Juicy & Tender Smoked Brisket 🤤In celebration of National Brisket Day, we're smoking a juicy, tender brisket on the Pit Boss Pro Series Elite Vertical Smoker. We seasoned this brisket with a combination of our Prime Beef BBQ Rub, and Smoked Salt & Pepper BBQ Rub before throwing it in the smoker for 13 hours. Follow along as we show you exactly how to smoke melt-in-your-mouth brisket in your own backyard! All you need are a few simple ingredients and a whole lot of time. Find the full recipe on

This is your sign to smoke your first brisket! You can do it 🔥 @wicked.bbq fired up his Pit Boss Competition Series Titan for this cook, and the final result looks juicy and delicious! Here's how he did it 👇 "I put this in the smoker around 3 PM at 200 degrees. Next day I bumped it up to 250. Remember, I had a pan of water under the brisket. When IT hit 165-170, I took out that pan, placed a grate in it, then put the brisket in that pan. Covered it with foil, and put it in the oven set at 250.

The simplest brisket rub is just salt and pepper. But lots of people use more than that, even if they say they don’t.You could easily just grab a rub off the shelf or get some basic ingredients and make your own. Before you apply the rub, you’ll need to decide if you want to slather it with a binder. Some people don’t use a binder, some use mustard, mayo, or anything else that will get it tacky so the rub will stick. Lately I’ve been using a mix of yellow mustard, worcester sauce, and sriracha.