Texas Style Smoked Brisket In Electric Smoker


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The unique flavor of smoked brisket is hard to find elsewhere. The brisket is rubbed with a variety of spices and then slow-smoked until it becomes tender and juicy.

It is possible to cook smoked brisket in an electric smoker, but it requires patience. The tough cuts of meat require patience and time to cook.

If you don’t do the job right, your brisket might have a rubbery texture. Instructions on how to smoke a Brisket with an Electric Smoker.

Smoking Briskets with an Electric Smoker

Smoking a brisket is not an easy task. The following are the five steps:

  • Preparing (trimming excess fat)
  • Marinating
  • Smoking
  • Wrap it (so that the juices are absorbed again)
  • Allow it to sit for a minimum of 30 minutes before you cut and serve.

Now let’s get to the steps of smoking brisket using an electric smoker

How Do You Choose Your Brisket

Beef brisket is the stringy muscle located just below the shoulder of the cow’s lower chest. To make it tender, this tough cut needs to be slow-cooked at low heat and kept warm.

Before making a decision on which brisket to smoke, these are some things you should keep in mind:

Brisket Grade

Smoking brisket is possible only with high-quality beef broth that has plenty of marbling. You can choose from Prime, Prime, Prime, or Select.

  • Prime is a good choice because it has great marbling. Prime is used extensively in restaurants and hotels for roasting and grilling.
  • Choice beef is similar to Prime but more flavorful and succulent.
  • Choose It is uniform, leaner, and more flavorful than other grades but it lacks juiciness and flavor.
  • Wagyu grades offer the finest quality if you are looking for a finer texture. Click this link to order them.

Uniformity – Point, and Flat

Choose a beef brisket that is untrimmed or packed. The flat and the point will be attached together.

  • There are two cuts to the brisket. Deckle is the thicker and fatter portion. This is near the cow’s collarbone.
  • The flat cut is the portion that extends above the cow’s back. Now, the deckle has been trimmed so it is flat on the ground.

Your brisket must have a uniform, white fat covering to keep the meat from being exposed. You should also make sure that the brisket is free of any unwelcome scratches or gouges. Avoid a brisket with a thick layer, unevenly cut the ribbon of fat at its point cut.

Brisket is not something you have to purchase in a store. Instead, visit a butcher and tell him what you want.

Brisket Weight

There is a wide variety of briskets.

You should consider 1/2 pound per person when smoking your brisket.

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Brisket Flexibility

When you place your beef brisket on your hands, it should not be too stiff. Instead, it should bend when you place it on your hands.

Let It Dry

USDA states that washing meat can spread bacteria to the sink, faucet, and kitchen. There are many illnesses that can be caused by water splashing around the sink. This is called ‘cross-contamination’.

You can dry the brisket using paper towels. This will remove any reddish or encrusted material. It is actually water and proteins that ooze from the meat. Any germs will be killed by the high heat of the brisket

Trimming The Fat

This step is the most crucial in our “How to Smoke a Brisket in Electric Smoker” guide.

If you don’t reduce enough fat, brisket can taste too fat. The brisket won’t have that amazing smoky flavor.

The top of the meat should have at least 1/4 inches of fat. Too much fat can make it difficult for the marinade to penetrate the meat.

Trim the fat cap using a narrow boning knife with a curved edge blade.

How it can be done:

  • A cold brisket piece of meat is easier to cut, as the fat cap is more flexible.
  • Remove fat layers that are more difficult.
  • Use a straight cut to remove meats less than 1 inch.
  • Between the point and flat cuts, you will find a deckle (thick fat layer). This must be removed.
  • Trim corners and smoothen edges of your brisket. This will prevent the edges from drying out while it cooks and give your brisket a lovely shape.

How Do You Prepare The Rub

  • Seasoning: You can adjust the seasoning to suit your tastes. Seasoning: You can adjust the seasoning to your taste.
  • Apply the rub to all parts. Rub it all: Prepare a dry rub of spices.
  • Do not overpower. The only purpose of seasoning meats is to increase their smokey flavor. It should be balanced.

Rub the seasoning onto the brisket and let it sit for at least two hours. Cover the brisket in aluminum foil and keep it in the refrigerator overnight.

Heating the Electric Smoker

  • The rubbed beef tenderloin should be removed from the refrigerator at least two hours before smoking. Once it is ready, heat it up to room temperature.
  • The electric smoker should be heated until it is hot. Turn the electric smoker down to 225 degrees Fahrenheit. Once it is hot, the brisket should be done.
  • Dry wood chips can be used to reduce flames. You should not add too many. This could cause too much black smoke.

Wood chips make a great brisket option. You can make them from cherry, oak, or cherry woods.

  • You can add a mild, sweet, and subtle cherry or applewood flavor to your meat.
  • Mesquite wood is strong in flavor and used for traditional smoking. You can also add cherrywood to enhance the flavor.
  • A combination of hickory, cherry, or applewood can create a sweet and savory flavor.

Smart Tip: It’s better to use chunks of hardwood than chips. This will produce more smoke and enhance the texture and flavor of the meat moist.

Smoked Sliced Brisket Texas style smoked sliced barbecue beef brisket Smoked Brisket  stock pictures, royalty-free photos & images

Smoking A Brisket

Now comes the real work: How to smoke brisket using an electric smoker

Add The Meat

If your smoker has one, use it. If your smoker has one, place the meat on a rack. This will allow the fattier side to face up.

Keep the fatter side of the point-cut near the fire, and the lighter side towards the smokestack. Avoid heat with the flat cut.

