How To Smoke The Perfect Brisket In An Electric Smoker. Be sure to get one that bends and has a thick coating of fat. Before smoking brisket in a masterbuilt electric smoker, make sure you wash the brisket and remove the excess blood and also trim it down to ¼ inch thickness fat cap.
Boil your brisket one day before time. Here’s how to smoke a brisket in an electric smoker:
120 Lbs Of Smoked Brisket Should Be Enough For The Super
However, that ultimately depends on your personal choice. If so, preheat the digital smoker to 225°f and set the internal meat temperature to 190°f.
How To Smoke The Perfect Brisket In An Electric Smoker
Marinate your brisket one day in advance.Now is the time to insert your meat thermometer into the thickest part of the brisket.Once the smoker is at temp it is ready for the brisket.Place the brisket in the smoker over indirect heat with the tip (thicker part of the meat) closest to the heat source.
Place the brisket in the smoker with the fat cap facing up and the point facing the heat source (more important on offset smokers).Place your brisket on smoker grate at 225° for 4 to 5 hours.Press start on the smoker.Print save to prepear pin rate.
Smoke until the internal temperature reaches 165° f.Stick the temperature probe into the thickest part of the brisket, and place it on a rack in the cooker.Take the brisket out of the smoker carefully and wrap it in aluminum or butcher paper then place it back in the smoker to continue to smoke.The salt and black pepper in this rub will enhance the flavor of the meat exponentially, and the spice mix will enhance and balance the smoke leaving you with both the perfect flavor to pair with the perfect texture this technique will achieve for you.
The wattage will give you an idea of the power of the electric smoker.This will have let the brisket really get a lot of the smoke flavor from being previously exposed, to now turning itself into its own oven to continue to cook through.This will take multiple hours to do.Wrap brisket up tightly in aluminum foil and increase your electric smoker.
Wrap the brisket tightly in uncoated butcher paper, then back in the smoker until.You can do some serious smoking at high temperatures with that amount of power.