Are you wondering how to smoke a brisket in an electric smoker? Who doesn’t love a good brisket? Everything from the juicy, tender meat to the flavorful bark is irresistible. It seems like something that only a professional could pull off correctly.
But that isn’t true because now you can achieve this healthy and delicious meal at home. Learning how to smoke a brisket in an electric smoker is incredibly easy. Your friends are going to think you’re a pitmaster. You’ll think so too when you taste your creation.
However, there are a few simple steps you need to take when learning how to smoke a brisket in an electric smoker. The first thing you need to do is get the right meat and a quality smoker.
You see, the right cut of meat is going to give you an extraordinary amount of flavor and you’ll hardly need any seasonings. Using an electric smoker will give you so much more freedom than basically any other smoker on the market.
Before you get started, there are a few simple steps you need to take. Before you know it, you’ll have a brisket that tastes just as good as your local barbecue.
The Perks Of An Electric Smoker
First of all, you might be wondering, why we are specifically focusing on an electric smoker. Well, the truth is, if you’re learning how to smoke meats, it is the most straightforward machine on the market.
Even if you have been using smokers for years, you’ll be surprised at how easy they are to control in comparison to many others. That will make learning how to smoke a brisket in an electric smoker the most straightforward option out there.
Talk about convenient.
Propane and charcoal smokers have the risk of running out of fuel during the smoking process. Charcoal smokers are especially challenging to control because you need to refresh the coals frequently.
The more you open the smoker to restore the fuel, the more heat you will lose in the process. That can lead to temperature spikes and drops which will seriously affect the time it takes to make your brisket. It may even affect the quality of your final product.
Electric smokers have simple settings and will control the temperature for you. That will lead to a quicker dinner and more reliable final product.
Additionally, they are relatively energy efficient and use cleaner energy than both coal or propane. When using an electric smoker, you don’t have to worry about chemical contamination like you would with any other smoker.
What you should know about using an electric smoker
As we mentioned before, an electric smoker is incredibly straightforward and easy to use. Most models include an on/off switch or pushbutton start.
They also include temperature controls that range from 100 to 275 degrees, although the range will depend on the model. It might not seem like a wide range in comparison to an oven, but that’s the point. It’s the ideal way to learn how to smoke a brisket in an electric smoker at a low temperature.
When smoking any meat, low and slow is the way to go. It will give you a perfectly tender and juicy meat that is to die for.
Additionally, the walls are insulated, which will maximize temperature retention. They include a side wood chip loader, removable drip tray, and adjustable dampers. All of those features will enable you to achieve a marvelous flavor.
To tell the truth, there isn’t much to the whole process. That’s the beauty behind learning how to smoke a brisket in an electric smoker.
How to Smoke a Brisket in an Electric Smoker like a Pro
When it comes to learning how to smoke a brisket in an electric smoker there are only a few things you need to keep in mind. The cut and quality of the meat are the most crucial factors of all.
Next, you will need to find the perfect flavoring method, which can be accomplished in several ways. Keep in mind that it isn’t going to take much, but the execution needs to be done flawlessly. However, you’ll be happy to know that’s easy to accomplish.
Picking and prepping your brisket
Alright, time to get to the meat of this smoking business.
Picking the right cut of meat is essential to making the perfect brisket. No matter what meat you happen to be smoking, you should pick the best on the market, whether it’s ham, sirloin, ribs, or brisket.
If you’re going to take hours upon end to make a meal, you should drop a little extra cash to get the best cut.
According to many experienced smokers, you want the “packers cut.” It’s a sizeable two-muscle cut with a generous fat cap. They typically come at about 11 pounds.
The quality is crucial as well. You need a high-grade slab of meat, which usually means getting a Waygu or Prime brisket. They have excellent marbling that will boost the flavor, moisture, and tenderness of the final product.
Tips for flavoring your brisket
The truth is, brisket is one of the most flavorful parts of a cow. It contains plenty of fat that will provide a delicious natural flavor. Plus, cows don’t have a gamey taste, so you won’t need to add much seasoning or brine the meat.
There are a lot of people who recommend injecting your meat with beef stock, bouillon, MSG, or seasonings. However, there’s no need for any of that.
