Brisket is the most important cut of meat. It can be a little scary to smoke it for the first time. However, if you have an electric smoker, the smoking process can be done easily without necessarily compromising the taste of a smoked brisket. The following is how to go about smoking a brisket in an electric smoker.
Choose the Brisket
The key to a great smoked brisket is buying a good piece of meat as you want a brisket that is as tender as possible. Balance the brisket across your hands you will realize that the meat bends. The more it bends, the more connective tissues it has so go for meat that bends the most; it is the tenderest.
Also, look for meat that has a thick fat layer and an ample fat marbling. The fat is important in helping the meat stay moist during the smoking process. You can always go for a brisket that’s about 10 pounds.
Preparing the Brisket
Prepare your rub and massage it gently on your meat. You can do this overnight as it will ensure the brisket gets the best flavour so that you smoke it the next day. However, you can also do this 2-4 hours before smoking.
Massage the rub liberally over the entire meat section and use a thin layer over the fatty area. Finally, wrap the meat in a clean aluminum foil and let it refrigerate overnight.
Smoking the Brisket
Before an hour or two before you are ready to start the smoker, remove the brisket from the fridge. Let it rest at room temperature. If you are a fan of lots of spices, you can use this time to inject a marinade into the meat. Or alternatively, you can let the smoke flavour your brisket just like we do.
Preheat the smoker to about 225 degrees Fahrenheit and set the internal meat temperature to about 190 degrees. Then stick the temperature probe into the thickest part of your brisket and put it on the rack in the cooker. Now, press start on the smoker.
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