How to Use an Electric Smoker for a Brisket
Slow cooking a brisket with an electric smoker is virtually a hands-free method for preparing a tender, juicy cut of meat. You set the temperature, place the brisket on the grill rack, plug the unit in and check the meat a few hours later. Some smokers, such as wood or charcoal, can emit a lot of smoke which absorbs into the meat giving it an overpowering smoky taste. With an electric smoker, however, you can control the temperature with steam and cook the brisket slowly, giving it a mild smoky flavor without sacrificing its hearty beef taste. Does this Spark an idea?
Things You'll Need
- Knife
- Dry rub seasoning or marinade
- Plastic wrap
- 4 quarts hot water
- Wood chips
- Basting brush
- Meat thermometer
Instructions
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1
Wash the brisket with cool water and trim the fat.
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2
Rub the brisket with dry rub seasoning or brush it with liquid marinade.
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3
Wrap the meat in plastic wrap and let it sit in the refrigerator overnight.
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4
Remove the brisket and let it rest until it reaches room temperature.
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5
Pour the hot water into the smoker's water pan and place the wood chips around the heating element. Turn the smoker on and let it heat to 220 degrees Fahrenheit.
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6
Unwrap the brisket and place it on the smoker's cooking grate. Close the lid and cook the meat for three hours or more based on its weight. The brisket should cook for one hour per pound. For example, you will smoke a 5 lb. brisket for five hours.
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7
Check the internal temperature of the brisket. The meat is done when the temperature reads between 190 and 200 degrees Fahrenheit.
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Tips & Warnings
Check the water level in the water pan halfway through the cooking process. Add more water if necessary to maintain steam in the smoker and prevent the brisket from becoming dry and tough.
References
Resources
- Photo Credit Beef image by Keeneye from Fotolia.com
