How to Smoke a JUICY BRISKET on the Pit Boss 456D Pellet Grill

Описание: Learn how to cook a brisket on the Pit Boss 456D with Steve Gow of Smoke Trails BBQ.
Insulated covers for the Pit Boss: https://pitbossgrills.77jaha.net/oKOnW (Can help with temperature control, although they don't have one fore the 456D at the moment)
-Weber KC Style Rub: https://amzn.to/2O283fB
40% off Pit Boss Rubs and Seasonings: https://pitbossgrills.77jaha.net/c/20...

My BBQ Essentials Buying Guide:
Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):
Meater website: https://www.jdoqocy.com/click-1001514...
Get the MEATER on Amazon: https://amzn.to/3e7Dz7E
Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): https://amzn.to/37ROmSi
Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): https://amzn.to/3jFfSVq
Tongs (click click! I like the silicon ones because they don't mess up the bark as much): https://amzn.to/2HR80Tq
Set of Good BBQ Knives: https://amzn.to/34HQoTk
Bread Knife (Your workhorse for slicing brisket): https://amzn.to/3kHSkke
Cutting board (get a big one with juice channels, trust me): https://amzn.to/2JesAhj
Cotton and black nitrile gloves (use them both for heat + liquid protection): https://amzn.to/31Vly7Y https://amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): https://amzn.to/37RXEOa
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): https://amzn.to/2HMsYDe
Butcher paper (also for wrapping): https://amzn.to/2HQUgbl
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): https://amzn.to/35Kc00x
Wood chips (for electric smokers): https://amzn.to/2TBG2xL
Pellets (for pellet grills): https://amzn.to/3mAnk6i


Pit Boss Temperature Swing Tips: https://pitboss-grills.com/smoke-scie...

Details of the cook:

1. Rubbed with 50% Weber KC Style BBQ Rub and 50% large grain cracked pepper
2. Rested at room temp for 1-2 hours to dry brine the brisket
3. Set Pit Boss 456D to 225 degrees and put brisket on (point side to the heat source on the left, flat side to the cold side on the right)
4. Smoke to 165 internal
5. Wrap in butcher paper
6. Back on Pit Boss until internal temperature hits 203
7. Leave on for another 30 minutes after hitting temperature to ensure fat and connective tissues render
8. Rest for 1-2 hours
9. Slice against the grain and serve