In another thread I mentioned that the first and only brisket I did turned out like an old leather boot. It was pretty tough! Just wondering if anyone out there has a recipe and technique to doing a brisket on the Pit Boss.
I didn't do much with mine. Trimmed off a little fat and seasoned it with Montreal Steak Rub (McCormick). Smoked it slow for 6 hours and then cranked up the heat until the internal temp was 205.
I am wondering if it would turn out better if I put it in a marinade for a few hours or even a day and then smoke it longer than 6 hours.
I have a series 7 smoker. Trim excess fat. Liberally salt and pepper. Wrap and let set over night in frig. Start smoker on 350° heat up and select the smoke setting. I smoked for three hours, cooked at 200° for three hours, cooked at 250° for three hours and removed. Wrap with foil or butcher paper and put back in fat side up for 5 hours and forget about. Take out and let sit 30 minutes. Note during cooking, I spray 50/50 mix of 100% apple juice and apple cider vinegar every hour until wrapped.
See below for final results of my first time smoking a brisket. Hope this is helpful.
Tinley Park, IL