Smoking a brisket is one of the true joys of barbecue. The combination of juicy, flavorful meat with smoky goodness is hard to beat. And while smoking a brisket can be done in a variety of ways, using an electric smoker is perhaps the easiest method.
If you’re new to smoking, or if you’re just looking for an easy way to smoke a brisket, then read on. This guide will show you how to smoke a brisket in an electric smoker, step by step.
You can also check our articles on How to Smoke a Turkey in an Electric Smoker, How to Make Electric Smoker Ribs, How to Clean an Electric Smoker, How to Make Electric Smoker Chicken Breast, How to Make Smoked Whole Chicken Masterbuilt Electric Smoker, and How to Smoke a Pork Loin Roast in an Electric Smoker.
How to Smoke a Beef Brisket in an Electric Smoker?
Here are the basic steps for smoking a brisket in an electric smoker:
How to Choose a Brisket
When choosing a brisket, there are a few things to keep in mind. First, you’ll want to make sure that the brisket is well-marbled. This means that there should be a good amount of fat running through the meat. The fat will help to keep the brisket moist and flavorful as it smokes.
Next, you’ll want to choose a brisket that is the right size for your smoker. A good rule of thumb is to choose a brisket that is about 1/2 pound per person. So, if you’re smoking for four people, you’ll want to choose a two pound brisket.
Finally, you’ll want to make sure that the brisket is fresh. This means that it should be red in color and firm to the touch. Avoid any briskets that are discolored or have a lot of liquid pooled around them.
The Main Parts of a Brisket
The brisket is a large cut of meat that comes from the chest area of the cow. It is made up of two main parts: the point and the flat.
The point is the larger, fattier section of the brisket. It is well-marbled and has a lot of flavor. The flat, on the other hand, is leaner and less fatty. It is also less flavorful than the point.
When smoking a brisket, it is best to use the entire cut of meat. This way, you’ll get the best of both worlds: the flavor of the point and the juiciness of the flat.
How to Trim Brisket
Once you’ve chosen your brisket, it’s time to trim it. Trimming a brisket may seem like a daunting task, but it’s actually quite simple.
First, you’ll want to remove the large piece of fat that is attached to the brisket. This fat is called the deckle, and it’s not necessary for smoking.
Next, you’ll want to trim any other large pieces of fat from the brisket. You don’t need to remove all of the fat, but you should trim away any large chunks.
Finally, you’ll want to trim the brisket into a uniform shape. This will help it to cook evenly.
Remove the Dividing Fat
Once you’ve trimmed the brisket, you’ll want to remove the dividing fat. This is a thin layer of fat that runs through the middle of the brisket.
To remove the dividing fat, simply use your knife to slice it away. You don’t need to be too precise; just make sure that you remove most of it.
Preparing the Rub
Once the brisket is trimmed and ready to go, it’s time to prepare the rub. A rub is a mixture of spices that are used to flavor the meat.
There are a variety of rub recipes out there, so feel free to experiment. But if you’re looking for a simple, effective rub, then try this recipe:
- 1/2 cup brown sugar
- 1/4 cup paprika
- 1/4 cup smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon black pepper
Simply mix all of the ingredients together in a bowl. Then rub the mixture all over the brisket, using your hands to massage it into the meat.
Be sure to cover the entire surface of the brisket with the rub. You can even put some rub underneath the skin, if you like.
After you’ve applied the rub, you’ll want to let the brisket sit for at least 30 minutes. This will give the spices time to flavor the meat.
Should you Dry Rub Brisket Overnight?
There is some debate over whether or not you should dry rub brisket overnight. Some people believe that this gives the spices time to penetrate the meat, resulting in a more flavorful brisket.
Others believe that dry rubbing the night before creates a crust on the outside of the brisket that can make it harder to smoke properly.
There is no right or wrong answer here. It really comes down to personal preference. If you want to dry rub the night before, go for it. But if you’re in a hurry, you can just rub the brisket right before smoking it.
Preheating the Electric Smoker
Now that the brisket is prepared, it’s time to preheat the smoker. You’ll want to preheat the smoker to 225 degrees Fahrenheit.
