Electric Smoker Brisket
This is the perfect and easiest way to smoke your meat. It has the capacity to smoke more meat at once without the inconstant temperatures. I smoked a brisket the first time using a Masterbuilt Electric Smoker during Christmas, and was positively surprised about how much smoke it created.
The result was fantastic and have since then used different recipes (many of them homemade) for smoking brisket and got excellent results all the time (for the most part).
This product is the perfect electric smoker for any type of meat and any type of experience. Just plug the smoker in, set it and let the magic to the rest!
Smoking A Brisket In A Masterbuilt Electric Smoker
To get the brisket juicy, tender and flavorful, isn’t actually that hard, but there are some things to think about:
- You´ll first need to know what kind of meat you are dealing with. The anatomy of brisket are full of muscles from the chest area where there aren’t any bone. Because of this, there aren’t so much fat, consequently making the meat tough. I therefore recommend you to always keep an eye on the temperature in order to make the meat juicy and tender.
- Don’t forget that the weight of the brisket affects the amount of time it needs to be cooked. When you buy a whole packer brisket it usually weights around 7-17 pounds, the cooking temperature may therefore vary when smoking a brisket. Just be patient and let the electric smoker to it’s job.
Recipe for a 10-12 lb brisket:
Apply the rubbing at least 2-4 hours before smoking, however I recommend that you apply the rub 1-2 days before smoking, to increase the flavor.
2 tablespoons of kosher or coarse salt
2 tablespoons of chili powder
2 tablespoons of garlic powder
1 tablespoon of dark brown sugar
2 teaspoons of black peppar
2 teaspoons of garlic thyme
2 teaspoons of cayenne peppar
1 teaspoon of cumin
Mix all the ingredients with olive oil and lemon juice and rub it hard and gently onto the brisket.
Smoke the brisket for 10-12 hours at 225-235 degrees to an internal temperature of 190-195 degrees. Take the brisket out and place it on a working bench and rap the brisket with aluminum foil and let it rest for at least 15 minutes. Cut the brisket into fine slices and use the bbq sauce recipe under.
This recipe yields around 3-5 cups.
2 cups of ketchup
1 cup of water
½ cup of cider vinegar
2 tablespoons of molasses
1 tablespoon of onion powder
1 tablespoon of garlic powder
1 tablespoon of black peppar
1 tablespoon of lemon juce
1 tablespoon of Worchestershire sauce
Mix everything and let it cook for at least 40 minutes.
So the key to smoke a brisket is to be patient and alert. Always keep on eye on the brisket and don’t leave the electric smoker. Even though it has an alarm or a measurement for the internal temperature, some of the electric smoker will give you false measurements.
This short video below show you how to smoke a brisket