Simple seasonings on the exterior of the meat are more than enough because the meat is already rich and delicious. Coarse ground salt, pepper, and finely ground garlic powder are the most common choices.
Although if you’re interested in adding a little boost to the flavor, the right wood chips are a fabulous addition. Most experienced smokers recommend oak if you are just learning how to smoke a brisket in an electric smoker.
Texas Style Brisket Recipe
Texas style brisket is a wonderful recipe if you are learning how to smoke a brisket in an electric smoker. But strap in because it’s going to take you a whopping 15-hours in total to cook this fantastic brisket.
It might seem high maintenance when you are just learning how to smoke a brisket in an electric smoker. However, it’s going to be well worth the wait. You merely need to plan your day correctly. But you’ll have plenty of time waiting around and you can use that time to accomplish lots of other things while you wait.
Ingredients and equipment
Prepping your tasty treat
- First off, you need to plan for the crowd you are serving. If it’s for a party, this recipe should feed about 24 to 28 people if you plan 1/2-pound per person. Although, leftovers are never a bad idea!
- Make sure the meat is room temperature, and the smoker is up 225-degree before getting started.
- Next, you will need to trim and season the brisket. Some people don’t bother trimming the meat because they want the additional flavor from the fat. They plan to cut away most of the fat after cooking, rather than before. But if you are planning to trim your brisket, there are some great guides to pull it off perfectly. As for the seasoning, just sprinkle it all over and rub it on so it sticks. Easy peasy.
Smoking up a storm
- Place the brisket in the smoker and add the wood chips to the appropriate pan. Allow it to smoke at 225 degrees for around 8 hours. The cooking time will depend on the size of the brisket, and this approximation is for the 12 to 14-pound brisket. The rule of thumb is, “when it’s done, it’s done.” But a more exact plan would be to shoot for 165 degrees.
- Once your brisket has reached 165 degrees, you can take it out and wrap it up like a present in butcher paper. Using butcher paper, rather than foil, will promote a deliciously caramelized bark. Just make sure you seal it up correctly and place it back into the smoker with the folded side down.
- Once you return it to the smoker, it can smoke for another 5 to 8 hours. Again, it will depend on the size of the brisket. You want the brisket to reach about 202 degrees.
Time to rest
- When it is finally done you can take it out but leave it wrapped up. Place it on a cutting board or baking pan so it can sit for at least an hour. That will allow the juices to settle and redistribute through the meat. Although, if you need it to stay hot for dinner, you can wrap your juicy package in a towel and place it in a cooler. That will keep it warm for up to six hours.
- After allowing your brisket to rest, it will be the perfect temperature slicing. You won’t lose all the tasty juices, but it will be tender enough to slice like a stick of butter.
- Slicing your brisket is a bit of a task. If you got a high-quality piece of brisket, there should be a flat portion and a point. The point will have two overlapping muscles running through the middle. Considering all of the above and the fact that you should cut against the grain for maximum tenderness, it can be tricky. Luckily, there are fantastic guides for slicing your brisket.
Smoking A Brisket Has Never Been So Tasty
Making brisket can take a bit of money and a big chunk of your time. The perk to learning how to smoke a brisket in an electric smoker is your ability to go hands-free.
All you need to do is prepare the meat and pop it in the smoker. Beyond that, there isn’t much you have to do. It’s all about cooking the brisket low and slow until it reaches the right temperature.
It will slice like butter and only requires simple seasonings to taste amazing. However, there are a few things to remember if you’re going to learn how to smoke a brisket in an electric smoker properly.
First of all, the temperature is everything.
Don’t worry about the meat when it’s in the smoker. You can check it when it gets to a certain point, but there is no need to flip the brisket continually. The more you open the smoker, the more the temperature will fluctuate. That could extend the cooking time tremendously.
Also, remember that you can get creative. That could include experimenting with different flavors by using wood chips, seasonings, or sauces.
Although, you’d be surprised how many “purists” smoke the bare meat and roll their eyes at any other method.
However, we aren’t those people. Instead, we want to give you a delicious basic recipe while you learn to ropes. We would also love to hear any tips you have for learning how to smoke a brisket in an electric smoker in the comments!