With a lovely bark, smoky flavor, and a lovely smoke ring, this smoked beef brisket is juicy and fall-apart tender. Making the ideal smoked brisket that will melt in your mouth is incredibly simple with an electric smoker. This recipe is simple and easy to follow, even for novices, with step-by-step instructions. The outcomes will really impress your family and friends. Ready? Lets get smoking!.
I don’t know about you, but the first time I tried beef brisket, I absolutely adored it because it was so flavorful and tender—nothing like it had ever existed before!
When I first received my smoker, I was eager to use it to cook a brisket. It always amazes me how you can transform a big, tough piece of meat into a delicious, mouthwatering dish. All you need is time. And smoke of course. .
I understand that many novice smokers using pellet grills are hesitant to attempt to cook a brisket. What if it was terrible and didn’t work out? What a huge waste of money!
But with this simple recipe, my friends, you needn’t feel intimidated. You will always get the best brisket from this recipe.
One of the most tender and flavorful beef cuts is brisket, and the best way to bring out its robust flavor is to smoke it slowly and steadily.
Starting with a high-quality meat cut is the secret to making good brisket, and this recipe calls for a brisket with a layer of fat on top. This fat will impart a rich flavor to the finished brisket as well as keep it moist while it cooks.
The best homemade brisket rub is then applied to the brisket, and the meat is given anywhere between 8 and 24 hours to absorb the dry rub. This is something I like to do the day before I plan to smoke it.
Then, allow the meat to reach room temperature before smoking it for about 8 hours at a low temperature.
For more fantastic recipes, see these roundup posts of the Best Smoker Recipes and 42 Of The Best Smoked Beef Recipes!
How to Prepare Beef Brisket
When selecting your beef brisket, it’s important to make sure it has a thick layer of fat on it. As the meat cooks, a thick layer of fat will slowly melt over it, adding moisture and an incredible flavor.
It’s also crucial to become familiar with the structure of your cut.
Brisket comprises two main muscles. One is the “flat,” a long, thin muscle that runs the length of the meat and is covered in a thick layer of fat known as the “fat cap.” The other is the “point,” which is located at one end of the cut and is separated from the flat by a layer of fat.
The flat, which comprises the majority of a full brisket, is frequently the most popular portion of the beef cut. But there is a lot of intramuscular fat in the joint, which some people prefer. It’s entirely up to you which you decide to use, though you could also simply cook the whole thing.
Prepare the night before cooking for the best results. Brisket will taste and feel its best when brined in dry form with seasoning overnight. Try to do it at least 2-4 hours before smoking if this isn’t possible.
On to the preparation!
Trimming is a crucial stage of brisket preparation and one you should do before you do any seasoning or marinating (source). The amount of fat that you leave on it will determine how well your meat will cook, and even how it will it taste.
It will be challenging for your smoke to flavor the meat if you leave too much fat on the beef. If you trim the meat too much, there won’t be enough fat left to keep it moist and give it that deliciously juicy barbecue flavor. This is the reason why methods like Aaron Franklin’s brisket recipe have remained so well-liked over time.
A good, trustworthy knife is the foundation of any good meat preparation. You’ll need a knife that is about seven or eight inches long for our needs. The size and toughness of brisket in its raw state cannot be overstated, so using a knife that is both sharp and long enough is essential.
Meat trimming is a difficult task that deserves to have its own post. Fortunately for you, we have created the ideal brisket trimming guide here. Go give it a read (and take notes!).
Get a Good Brisket Rub
Don’t forget to apply a good rub to your brisket. This will enhance rather than overpower the smoky flavors of the cooking.
The important thing for seasoning is to keep it basic. Some people enjoy overanalyzing this stage, but try to avoid doing so. We want the meat’s flavors to stand out without being obscured by an inch-thick layer of seasoning. One of brisket’s best qualities is that it can still taste amazing with just a little sea salt and black pepper.
Fortunately, there are plenty of pre-made seasonings and rubs, but I strongly suggest making your own. Making it yourself is more satisfying because you can customize it to your own tastes.
Remember that the purpose of the rub is to flavor the meat, so generously rub the rub all over your brisket. Cover it but rub it in gently. Try using garlic powder, red pepper flakes or paprika.
Utilizing this window of time, inject the brisket with any marinade you’ve prepared. While applying a marinade is not required, you can find the recipe here if you want to.
Preheat Your Electric Smoker
Select a wood for smoking that will go well with your meat. I recommend going for oak, mesquite, or hickory. Although I personally favor pairing hickory with smoked brisket, feel free to experiment.
Whatever wood chips you choose, make sure they are dry hardwoods. Going dry will ensure that your smoke is clean. In addition to being unpleasant to be around, black smoke can give meat an extremely bitter flavor.
After adding your preferred wood chips to the smoker, preheat it and wait until the temperature reaches 225°F/110°C. Waiting for the temperature to stabilize for a significant amount of time will help the meat cook more evenly without producing any hot spots or uncooked areas.
How to Cook Beef Brisket
Make sure the brisket has been out of the refrigerator for at least an hour before cooking, as was previously mentioned. This will assist in bringing it to room temperature, improving the cooking
When ready, place your meat on the smoker’s rack. Make sure you place it with its fat side up. This guarantees that the meat will receive our moist, fatty flavor when the fat begins to melt away over it.
