12-Hour Smoked Brisket on the Pit Boss
A simple salt-and-pepper bark, patient smoke, and the Texas crutch wrap — this brisket method works every single time.
Featured Product
Pit Boss Competition Blend Pellets (40 lb)
Hickory, maple & cherry blend — a great all-around smoke for beef.
Overview
Brisket is the pinnacle of low-and-slow BBQ, and the Pit Boss makes it surprisingly approachable. The digital control board holds temperature within ±15°F, so you're not babysitting the fire — you're just waiting.
The Cut
Buy a whole packer brisket (10–14 lb) — that's both the flat and the point together. Don't buy a trimmed flat; it dries out. Ask your butcher to leave ¼" of fat cap on.
The Rub
Keep it simple:
- Coarse black pepper
- Kosher salt
A 50/50 mix by volume. Season aggressively 1 hour before cooking.
Smoking Schedule
| Phase | Temp | Internal Target | |---|---|---| | Smoke | 225°F | 165°F | | Wrap (Texas crutch) | 250°F | 203°F | | Rest (cooler) | Off | Hold for 1–2 hr |
Step-by-Step
1. Fire Up the Pit Boss
Fill the hopper with Competition Blend pellets, set the dial to 225°F, and turn on Smoke Mode if your model has it. Allow 15 minutes for the grill to reach temperature.
2. Place the Brisket
Fat cap up. Insert a leave-in probe thermometer into the thickest part of the flat, avoiding fat pockets.
3. The Stall
Around 160–165°F internal, the brisket will stop climbing for 1–3 hours — this is the stall (moisture evaporation). Don't panic and don't raise the temp.
4. The Wrap
Once the internal hits 165°F, pull the brisket and wrap tightly in two layers of butcher paper (or heavy-duty foil). Place back on the grill and raise temp to 250°F.
5. Finish and Rest
Pull at 203°F. Wrap in a towel and rest in a dry cooler for at least 1 hour — this redistributes juices and is non-negotiable.
6. Slice
Slice against the grain at ¼" thickness. Serve with pickles, white bread, and plenty of napkins.