works right with your smartphone so you don’t need to carry a separate controller around with you like many other remote thermometers require.

It’s got a great free app that is constantly being updated and even has an algorithm to predict how much longer your type of meat will take to cook based on cooking temperature, target temperature, current internal temperature.

It’s like a GPS for your meat!

The Texas Crutch

One way to speed up your cooking time and increase your Pit Boss smoked brisket tenderness is by using a tried and tested barbecue technique known as the “Texas Crutch”.

Don’t worry, it’s not complicated.

You see, when big pieces of meat like brisket or pork shoulder are being cooked low and slow, and hit about 150°F internally, they tend to “stall out” and stop rising in temperature.

Sometimes for hours depending on the size of the cut of meat.

This can be maddening if your guests are arriving soon and the internal temperature needs to rise another 50°F and hasn’t budged for over an hour.

Without getting too much into the science behind why this happens, just understand it has to do with a lot of trapped moisture evaporating at this temperature and continually cooling your meat as it evaporates.

One way to “power through the stall” is to take your brisket out of the Pit Boss when it hits 150-160°F, and double or triple wrap it tightly in aluminum foil.

You can add some beef broth to the inside of the foil with the brisket to help braise it a little while it continues to cook.

Then replace your thermometer, place the meat back on the smoker, and let it continue to cook.

The aluminum foil will keep the moisture from evaporating, also keeping your meat from drying out as much while to cooks, and most importantly, help it continue to steadily rise in temperature.

Leave the brisket wrapped until it gets to your target temperature range of 197°-203°F and then remove it from the foil.

Pro Tip: If you want to firm the bark back up before slicing, take it out of the aluminum foil at 192°F and place it back in the smoker UNWRAPPED for the last 30 minutes or so until it hits 197°-203°F.

Resting and Holding the Brisket

Just like we let our steaks rest before slicing them, we need to let this massive piece of meat rest for a long time before slicing into it.

Smoked beef brisket also benefits from a nice long rest as the muscle fibers relax even more, the juices redistribute, the whole thing just becomes more tender and delicious.

Let your brisket rest for at least an hour, preferably two hours, before slicing to help it retain more of its juices.

You can leave it right in the aluminum foil or wrap it in butcher paper to help keep it moist while it rests.

You have several options for where to keep it while its resting:

Right on the Pit Boss with the temperature brought down to 180°F.
An indoor oven set to WARM or 170-180°F.
A large cooler. Wrap the brisket in aluminum foil then pack towels around it to help it keep its temperature and keep it from moving around. Thsi option works great if you are transporting it to a party.

How to HOLD a Smoked Beef Brisket in an Oven

Set your oven to 170°F, usually the lowest setting on the temperature dial.

Use an oven to easily hold a brisket before serving.

Then put your brisket in an aluminum foil pan, (or roasting pan), cover it with aluminum foil and place it in the oven.

170°F will keep the brisket at a food safe temperature (unlike leaving it sitting out on the counter will) while also keeping it hot, and if you keep the door closed and the pan covered with aluminum foil, it will stay plenty moist as well.

You can hold the meat here for several hours if you need to until your guests arrive, and you may find it falls apart and tastes EVEN BETTER after doing so.

Pro Tip: Hold the meat at this temperature in its WHOLE form rather than slicing if you can, then slice immediately before serving for maximum tenderness and moistness.

Slicing and Serving Smoked Brisket

Always wait to slice your Pit boss smoked brisket until IMMEDIATELY before your guests are ready to eat.

Brisket notoriously dries out within 20-30 minutes of being sliced, no matter how good a job you did cooking it, so don’t blow it at the last minute by pre-slicing the whole thing!

Only slice as much as your guests are eating and then save the rest in its whole form for now or at least cut into smaller hunks you can slice up later.

Now you have two options:

Slice “as-is” with the flat and point connected.
Separate the flat and the point then slice.

Make sure when you begin slicing you are slicing AGAINST the grain.

Option 1: Keep the Flat and Point Connected

This is our favorite method and until you really know your way around a brisket and have some experience, this is probably the way to go.

It also ensures most slices contain a small amount of the fatty point to balance out the leaner flat.

As you slice, you will see a line running diagonally through the meat separating the top flat from the bottom point.

As you make your way through the brisket from one end to the other the slices will change in ratio of how much flat or point they have in them.

