Cooked on a Pit Boss Classic, using hickory pellets for 9 hours at 225. Light trim, left a decent fat cap on for flavor. Seasoned with our basic beef rub (Smoked salt, Coarse Black Pepper and Garlic Powder.

End result was a juicy, beefy, rich brisket. Cannot explain what this is like. Definitely a must try for any pitmaster, or backyard warrior.

Used Umai bag in the Brisket size - https://www.drybagsteak.com/shop-all-umai-dry.php

Link to Smoker - https://pitboss-grills.com/shop-pit-boss/classic-wood-pellet-grill-walmart-exclusive

Hickory Pellets - https://pitboss-grills.com/shop-pit-boss/20lb-hickory-pellets