How To Cook A Smoked 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.
Before you move to the smoker, you’ll want to marinate the beef with a spice rub. Boil your brisket one day before time.
120 Lbs Of Smoked Brisket Should Be Enough For The Super
Choose your herbs and spices, rub over the entire surface of the brisket, and then wrap in aluminum foil to refrigerate. For best results, leave it to sit in the fridge overnight, otherwise, 4 hours will be adequate.
How To Cook A Smoked Brisket In An Electric Smoker
Let it sit out and adjust to room temperature for 1.Let your brisket rest and cool slightly before slicing thinly (about ¼”), against the grain, and serving.Let’s see how to cook a brisket in an electric smoker.Marinate your brisket one day in advance.
Now you’ll be surprised to know that your electric smoker can help you smoke a brisket evenly without missing the smoky flavor of charcoal smokers.Once the meat reaches 170 degrees f, remove the meat and wrap it in foil or peach butcher paper.Place the brisket in the smoker over indirect heat with the tip (thicker part of the meat) closest to the heat source.Preheat the smoker to 250 degrees f.
Press start on the smoker.Smoke the brisket until it has reached an internal temperature of 160° f (this usually takes about 8 hours, but just.Smoke until the internal temperature reaches 165° f.Stick the meat probe into the middle of the point (the thicker part of the brisket).
Stick the temperature probe into the thickest part of the brisket, and place it on a rack in the cooker.The mouthwatering smoky flavor of juicy brisket is unrivaled in surprising your friends and family members if smoked perfectly.The right procedure on how to smoke brisket in masterbuilt electric smoker starts with fat side up.This maintains your brisket tender as the fat melts sin the course of smoking.
We recommend ideal cooking duration of one hour per pound of meat.Wrap the brisket tightly in uncoated butcher paper, then back in the smoker until.You’ll know it’s ready when the thermometer glides in effortlessly, once it passes the “bark” of course.