To prevent the heat from drying out your meat by directing it toward the underside of the meat, move the rack lower down in the smoker if that is where your smoker’s primary heat source is located.
Place the brisket’s point end facing your smoker’s heat source. This won’t be at risk of drying out because it has more fat.
A wireless digital thermometer should be set up with a probe in the meat and another in the smoker chamber. In order to capture runoff and prevent flare-ups, make sure your drip pan is in place.
Lastly, put your water pan in the smoker with the water in it. This will prevent dry-out from fire and maintain a healthy amount of smoke in the smoker by preserving moisture in the chamber of your smoker.
Close the smoker lid or door firmly. Leave it and don’t open it until the next step. Heat and smoke can quickly escape, which will disturb your meat. Without having to prematurely open your smoker, your thermometer will allow you to keep an eye on the progress of your brisket.
Depending on how much meat is on your cut, your brisket will take a different amount of time to cook. For the first three hours, though, you can safely ignore it as your smoker works its magic. Open your smoker after this period of time has passed, and use a loaded spray bottle with water or beef stock on it. Spray generously.
Brisket spritz will assist in keeping the meat moist and in creating a gorgeous crust on the meat. While you wait for the meat to reach 190°F/90°C, repeat this process every 30 minutes. Your brisket is cooked and ready to be removed once it reaches this temperature.
It’s critical to give it some time to rest after you take it out of the smoker. Even though it might be tempting to start serving it right away, it’s important to let the meat’s juices settle. Leave it for around 10 minutes.
If you’re stumped as to what to serve it with, get some ideas from our list of the best brisket sides.
How Long Does Brisket Take to Be Smoked?
Although you should always aim for 190°F/90°C, a good rule of thumb is one hour per pound. Accordingly, it will take roughly 5 hours to prepare a 5 lb. brisket. The internal temperature should always be measured because this can change. .
What Internal Temperature Is Best for Smoking Brisket?
The ideal internal temperature for perfectly smoked brisket is 190°F (90°C).
Be careful of the stall. This is a time when the heat in the smoker has begun to evaporate moisture from the meat, which can significantly slow down or even stop the rise in temperature of your brisket.
I suggest wrapping the brisket in aluminum foil once it reaches 165°F/75°C to help prevent this. This will maintain the heat and assist your meat in exceeding the 190-degree threshold.
Additionally, it’s crucial to check the meat’s tenderness with a fork as a safety precaution. Your brisket is prepared if a fork easily pierces the meat.
Should You Dry Rub Brisket Overnight?
Try seasoning your brisket the night before and storing it in the refrigerator for the best results. With the beef effectively dry brined overnight, you’ll get the juiciest, best-tasting results possible.
How to Cut Smoked Brisket
Keep in mind that the flat and the point are the two main components of your brisket. Because these two components are different, they required different approaches.
Start by cutting against the grain of the flat with a serrated knife. Aim for quarter-inch thickness. Turn the brisket around and cut against the grain of the point when you reach it. Be careful not to cut off any of the bark.
Electric Smoker BBQ Brisket
- 1 10lb beef brisket whole
- store bought BBQ rub
- Rinse and pat dry the brisket.
- Trim the fat cap, leaving about 1/4-inch of fat. Trim away any other excess fat on the brisket. Remove the silver skin from the underside of the meat.
- Preheat your electric smoker to 225°F
- Apply the BBQ rub to the trimmed brisket while the smoke is heating up. Apply liberally and rub across all sides of the meat.
- Transfer brisket to smoker. Apply meat probe to meat. Aim for thickest part of the brisket.
- Smoke the brisket at 225°F until the internal temperature reaches 160°F. Usually 6-8 hours.
- Carefully remove brisket from smoker and wrap in foil tightly. Transfer back to smoker.
- Allow to smoke for an additional two hours, or until internal temperature reaches 190°F.
- The brisket should be taken out of the smoker and placed on a cutting board. Leave foil on and allow to rest for 20-30 minutes.
- Slice brisket against the grain into slices 1/4-inch thick. Serve up and enjoy.
How long does it take an electric smoker to smoke a brisket?
What’s the best way to get bark on brisket?
Should you dry rub brisket overnight?
Smoked Brisket ( Masterbuilt Electric Smoker)
FAQ
How long does it take to smoke brisket in an electric smoker?
Give yourself plenty of time. You must be ready for a lengthy smoking process in order to obtain tender textures and smoke flavor. According to the general rule, brisket should be smoked for approximately 75 minutes per pound of meat at a temperature of 225 degrees Fahrenheit.
Should I put water in my electric smoker for brisket?
Water can be used to help in smoker temperature control. If the weather is chilly, adding hot or boiling water to the pan will hasten the smoker’s temperature rise.
Do you have to wrap a brisket in foil when smoking?
Briskets can be wrapped to help keep moisture and juices in for the duration of cooking, preventing your meat from drying out in the smoker. It also reduces cooking time, so you can get a perfectly smoked brisket on the table more quickly.