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Cooked brisket cut showing the inside laying on a pan.
James Strange

Pit Barrel Cooker beef brisket

4.94 from 31 votes
My criteria for the best brisket are tender brisket, juicy brisket, a mild smoke flavor, and thin bark. This smoked brisket recipe uses a Pit Barrel Cooker and the results tick all of my boxes.
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Prep Time 2 hours
Cook Time 8 hours
Total Time 10 hours
Servings: 10
Course: Main Course
Cuisine: American
Calories: 679
Ingredients Equipment Method

Ingredients
  

  • 9 pounds Beef brisket
  • 2 Tablespoons Olive oil
Rub
  • 1/4 Cup Black pepper
  • 2 Tablespoons Salt
  • 2 Tablespoons granulated garlic
Injection marinade
  • 1 Cup Water
  • 2 teaspoons Beef base
  • 1 teaspoon Soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon Fish sauce

Equipment

  • 1 Pit Barrel Cooker

Method
 

Make the rub
  1. Mix rub ingredients; black pepper, salt, and granulated garlic.
Make the injection marinade
  1. Mix injection marinade ingredients. Water, beef base, soy sauce, Worcestershire sauce, and fish sauce.
Cook
  1. Trim excess fat and silver skin from the outside of the brisket.
  2. Rub 2 Tablespoons of olive oil onto the outside of the meat.
  3. Spread the rub to cover the entire surface of the meat.
  4. Start a fire and prepare the cooker. Target temp of 225 to 250F.
  5. Hang the brisket form the rebar. Cook to an internal temperature of 165F.
  6. Remove the brisket and wrap it in butcher paper. Install the grate and place the wrapped brisket on the grate.
  7. Cook to an internal temperature of 200 to 205F.
  8. Remove the brisket from the cooker and place into an icechest. Allow to rest for one hour.
  9. Slice against the gran and serve.