Notice the diagonal line running through the brisket in the back of this photo. The bottom is the point and the top is the flat. The sliced pieces in the front are mostly all flat.

Guests can choose if they want the fattier point-heavy pieces, or the leaner flat-heavy pieces.

But either way, ALL slices will have some fatty pieces of point to help keep the slices moist and delicious!

Make sure to use a good meat slicing knife so that your slices are even and easy to make.

We are big fans of the Mercer Granton Edge Slicer. It works great for slicing meats like brisket and ham.

Option 2: Separate the Flat and the Point Before Slicing

Your second option is to separate these two sections out and then just slice the flat by itself to serve.

Find the fat line where the two sections meet running diagonally through the brisket and cut along it.

At this point is should be very easy to find just by pulling up on the flat a little bit you may see the meat begin to separate here with just a little bit of tension.

Once you find it, slice evenly along it and separate the two pieces. Then slice your flat portion against the grain and serve.

The point will be a smaller pointy piece on the bottom of one end of the brisket.

The point in the near pan and the flat taken off the top and placed in the far pan.

The point can be cut into cubes to make burnt ends if you wish which are delicious!

What Else Can I Smoke on my Pit Boss Pellet Grill?

Looking for some more smoky inspiration for that new Pit Boss?

So glad you asked.

Check out some of our other great recipes of smoked and grilled food to try out at your next outdoor BBQ!

They can all easily be adapted to be made on a Pit Boss pellet grill.

More Beef

Smoked Prime Rib on a Traeger Pellet Grill
Perfect Smoked London Broil
Smoked Ribeye Roast
Hot and Fast Smoked Beef Brisket
Smoked Corned Beef
Smoked and Reverse Seared Ribeye Steaks
Pellet Grilled Steak
Perfect Grilled Hamburgers
Smoked Eye of Round Roast Beef
Smoked Flank Steak
Traeger Smoked Beef Tenderloin with Horseradish Cream

Poultry

Spatchcocked Chicken on a Pellet Grill
Smoked Turkey Breast with Cajun Butter Injection
Pellet Grill Whole Thanksgiving Turkey
Spatchcock Smoked Turkey on a Pellet Grill
Easy Smoked Turkey Legs
Smoked Chicken Leg Quarters
Garbage Can Turkey – OK, technically not made on a grill or smoker but one of the most fun ways there is to cook a Turkey…at over 700 degrees in only 2 hours!

Pork

Pellet Smoked Baby Back Ribs
Pellet Grill Smoked Pork Chops
Smoked Fresh Ham with Dark Rum Citrus Glaze
Spiral Sliced Smoked Hot Dogs
Smoked Bratwurst with Beer Braised Onions
Gas Grilled Bratwurst
Pellet Grilled Bratwurst
Roasted Pig in Your Backyard
Traeger Smoked Pulled Pork
Traeger 3-2-1 Pork Ribs
Electric Smoker Pork Butt
Pit Boss Pulled Pork
Electric Smoker Baby Back Ribs

Seafood

Honey Smoked Salmon
Smoked Oysters in a Garlic White Wine Sauce
Smoked Scallops with Lemon Butter Sauce
Smoked Lobster Tails
Honey Smoked Tilapia
Perfect Smoked Halibut
Smoked Mahi Mahi
Smoked Swordfish Steaks
Smoked Crab Legs with Cajun Clarified Butter
Smoked Mackerel with Maple Balsamic Glaze

Lamb

Smoked Leg of Lamb with Guinness Marinade
Smoked Lamb Chops with a Balsamic Butter Sauce
Smoked Rack of Lamb with Garlic and Rosemary or Smoker
Smoked and Pulled Lamb Shoulder with a Turkish Spice Rub
Smoked Lamb Shanks

Other Odds and Ends

Smoked Gouda Cheese
Smoked Asparagus
Smoked Cauliflower
Sticky Smoked Sweet Potatoes
Perfect Steamed Tamales
Maple Bourbon Smoked Pineapple

Pit Boss Smoked Beef Brisket

Learn exactly how to smoke beef brisket on a Pit Boss pellet grill following our detailed instructions and recipe below!

This is a great BBQ dish to feed a crowd, and especially easy to do on a Pit Boss!

