Are you a fan of smoky, tender beef brisket?
Do you want to learn how to cook it to perfection in an electric smoker?
Look no further!
In this article, we’ll guide you through the steps to trim, season, and smoke a delicious beef brisket in an electric smoker.
Whether you’re a seasoned pitmaster or a beginner, our easy-to-follow instructions will help you achieve mouth-watering results.
So, grab your apron and let’s get started on this flavorful journey!
How To Cook A Beef Brisket In An Electric Smoker?
Step 1: Choose The Right Brisket
The first step to cooking a delicious beef brisket is to choose the right cut of meat. Look for a brisket that is well-marbled and feels flexible when you pick it up. This means it has enough fat to keep it moist during the cooking process. Rinse and pat dry the brisket before trimming.
Step 2: Trim 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. This will help the rub penetrate the meat and create a flavorful crust.
Step 3: Season The Brisket
Preheat your electric smoker to 225°F while you prepare the brisket. Apply your favorite BBQ rub liberally across all sides of the meat. Make sure to rub it in well so that it sticks to the meat. You can use a store-bought rub or make your own using ingredients like brown sugar, smoked paprika, chili powder, kosher salt, black pepper, cumin, garlic powder, oregano, coriander, and cayenne pepper.
Step 4: Smoke The Brisket
Transfer the seasoned brisket to the smoker and insert a meat probe into the thickest part of the meat. Smoke at 225°F until the internal temperature of the brisket reaches 160°F. This usually takes around 6-8 hours. Once it reaches this temperature, remove it from the smoker and wrap it tightly in foil or butcher paper.
Step 5: Finish Cooking The Brisket
Return the wrapped brisket to the smoker and continue smoking until the internal temperature reaches 190°F-200°F. This will take another 2-4 hours depending on the size of your brisket. Once it reaches this temperature, remove it from the smoker and let it rest for at least 30 minutes before slicing.
Step 6: Slice And Serve
Slice the brisket against the grain into slices that are about 1/4-inch thick. This will help keep it tender and juicy. Serve up your delicious smoked beef brisket with your favorite sides like coleslaw, baked beans, or cornbread.
Selecting The Right Cut Of Beef Brisket
When selecting the right cut of beef brisket for your electric smoker, there are two options: the flat cut and the point cut. The flat cut is leaner and easier to slice, making it a good option for formal gatherings. It has a thick layer of fat on top that keeps the meat moist when cooked. The point cut is thicker, smaller, and marbled with more fat and connective tissue than the flat cut, making it more flavorful. It’s best shredded for sandwiches or ground into hamburger meat.
To choose the right cut of brisket, look for one that is well-marbled with fat and feels flexible when you pick it up. The fat will keep the meat moist during the cooking process, and the flexibility indicates that it’s fresh. When evaluating the briskets, pick them up by the ends with the fat cap up and bend them. They should be flexible but not soft or slimy. Look for briskets that are the weight you want, and make sure they have a uniform thickness. If the brisket is noticeably thinner in spots, it won’t cook evenly. The flat should measure at least 1 inch thick at the larger end.
Trimming The Brisket
Trimming the brisket is an essential step in preparing it for smoking. It helps to remove any excess fat and silver skin that can interfere with the flavor and texture of the meat. To begin, place the brisket on a cutting board and examine it closely. You will notice a thick cap of fat on one side of the brisket. Using a sharp knife, shave off this fat layer until it is only about 1/4-inch thick. Work in stages, being careful not to cut into the meat. If you find that you’re starting to cut into the meat, stop and adjust your knife position.
Next, trim away any other excess fat on the brisket. Look for areas where the fat is too thick and remove it with your knife. This will help to create a more even cooking surface and prevent the meat from becoming too greasy.
Finally, remove the silver skin from the underside of the meat. Silver skin is a tough membrane that can prevent the rub from penetrating the meat and can make it difficult to chew. To remove it, score it with a sharp knife and peel it off with a paper towel.
Once you have finished trimming the brisket, rinse it under cold water and pat it dry with paper towels. It is now ready to be seasoned and smoked in your electric smoker. Remember that proper trimming is key to achieving a delicious and tender smoked beef brisket.
Seasoning The Brisket
Seasoning the brisket is an important step in creating a flavorful and delicious smoked beef brisket. To begin, choose your favorite BBQ rub or make your own using a combination of spices like brown sugar, smoked paprika, chili powder, kosher salt, black pepper, cumin, garlic powder, oregano, coriander, and cayenne pepper.