To do this, simply turn on the smoker and set it to 225 degrees. Then let it preheat for about 30 minutes before adding the brisket.
How to Position your Brisket?
Once the smoker is preheated, it’s time to add the brisket. But before you do, you’ll need to decide how to position it.
There are two schools of thought when it comes to positioning brisket in the smoker. Some people believe that you should place the brisket fat side up. Others believe that you should place the brisket fat side down.
Again, there is no right or wrong answer here. It really comes down to personal preference.
If you’re not sure which method to use, try smoking a brisket both ways and see which you like better.
Adding Wood Chips to the Smoker
Once you’ve decided how to position the brisket, it’s time to add wood chips to the smoker.
Wood chips are small pieces of wood that are used to flavor the meat. They come in a variety of flavors, such as hickory, mesquite, and apple.
Simply add a handful or two of wood chips to the smoker. Then close the lid and let the smoker do its work.
Smoking a Brisket
Now it’s time to smoke the brisket. This process can take anywhere from 8 to 12 hours, so be patient.
During this time, you’ll want to check on the brisket every few hours. Make sure that the smoker is still at 225 degrees Fahrenheit and add more wood chips as needed.
Monitor Internal Temperature of Brisket
The best way to tell if the brisket is done smoking is to monitor the internal temperature. A well-done brisket should have an internal temperature of at least 190 degrees Fahrenheit.
To check the internal temperature, simply insert a meat thermometer into the thickest part of the brisket. If the internal temperature is below 190 degrees, then put the brisket back in the smoker and continue cooking.
When smoking a brisket, it’s important to keep an eye on the temperature and make adjustments as needed. If the temperature gets too high, your brisket will cook too quickly and may end up being tough and dry.
On the other hand, if the temperature drops too low, your brisket may not cook all the way evenly through. In general, it’s best to check the temperature every hour or so and make adjustments as needed.
What to do when the Smoke Brisket Temperature is too low and stuck?
If you find yourself in a situation where the smoke brisket temperature is too low and stuck, don’t panic! There are a few things you can do to get it moving again.
First, check the fire and make sure it’s still going strong. If it’s not, add more wood or charcoal to keep the fire going.
Next, check the meat to see if it’s still absorbing heat. If it’s not, you may need to increase the temperature of your smoker.
Lastly, if all else fails, you can always wrap the brisket in foil and finish cooking it in the oven. Simply preheat the oven to 325 degrees Fahrenheit and cook the brisket until it reaches the desired internal temperature. While this isn’t ideal, it will at least ensure that your brisket is cooked through.
Let it Rest
After smoking, it’s important to let the brisket rest. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful brisket.
Simply wrap the brisket in foil or place it in a covered container and let it rest for at least 30 minutes.
Ideally, you should let the brisket rest for 1 to 2 hours. This may seem like a long time, but trust me, it’s worth the wait!
Slicing and Serving the Smoked Brisket
When it comes to serving smoked brisket, there are two popular options: keeping the flat and point connected or slicing the flat and point separately. Each option has its own benefits.
Keeping the flat and point connected ensures that the meat stays moist and juicy. This is because the point contains a higher concentration of fat, which helps to keep the brisket moist as it cooks. Additionally, slicing the brisket before serving helps to evenly distribute the fat, making sure that each slice is flavorful and tender.
However, some people prefer to slice the flat and point separately. This allows you to control how much fat is in each slice, making it easier to create leaner or more fatty slices depending on your preferences.
Ultimately, there is no right or wrong way to slice and serve smoked brisket. It simply comes down to personal preference.
To slice the brisket, simply use a sharp knife to cut against the grain. The goal is to create thin, even slices that are easy to eat.
Once you’ve sliced the brisket, it’s time to serve!
10 Tips for Making the Most Delicious Smoked Beef Brisket
Here are a few tips to help you make the best smoked beef brisket:
1. Use high-quality beef. This is especially important if you’re going to be smoking the brisket for a long time. Choose a cut of beef that has a good amount of marbling.
2. Season the beef generously. This will help add flavor to the meat. It’s best to use a dry rub or spice blend that contains salt, pepper, and other flavorful spices.
