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smoked brisket I did over 4th july weekend in my electric smoker
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5 from 6 votes

How do you smoke a brisket in an electric smoker?

This is one of those simple and delicious smoked brisket recipes.
In this recipe I use butcher paper to wrap my brisket during the cooking process to avoid the stall – this is totally optional, you can also use aluminum foil.
Prep Time10 mins
Cook Time12 hrs
Total Time12 hrs 10 mins
Course: main
Cuisine: American
Servings: 8 people
Calories: 155kcal
Author: Charlie
Cost: 80

Equipment

  • aluminum foil / butcher paper
  • spray bottle
  • Smoker
  • Wood Chips
  • latex gloves

Ingredients

Spice Rub

  • 3 tbsp chili powder use 1 - 2 if you don't like too much spice
  • 1 tbsp kosher salt
  • 1 tbsp brown sugar
  • 1 tbsp oregano preferably fresh if not dried is fine
  • 1 tbsp black pepper
  • 3 tsp crushed garlic
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper leave out if you don't like spice
  • 1 tsp onion powder

Brisket

  • 1 brisket 8 pounds
  • Apple juice, beer, cider, stock, or water for basting

Instructions

  • Ensure the brisket is at room temperature. If it is in the refrigerator get it out 30 - 40 minutes prior to preparing.
  • Trim your brisket. Trim any excess fat, the deckle and any silver skin. Make sure you trim the fat layer so the brisket is even so you get a nice even cook.
  • Dry rub your brisket. In a medium size bowl add the chili powder, kosher salt, black pepper, brown sugar, oregano, garlic salt, onion powder, cumin, smoked paprika and cayenne pepper and mix thoroughly. Using latex gloves rub the brisket with your rub. Make sure to coat your brisket evenly using all the rub. Depending on the size of your brisket you may need to double the rub recipe to coat it fully. The rub will help add flavor to the brisket as well as help the bark form.
  • Preheat your smoker to 225°F following your smokers manufacturers instructions. I like to use mesquite to my wood chip box, however, feel free to use your favorite wood chips.
  • Once you have pre heated your smoker to 225°F and you have a clean smoke add in your brisket fat side up. Set your thermometer and water pan then close her up. You want to smoke your brisket for 3 hours without opening the smoker. At 3 hours open the smoker and spray with your chosen basting liquid. Do this every 30 minutes.
  • If you find internal temp reaches 145°F then start to slow down, you maybe experiencing “the stall”. It can take hours for the temperature to get from 145 degrees F to 165 degrees F.
    You can wrap the brisket it in aluminum foil or unwaxed butcher paper. Be sure to make sure that there are no holes or open spots. Give your brisket a baste with your water/beer/cider, or juice mixture before wrapping. This will ensure it doesn’t dry out.
  • Smoke for a further 3 - 4 hours or until you achieve an internal meat temperature of 195 – 203°F in the thickest part.
  • For best results let your brisket meat rest wrapped for around 1 hour, or until it has reached a temperature of 170°F.
  • Slice and enjoy your brisket warm with your favorite sides and loved ones.

Notes

I am using a 8 pound brisket in this recipe.
Going by my smoked brisket cooking time calculator, here is my cooking time
It will take 1 hour and 30 minutes per pound (lb) of brisket at 225°F (or 107°C)
8lb brisket x 1.5 hours = 12 hours with a cooking temperature of 225 °F