Smoked Brisket is Easier Than You Think

There’s something about smoked meat that makes everything better.

My husband wanted a smoker several years ago which at the time I never really understood. We had a small one that would allow some smoke while you were using the charcoal portion of the grill. However, that never really gave that deep smoke flavor that you can get with an actual pellet smoker. Plus, we had a used Traeger that his friend gave him, but it was wearing out.

So last year we got the PitBoss. My husband started playing with it and has made some awesome recipes like our smoked meatloaf, smoked meatloaf with jalapenos, my grilled chicken thighs in the small grilling area of the smoker. Today, I’m sharing with you the brisket.

Since both of us eat ultra low carb, meat is definitely a go to. I always stock up when I find good prices and for this particular weekend, I purchased the entire brisket but we only smoked half.

Smoked Brisket is Easier Than You Think

My husband used a new rub. I think it was a MeatChurch flavor, but you can use whatever is your favorite. We then smoked it for about eight hours at 225 degrees.

He then took it out, wrapped it in butcher paper and placed it back on the smoker for a bit. I think it was about one hour and dropped the temp to 180.

We then took it out, put it back on the smoker for maybe 60 minutes to dry out the bark a bit. We pulled it from the smoker and let it rest for 45 minutes or so. Some people let it rest for hours. I am not that patient! I was hungry!

Here’s the results. Delicious, smoky taste. I cannot wait to do the other half!