How To Smoke Brisket In An Electric Smoker

Smoked brisket is one of the best-grilled meats. The good news is that you can replicate the tender, juicy flavors of beef from the traditional charcoal grill in other backyard kitchens. From the best woods to delicious seasonings, find out everything you need to know with our guide on how to smoke brisket in an electric smoker.

What is a brisket?

A brisket is a cut of meat from the breast or the lower part of the breast of a cow. It’s a tough cut of meat, so cook it slowly over low heat to tenderize the meat and bring out the flavor. It has a network of connective tissue that must be broken down by cooking it slowly and slowly. Electric smokers are great for this because it’s easy to maintain a consistent temperature.

The chest is made up of two cuts, the flat cut, and the peak cut. The flat cut is the leanest part of the breast, while the peak cut (also known as the bridge) is richly marbled and has a thick layer of fat. The point is above the apartment. The flat cut is generally used for slicing, while the pointed cut is generally used for shredding.

Smoking the brisket in an electric smoker is the best way to ensure the meat cooks evenly and slowly, resulting in a juicy and flavorful end product.

This recipe is for a Texas brisket, which is typically 8-12 pounds with the flat and pointed sections still intact. This brisket should be cooked gently and slowly so that the fat melts and flavors the entire brisket.

What’s The Best Wood For Smoke Breast

There are many wood pellets that can be used to smoke brisket, but some are better than others.

Hickory, oak, and mesquite wood are some of the best pellets for smoking brisket. They all have a strong flavor that will infuse the meat with deliciousness.

Other excellent options are apple or cherry woods. These woods have a milder flavor that complements beef well.

How to prepare beef brisket

The key to keeping in mind when choosing your brisket is to make sure it has a thick layer of fat. A nice thick layer of fat will slowly melt over the meat as it cooks, giving it moisture and amazing flavor.

How to cook brisket

As mentioned above, make sure the brisket has been out of the refrigerator for at least an hour before cooking. This will help bring it back to room temperature, creating better doneness.

Once ready, place your meat on the rack of your smoker. Be sure to place it fat side up. This ensures that when the fat begins to melt, it does so over the meat, infusing it with our moist, fatty flavor.

However, if your smoker’s primary heat source is from the bottom of the smoker, move the rack down on the smoker to ensure that the heat is not directed to the bottom of the meat, effectively drying it out.

Point the pointed end of the brisket toward the heat source of your smoker. This has more fat and is therefore not likely to dry out.

Install a wireless digital thermometer, with one probe in the meat and one in the smoker chamber. Make sure your drip pan is in place to help capture runoff and reduce flare-ups.

Finally, place your water-filled water tray in the smoker. This will help keep moisture in the smoker chamber, reducing the drying out that fire can cause and keeping a good amount of smoke in the smoker.

Firmly close smoker lid or door. Leave it and don’t open it until the next step. Smoke and heat can escape very quickly, spoiling the meat. Your thermometer will allow you to monitor the progress of your brisket without having to open your smoker prematurely.

The time it takes to cook the brisket will vary depending on the amount of meat in the cut. However, you can safely leave it on for the first three hours while your smoker works its magic. After this time has elapsed, open your smoker and use a spray bottle filled with water or beef broth. Spray generously.

Basting it with a brisket spritz will help keep the meat moist, but it will also help develop a nice crust on the meat. Do this every 30 minutes until the meat reaches 190°F/90°C. Once it has reached this temperature, your breast is cooked and ready to be removed.

Once you’ve removed it from the smoker, it’s crucial to let it rest. As tempting as it may be to start serving it right away, it’s important to let the juices settle into the meat. Leave it for about 10 minutes.

How long does it take the breast in smoking?

You’ll still want to live at 190°F/90°C, but a good rule of thumb is one hour per pound. This means that for a 5-pound breast you will need about 5 hours. However, this can vary, so always pay attention to measuring the internal temperature.

It is also important to become familiar with the composition of your court.


Electric smoker


  • 1 10lb beef brisket whole
  • store-bought BBQ rub


  • Rinse and dry the chest.
  • Trim the fat cap, leaving about 1/4 inch of fat. Trim any other excess fat on the chest. Remove the silver skin from the underside of the meat.
  • Preheat your electric smoker to 225°F
  • While your smoke heats up, brush the trimmed breast with barbecue sauce. Apply generously and rub on all sides of the meat.
  • Transfer the brisket to the smoker. Apply the meat probe to the meat. Aim for the thickest part of the breast.
  • Smoke at 225°F until internal breast temperature reaches 160°F. Usually 6-8 hours.
  • Carefully remove the brisket from the smoker and wrap it tightly in foil. Return to the smoker.
  • Let smoke until internal temperature reaches 190°F, usually 2 more hours.
  • Remove the brisket from the smoker and transfer it to a cutting board. Remove foil and let rest for 20-30 minutes.
  • Slice the brisket across the grain into 1/4-inch-thick slices. Serve and enjoy.

In conclusion, smoking brisket in an electric smoker is a great way to enjoy a delicious and juicy meal. With the right ingredients and preparation, smoking in an electric smoker can be a fun and easy way to cook your favorite meat. If you’re new to smoking brisket, start with a lower temperature setting and work your way up as you get more comfortable. Remember to enjoy the aromas and flavors that this classic barbecue dish will produce!

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