Once you have your rub ready, it’s time to prepare the brisket. Trim the fat cap down to 1/4-inch and remove any other excess fat on the brisket. This will help the rub penetrate the meat and create a flavorful crust. Remove the silver skin from the underside of the meat as well.
Next, apply the rub liberally across all sides of the meat. Make sure to rub it in well so that it sticks to the meat. You can use as much or as little rub as you like depending on your taste preferences.
Once the brisket is seasoned, transfer it to your preheated electric smoker and insert a meat probe into the thickest part of the meat. Smoke at 225°F until the internal temperature of the brisket reaches 160°F. This usually takes around 6-8 hours.
Remember to choose mesquite or hickory wood chips for a smoky flavor that complements the seasoning on your brisket. With these steps in mind, you can create a delicious smoked beef brisket that will impress your family and friends.
Preparing The Electric Smoker
Before you start smoking your beef brisket, it’s important to properly prepare your electric smoker. This will ensure that your meat is cooked evenly and has the perfect smoky flavor.
Step 1: Clean The Smoker
Start by cleaning the smoker thoroughly. Remove any leftover debris from previous cooks and wipe down the interior with a damp cloth. Make sure to remove any grease buildup on the racks and other surfaces.
Step 2: Season The Smoker
Coat the racks and inside of the chamber with a thin layer of oil. This will help remove any dust or odors from its interior and grates. Heat up your smoker to allow the oil to set. Once cool, wash down with soap and water. Seasoning your electric smoker before using it is essential because it helps to remove any dust or odors from its interior and grates. Start by using cooking oil to coat its racks and any other interior surfaces. Then, turn it on for 1-2 hours at a moderate heat. Turn it off and leave the door open to let it cool. Once cool, use salt to season the grates and interior surfaces.
Step 3: Add Water To The Smoker
Once you’ve seasoned your electric smoker, fill a container with hot water and place it at the bottom of the smoking chamber. This will help keep the meat moist during the cooking process.
Step 4: Set The Temperature
Set your electric smoker to 225°F, which is the ideal temperature for smoking beef brisket. Make sure to keep the top vent fully open throughout the cooking process.
By following these steps, you’ll be able to prepare your electric smoker properly for cooking a delicious beef brisket. With a little patience and attention to detail, you’ll be able to create a mouth-watering smoked brisket that will impress all of your friends and family.
Smoking The Brisket
Smoking the brisket is the most important step in the cooking process. It is important to preheat your electric smoker to 225°F before you start smoking the brisket. This will ensure that the temperature is stable and consistent throughout the cooking process.
Once your smoker is heated, transfer the seasoned brisket to the smoker and insert a meat probe into the thickest part of the meat. This will allow you to monitor the internal temperature of the meat throughout the cooking process.
Smoke the brisket at 225°F until the internal temperature of the meat reaches 160°F. This usually takes around 6-8 hours. During this time, make sure to check on your smoker regularly to ensure that it is maintaining a consistent temperature.
Once your brisket reaches 160°F, carefully remove it from the smoker and wrap it tightly in foil or butcher paper. This will help to keep it moist and tender during the rest of the cooking process.
Return the wrapped brisket to the smoker and continue smoking until the internal temperature reaches 190°F-200°F. This will take another 2-4 hours depending on the size of your brisket. Make sure to keep an eye on your smoker during this time to ensure that it maintains a consistent temperature.
Once your brisket reaches its final temperature, remove it from the smoker and let it rest for at least 30 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender brisket.
Checking For Doneness
One of the most important steps in cooking a beef brisket is checking for doneness. A common method used to check if the brisket is cooked is the feel test. This involves putting your hands under the cooked meat and lifting it. If it feels wobbly and like a piece of gelatine, it is done. Make sure you wear gloves to avoid getting your hands burnt.
Another way to check for doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the brisket, being careful not to touch any bones. The internal temperature of the brisket should be between 190°F-200°F. This will ensure that the meat is tender and juicy.
It’s important to note that every brisket is different, so cooking times may vary. Use these guidelines as a starting point, but rely on the feel test and meat thermometer to determine when your brisket is done. Once it’s fully cooked, remove it from the smoker and let it rest for at least 30 minutes before slicing. This will allow the juices to redistribute throughout the meat, making it even more flavorful and tender.