Electric Smoker Brisket Recipe?

BBQ brisket is an excellent choice for those who want to take their cooking up a notch. This smoked beef has the perfect blend of spices and flavors, making it delicious without spicy. The smoke from an electric smoker will give your meat that rich taste you are looking for in any dish, and with this one, there is no need to worry about surprise guests when it comes time to make dinner.

Just set everything out on plates as they do at restaurants because, let’s face facts, we all love taking advantage and then digging right into some perfectly cooked lettuce leaves. There is a reason why smoked brisket is considered the king of all meats. It melts in your mouth as it is tender and full of rich flavor. The hard part is not waiting hours for meat slowly cooked at just the proper temperatures.

How do you make an electric smoker brisket recipe?

This recipe is a selection of your brisket. Two cuts make beef brisket, and both can be used for different purposes depending on what kind of dish you are preparing; a flat cut will have less marbling but still offers plenty of flavors because it contains lots of lean protein. The best of both options is known as the packer cut or Texas brisket.

These options have both the flat and the point sections of the brisket attached. I like to use it With the packer cut because these even slices from the flat amount look great on a plate, and I also use some of that point meat to make some saucy burnt ends. If you make a brisket, do yourself a favor and use some point-cut meat to make burnt ends. So the recipe will be best if every step to cook the perfect beef brisket.

The process of a delicious smoked brisket is different from other cuts of meat. The excellent news about smoked brisket lovers is that Electric Smokers now offer you an easier way to smoke a brisket. This is very easy to use and a great innovation point for smoking for beginners.

How can you prepare beef brisket?

When choosing your beef brisket, make sure that it has a thick layer of fat on it. Because this good, thick layer of fat will melt slowly during the cooks, imparting moisture and an incredible flavor. The brisket is comprised of two main muscles, flat and point.

The flat is the most popular beef cut and makes up most of a full brisket. If you want the best results, prepare to meet the night before cooking. Brisket will offer you the best possible flavor, aroma, and texture.

Preheat your electric smoker

Select a smoking wood that matches your meat. I recommend oak, mesquite, or hickory. Make sure that wood chips dry hardwood because this will ensure that your smoke is clean. Black smoke will make the meat have a bitter taste.

Once you have loaded your chosen wood chips into your smoker, preheat the smoker and set the temperature at 220°F/115°C. Because when the temperature is set, this will help cook the meat more evenly without creating any hot spots or uncooked areas.

How to cook brisket

As we have already described, the beef prepares at least an hour before cooking, which will help a better cook. When it is ready, put your meat on the rack in your smoker. Place it with its fat side up when the fat starts to melt away, over the meat, infusing it with a moist, fatty flavor. However, the main heat source of your smoker comes from lower down in the smoker. Place the pointed end of the brisket towards the heat source of your smoker. 

How long does brisket take to be smoked?

The best for a 5lb brisket, you will need about 5 hours. However, this can vary, so always be mindful of measuring internal temperature.

What internal temperature is best for smoking brisket?

190°F (90°C) is the ideal temperature for a perfect smoked brisket. This is a time when the smoker’s heat has started to evaporate moisture from the flesh. I also recommend using aluminum foil to wrap the brisket when you get to 165°F/75°C. This will lock the heat and help your meat get over the line to hitting that 190-degree mark.

How can you cut smoked brisket?

Your brisket contains two main parts, the flat and the point. Use a serrated knife and start cutting it with the opposite of the flat grain. At this point, turn the brisket around and cut against the grain of the point. Remember not to cut off any of the bark. 

Serve it with your family, meet, and have great gatherings.

TEXAS SMOKED BRISKET RECIPE

Ingredients

• 1 Packer brisket
• 1-2 cups Beef Broth

For the salt solution:

• 4 cups apple cider vinegar
• 1/4 cup whole black peppercorns
• 3-5 bay leaves

For the Rub:

• 1 Bottle of Bearded Butcher Blend Black Seasoning
• 1/4 cup kosher salt

Alternative Rub Ingredients:

• Paprika, chipotle, or crushed red chili
• Onion and garlic Powdered for taste
• Ground black pepper to enhance the taste

How to make

Mix the salt solution and place the whole brisket in a salt solution for three hours. Allow the brisket to come to room temperature with marination. Preheat the smoker to 220-245 degrees. Coat the brisket with dry rub seasoning. Smoke for 4-6 hours until internal temperature reaches 150 degrees F. Come out the brisket from the smoker. Double wrap in aluminum foil and put 1-2 cups of beef broth. Put it again in the smoker.

The start is smoking the brisket even if the internal temperature has reached 205 degrees. Come out the brisket from the smoker and wrap it in a towel. Place the brisket in an empty ice chest to rest for up to two hours. Now unwrap the brisket, make a slice of 1/4″-1/2″ thick slices, and serve. A whole packer brisket is a big piece of meat that takes all day to cook, so it comes out delicious. You can smoke a brisket in lots of ways.