3. Make sure the smoker is properly preheated. This will help ensure that the meat cooks evenly.
4. Choose the right wood chips. Different woods will impart different flavors to the meat. Hickory is a popular choice for beef brisket.
5. Soak the wood chips. This helps prevent them from burning up too quickly.
6. Cook the brisket low and slow. Smoking a brisket can take 8 to 12 hours, so be patient.
7. Monitor the internal temperature. The best way to tell if brisket is done smoking is to monitor the internal temperature. A well-done brisket should have an internal temperature of at least 190 degrees Fahrenheit.
8. Let the brisket rest. After smoking, it’s important to let the brisket rest for at least 30 minutes. This allows the juices to redistribute throughout the meat.
9. Slice the brisket against the grain. This will help ensure that the slices are tender and easy to eat.
10. Serve with your favorite BBQ sauce. Smoked beef brisket is delicious on its own, but it’s even better when served with a delicious BBQ sauce. Choose a sauce that complements the flavors of the brisket.
What to Serve with Smoked Brisket?
There are a few things that go great with smoked brisket. First, you’ll want to choose a good barbecue sauce. There are many different types of barbecue sauces, so choose one that you like.
Next, you’ll want to pick some sides. Popular sides for smoked brisket include coleslaw, potato salad, baked beans, and cornbread. Or, for a more sophisticated twist, serve the smoked brisket with roasted potatoes, sautéed greens, and a side of homemade chimichurri sauce.
Finally, don’t forget the drinks! A cold beer or a glass of iced tea is the perfect way to wash down a smoked brisket.
Brisket Smoke Time and Temperature
The ideal temperature for smoking brisket is between 225 and 250 degrees Fahrenheit. However, it is important to keep in mind that brisket is a large, tough cut of meat, so it will need to be cooked for at least for 8 to 10 hours in order to achieve the desired results.
When it comes to smoking time, it’s best to err on the side of caution. It’s better to smoke the brisket for too long than not long enough. If you’re smoking the brisket for the first time, it’s a good idea to check on it every hour or so to make sure that it’s cooking evenly.
How long does it take to smoke a brisket per pound at 225?
It takes about 1.5 to 2 hours per pound to smoke a brisket at 225 degrees Fahrenheit. This cook time can be increased or decreased depending on the desired results.
How long to cook a brisket at 250 in a electric smoker?
It will take approximately 8 to 10 hours to cook a brisket at 250 degrees Fahrenheit in an electric smoker.
How long do you cook a 3 1/2 pound brisket in an electric smoker?
To cook a 3 1/2 pound brisket in an electric smoker, you’ll need to cook it for at least 8 hours. However, it’s best to check on the brisket every hour or so to make sure that it’s cooking evenly.
How long does a 4 lb brisket take to smoke?
It should take between 8 and 10 hours to smoke a 4 lb brisket. However, it’s always best to check the internal temperature of the meat to make sure that it’s cooked through.
How long do you smoke a 5 lb brisket in an electric smoker?
It will take approximately 8 to 10 hours to smoke a 5 lb brisket in an electric smoker. However, it’s important to keep in mind that the cooking time will vary depending on the size and thickness of the brisket.
How long does it take to smoke a 5 lb brisket at 225?
At 225 degrees Fahrenheit, it will take approximately 8 to 10 hours to smoke a 5 lb brisket. But as always, it’s best to use a meat thermometer to gauge doneness.
How long does it take to smoke a 12 pound brisket in an electric smoker?
It will take approximately 12 hours to smoke a 12 pound brisket in an electric smoker.
What is the Best Wood for Smoking Brisket?
For brisket, many pit masters prefer to use fruit woods such as apple or cherry. These woods smoke at a lower temperature than harder woods like oak or hickory, and they produce a sweeter, more subtle flavor.
Fruit woods can be difficult to find, however, and they may be prohibitively expensive for some smokers. For a more budget-friendly option, mesquite is a good choice. Mesquite has a strong flavor that can overwhelm other meats, but it pairs well with brisket. It’s also easy to find and relatively inexpensive.
