The Best Smoked Beef Brisket Recipe in Electric Smoker

This Smoked Beef Brisket is juicy and fall-apart tender, with a lovely bark, delicious smoky flavor, and a beautiful smoke ring. An electric smoker makes achieving the perfect smoked brisket that will melt in your mouth incredibly easy. This recipe has step-by-step instructions and is simple and easy to follow, even for beginners. Your family and friends will be super impressed with the results.

I know a lot of beginners to electric smoking are intimidated to try to cook a brisket, and I get it. What if it didn't turn out and was horrible? That would be a huge waste of money! But, my friends, with this easy recipe, you don't have to be intimidated. This foolproof recipe will give you a perfect brisket every single time.

The secret to a great brisket is choosing one with a good layer of fat, essential for moisture and flavor. Then, all you have to do is generously apply my best Homemade Smoked Brisket Rub and allow the dry rub to penetrate the meat for 8 to 24 hours. I like to do this the day before I plan on smoking it.

Before smoking, let the meat come up to room temperature, then patiently smoke it for 8 hours or so at a low temperature.

The result? A succulently juicy brisket that pairs wonderfully with sides like Smoked Corn on the Cob In Foil, Creamy Bacon Ranch Pasta Salad, and Broccoli Crunch Salad for a dinner everyone will love!

Explore more in The Best Smoker Recipes and The Best Smoked Beef Recipes collections.

Jump to:

• 🐄 What is a brisket?
• 💨 How to select the right beef brisket for smoking
• 🪵 What is the best wood to smoke beef brisket with?
• ❤️ Why you will love this recipe
• 🥩 Ingredients & substitutions
• 🔪 How to prepare the beef brisket
• 🧂 Make the best brisket rub
• ♨️ How to smoke a brisket
• 🔪 How to carve and serve the brisket
• ⏲️ How long to smoke a beef brisket?
• 🧾 Variations
• 🍽 Equipment
• 🌡️ Storage
• Expert tips
• ❓ Frequently Asked Questions (FAQs)
• 🥗 What to serve with Texas-style brisket?
• 🥪 Ideas for leftover smoked beef brisket
• 👩🏻‍🍳 More delicious smoker recipes
• Printable Recipe
• About Jeri Walker
• Comments

🐄 What is a brisket?

Brisket is a cut of meat from the breast or lower chest of a cow. It is a tough cut of meat, so it needs to be cooked slowly over low heat to tenderize the meat and bring out the flavor. It has a web of connective tissue that needs to be broken down by cooking it low and slow. Electric smokers are perfect for this as it is easy to keep a consistent temperature.

Brisket is made up of two cuts, the flat cut, and the point cut. The flat cut is the leaner part of the brisket, while the point cut (also known as the deckle) is richly marbled and has a thick layer of fat. The point sits on top of the flat. The flat cut is typically used for slicing, while the point cut is typically used for shredding.

Smoking the brisket in an electric smoker is the best way to ensure that the meat is cooked evenly and slowly, resulting in a juicy and flavorful finished product.

This recipe is for a Texas brisket, which is usually between 8-12 pounds and has both the point and flat sections still intact. This cut needs to cook low and slow so the fat renders.

💨 How to select the right beef brisket for smoking

The first step is to choose the right cut of meat. Here are a few tips to help you select the perfect brisket for smoking:

• Make sure to choose a brisket that is well-marbled. This means there should be a good amount of fat running through the meat. This will ensure that the meat is flavorful and juicy during the smoking process.
• The smaller 2- to 6-pound 'briskets' in your grocery store are usually just the trimmed flat. This is great for making in your slow cooker but not on the smoker. You need to have the fat when smoking so it doesn't turn into leather. The more marbling in the meat, the more juicy and flavorful it will be.
• Pick a whole brisket that is the right size for your smoker. A too-big one will take forever to cook, while a too-small one won't give you enough leftovers. Trust me; you want leftovers. 🙂 However, you can cut the whole brisket into smaller sections.

🪵 What is the best wood to smoke beef brisket with?

Hickory, oak, and mesquite wood are some of the best pellets for smoking beef brisket. They all have a strong flavor that will infuse the meat with deliciousness.

Other great options are apple woods or cherry woods. These woods have a milder flavor that complements the beef nicely.