Prep Time 3 hrs

Cook Time 16 hrs

Rest Time 1 hr

Total Time 20 hrs

Course Main Course

Cuisine American, Australian, barbecue, BBQ, Holiday, Smoked

Servings 10 people

Calories 600 kcal

Pit Boss Pellet Grill
Wood pellets for Pit Boss, preferably hickory, apple, and/or cherry
Aluminum Foil Trays
Meat Injector
Plastic Wrap
Internal Meat Thermometer
Heavy Duty Aluminum Foil
Large Cutting Board
Met Slicing Knife
Large Cutting Board

1 Whole Packer Beef Brisket 10-14 lbs
Cooking Oil

Rub

1 cup Kosher Salt use more or less if needed depending on brisket size
½ cup smoked paprika
¼ cup Black pepper
⅛ cup Garlic Powder
⅛ cup Onion powder
1 Tbsp Cayenne powder

Marinade Injection

½ Can Beef Broth
2 Tbsp Worcestershire Sauce
1 Tbsp Brown Sugar

Prepare the Brisket

Trim any excess hard pieces of fat from the exterior of the brisket, leaving about 1/4 inch thickness on the fat cap.
Score the fat cap to allow more fat to render out and the rub to penetrate.

Inject the Brisket

Mix the Marinade Injection ingredients well until the sugar dissolves.
Place the brisket in a pan to catch excess liquid from the injections and inject in small amounts every 1 inch or so on both sides against the grain of the meat.

Apply the Rub

Apply a thin layer of cooking oil to the entire exterior of the brisket.
Mix the rub ingredients well and apply generously to the entire exterior.
Wrap in plastic wrap and place in the refrigerator for up to 2-3 hours while you prepare the grill to allow the injection and the exterior rub to penetrate the meat.

Start the Pit Boss Pellet Grill

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.
Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.
If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.
Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.
Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.
Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.
Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 250° and clean the grill grates with a good grill brush and close the lid.

Smoke the Brisket on the Pit Boss

Remove the plastic wrap and place the brisket on the Pit Boss with the thicker end pointing to the right.
Place an internal temperature probe if you have one into the center of the brisket.
Close the lid, cook the brisket until it reaches about 150-160°F internally.

Optional Texas Crutch

At this point you can leave the brisket on the Pit Boss to continue cooking or remove it and wrap it in foil to speed up the cooking time.
Carefully remove the brisket and place on a large sheet of aluminum foil.
Wrap the brisket in opposing directions with three layers of foil, tightly.
Replace the temperature probe and place back on the Pit Boss.

Remove, Rest, and Slice the Brisket

When the internal temperature of the brisket has reached 200°F, remove from the Pit Boss and keep wrapped.
Let the brisket rest for at least 60 minutes before slicing to allow the juices to distribute.
After resting, place the brisket on a large cutting board. Slice against the grain on a diagonal in ¼ inch slices and serve immediately.
Save extra brisket unsliced and tightly wrapped to maintain moisture.

Video courtesy of Ash Kickin BBQ

Calories: 600kcal

Keyword barbecue, bbq, bbq beef, Beef, beef brisket, Beef Rub, brisket, Garlic, How to, Injection, pellet grill, pellet smoked, pellet smoker, Pit Boss, Pit Boss Beef Brisket, Pit Boss Brisket, Pit Boss Recipe, Pit Boss Smoked Brisket, rub, smoked, smoked brisket, Smoker, Smoking, Texas Crutch, Wood pellets

What is the best temperature to smoke a brisket on a pellet grill?

The best way to cook brisket is low and slow. You should preheat your pellet grill to 250° F or Hi Smoke and cook the meat until the internal temperature reaches 160° F.

Do you smoke a brisket fat side up or down on a pit boss?

Place your brisket on the grates of the grill, fat side up. Let it smoke for about 8 - 10 hours, or until the internal temperature reaches 190°F. Wrap in Pit Boss Peach Butcher Paper and then wrap that in a towel.

How long do you smoke a brisket at 225 for?

How Long to Smoke Brisket at 225 Degrees Fahrenheit. When your smoker is set to 225 degrees, you can expect the brisket to cook at a rate of about 1-1/2 to 2 hours per pound. Therefore, if you buy a whole packer brisket that weighs 12 pounds after trimming, you should plan on an 18-hour cooking session.