Beef Brisket In Electric Smoker Recipe

Instructions rinse and pat dry the brisket.

Beef brisket in electric smoker recipe.

When you wrap it all up put the brisket back into your masterbuilt electric smoker and wait until it hits 200 degrees. The marinated beef should be kept wrapped in plastic in the refrigerator to be taken out about an hour before putting it in the electric smoker. Place the brisket on the smoker with the point end facing your main heat source. Heat the smoker between 250 and 260 and return the brisket fat side up for about 25 to 30 minutes before serving.

After the brisket rests remove it from the foil. Trim away any other excess fat on the brisket. Wrap the brisket tightly in uncoated butcher paper then back in the smoker until the internal temperature reaches between 200 and 205 f. Smoke until the internal temperature reaches 165 f.

Place the brisket in the smoker over indirect heat with the tip thicker part of the meat closest to the heat source. Continue cooking until internal temp of brisket reaches 200 to 205. It takes about two and a half hours for the brisket to hit the ending point. Mix paprika white sugar cumin cayenne pepper brown sugar chili powder garlic powder onion powder salt and black pepper together in a bowl.

We recommend you follow a masterbuilt electric smoker brisket recipe for this. Rub the mixture all over the brisket and wrap it up in two layers of aluminum foil. 2 tablespoons of chili powder spice level is whatever you would like it to be from mild to hot 1 tablespoon of coarse salt 1 tablespoon of brown sugar trust me don t use traditional granulated sugar bad mistake 2 teaspoons of garlic salt 2 teaspoons of garlic salt i tend to add a tiny bit. Ingredients required 12 pound brisket 6 tablespoons kosher salt cup brown sugar 4 tablespoons cumin cup paprika 2 tablespoons ground coriander 2 tablespoons ground cumin 6 tablespoons chili powder 2 tablespoons onion garlic powder 2 tablespoons oregano optional unfiltered apple cider.

Remember don t think about the time think about the temperature. Apply liberally and rub. The main thing about getting the smoker ready for smoking the brisket is to ensure proper heating. Refrigerate for 24 hours.

Trim the fat cap leaving about 1 4 inch of fat. Remove the silver skin. Step 3 preheat smoker to between 220 degrees f 104 degrees c and 230 degrees f 110 degrees c. Remove the brisket from the heat and store in a cooler for 1 to 2 hours.

This is a thicker part of the brisket and it can handle the additional heat. 2 pounds of red new potatoes unpeeled cut into 1 cubes 2 large celery stalks diced 1 4 cup mayonnaise 3 tbs of raw unfiltered apple cider vinegar 2 tbs yellow or brown mustard 1 4 cup of sweet pickles with a tsp of juice chopped sea salt and cracked black pepper.