How to Smoke a Beef Brisket in an Electric Smoker

Who would not drool for a perfectly smoked beef brisket? A smoked beef brisket is one of the favorites smoked meats at most BBQ restaurants. When cooked perfectly, it will melt-in-your-mouth juicy and tender.

However, achieving a perfectly done brisket is very intimidating. That’s why it’s important to know and learn the straight-forward process of smoking a beef brisket. The result of the cooking process depends on the size of the brisket, the frequency of opening the smoker, and the type of meat either grain-fed or grass-fed.

There are some pointers to consider if you’re planning to cook a smoked beef brisket.

Choose A Good Brisket

The first thing to consider is to choose a good brisket. You should buy a piece of meat that is tender. To determine if the meat is tender, hold the meat over your hands. If the meat bends, it means that it is tender.

Select a brisket that has thick layer of fat so that the meat will stay moist throughout the smoking process. Smoking a beef brisket requires slow-and-low temperature so that the muscle and connective tissues of the beef will break down, thus achieve juicy, tender goodness.

Marinade

To add taste to the meat, you should massage a tasty marinade into the meat. Apply the marinade a day before you smoke the brisket so that it will absorb deeply into the meat. Wrap the meat in aluminum foil and keep it inside the refrigerator overnight.

Learn How To Season A Brisket

Guide to smoke a beef brisket in an electric smoker

Using an electric smoker to cook a beef brisket is the best option. Here’s how you can do it:

• Take out the brisket from the refrigerator an hour before smoking to achieve the room temperature.
• Put lava rocks in the base pan of the heating element. Add pecan wood chips or wet oak over the lava rocks to enhance the flavor. Do not allow the wood chips to touch the heating element.
• Preheat the electric smoker to 225° Fahrenheit.
• Position the beef brisket on the smoking rack and see to it that the fat side is facing up so that the juice will flow throughout the meat.
• The standard time for smoking beef brisket is 1 hour and 20 minutes for every pound of the meat. Refrain from opening the smoker frequently to retain the heat. Use a meat thermometer to monitor the temperature of the meat. If the temperature of the brisket reaches 165°, cover it with foil so that the smoke will be captured.
• If the temperature reaches 185°Fahrenheit, keep the foil loose and allow the meat to cool before serving.

Achieving a perfectly done smoked beef brisket can be satisfying. The internal temperature plays significant role rather than the time. It can be intimidating at first, but once you master the cooking process it would be a lot easier. A smoked beef brisket is an ideal recipe that you can prepare for your family during weekends.

How Long Does Brisket Take to Be Smoked in Electric Smoker?

The smoking time for brisket in an electric smoker can vary depending on several factors, such as the size, the cooking temperature, and the desired doneness. However, as a general guideline, a typical 10-12 pound brisket smoked at 225°F to 250°F can take anywhere from 10 to 14 hours to fully cook.

It’s essential to use a meat thermometer to monitor the brisket’s internal temperature and ensure it is fully cooked before serving.

Should you dry rub brisket overnight?

Dry rubbing brisket overnight is a popular technique among barbecue enthusiasts to enhance the flavor and tenderness of the meat. By applying a generous amount of dry rub to the brisket and letting it rest in the refrigerator overnight, the spices and flavors can penetrate deep into the meat, resulting in a more flavorful and tender brisket.

However, if you don’t have time to let it rest overnight, you can still apply the dry rub right before smoking the brisket.

How to cut smoked brisket

Cutting smoked brisket can be intimidating, but you can achieve perfectly sliced and juicy brisket with the right technique. Here’s a simple guide to help you get started:

• Start by locating the point where the flat and the point meet. This is the fattier and more tender part of the brisket.
• Cut against the grain in a diagonal direction, starting from the point. Make sure to slice the brisket thinly to retain its juiciness.
• Repeat the same process for the flat part of the brisket, cutting against the grain in a diagonal direction.
• Serve the sliced brisket with your favorite BBQ sauce or garnish.

Use a sharp knife and let the brisket rest for at least 30 minutes before cutting to allow the juices to redistribute evenly.