The Pit Boss is the perfect tool for smoking brisket, and it’s also a great way to prepare other meats like chicken, pork, turkey and lamb. The Pit Boss injects smoke flavour into your food without having to use liquid smoke or wood chips, which makes it easy to cook meat that’s juicy and delicious. This article will walk you through the steps to make the perfect pit boss brisket recipe.
Follow these steps for perfectly smoked brisket:
1. Choose The Right Cut:
The first step to perfecting brisket is choosing the right cut. Briskets come in three different cuts: point, flat and inside round. All of these cuts can be used for making delicious barbecue food, but each has unique qualities that make it more suitable for certain recipes than others.
The point cut comes from the front end of the cow’s belly and contains more fat than other types of brisket. It’s also known as “fatty” or “fat-cap.”
The flat cut comes from near where most people consider their rib section (even though ribs aren’t technically part of any traditional cuts). The inside round is found near the hindquarters of the cow and contains less fat than other cuts. It’s also known as “lean” or “round.”
2. Trim The Brisket:
Before you start cooking, trim the excess fat from the brisket. It is an important step because if you don’t, it will come out greasy and not very good tasting.
Trim off any excess fat by cutting off the point (or flat) section of your brisket, which has a lot more fat on it than other parts of the meat. Trim off any burnt ends that might be hanging off as well.
3. Prepare Dry Rub:
A dry rub is a mixture of spices and other ingredients, such as sugar or salt, that are applied to the meat before cooking. Dry rubs are typically used for barbecuing brisket because they add flavour to the meat without adding any moisture (which can lead to soggy brisket). They’re also easy to make at home and can be adjusted based on your tastes or preferences. I recommend making extra so you can store it in an airtight container for later use!
4. Apply Rub To Brisket:
The rub should be applied liberally to both sides of the brisket and rubbed into all areas. You mustn’t use too much rub, as this can cause it to drip off during cooking and make your smoker messy. The rub should be applied liberally to both sides of the brisket and rubbed into all areas. You mustn’t use too much rub, as this can cause it to drip off during cooking and make your smoker messy.
5. Cook In Pit Boss Smoker Bag:
The fifth step for the perfect pit boss brisket recipe is to cook in a pit boss smoker bag! Wrap the brisket in a large foil bag and place it directly on the cooking grate of your Pit Boss smoker. You may want to add a second layer of foil under the first layer to provide extra protection against grease splatter.
6. Refrigerate, Reheat & Slice:
Once the brisket is done, remove it from the oven and let it rest for 15 minutes. Place a pan on the stove, add a bit of oil or butter, then heat over medium heat until hot. Place sliced brisket in a pan and cook until heated through (about 3 minutes per side). Remove from heat and serve with sauce and onions if desired!
7. Serve With Sauce And Onions, If Desired:
The final step in your brisket preparation is to serve it with sauce and onions if desired. Brisket is often served with barbecue sauce on the side, but this can be a matter of personal taste. Some people prefer to drizzle their meat with sauce as they eat it; others prefer not to add any at all.
Sliced onions are also an excellent complement to smoked meats like brisket. They add another layer of flavour and texture without overwhelming the dish itself.
Conclusion
Hence, for the perfect pit boss brisket recipe, you will need to choose the right cut, trim the excess fat from the brisket, prepare a dry rub and apply it liberally to both sides of the brisket and rub it into all areas. Then cook it in a pit boss smoker bag for at least 10 hours and serve with sliced onions if desired.
