How To Smoke A Brisket In An Electric Smoker

How to make smoked brisket a brisket is the kind How To Smoke A Brisket In An Electric Smoker of beef that comes up the lower chest area of the animal. So it supports a lot of weight has a lot of connective tissue that means. You're going to have to cook it low and slow if you want to tender and fall off the bone delicious. Now when you buy your brisket from a store or your local butcher you want to make sure. You get about an 8 to 15-pound brisket with fat marbling throughout. When you pick it up make sure you bend it while it’s still in the plastic wrap to make sure it's soft and flexible. If it’s stiff as a board it's going to turn out to be really tough and it's not going to be a really tender final product. Now you want to make sure you’re getting what's called a Packers cut now. You can tell it's a Packers cut because it will be stick at the one end of the brisket. Which is called the point of the brisket and it will slope down to what’s called the flat of the brisket. The backside of the brisket will have what’s called the fat cap and you're going to want to trim.

That too about a quarter-inch thickness tries to get How To Smoke A Brisket In An Electric Smoker a brisket that has a relatively even flat. It's always going to be sick at one end and sloped down to the other end of the flat. But you want to get one that's as even as possible it's just going to cook more evenly. Now I'm going to inject the brisket with some beef stock to make sure that. We get some salt penetrating into the middle of the beef and also it’s going to make it super juicy. So I like to do it while it's still in the sealed plastic wrap. Because it's a lot less messy and you just jam your injector into the meat generally. You want to go with the grain it's a lot easier to insert the needle. So I'm just going to go with the grain and you go in sort of checkerboard pattern and give it a good injection. Every one inch or so and there we go now we're not injecting it. I'm going to take it out of the plastic wrap and I'm going to get it onto a cutting board. When you’re trimming the brisket you want to make sure that you trim off all the hard fat. Usually, there's one chunk of hard fat closer to the point on the backside of the brisket. So I'm just going to cut this guy off okay now I'm going to flip it over to deal with a fat cap.

Now you want to make sure the fat cap is trimmed How To Smoke A Brisket In An Electric Smoker to about a quarter-inch thickness this is actually pretty good already. So what I'm going to do is I'm just going to give it a couple of scores. Just to make sure that all the spices and smoke can really get penetrated into the meat. I'm going to trim about a bit of this fat off just for good measure it’s a bit too much over here. All right now I've got the fat trimmed up I’m going to save this for sausage. I mean it’s better than throwing it out it’ll make a good sausage. So I'll put this in the freezer and use it for later now we’re going to mix our dry rub. So for this recipe, I'm going to use about three tablespoons of coarse salt. Three tablespoons of coarsely ground black pepper 2 tablespoons of crushed. Red pepper and three tablespoons of paprika so I'm going to grab all of that and I’m going to mix it all together in this bowl. Paprika and the red pepper adds less red pepper if you can't handle the heat as much. We're going to add any at all depending on your preference ultimately all you really need is salt and pepper.

So you can keep it simple if you'd like to now I'm going to mix it all up ok now. I’m going to start rubbing it into them eat I'm going to start with the fat cap really How To Smoke A Brisket In An Electric Smoker distributing it evenly. It's okay to use a lot of spice it's a big chunk of meat so it's going to absorb all that salt and those good spices. Alright, now we’ve got the dry rub on I'm going to give you a close-up just. So you can take a look at it here's the brisket with a dry rub on it. You can see that it’s coated evenly it has that nice red texture from the paprika. You're going to want to let this sit for about one or two hours. Just to bring it up to room temperature and you're also going to want to let it sit. Just so that the salt can start working its magic and start drive riding the outside of the brisket. Now that I've applied the rub it's time to put it in the smoker rule of thumb is to smoke it for about one hour pound. Now it's not an exact science it depends on whether you injected it with flavor injection. How much fat is on it what temperature you're smoking it at? But most people go with one hour per pound I'm going to smoke this in my electric smoker overnight.

At about 225degrees Fahrenheit I'm going to let it How To Smoke A Brisket In An Electric Smoker smoke for about 10 to 12 hours and check it again in the morning. Then I’ll see if it needs to be in the electric smoker for longer to make sure. I don’t overcook the brisket I'm going to insert a digital temperature probe in it. I’m going to set it at about 195Fahrenheit and if that alarm starts going then I'm going to take it out. Because I don't want to overcook it now if you'll have an electric smoker. You can use your oven you can cook it in your oven at about 250 to 275 for maybe8 to 10 hours check it at that point. But everyone's going to get a smoker one day you're going to get a smoker. If you don't have one already it's your destiny ok let's get this bad boy in the smoker. Now one important thing is you want to make sure that the fat side is Upney guys. So it's the next morning now and these briskets been smoking for about ten to 12 hours it's. Now hit the temperature level that's called the stall now what happens is when the internal temperature of the brisket reaches.

About 150 to 160 degrees Fahrenheit the brisket How To Smoke A Brisket In An Electric Smoker starts evaporating its moisture and the moisture starts wicking away all of the heat. It's very similar to what happens when people sweat on a hot summer day to cool themselves down. As you can see the temperature is about 157 to 160 so when the brisket starts stalling out there are two things. You can do the first thing is you can just wait it out typically. It takes a couple of hours until the brisket starts going up in temperature again or you can start doing it. What’s called the Texas crutch now the Texas crutch you open up the smoker. Take the brisket out and you wrap it double wrap it in aluminum foil or pink butcher's paper. Then you can place it back in the smoker this prevents the evaporative heat loss in the cooling effect. It accelerates the internal temperature rise of the brisket much faster. It's up to you the Texas crutch can lead to a better juicier brisket sometimes. But for this time I'm just going to do the normal method and just wait out the stall.

Okay, the state didn't smoke in for 16hours now. I'm going to How To Smoke A Brisket In An Electric Smoker take it out of the smoker the temperature of the meats about 195. Now it's very important when you take this out of the smoker. That you want to let rest through an hour going to let the juices sink back into the meat. It’s just going to be way juicier and better tasting. So what I'm going to do is I’m going to wrap it in parchment paper and then I'm going to wrap it in aluminum foil. I'll wrap it in a towel just to prevent too much heat loss and then I’ll leave it for about an hour to rest all right there. We go we've got to wrap in a towel we're just going to let it rest for about an hour all right now. It’s been about an hour and a theme that’s had a chance to rest. So we’re going to take it out of the towel and we’re going to put it on the cutting board and start cutting. So let's unwrap this baby see what we have oh yeah smells good. You always want to make sure that you're cutting against the grain.

So I know because I checked before them the How To Smoke A Brisket In An Electric Smoker grain is running to the pointy end of the flat here. So I'm going to cut perpendicular to that and you want to use a really sharp knife for this all right there. We go we've got to cut up a little bit I'm going to do the all-important taste test. Now give it a little taste it's really juicy that’s really good OH guys. If you've never made a brisket before you've got to make one. If you don’t have a smoker get a smoker. If you do have a smoker get brisket and start smoking it this is like the Mona Lisa of beef.