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Beef Brisket Electric Smoker Recipe: How to Smoke Brisket in Electric Smoker

There’s nothing quite like a slow-smoked brisket to make your mouth water. The smoky flavor, the tender, juicy meat – it’s a carnivore’s dream come true. But what if you’re new to smoking meat, or don’t have access to a traditional smoker? That’s where our beef brisket electric smoker recipe comes in. With an electric smoker, smoking your own brisket is not only possible but also incredibly easy.

The Right Cut of Meat: Whole Packer Brisket

When selecting your brisket at the grocery store or local butcher shops, it’s important to choose the right cut of meat. A whole packer brisket, which includes both the flat cut and the point cut, is ideal. This cut has a good layer of fat or ‘fat cap’ that will help keep the meat moist throughout the long smoke. If you’re lucky, you might even find a wagyu brisket – the perfect brisket for smoking!

A raw whole packer brisket with a visible layer of fat

Preparing Your Brisket: Trimming the Excess Fat

Even the best brisket needs a little prep before it’s ready for the smoker. Use a sharp knife to remove any silver skin and excess fat from both sides of the brisket. However, be sure to leave a thin layer of fat to protect the meat from the direct heat and to add a rich flavor to your finished product.

Seasoning Your Brisket: The Dry Rub

Next up, the dry rub. This is where you can get creative! A simple recipe might include brown sugar, black pepper, garlic powder, onion powder, kosher salt, and a dash of cayenne pepper for heat. Rub this mixture all over your trimmed brisket, making sure to cover all sides thoroughly. Then let the brisket come to room temperature before moving on to the next step.

A brisket covered in a dry rub of spices

Setting Up Your Electric Smoker: The Masterbuilt Smoker

Now, it’s time to fire up your electric smoker. The Masterbuilt smoker is a popular choice due to its ease of use and consistent results. Fill the water tray with apple juice or beef broth for added moisture and flavor. Then, add your favorite wood chips or wood chunks to the smoker. Many people prefer hickory or mesquite for a smoky flavor, but the best wood is really a matter of personal preference.

Smoking Your Brisket: The Cooking Process

With your smoker at a steady temperature of around 225 degrees F, place your brisket on the grate, fat side up. Then, let the smoking process begin! This is a long time commitment. A 12 lb brisket, for example, might take up to 14 hours. But trust us, the wait is worth it for that tender brisket and great bark.

Sliced smoked brisket served with barbecue sauce

Monitoring Your Brisket: The Importance of Internal Meat Temperature

One of the key aspects of smoking a good brisket is monitoring the internal temperature of the meat. This is best done with a reliable meat thermometer. Insert the probe into the thickest part of the meat without touching any bone. You’re aiming for an internal temperature of about 190-195 degrees F for the perfect smoked beef brisket.

Wrapping Your Brisket: The Texas Crutch

Once your brisket reaches an internal temperature of about 150-160 degrees F, you might want to wrap it in aluminum foil or peach butcher paper. This process, known as the ‘Texas Crutch’, can help to break down the tough connective tissue, resulting in a more tender brisket.

A smoked brisket resting on a cutting board

Resting Your Brisket: The Final Step

After your brisket reaches the desired internal temperature, remove it from the smoker and let it rest. This is an essential step that allows the juices to redistribute throughout the meat, resulting in a more flavorful and juicy brisket. So, resist the temptation to dig in right away and give your brisket the rest it deserves!

Serving Your Brisket: The Grand Finale

Finally, after a long smoke and a well-deserved rest, it’s time to slice into your smoked brisket. Cut against the grain for the most tender bites, and serve with your favorite BBQ sauce on the side. Whether this is your first time trying out an electric smoker brisket recipe or you’re a seasoned pro, there’s no doubt that this smoked beef brisket recipe will impress your friends and family. Happy smoking!

Smoky, Tender Beef Brisket in an Electric Smoker Recipe

Smoky, Tender Beef Brisket in an Electric Smoker Recipe

Yield: 10-12 Servings
Prep Time: 30 minutes
Cook Time: 10 hours

This recipe guides you on how to cook a smoky, tender beef brisket in an electric smoker. This slow-cooked beef brisket is a perfect centerpiece for any BBQ gathering or a casual family weekend meal.


  • 1 whole beef brisket (12-15 pounds), trimmed
  • 1/4 cup of kosher salt
  • 1/4 cup of coarse ground black pepper
  • 1/4 cup of garlic powder
  • 1/4 cup of onion powder
  • 1/4 cup of paprika
  • 1 tablespoon of brown sugar
  • 1 tablespoon of chili powder
  • 1 tablespoon of cayenne pepper
  • 2 cups of beef broth
  • Wood chips of your choice (hickory, apple, or cherry)


  1. Start by preparing your beef brisket. Trim the excess fat, leaving about a 1/4-inch layer for flavor and moisture. Rinse the brisket and pat it dry.
  2. In a bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, brown sugar, chili powder, and cayenne pepper. This will be your dry rub.
  3. Apply the dry rub generously all over the brisket. Make sure to get both sides and the edges.
  4. Once the brisket is seasoned, wrap it in plastic wrap and let it rest in the refrigerator for at least 12 hours. This will allow the flavors to penetrate deep into the meat.
  5. When you're ready to smoke, soak your wood chips in water for about 30 minutes.
  6. Preheat your electric smoker to 225°F (107°C). If your smoker has a water pan, fill it up with the beef broth.
  7. Add the soaked wood chips to the smoker and place the brisket fat side up on the smoker grates.
  8. Close the smoker and let it cook. It will take about 8-10 hours for the brisket to become tender and fully cooked. A good rule of thumb is 1 to 1.5 hours per pound.
  9. Check the internal temperature with a meat thermometer in a few different spots. The brisket is done when it reaches 195°F (90°C).
  10. Once the brisket is done, remove it from the smoker and let it rest for 20-30 minutes. This allows the juices to redistribute throughout the meat.
  11. After resting, slice the brisket against the grain for maximum tenderness.
  12. Serve your smoky, tender beef brisket with your favorite BBQ sides like coleslaw, potato salad, or baked beans.


Always remember, when it comes to smoking meat, patience is key. Don't rush the process, and let the smoker do its job. In the end, you'll be rewarded with a delicious, tender, and flavorful beef brisket.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 550Total Fat: 35gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 150mgSodium: 2034mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 1gSugar Alcohols: 0gProtein: 50g

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