❤️ Why you will love this recipe

• When beef brisket is cooked right, it transforms a tough piece of meat into a succulent, mouth-watering dish with meat that is ford-tender and falls apart perfectly.
• The electric smoker makes it easy to set it and forget it - it's almost completely hands-off cooking.
• The electric smoker is easy to use, even for beginners. It keeps the perfect smoker temperature the entire time.
• This a family-friendly recipe everyone will love, even kids! It has been tested multiple times to ensure deliciousness and makes excellent leftovers!
• You can customize the recipe by adding different spices or sauces.
• A delicious dinner perfect for every occasion, from weeknight dinners to backyard barbecues or family gatherings to holiday feasts.

🥩 Ingredients & substitutions

This smoked brisket recipe is easy to follow and only requires a few simple ingredients.

• Beef brisket. Make sure you use a good-quality, well-marbled whole packer brisket.
• Olive oil. You can also use avocado oil or canola oil.
• Brisket rub: I made a Homemade Brisket Rub that contains kosher salt, black pepper, brown sugar, onion powder, garlic powder, smoked paprika, chili powder, and dry mustard powder. Add cayenne pepper or red pepper flakes to the mixture to make the dry rub spicier. You can also use your favorite dry rub or add or omit seasonings.

See the printable recipe card below for quantities and a complete list of ingredients.

🔪 How to prepare the beef brisket

The secret to making the best smoked beef brisket is to cover it in a dry rub and let it sit in the fridge for 8-24 hours. This will ensure the flavor of the rub penetrates the meat. However, trim the meat by removing excess fat before you do this.

First, flip the brisket over so the point is facing down, and trim any excess fat or silver skin with a sharp knife. Next, flip it over so the fat cap is on top, and carefully trim it down to approximately ¼-inch thickness all the way around. You want to leave a little bit of fat on to help retain moisture and add flavor.

Also, trim the large piece of fat between the point and the flat. However, be careful you don't cut off all the fat between the point and the flat; otherwise, it may separate. The fat will help flavor and moisten the flat section.

After the fat cap has been trimmed, the meat can be rubbed with the homemade brisket dry rub. The brisket rub is delicious and creates a great bark that is full of flavor.

🧂 Make the best brisket rub

Add all the ingredients for the dry rub into a small bowl or jar. Stir or shake to combine.

Brush olive oil over the entire brisket.

Spread the rub evenly over the meat, making sure to evenly cover the top, bottom, and sides. Use your hands to rub it all over evenly.

Cover the prepared brisket with plastic wrap and place it in the fridge for 8 to 24 hours. The longer it sits with the spice rub, the more flavorful the meat will be.

♨️ How to smoke a brisket

First, remove the brisket from the fridge 1 to 2 hours before starting the smoker so the meat can come up to room temperature.

Preheat your electric smoker to 225 degrees F. This may take 30-45 minutes. Add water, beef broth, apple juice, or pineapple juice to the water pan. Place the prepared brisket on the grill rack with the fat side facing up. Set up a wireless digital thermometer, with the probes placed in the thickest part of the meat.

Smoke the beef at 225°F for 5 hours, or until the internal meat temperature reaches 165°F. It may hit a stall after it has been on the smoker for about 2 hours. You know the stall happens when the internal temperature of the meat hits about 150 degrees F and stops rising. Don't worry; this is normal, and it will eventually rise again.

Once it reaches 165 degrees F, wrap it in aluminum foil or pink or peach butcher paper. This helps to get over the stall. This is also known as the Texas crutch. Fold the foil or butcher paper tightly around the meat. Re-insert the instant-read thermometer.

Pink butcher paper is a great choice as it allows more smoke to get through to the meat, giving it more flavor. Butcher paper also allows the meat to develop a thicker outer bark. However, aluminum foil works well, too, and that is what I had on hand so that is what I used.

After the meat is wrapped, return it to the smoker. Continue to smoke the wrapped meat until the internal temperature reaches 195-200°F in the thickest part of the meat. This will take approximately 2 hours.

Next, remove the wrapped brisket from the smoker and place it in a cooler. I placed a towel on the bottom of the cooler to insulate it better and placed the brisket on top. Leave the temperature probes in. Close the lid of the cooler and let the meat rest until the temperature comes down to 170 degrees F. This will take approximately another 2 hours.

