How To Smoke Brisket On Electric Smoker – 9 Easy Tips
What I really love about smoking brisket is that it’s so easy to do. Whether I use an electric smoker or a charcoal smoker, the process is pretty much the same.
Today I will be cooking a BBQ beef brisket in an electric smoker, and believe me this is going to be as amazing as it is cooked traditional charcoal BBQ. The recipe will provide step-by-step instructions for preparing and cutting the meat, selecting the right wood chips, and setting up the smoker for the best results.
How To Smoke Brisket On Electric Smoker
Regardless of your expertise or confidence. By following my instructions and tips provided in the recipe, you can achieve the best results and enjoy a delicious, flavorful smoked brisket.
Cut of Meat
When preparing a beef brisket for smoking, it is important to buy a brisket with a thick layer of fat on it, as this will melt slowly while the meat cooks, adding moisture and flavor to your finally prepared brisket.
Make sure you also understand the composition of your cut of brisket. The brisket consists of two main muscles: the “flat” and the “point.” The flat is typically the most popular part and makes up the majority of the cut. The brisket is a long, slender muscle that extends the length of the meat and is covered with a thick layer of fat called the “fat cap.”
However, the point also contains a lot of intramuscular fat, which some people prefer and it sits at one end of the cut and has a layer of fat between it and the flat.
When preparing a beef brisket for smoking, you have the option of using the flat or the point or even cooking the whole thing. It is completely up to you.
Preparing Beef Brisket
For the best results, it is recommended to prepare your brisket the night before cooking by dry bringing it with seasoning. This allows the meat to absorb the flavors of the seasoning and will result in a more flavorful and tender finished product. If you are unable to prepare the brisket the night before, try to do it at least 2-4 hours before smoking.
Proper preparation is key to achieving delicious, high-quality results when smoking a beef brisket
Trim Your Brisket
Trimming your beef brisket before seasoning or marinating is an important step in the preparation process. The fat that you leave on the brisket will affect how well it cooks and even its taste. If there is too much fat left on the beef, the smoke may have difficulty reaching the meat and flavoring it properly.
On the other hand, if you trim off too much fat, there may not be enough left to help moisten the meat and give it a juicy BBQ taste. This can lead to a dry BBQ.
To trim your brisket effectively, you will need a good, sharp knife that is at least seven or eight inches in length. Brisket is a large, tough cut of meat, so a long, sharp knife is essential for trimming it effectively.
Try to cut it when it is cold, I mean when it is taken out from the fridge, it will a suitable time to cut as cold brisket will be firmer to trim.
Trimming meat can be challenging. If you are new to trimming meat, it may be helpful to read a guide or tutorial on the subject to get a better understanding of the process. This can help you to become more confident and proficient at trimming your brisket, resulting in a better-finished product.
Get a Good Brisket Rub
A rub is a mixture of spices and seasonings that is applied to the surface of the meat before cooking. The purpose of the rub is to enhance the flavors of the meat and complement the smoky flavors that will be imparted by the smoker.
When selecting a rub for your brisket, it is important to choose one that will not overpower the natural flavors of the meat. Some people like to overthink this step and use a lot of different seasonings and spices, but it is best to keep it simple and let the flavors of the meat shine through. A rub made of just a few basic ingredients, such as black pepper and sea salt, can be very effective in enhancing the flavors of the brisket.
If you prefer, you can purchase pre-made rubs, but making your own rub can be more satisfying and allows you to tailor the flavors to your own tastes. When applying the rub to the brisket, be generous, but rub it in gently so that it adheres to the surface of the meat. You can use ingredients such as garlic powder, red pepper flakes, and paprika to give your rub extra flavor.
If you have prepared a marinade, this is a good time to inject the brisket with it. Marinades are not essential, but they can add additional flavor and moisture to the meat. For marinade, you can follow Aaron Franklin’s signature recipe.
Best Wooden Chips
Experimenting with new things teaches us a lot. I always love to try new methods in my cooking and smoking. What I experienced is Hickory is perfect for smoking brisket among other woods.
Mesquite, oak, and hickory all are good options. Make sure the wood you are using is dry hardwood and it will not create black smoke that may spoil your brisket with a bitter taste.
Preheat Your Electric Smoker
Preheat your electric smoker to 225 degrees Fahrenheit and let the temperature stable for a few minutes. So that electric smokers can cook food more evenly. Take out brisket from the fridge for an hour in order to bring it to room temperature.
By keeping the smoker’s temperature between 225°F and 250°F, the heat can penetrate throughout the entire piece of meat over an extended period of time to create an incredibly tender cut of beef. The result is enhanced flavor due to the combination of smoke absorption and fat renderings on its surface.