Storing Smoked Beef Brisket
Once your brisket is smoked, you’ll need to store it properly to ensure that it stays fresh. We give below some of the best ways to store your smoked brisket.
1. Let it cool completely – Once the brisket is done smoking, let it cool to room temperature. This will help prevent the meat from drying out.
2. Wrap it tightly in foil – Once the brisket is cooled, wrap it tightly in foil. This will help keep the juices in and prevent the meat from drying out.
3. Place it in the fridge – Once the brisket is wrapped, place it in the fridge. It will keep fresh for up to 5 days.
4. Freeze it – If you want to keep the brisket fresh for longer, you can freeze it. Wrap the foil-wrapped brisket in a second layer of foil or plastic wrap. It will keep fresh for up to 3 months.
5. Reheat it properly – When you’re ready to eat the brisket, reheat it properly. Place the foil-wrapped brisket in a preheated oven at 275 degrees Fahrenheit. Heat until the internal temperature of the brisket is 160 degrees Fahrenheit.
Ideas for Leftover Smoked Beef Brisket
There are many different ways to use up leftover smoked beef brisket. Here are a few ideas:
1. Make sandwiches – Smoked beef brisket makes great sandwiches. Just add some barbecue sauce, and you’re good to go.
2. Use it as a pizza topping – One of our favorite ways to use up leftover smoked beef brisket is to use it as a pizza topping. Just add some cheese and your favorite pizza toppings and enjoy.
3. Make nachos – Another great way to use up leftover smoked beef brisket is to make nachos. Just add some chips, cheese, and your favorite nacho toppings, and there you have it.
4. Make tacos – You can also use brisket to make tacos. Just add some cheese, sour cream, and your favorite taco toppings, and that’s it.
5. Use it in a stew – Smoked beef brisket is also great in stews. Just add some vegetables and your favorite stew ingredients, and that’s all there is to it.
Smoked Brisket Recipe Electric Smoker
If you’re looking for a great smoked brisket recipe, look no further. This electric smoker recipe is easy to follow and yields delicious results.
Texas Style Smoked Beef Brisket Recipe
Ingredients:
- 1 (10-12 pound) beef brisket
- 2 tablespoons kosher salt
- 2 tablespoons coarse ground black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cumin
- 1/2 cup apple cider vinegar
- 1/2 cup apple juice
- 1/4 cup Worcestershire sauce
- 2 tablespoons vegetable oil
For the rub: Combine the salt, pepper, paprika, garlic powder, onion powder, and cumin in a small bowl.
Trim the brisket of any excess fat. Rub the spice mixture all over the brisket, then place it in a large resealable bag. Add the vinegar, apple juice, Worcestershire sauce, and oil to the bag. Seal the bag and refrigerate for at least 6 hours or overnight.
Remove the brisket from the bag and place it on a rack in a roasting pan. Let it come to room temperature for about 30 minutes.
Preheat your smoker to 250 degrees Fahrenheit. Place the brisket in the smoker and smoke for 6-8 hours, or until the internal temperature of the brisket reaches 190 degrees Fahrenheit.
Remove the brisket from the smoker and wrap it tightly in foil. Let it rest for at least 30 minutes before slicing. Serve with your favorite barbecue sauce. Enjoy!
Variation in Smoked Brisket Recipe
If you want to change up the flavor of this recipe, try using different kinds of barbecue sauce. You can use anything from a traditional tomato-based sauce to a sweeter honey barbecue sauce. Just make sure to use a good quality sauce that you know you’ll like.
You can also add some chopped onions and green peppers to the foil before wrapping it up. This will add some extra flavor and make it a complete meal. Just make sure to chop the vegetables into small pieces so they’ll cook properly.
You can also experiment with different types of wood chips when smoking the brisket. Different woods will give the meat a different flavor. Try hickory, mesquite, or apple wood for a different flavor profile.
Accessories Needed to Smoke a Brisket in an Electric Smoker
In order to smoke a brisket in an electric smoker, you’ll need a few things.
1. A pan – You’ll need a pan to catch any drippings from the meat as it smokes. This will help keep your smoker clean and prevent any damage from dripping fat.
