Enjoy cooking a thick, savory cut of smoked meat with your electric smoker? Here’s a smoked brisket recipe from Recipes Worth Repeating that’s sure to be a winner with family and friends!

 

Serve this mouthwatering smoked brisket as a sandwich, or pulled with a side of asparagus, green beans or grilled corn on the cob. Round it off with a dessert of apple cobbler and vanilla ice cream, and you’ve got an amazing bbq meal!

Smoked Brisket Recipe Instructions

(Original By Amanda Mason)

 

If this is your first time attempting smoked brisket, read over the instructions before you begin.

 

Make sure you have the right grilling utensils and wood supply. It’s also a good idea to clean your smoker after each use to keep it in optimum working condition and prevent food contamination.

 

Fire Food Chef is a great resource guide that aims to bring you the best safety tips, recipes and ideas that you can use for your next cook out.

 

But without further ado, let’s begin.

 

Step 1) Prepping Your Meat

 

  • Prepping the meat is the most important step in cooking smoked meat that is tender and flavorful. For the best results, go with a 10 – 12 oz flat cut of brisket, which is leaner and good for slicing.

 

  • You can ask the butcher to trim the fat off, or trim it yourself with a quality paring knife or kitchen shears. Leave about a 1/4 of an inch of fat on to help add moisture and flavor to your brisket.

 

Step 2) Smoked Brisket Rub

 

Typically, a smoked brisket rub consists of black pepper, salt, and a dash of garlic powder, but there are endless variations. The addition of brown sugar here will help to caramelize the meat on the exterior as it cooks.

 

Ingredients:

Black Pepper

Brown sugar

Cumin


Garlic powder

Onion Powder

Oregano leaves

Seasoning Salt

Smoked paprika

 

  • Mix all the ingredients together and season the brisket.

 

  • Cover and seal with plastic wrap to keep in the aroma and moisture, then refrigerate for 12 – 24 hours prior to cooking.

 

Step 3) Smoker Prep

 

Contrary to popular belief, there’s no need to soak your wood before smoking. The additional moisture will force your smoker to work harder to achieve the desired cooking temperature.

 

  • For a real kick in your flavoring, use a blend of natural hickory and apple wood chips or chunks. Wood Chunks burn slower than wood chips, produce more smoke. They also help to make the meat more flavorful.

 

  • Fill the water tray to capacity and insert into your smoker.

 

  • Preheat the smoker for 30 – 45 minutes at maximum temperature to get it hot and smokey. Then set the temperature to 225 degrees fahrenheit.

 

Step 4) Cooking Your Smoked Brisket

 

While there’s little work involved in smoking your brisket, there is a great deal of patience. Your smoker will be doing most of the work from here on, but smoked brisket is best done low and slow.

 

Once your smoker is preheated, you’ll want to maintain a stable cooking temperature of 225 degrees fahrenheit over 9 – 10 hrs.

 

  • With your brisket rubbed and seasoned, you can now marinate it with some BBQ sauce, either homemade or your favorite brand.

 

  • Now it’s time to lay the brisket flat on the rack and insert into your smoker. Lay it with the fat side facing the flames. Use a meat thermometer and insert it into the brisket to monitor the internal temperature.

 

  • Close the smoker door and let smoke for 5-10 hours.

 

  • With 2 to 3 hours of smoking time remaining left to smoke, remove the brisket from your smoker.

 

  • Tightly wrap and seal the brisket in heavy duty aluminum foil and re-insert into your smoker. The foil will help maintain the internal heat so your brisket remains moist and tender.

 

  • Insert your meat thermometer back into the brisket until your brisket reaches 180 to 185 degrees fahrenheit.

 

  • When the internal meat temperature is approximately 180- 185 degrees, remove the brisket and wrap it again in a large lint-free kitchen towel. Seal it in large, empty cooler and let it rest for 1 – 2 hours.

 

Serving Your Smoked Brisket

 

Remove from the cooler and allow your brisket to reach room temperature. When slicing, cut along the grain for the best results.

 

Your brisket will be dark and caramelized on the outside, but tender and moist as you slice it. It should smell like a smoked corned beef with delicious hints of hickory and apple from the wood.