Smoked Brisket in the Digital Electric Smoker
Don’t be intimidated to cook a brisket. Simply put it in the smoker for an easy, foolproof cooking process. Use this guide for simple steps to smoked brisket in an electric smoker for a guaranteed brisket win!

How to Cook a Brisket in an Electric Smoker

Choose your brisket. Look for a brisket that bends easily – this piece will have a lot of connective tissue that makes for tender meat once smoked. You also want a brisket that has fat marbling running throughout as well as a layer of fat on top.
Season your brisket. There a few different options here. If you want brisket that has a flavorful outer crust, use a dry rub. BBQ seasonings like brown sugar, cumin, and smoked paprika complement the smoky flavor of brisket, or try our recipe for smoked brisket rub. Another great option for flavoring your brisket is to use a simple marinade. Here’s our article on smoked brisket marinade for more tips.
Preheat your smoker. Set electric smoker to 225 degrees Fahrenheit and and place wood chips in smoker box. Choose a smoking wood flavor that complements beef, like hickory or oak. We suggest using mesquite wood chips for smoked brisket.
Smoke your brisket. Large brisket (+12 lbs.) will take about 10-12 hours to smoke fully, while smaller briskets (5 lbs.) will only take about 5 hours. Use a digital meat thermometer to check the internal temperature of the brisket. The meat will be thoroughly cooked and ready to take out once it has reached 200 degrees Farhenheit.
Hot Tip: Elevate the brisket while it’s in the smoker to help smoke reach all sides of the meat. Place a rack in the bottom a pan and use this to hold the brisket while it cooks.
Rest. Most BBQ enthusiasts say brisket should rest in a warmer or oven for about 3 hours once it has been removed from the smoker. If you’re pressed for time, though, fend off the hungry crowd for at least 15 minutes to let most of the juices settle before carving.
Try this smoked brisket recipe from Chef Ben Vaughn that will melt in your mouth.
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