Accessories Sold Separately; Recipes - Pit Boss Lockhart Platinum PB2180LK Instructions And Recipes Manual

Available for purchase separately. Accessories not available and supplied by all authorized Pit Boss® dealers.
ITEM DESCRIPTION
COVER
Form-fitting, full length cover. Heavy-duty
polyester with PVC backing for long-term
use. Weatherproof. Includes draw-string
lock for easy tightening.
MEAT PROBE
When connected, the temperature of food
is displayed by the control board.
CLASSIC BRISKET
Makes 4 - 6 Servings
A whole beef brisket weighs 7.25-3.62 kg / 16-18 pounds and has three
separate parts: the cap, the point, and the flat. Use the flat section, as it is
lean, compact, and creates nice slices when carved.
Ingredients:
1 Beef Brisket
2.2-3.6 kg / 5-8 lbs,
Layer of fat is at least 0.6 cm / ¼" thick
1 bottle Prepared Yellow Mustard
75 ml / 5 tbsp Seasoning
1 bottle Chili Sauce
1 pack Dry Onion Soup Mix
375 ml / 1 ½ c. Beef Broth
40 ml / 8 tsp Black Pepper
Suggested Wood Pellet Flavor: Hickory / Competition
Instructions:
1. Lay out a large piece of plastic wrap on your working station. Large
enough to encase the brisket. Using a sharp knife, cut a single cut on
the underside of the brisket against the grain. This will aid in slicing
the finished brisket, against the grain which results in a tender, melt-
in-your-mouth cut. The underside is the non-fat cap side. Slather on
a generous amount of prepared mustard. Rub lightly onto the entire
34

ACCESSORIES SOLD SEPARATELY

RECIPES

ITEM DESCRIPTION
GRILLING APRON
Adjustable apron with double front
pockets for grilling tools. One size.
Machine washable.
area. Sprinkle a generous amount of seasoning onto the mustard,
then again light rub into the meat. Flip the brisket over and repeat
the process. Wrap the prepared brisket in the plastic wrap and
refrigerate 2 to 4 hours, or overnight.
2. Prepare the basting mixture. Mix the chili sauce, dry onion soup mix,
beef broth, and black pepper. Set aside.
3. Preheat grill, then reduce to SMOKE or low temperature.
4. Place the brisket, fat side up, in the center of the grill. Close the grill
lid. Slow cook until tender, about 10 to 12 hours.
5. Baste the brisket with the basting mixture every half hour for the
first 3 hours.
6. Continue the slow cooking process until the internal temperature
reaches 60-66°C / 140-150°F. Remove from grill. Turn grill up to
176°C / 350°F.
7. Place the brisket into a pouch of double-layered aluminum foil. Pour
50 ml / ¼ cup of basting mixture over the brisket in the pouch. Close
the pouch shut.
8. Lay foil pouch carefully on the grill. Steam for 1 to 1 ½ hours.
9. Open the pouch, and use a meat thermometer; internal temperature
should reach 91°C / 195°F. The brisket should be firm but be able to
pull the meat apart with your fingers.
10. Transfer the meat to a cutting board, and let it rest for 10 minutes.
Thinly slice across the grain to serve.