Who wouldn’t love a juicy, flavorful, and perfectly smoked brisket for him/herself? That too at home! We can give you the easiest recipe for the yummiest smoked brisket. All you need is a smoker, the right meat, patience, and a few helpful directions. Don’t fret about that last one; you are going to be provided that here.
If you have an electric smoker stored in your backyard or if you are going to buy one. Then it’s the best choice, especially if you are a beginner, recently dazzled by the mouthwatering taste of a smoked brisket.
Why Electric Smoker
Electric smokers come at an amazingly affordable rate and are so simple to use. If you know how to use an oven, then the best electric smoker is not going to be a problem for you at all! They will save you time and effort.
Also, you don’t have to keep worrying about the flames to generate smoke. There are also fewer chances of burning the brisket since the temperature control is so easy in an electric smoker.
Below is an easy-to-follow recipe to prepare a smoked brisket in an electric smoker. Follow it and enjoy the anticipation of a delicious treat for yourself, for your family, friends, or for a bbq party.
Ingredients to Prepare the Seasoning
You can also opt for readymade seasonings for smoked briskets like bar bbq seasoning or fajita seasoning if you like. But, a homemade seasoning means that you get to decide all the flavors just as you like. Here’s a list of ingredients for homemade seasoning, which you can easily find in your pantry.
- 1 tbsp Brown sugar (don’t use ordinary granulated sugar)
- 2 tbsp Chilli powder (choose the spice level as you prefer)
- 2 tbsp Paprika
- 1 tbsp Coarse salt
- 1 tsp Ground Cumin
- 1 tbsp dried oregano
- 1 tbsp ground coriander
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- ½ tsp Cayenne pepper
- 1 tsp cracked black pepper
Mix and blend these ingredients in a bowl to prepare the seasoning. Make sure you taste it after mixing to see if you like it or not; you can also alter the quantities as per your liking. This is a very simple seasoning using simple ingredients, commonly available to everyone. You can add or skip some spices according to your taste preferences. You can smoke these in little chief smokers as well, here are the little chief recipes if you’d like to have a look.
Steps to Smoke a Brisket in an Electric Smoker
Step 1: Choose the Right Brisket
The most important step to a perfectly smoked brisket is choosing the perfect piece of meat for it. There are some things you should keep in mind while buying a piece of meat for your brisket.
The meat should be tender; you would want to eat a brisket that is softer and tender to eat. There is a way to find out how tender the meat you are buying is. Balance the piece of meat on your hands; the more it bends, the less connective tissue it has hence, the more tender. So find a brisket that bends the most.
Also, choose the brisket having a thick layer of fat. The higher fat level will keep the brisket moist and juicy while you smoke it. The recommended weight of the brisket is 4.5 kg (10 pounds).
Step 2: Prepare the Brisket-Marinade
Once you have got the right piece of meat, it’s time to prepare it, marinade it. Before the marination, trim the excess fat off the meat; just leave approx ¼ of an inch of fat on the meat for the moisture and fat. Remove the silverskin on the meat.
After that, mix all the seasonings in a bowl and coat the brisket all over with the seasonings. Make sure you rub the brisket entirely with the marination. Cover the marinated brisket with plastic wrap or aluminum foil and refrigerate it.
Now, you can marinate the brisket for 2 to 4 hours, but it’s best to marinate it overnight, like for 10 to 12 hours, to have it incredibly flavorful.
Step 3: Smoke the Brisket
Now it’s time to smoke the brisket in the electric smoker. Preheat the electric smoker at 225 degrees Fahrenheit (approx 107 celsius). Remove the marinated brisket from the refrigerator about 2 hours before you smoke it, so it can reach room temperature.
Then, set the internal temperature of the electric smoker to 160 to 170 degrees Fahrenheit. Stick a meat thermometer in the thickest part of the brisket and place it in the electric smoker.
When the smoker reaches the temperature of 160 to 170 degrees Fahrenheit, remove the brisket from the smoker. It will take about 6 to 8 hours. After that, wrap the brisket up tightly in aluminum foil and set the electric smoker at 200 degrees Fahrenheit. Covering the brisket with foil will preserve its juices while heat penetrates it.
Put the foil-wrapped brisket in the smoker and let it cook until the smoker reaches the temp of 200 degrees Fahrenheit. This will take an extra 2 hours. Take the brisket out of the electric smoker at the desired temp and let it rest for about 20 to 30 minutes with the foil on. After that, slice it, dig in, and savor!
How to Make Sure That the Smoked Brisket is Done?
There are a few ways to make sure whether the smoked brisket is done or not. When you take the brisket out of the smoker at 200 degrees Fahrenheit, let it rest for 20-30 minutes with the foil on. Then remove the foil and allow it to rest for another 5 minutes. When you cut the brisket, if there’s too much juice dripping out, you need to let it rest for a few more minutes.
You can use an instant-read thermometer to check the internal temperature of the smoked brisket. Put that in the middle of the brisket to check the internal temperature. Usually, the required temperature ranges from 195 to 215. So if the thermometer reads that much, then you’re good.
You can also do a poke test to check your brisket. Simply poke the brisket with a fork or a knife; if it goes and comes out easily, then the brisket is done. You can also taste it for better assurance; if it cuts out easily and is chewy and tender means it’s done. If there’s some resistance, then you should let it smoke for a while longer.
So there you have it, a scrumptious smoked brisket recipe in an electric smoker. Still, think it’s that difficult to make? Follow the directions and instructions given above, and you are in for a relishing treat. So dig in, devour it, and thank us later.