Placing Brisket In Smoker
Place your brisket in the smoker in such a way that its point end must be facing the heating element and the flat side is up. This is the step that can spoil all your work and can make your brisket dry if you make mistake here.
Understand the placement of the meat in relation to the heat source. If the main heat source in your smoker is located at the bottom, it is best to position the rack of meat lower in the smoker as well. This will allow the heat to cook the meat and help to prevent any areas from being under or overcooked.
This is because the heat from the heat source will be directed toward the bottom of the meat if the rack is positioned too high. This can cause the meat to dry out, which will negatively impact its flavor and texture.
By moving the rack of meat lower down in the smoker, you can ensure that the heat is not facing directly toward the bottom of the meat. This will help to prevent the meat from drying out and allow it to cook evenly and retain its moisture.
Now place the water tray filled with water in the electric smoker. It will help in reducing the dry-out and will keep the moisture in the smoker chamber. Also, check that the drip pan is in place.
Close the lid smoker properly. This is because smoke and heat can escape quickly if the lid or door is left open, which can disturb the cooking process and your meat will not cook evenly and retain its moisture and flavor.
Using Smoker Thermometer
Instead of opening the smoker frequently to check on the progress of the meat, you can use a thermometer to monitor its temperature. This will allow you to keep an eye on the meat without having to open the smoker prematurely and lose heat and smoke.
Use meat thermometer and keep one probe in the brisket and the second probe in the smoker.
Spray Brisket
First, let the brisket cook for at least 3 hours without any disturbance. Once the time passed, open the smoker and spray brisket with water and beef stock on it.
How can brisket be perfect without a beautiful crust on the surface? This spray will help you out in order to get a super crust on the brisket. It is a mixture of water, apple juice, and other ingredients that can help to keep the meat moist and add flavor. You can spray the brisket with the spritz every 30 minutes while it is cooking to help keep it moist and develop a crust.
Once the brisket has reached a temperature of 190°F/90°C, it is fully cooked and ready to be removed from the smoker, let the brisket rest for a few minutes after it is removed from the smoker.
This will allow the juices to settle through the meat and give the flavors a chance to fully develop. By letting the brisket rest for about 10 minutes, you can help to ensure that it is juicy and flavorful when you serve it.
I have completely explained each and every step that How To Smoke Brisket On Electric Smoker, give it a try and share your experience with me. I would be glad to know if it was helpful for you.
FAQ
How Long Does Brisket Take to Be Smoked?
Remember a thumb rule for it, an hour for every one pound. For 6lb brisket, it will take 6 hours. But still, keep an eye on internal temperature.
What Internal Temperature Is Best for Smoking Brisket?
Cooking a brisket to an internal temperature of 190°F (90°C) is considered the ideal temperature for perfectly smoked brisket. This is because the high temperature ensures that the brisket is cooked through and tender. However, during the cooking process, there may be a period known as the “stall” where the temperature of the brisket stops increasing or even decreases.
This is often caused by the heat in the smoker evaporating moisture from the meat, which can lead to a reduction in temperature. To help combat this, it is recommended to wrap the brisket in aluminum foil when it reaches an internal temperature of 165°F (75°C). This will help lock in the heat and ensure that the brisket reaches the desired temperature of 190°F.
Also, use a fork to test the tenderness of the meat to ensure that it is fully cooked and tender. If the fork can easily twist in the meat, then the brisket is ready to be served.
How to Cut Smoked Brisket?
Cut your brisket perpendicular to the direction of the muscle fibers rather than with them. Cutting against the grain will result in slices that are more tender and easier to chew. To do this, use a serrated knife and aim for slices that are about a quarter of an inch thick.
The point is a fattier and more marbled part of the brisket that is located near the front of the animal. It has a different texture than the flat and is often used for making burnt ends or other dishes that require a tenderer cut of meat.
Should I smoke brisket at 180F or 225F?
Although brisket can be prepared at comparatively higher or lower temperatures, I recommend going for 225F as it is an ideal temperature. If you go for 200F or low like 180F, it will still be good but you must make up your mind that now it will take more time than usual.
How long to smoke a 10 lb brisket at 225?
Remember the thumb rule that for every pound, your smoker will take around 1 to 1.25 hours. So, for a 10lb brisket, it will take around 10 to 12 hours of smoking.
Similarly, if you ask, how long to smoke a 5lb brisket at 225? It will be around 5 to 6 hours approximately.
Similarly how long to smoke a 4lb brisket at 225? It will be around 4 to 5 hours approximately. And for 3-pound brisket, it will be nearly 3 and a half hour.