2. A thermometer – A good digital thermometer is essential for smoking a brisket. You’ll need to be able to check the internal temperature of the meat, so you know when it’s done cooking.
3. A brush – A brush is helpful for applying any rubs or sauces to the outside of the brisket before cooking. It’s also useful for basting meat during cooking.
4. Gloves – Gloves are optional but can be helpful if you don’t want to get your hands dirty when handling raw meat. They also protect your hands from the heat when removing the cooked brisket from the smoker.
5. Tin foil – Tin foil can be used to wrap up the brisket after it’s been smoked, which helps lock in all those delicious juices and flavors.
6. Spray bottle – A spray bottle can be filled with water and used to mist the brisket during cooking. This helps keep it moist and prevents it from drying out.
7. A carving knife – You’ll need a sharp carving knife to slice the brisket once it’s cooked. A serrated knife will also work.
8. A cutting board – A cutting board is necessary for slicing the brisket. Make sure to use a clean one that’s large enough to accommodate the whole brisket.
How to Smoke a Brisket in an Electric Smoker FAQs
Are electric smokers good for brisket?
Yes, electric smokers are a great option for smoking brisket. They’re easy to use and produce great results. Plus, you don’t have to worry about starting a fire like you would with a charcoal smoker.
Can you smoke a brisket flat only?
While you can certainly smoke a brisket flat on its own, many pitmasters prefer to smoke both the flat and the point together. This allows the fat from the point to render down and bastes the flat, resulting in a more flavorful and tender finished product.
Can you season up frozen brisket?
Yes, you can season up frozen brisket. Just make sure to thaw it completely before seasoning. Otherwise, the rub will not adhere properly to the meat.
Do you wrap a brisket in an electric smoker?
It’s not necessary to wrap the brisket in an electric smoker, but some people prefer to do it. This helps to lock in the moisture and flavor of the meat. If you do choose to wrap the brisket, be sure to use foil or butcher paper so that it doesn’t stick to the meat.
Do you put water in electric smoker for brisket?
Some people like to put water in their electric smokers when cooking brisket. This helps to create a humid environment, which can prevent the meat from drying out. However, it’s not necessary, and you can cook the brisket without water.
Is it better to smoke brisket at 225 or 250?
It’s best to smoke brisket at a temperature of 225 degrees Fahrenheit. This low and slow cooking method allows the meat to become very tender and juicy.
How long does it take to smoke a brisket in an electric smoker?
It takes about 1-2 hours per pound to smoke a brisket in an electric smoker. So, a 10 pound brisket will take 10-20 hours to cook.
What temperature do you smoke a brisket in a Masterbuilt electric smoker?
As mentioned above, it’s best to smoke brisket at a temperature of 225 degrees Fahrenheit. This can be done in a Masterbuilt electric smoker by setting the temperature control to “smoke” and Adjusting the thermostat to 225 degrees Fahrenheit.
How long does it take to smoke a brisket in a Masterbuilt electric smoker?
Whether you’re smoking a brisket in a Masterbuilt electric smoker or any other type of smoker, it takes about 1-2 hours per pound.
How Do You Fit a Large Full Sized Packer Beef Brisket in a Masterbuilt Electric Smoker?
There are two ways you can do this.
Option 1: Position Diagonally
If your smoker is large enough, you can try placing the brisket diagonally. This will give you more room to work with and make it easier to fit the entire brisket in the smoker.
Option 2: Separate the Point and Flat BEFORE Smoking
Another option is to separate the point and flat of the brisket before smoking it. This can be done by cutting through the brisket with a sharp knife. Once the brisket is separated, you can cook each piece separately in the smoker. This is a great option if you’re short on space or if you want to save some time.
Conclusion
Smoking a brisket is an art and a science. It takes time, patience, and practice to perfect the process. However, anyone can learn how to smoke a brisket in an electric smoker. There’s no one right way to do it, but there are definitely some methods that produce better results than others.
By following the tips and advice in this article on how to smoke a brisket in an electric smoker, you’ll be well on your way to making mouth-watering smoked brisket that will have your friends and family begging for more.