Accessories

To prevent flare-ups, use a drip pan. After inserting the brisket, fill half of the water pan with water. This will allow for smoke penetration in the brisket.

Cover the container and allow the heat to work its magic!

Keep checking the water pan at all times. If necessary, fill the smokebox with wood chip tray chunks.

Tip – Apple Cider Vinegar (ACV) will give you that rich, smoky taste. Place water and ACV in the tray.

Do Not Open The Lid

If you open the lid frequently to check on the meat, it will cook brisket faster.

An electronic thermometer that is wireless can be used to check the internal temperature of the meat.

Brisket Spray

It takes three hours for the brisket and smokes flavor to absorb. If you spray beef stock, apple juice, vinegar, or beef stock every hour, the beef brisket will develop a crusty layer.

Check the Internal Temperature of your Brisket

Beef brisket will be perfectly cooked when it reaches 195°F.

  • A digital meat thermometer can be used to monitor the temperature and determine when it’s time to take out the brisket.
  • Temperature settings for electric smokers temperature vary depending on the included probe. When the meat reaches this temperature, the smoker will shut off the heat and turn on the Warm mode.

Notice: The temperature of the electric smoker brisket should not exceed 250degF. The internal temperature of the smoker should not exceed 195 degrees F.

Wrapping The Brisket

Evaporation will not cause the temperature to rise in the brisket. This “stall” is where the brisket begins to cool down.

The brisket must be wrapped as soon as it reaches 160°F. It is important to ensure that the covering is tight and there are no holes or openings.

brisket on a cutting board picture - The Tasty Hub

This will increase the tenderness and speed up the cooking process.

  • You can use aluminum foil, but peach butcher paper is the best wrap for the brisket.
  • Butcher paper allows smoke and flavor to penetrate the meat.

Wrap the meat and place it in a plastic wrap.

It would take between 10-12 hours for a 12-pound brisket to reach the desired temperature.

Smoking a 12-pound brisket unwrapped can take up to 6 hours.

What’s The Best Way To Know If It’s Ready?

  • A temperature probe can be inserted into the meat to test its temperature. Once the meat reaches 195degF or 200degF, it’s time to take it out.
  • To check for tenderness, you don’t need to use a temperature probe. To check for tenderness, you don’t need a temperature probe.

Let It Rest

Allow the wrapped brisket to rest for at least an hour before cutting.

Allow it to rest for a minimum of 170 degrees Fahrenheit. Do not cut it right away as the flavourful juices could get on your cutting board.

Slicing

Some people remove the fat and crust from the smoked brisket

  • Cut long, thin slices of lean meat using a 12-inch slicing knife (serrated). It may be necessary to shave the meat using a shorter knife.
  • For incredible tenderness, cut the whole brisket against each grain. This is because the flat and point muscles overlap at a point.
  • It is possible to split the point and flat sections and then cut it separately. It can be turned 90 degrees, and then you can cut it against the grain.
  • You can test the meat’s tenderness by performing pull testing.
  • You can check by holding the slice vertically. If it falls to its weight it is likely that it has been overcooked. It will become tough and dry if it isn’t.
  • Slices should be the same thickness as pencils. The thickness of the slices should be about the same as a pencil.

Serve

Once you cut the meat, it will dry quickly. It is best to do this just before you begin to eat it.

If you don’t mind eating it all, you can save it.

You can follow any smoked brisket recipe. Brisket is traditionally served with butcher paper and pickles.

To calculate the cooking time of your brisket, multiply the size by the number of minutes.

Wrapping a 12-pound brisket in aluminum foil will allow it to cook for approximately 12 * 45 = 9 hrs.

How Do You Deal With A Smoke Brisket Temperature That Is Too Low?

Now let’s see how to smoke as an electric smoker.

It is too frustrating to watch your brisket freeze at temperatures between 150 and 165 degrees F.

The stage also called “stall” is when the meat’s temperature does not rise as much.

Undercooked brisket does not carry the same consequences as chicken. It is not an inexpensive piece of meat, so it should not be wasted.

These are some tips to make sure it reaches the ideal temperature

  • It will take about three hours for the meat to finish cooking. A loose wrap will not affect the meat’s temperature.
  • To check if the temperature probe rises, you can insert it into your brisket.
  • Remove the wrapped brisket immediately from the fridge when the temperature is between 193 and 195 degrees F.
  • Wrap the beef in a towel and place in an empty cooler for a half hour.
  • After 1 hour, your brisket is ready to be cut and served.
  • Wrapped brisket can be kept in a refrigerator for up to three hours to preserve its freshness.

Tips For Smoking A Brisket

  • Preparing your Rub in advance can help you save time. Simply mix your favorite spices (kosher, garlic salt powder, and pepper) together. Mix your favorite spices (kosher salts, garlic powder, pepper, etc.) and store them in a shaker.
  • Don’t worry about which side is lower. The end result will look the same regardless of which side you have.

Smoked Brisket Recipe

Brisket can be smoked meats in many different ways.

Apply a binder before seasoning your brisket. You can use yellow mustard to make a crusty layer to aid in the meat’s breakdown.

Smoked Brisket In Electric Smoker Final Thoughts

We have finished our guide on how to smoke brisket using an electric smoker temperature.

It can be difficult to smoke a brisket. It involves lifting the brisket, checking the internal temperature, and making sure the fire is lit for a long time.

You will need to practice a lot and be patient. After you have mastered the art of smoking brisket you can experiment with different combinations of smoked brisket.

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