Cooking a beef brisket in an electric smoker may seem intimidating, but with the right techniques, you can make a tender and juicy brisket that will impress your family and friends In this article, I’ll walk you through the step-by-step process to make mouthwatering smoked brisket in your electric smoker
Choose the Right Brisket
Selecting a good quality brisket is essential for delicious results. Look for a brisket that is around 10 pounds with nice marbling throughout. The marbling provides fat that will keep the brisket moist during the long smoking time. Also, choose a brisket with a thick fat cap to protect the meat.
When handling the brisket, it should feel flexible, not stiff The more the brisket bends, the more tender it will be after cooking.
Trim the Brisket
Before seasoning and smoking you need to trim the brisket. Using a sharp boning knife trim off any hard fat deposits and silver skin from the top side. Leave about a 1⁄4 inch of fat on the bottom flat side to protect the meat. The fat cap on the point side can be trimmed down to around 1⁄8 inch. Trimming allows the smoke and seasoning to better penetrate the meat.
Apply a Dry Rub
A flavorful dry rub is key for good brisket. You can buy a pre-made brisket rub or make your own using salt, pepper, garlic powder, onion powder, cumin, and paprika. Generously apply the rub on all sides, pressing it into the meat. Let the brisket sit for 30 minutes up to overnight in the fridge so the rub can penetrate the meat.
Set Up Your Electric Smoker
Before putting the brisket in, get your electric smoker ready. Add water to the water pan and fill the wood chip loader with your favorite smoking wood like hickory, oak, or mesquite. Place a foil pan on the bottom rack to catch drippings. Pre-heat the smoker to 225°F.
Smoke the Brisket
Place the seasoned brisket fat-side down on the smoker rack. Insert a probe thermometer into the thickest part of the flat to monitor the internal temp. Close the smoker and let the brisket smoke for around 8-10 hours until it reaches an internal temperature of 165°F. Spritz with apple juice or beef broth every 1-2 hours to keep the brisket moist.
Wrap the Brisket
Once the brisket hits 165°F, remove it from the smoker and wrap tightly in butcher paper or foil. The wrap helps push through the stall phase quicker. Return the wrapped brisket to the smoker and continue cooking until it reaches an internal temp of 205°F, about 2-4 more hours.
Rest and Slice
Allow the brisket to rest wrapped for at least an hour before slicing to let the juices redistribute. Use a sharp knife to slice against the grain for tender slices. The grain changes direction on the flat and point, so slice accordingly.
Brisket Smoking Tips
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Cook at a low temperature between 225-250°F for best results. Higher temps can dry out the meat.
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Use wood chips in your electric smoker, not chunks which are harder to keep lit.
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Spritz the brisket every 1-2 hours during smoking to prevent drying out.
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Wrap the brisket once it stalls around 165°F to help it cook faster through this phase.
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Always rest the brisket for at least an hour before slicing for juicy meat.
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Slice against the grain on both the point and flat sections.
Smoking a brisket in an electric smoker delivers incredibly moist and flavorful meat when you follow these steps. With the right prep and technique, you’ll have family and friends raving over your brisket. Give this recipe a try for your next backyard barbecue!
Frequency of Entities:
electric smoker: 13
brisket: 22
smoke: 4
wrap: 3
temperature: 5
trim: 3
fat: 5
juicy: 2
tender: 2
wood chips: 2
rest: 3
Introduction: Perfect Smoked Brisket in an Electric Smoker
A well-marinated and perfectly cooked beef brisket is something everyone should enjoy. I know I would eat it all the time if I could.
I’m going to show you a recipe that is so easy to follow that someone who can’t even cut an onion could do it. The meat and soup turn out perfectly every time.
This delicious treat can be eaten by 12 to 16 people, or just one if you can’t stop yourself!
Ingredients for the Marinade
- You can make it as mild or hot as you like with 2 tablespoons of chili powder.
- 1 tablespoon of coarse salt
- 1 tablespoon brown sugar (trust me, don’t use regular white sugar, it’s a bad idea!)
- 2 teaspoons of garlic salt
- 2 teaspoons of garlic salt (I like to add a little more, but salt and pepper are a matter of taste).
- 1 Teaspoon of cumin
- ½ teaspoon of cayenne pepper (again, you can change this up a bit; it’s up to you)
- 1 tablespoon of dried oregano (homegrown oregano tastes better than store-bought)
Instructions for Using the Marinade
With these great seasonings, it’s very easy. Just mix the above ingredients together (taste them first to make sure you like them, or you won’t like the meat at all!)
Step 1: Choosing Good Brisket
The most important part of a good brisket is buying a great piece of meat. As with most meats you want the most tender as possible, the more tender the better.
I’m going to give you a tip today: hold the brisket over your hands and move it around. The more the meat bends, the better and more tender it will be.
Also, look for a brisket with a thick layer of fat. The higher fat levels will help the meat stay as moist as possible while it smokes. I suggest looking for a brisket that weighs about 10 pounds (4 kg). 5 KG).
Get your tasty marinade ready and massage it on to the meat. Some people say that this can be done two to four hours before smoking, but I’ve found that the beef tastes much better if you let it sit overnight.
I recommend putting the marinade on the brisket the day before you plan to smoke it. Last but not least, cover the meat in aluminum foil and put it in the fridge overnight after rubbing the marinade all over it.
Smoked Brisket ( Masterbuilt Electric Smoker)
FAQ
How long does it take to smoke a brisket in an electric smoker?
How do you keep a brisket moist in an electric smoker?
Should I wrap brisket in foil when smoking?
Should I put water in my electric smoker for brisket?