Using an electric smoker in cooking your brisket is almost a hands-free method of cooking in preparing a tender and juicy piece of meat. All you need to do is just set the temperature, put the brisket on the grill rack and plug the unit. Check the meat after a few hours later. Some people tend to use loads of wood chips and charcoals that can emit a lot of smoke which absorbs into the meat, thus giving it an overpowering smoky flavor to the food. Using an electric smoker, you can control the temperature with steam and cook the brisket slowly. This will give the food a mild smoky flavor without overpowering the natural beefy taste of your meat. Discover then how to get that tasty smoke brisket in an electric smoker.
Step #1: Prepare Everything
Prepare all the necessary things that you’ll need such as knife, dry rub seasoning or marinade, plastic wrap, 4 quarts hot water, wood chips, basting brush, and meat thermometer. Wash the meat before trimming or removing the fat. To make the meat tastier, rub it with seasonings or brush it with liquid marinade. To ensure that the flavor is being absorbed, wrap the meat with a plastic wrap, and let it sit in the fridge overnight.
Step #2: Prepare the Brisket
If you are about to cook, remove the wrapped brisket from the fridge and let it rest until it reaches room temperature. Fill up with hot water into the smoker’s water pan and place the wood chips around the heating element. Preheat the smoker by turning it on and let it heat for around 220 degrees Fahrenheit. When the smoker is ready, remove the plastic wrap from the brisket and arrange it on the smoker’s cooking grate.
Step #3: Cook the Meat
Close the lid of the cooking grill and cook the meat for 3 to hours or more. Cooking time will depend upon the weight of the meat. The standard cooking time is 1 hour for every pound of meat. You must also check the internal temperature of the brisket by using a meat gauge. The meat is already cooked if the temperature is between 190 to 200 degrees Fahrenheit. Always check the water pan every hour to make sure that it will not dry up. Water pan will maintain the moistness of the environment inside the grill. Add more water if needed to maintain steam that will prevent the brisket from becoming dry and tough, especially that beef brisket comes from the breast area of a cow.
Beef briskets are very well suited for smoking because it is a highly favored and are all time favorite barbecue meats with strong ties to Texas cuisine. The process of slowly smoking the meat allows the tissue to break down resulting to tender meat. And using an electric smoker instead of the traditional wood smoker prevents cooks from having to maintain a fire. To make sure that the finished product is tender and succulent, you must prepare the meat in advance and always smoke meat using the right temperature in the electric smoker with the right amount of time.