Electric Smoker Brisket Recipe (with Brisket Brine)
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 hrs
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Brine Time
8 hrs
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Total Time
20 hrs 20 mins
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Servings
18 servings
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Calories
482 kcal
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Course
Main Course
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Cuisine
American
Electric Smoker Brisket Recipe (with Brisket Brine)
Description
The Electric Smoker Brisket recipe starts with trimming excess fat and membrane from a whole packer brisket before applying a dry brine mix evenly over the surface. The brisket rests refrigerated overnight to allow the seasoning to penetrate. The next day, it is placed in a preheated electric smoker at 225°F and smoked unwrapped to develop a smoke ring and infuse flavor during the first hour. Afterward, the brisket can be moved to a stable 225°F oven to complete the cooking process, avoiding excess wood pellet use and ensuring consistent heat.
The smoker or oven is monitored using a meat thermometer, with alarms set for internal temperatures of 150°F (for wrapping) and 195°F (for doneness). The resultant brisket features well-seasoned meat with noticeable smoky aroma and tender texture from the long, slow cooking.
Smoked brisket can be refrigerated in airtight containers for up to five days or frozen for months, either whole or sliced, with proper packaging to preserve quality.
Transferring to the oven midway is an effective technique to save smoking material while completing cooking without losing the characteristic smoke ring and flavor obtained during the initial smoking phase.
Ingredients
- 12-14 pound brisket do not buy corned beef, whole packers brisket with flat and point end intact
- 3 tablespoons kosher salt
- 3 tablespoons black pepper ground
- 2 tablespoons ancho chile powder or standard chili powder
- 2 tablespoons granulated sugar
- 2 tablespoons garlic powder
Instructions
- Trim the Brisket: Either ask your butcher to trim the fat off your Packers brisket, or use a sharp knife to trim most of the fat off the top and bottom of the brisket, including the silver skin membrane. The less fat on the brisket, the better the dry brine can season the meat.
- Dry Brine the Brisket: In a small bowl mix all the seasonings together. Place the trimmed brisket on a large rimmed baking sheet. Then use your hands to rub the dry brine seasoning over the entire surface of the brisket. Cover and place in the refrigerator overnight, 8-12 hours.
- Prep the Smoker: Whether you are using a charcoal smoker or an electric smoking cabinet, prep the smoker with the necessary charcoal and soaked wood chips, or wood smoking pellets, and bring the temperature to 225°
- Smoke Unwrapped: Move the brisket into the smoker and remove the baking sheet. Insert a meat thermometer probe into the center of the thickest part of the brisket. Close the cabinet and set the alarm to 150°.
- Wrap and Smoke: Once the timer goes off, use pink butcher paper (or heavy-duty foil) to tightly wrap the brisket. Use kitchen twine if needed to keep it secure. You may find you want to use two layers of paper or foil. Place the brisket back on the smoker and insert the meat thermometer once again. Close the smoker and set the alarm to 195°. *When the smoker hits 195° preheat your oven to 225° to create a “faux cambro” AKA a hotbox for cooling.
- Wobble Test: Once the brisket reaches 195° to 200°, removed it from the smoker. Unwrap the brisket and poke it on the thickest end to see if it wobbles or jiggles. If it does not, it may not have reached the proper interior temperature. However, if it jiggles it’s ready!
- Faux Cambro Brisket Rest: Remove the wrappings, and place the unwrapped brisket on a rimmed baking sheet. Place it in the warm oven, then turn the oven OFF. This will allow the brisket temperature to come down slowly, as well as firming up the brisket bark on the outside. Once the temperature comes down to 150°, it is safe to slice the brisket. Do not slice the brisket any earlier than one hour after it comes off the smoker.
- Brisket Slicing: When you are ready to serve the brisket, and not a moment before, place the brisket on a large cutting board. Cut 2 or 2 1/2 inches off of the thin end. Save this tough portion for chopped brisket or burnt ends. Then slice the brisket thinly against the grain about 1/3 of the way into the brisket. At this point, cut the remaining 2/3 of the rest of the brisket in half. Turn the middle portion perpendicular to the first section and cut against the grain. Sometimes it helps to cut the section and two large pieces to make it easier to slice. Then cut the last section, on the thickest end of the brisket, the same direction as the first section. When in doubt, look for the grain, and cut against it.
- Serve immediately with sweet pickles, spicy mustard, or Texas-style barbecue sauce.
Notes
- Trim excess fat and silver skin before applying the dry brine to ensure seasoning penetrates well.
- Dry brine the brisket overnight (8-12 hours) refrigerated for best flavor absorption.
- After about an hour of smoking to absorb smoke flavor, transfer the brisket to a 225°F oven to finish cooking, saving wood pellets and ensuring consistent heat.
- Use a meat thermometer with alarms set at 150°F (wrap point) and 195°F (doneness) to monitor cooking progress accurately.
- Store smoked brisket slices or whole brisket in airtight containers in the refrigerator for up to 5 days or freeze for up to 12 months (whole) or 6 months (sliced).
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Serving | 8oz | |
| Calories | 482kcal | 24% |
| Carbohydrates | 3g | 1% |
| Protein | 63g | 126% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 187mg | 62% |
| Sodium | 1417mg | 59% |
| Potassium | 1039mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 269IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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