Bought a new electric smoker, or thinking about getting one to smoke your brisket in? Briskets may be an intimidating cut of meat to smoke for the first time. However, you have just made the process easier with an electric smoker as it makes it fast and efficient, and you will still get all the great flavors. You have come to the right place to learn how to smoke a brisket in an electric smoker and impress your guests when serving the juiciest slice of meat.
Choosing the Perfect Brisket
To understand the best brisket to find and smoke in your electric smoker, let’s first think about what makes a slice of brisket the perfect piece of meat you have ever tasted. You are probably going to want to bite in the most tender, juicy, and smokey brisket. You can only get these qualities in briskets that have ample fat marbling and a thick fat layer. The minute you feel that the meat is stiff, it does not have enough fat; thus, not the right brisket you’re looking for. Secondly, you would want to look for one with the most marble pattern, which indicates how soft the texture of the meat is.
Additionally, look for one that weighs about 10 pounds. You will be able to know if you pick it up across your hands and the meat bends. If you are still having difficulties, ask your local butcher or the market supervisor, as they know what’s best.
Preparing Your Brisket
Prepare your brisket by first rinsing then patting it dry. A thick layer of fat will cover a side of the brisket. This is called the fat cap, and you want to trim it down to a ¼-½ inch. Any other part of the brisket that you see is covered with too thick fat; trim it as well. Trimming it down will allow enough smoke to be embedded into the meat well. However, be careful not to trim it down too much as it can dry out and make your brisket tough and chewy.
You will also see the silver skin, and you want to remove it by scoring it first, then with a paper towel, peel it off. Rinse and pat it dry again. Take your favorite rub and generously cover all sides of the brisket, then rub and massage it on the meat. Let it sit 2-4 hours before smoking it, or in the refrigerator overnight wrapped in aluminum to get the best flavor.
Smoking Your Brisket in an Electric Smoker
Preheat your electric smoker to 225°F and stick a temperature meat probe into the thickest part of the meat. Once the smoker reaches the temperature limit, place the brisket wrapped in aluminum foil until the internal meat temperature reaches 190°F – 200°F. The smoking process usually takes 10-15 hours, but it is still important to keep an eye on the probe. Once the brisket is cooked to your desired texture, remove it from the grill and let it rest while it is still covered with foil. The resting process should take at least 30 minutes up to 2 hours.
Serving Your Brisket
Once rested, carve ¼-inch slices by cutting the brisket against the grain on the flat side using a serrated knife. Entertain your friends, family, and guests by cutting the brisket and serving it right in front of them because we promise this is a party trick that will impress many!
- Always keep an eye on the probe to check on the brisket’s internal temperature instead of looking at how much time elapsed.
- To keep your brisket taste its best, keep the rub recipe very simple.
- You may use wood chips to put in the grill as you smoke the brisket to give it a certain smoky aroma. Depending on the piece of meat you choose, take time to research the best wood chip that goes with it.
- Before use, be sure to check your electric smoker’s manual, as different smokers have different settings. Regardless of the setting, keep smoking your brisket to 190°F.
- If you have the perfect side dish recipes up your sleeves, bring it out to complete a delicious meal that will amaze your friends and family (i.e. beans, potatoes, mac and cheese, coleslaw, cornbread, etc).
How to Smoke a Brisket in an Electric Smoker: Conclusion
There is a simple guide on how to smoke a brisket in an electric smoker. Although the steps may seem easy, there are many aspects in the different stages of smoking the brisket that can change how it comes out. So be sure to experiment ahead of time, go through trial and error, and you will become a pro in no time! Be sure to get more than one cut of briskets.
Written by: Savanna Sudwikatmono