In today’s episode we prepare a whole USDA Prime Brisket and smoke it to perfection! So Tender! So Juicy! Stick around and see how we do it!
I am going to show you how to smoke a brisket in a Pit Boss 5 Series Vertical Pellet Smoker.
Start by trimming the fat off the brisket and shaping the brisket. See the video for details.
Place the brisket in a large freezer bag and cover with 2 to 2.5 cups of black coffee (at room temperature). Place in the refrigerator for 1 hour.
Remove brisket from coffee and pat dry with paper towel. Lightly coat with course kosher salt and rub of choice. In this video we chose to go with Spiceology Cowboy Crust (Espresso Chili Rub).
Smoked at 225F until internal temperature reaches 165F, spritzing when necessary. We chose to spritz with a beef broth and Worcestershire sauce combo. Remove from smoker at 165F, wrap in foil, and place back into the smoker set to 225F.
Continue to cook in the smoker until the internal temperature reaches 201F. Remove from smoker, keep it wrapped in foil, wrap in a towel, and place in an empty cooler for 1 hour.
After 1 hour remove from cooler, unwrap, and cut! This smoked brisket will be so tender and juicy it will blow your mind!
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#Pitbossnation #Pelletsmoker #SmokedBrisket
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