🔪 How to carve and serve the brisket

Once the interior meat temperature reaches 170 degrees F in the thickest part of the brisket, remove the meat from the cooler. Place it on a large cutting board and remove the foil or butcher paper.

Slice the brisket against the grain with a sharp knife. You will want to do thin slices about the width of a chopstick. You will have to keep turning the brisket to keep slicing against the grain.

Serve immediately to your guests with a side of BBQ sauce and your favorite sides. Enjoy!

⏲️ How long to smoke a beef brisket?

How long to smoke a beef brisket depends on the size of the meat and the temperature of the smoker. The whole process for our brisket took 10 hours, from start to finish, and it was about 10 pounds.

A good rule of thumb is to smoke the brisket for 1 hour per pound at 225 degrees F.

So, if you have a 10-pound brisket, it may take about 10 hours, and a 14-pound brisket may take 14 hours.

A 6-pound brisket may only take 6 hours.

🧾 Variations

Smoked brisket is a Texas classic, but it can be a little boring if you make it the same way every time. Here are some ideas for spicing up your smoked brisket:

• BBQ brisket - This is a classic combo that is always a hit. Slather your brisket with warmed BBQ sauce before wrapping it, or serve your favorite BBQ sauce on the side for dipping.
• Texas-style brisket - A Texas-style brisket is a whole packer cut brisket covered with equal parts course salt and course black pepper, and sometimes garlic powder. Texans like to have the true flavor of the meat shine through and don't want to cover it up with too many spices.
• Memphis-style brisket - A Memphis-style brisket has a rub that is made up of kosher salt, black pepper, brown sugar, and paprika. You can also toss in other seasonings like garlic powder, onion powder, oregano, and celery seed.
• For a sweet and smoky flavor, make a sauce of apple juice and honey.
• Add some heat with a spicy BBQ sauce or a pinch of cayenne pepper or red pepper flakes.
• It is also delicious when flavored with herbs like rosemary or thyme.

Related Recipes: Make my Pellet Grill Oven Smoked Brisket and Smoked Tri Tip on Pellet Grill next!

🍽 Equipment

To make this delicious beef dish, you will need a smoker. There are many different models and types of smokers, and they may cook differently.

I made this recipe in my Pit Boss Pellet Grill and Masterbuilt smoker. However, you can also use any other smoker, such as a Traeger pellet grill, Char-Broil, Master Chef, or ZGrill.

I also used hickory wood chips, which gave the meat an amazing flavor. But, of course, feel free to use your favorite wood chips, wood chunks, or wood pellets - whichever ones your smoker uses.

🌡️ Storage

If you have any leftover brisket, store it in an airtight container in the fridge. It will keep for up to four days.

Alternatively, you can store leftovers in the freezer for up to 2 months. Simply wrap it tightly in plastic wrap and place it in a freezer-safe bag before freezing.

For quick lunches or dinners, wrap individual portions in plastic wrap and place them in a freezer bag. Then, simply take out a serving whenever you want to!

To reheat, thaw in the fridge if frozen, then heat in the air fryer, oven, or microwave until warm.

❓ Frequently Asked Questions (FAQs)

🥗 What to serve with Texas-style brisket?

There are many sides that pair well with Texas-style brisket. My favorites include Smoked Zucchini, Smoked Cauliflower, Twice-baked Mashed Potatoes, Smoked Baked Potatoes, Smoked Macaroni and Cheese, Creamy Coleslaw, or Smoked Baked Beans with Bacon. You can also serve it with various barbecue sauces or eat it plain.

🥪 Ideas for leftover smoked beef brisket

There are so many ways to enjoy leftover smoked brisket. Some great ideas you might like are:

• Leftover brisket chili: This hearty dish is perfect for the winter months. Use smoked brisket in Smoked Chili!
• Leftover brisket sandwich: Make a sandwich with smoked brisket, BBQ sauce, and cheese.
• Leftover brisket tacos: Serve smoked brisket in a taco shell with barbecue sauce and shredded cheddar cheese.
• Leftover brisket quesadilla: Make a smoked brisket quesadilla with BBQ sauce, cheese, and peppers.
• Toss with BBQ sauce and serve over rice or pasta.
• Make a hash with potatoes, onions, and eggs.
• Slice and serve it over a bed of greens with roasted vegetables.

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Printable Recipe