Smoked Brisket Taste Test and How to Smoke Brisket in a Pit Boss Vertical Smoker

We smoked a 10.5 pound wagyu brisket today in our Pit Boss 3 Series vertical pellet smoker. The brisket arrived pre-trimmed so there wasn’t much for me to trim but I walk you through a basic backyard smoked brisket trim.
The Pit Boss 3 series temperature dial was set to 275 and the temperate at the rack level where the brisket sat stayed around 240 the whole time.
We cooked it in the Pit Boss Smoker at 275 for 4 hours and finished off in the oven for 5 hours. Next time, I will keep it in the Pit Boss smoker for 5 hours to get a better smoke ring and better bark.
I want to thank Ted from It’s All About the Rack for stopping by and giving some advice on how to cut the brisket as well as being a taste tester.
Go check out Ted’s UA-cam channel here: • bacon wrapped cheese s...