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brisket sliced close up

Tender Electric Smoker Brisket Recipe

  • Total Time: 9 hours 20 minutes
  • Yield: 20 1x

Description

This smoked brisket recipe can be made in an electric smoker, making it a great dish for those who don't have access to a charcoal grill or wood-burning smoker. The smoky flavor is just as good as if you were using one of those methods, but without the hassle. The result is a perfectly smoked brisket that’s so tender it will have your guests raving.

Ingredients

Units Scale
  • 10–14 lbs whole packer brisket
  • 2 tbsp olive oil

Brisket Dry Rub

  • 2 tbsp Kosher salt
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1/2 tbsp black pepper
  • 1/2 tbsp chili powder
  • 1/2 tsp dried mustard powder
  • 1/4 cup brown sugar

Instructions

  1. Trim your brisket when cold – trim the silver skin and only a little of the fat cap; the recommended thickness is one inch of fat. Make sure also to remove the deckle if your butcher hasn’t done so already.
  2. Season your trimmed brisket by drizzling it with olive oil and sprinkling the dry rub on top. Place brisket in the fridge for 8 to 24 hours (overnight is best).
  3. Take the brisket out of the fridge and let it reach room temperature before putting it in the smoker.
  4. Set the electric smoker temperature by preheating it to 225°F.
  5. Place your brisket in the electric smoker (the fat side closest to the heat source) and cook for about 5 hours or until the internal temperature reaches 165°F. Check the internal temperature with a meat thermometer.
  6. Take the brisket out of the smoker and let it rest for about 5-20 minutes.
  7. This step, called “Texas crutch” might be the most critical part of the cooking process – wrap your brisket in aluminum foil or butcher paper, depending on what you have at hand.
  8. Place the brisket back on the smoker and let it stand for about 2-3 hours or until it reaches an internal temperature of 195-200°F.
  9. Take the brisket out of the smoker and place it in a cooler until it reaches an internal meat temperature of 170°F. Let your brisket rest like this for about 2 hours. 
  10. Place it on a cutting board and slice the brisket thinly against the grain of the flat cut.
  11. Serve with your favorite side dishes such as loaded baked potato, grilled zucchini, sweet potato fries, or a fresh garden salad!
  • Prep Time: 20 minutes
  • Cook Time: 7 hours
  • Cuisine: American

Nutrition

  • Calories: 200

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Find it online: https://barbecuebetter.com/how-to-cook-brisket-in-electric-smoker/