At least a day before you are ready to smoke your beef brisket trim the fat off of your Brisket.
I do leave most of the fat on the bottom to allow that to help keep the meat juicy. I picked up a 17lb Brisket for this cook.
Since I use Better Than Beef Bouillon my beef broth was a bit warm still, so the powders dissolved fast! In a bowl, I used a Pyrex glass measuring cup, mix the beef broth, Whiskey, Worcestershire Sauce, Brown Sugar, Soy Sauce, Salt, Onion Powder, and pepper.
Use an injector to inject the brisket with the marinade.
After you have injected the meat sprinkle the whole brisket with a dry rub, I used Pitboss Beef And Brisket with ground black pepper. I didn't coat it too heavy just enough to give the whole Brisket a covering.
Store in the fridge overnight to allow the injection to tenderize and marinate the meat, as well as the rub to tenderize.
Remove from the fridge a couple of hours before being ready to smoke to allow the brisket to accumulate more to room temperature.
Seet your smoker at 200 degrees, I did a p setting of 200.
Once the smoker is at temp place the brisket on the smoker fat side down, the left side of my Pit Boss Pro Series cooks a bit lower so that is where I placed mine.
Pair up your pellets I used Pitboss Mesquite Pellets but have also used Apple Pellets on brisket before.
Allow your brisket to smoke for as many hours as needed. I threw mine on at 9 am had had it pulled by 5 pm but you will have some variances with the weather and also the size of your brisket.
Remove and allow to rest for a bit before cutting into your brisket.
Serve and enjoy!