There are only a few people who know particular types of meat and their nutritional benefits along with the taste. When it comes to beef, there are nine primal cuts, each with a different taste. Out of the nine primal cuts, brisket is the cut of meat from the breast or lower chest of beef. It can easily be found in local stores, with a weight of about 8 to 20 pounds. As brisket is known to be a tough cut of meat, it is preferred to be smoked. Smoking a brisket gives the desired tenderness to the meat and retains the juicy flavor.
Electric smokers have made it easier for people to try challenging recipes and enjoy traditional charcoal flavors. In our guide, you will find out everything about grilling the brisket in an electric smoker.
Tips on smoking brisket
Choosing your meat
When choosing your beef brisket, ensure that it has a thick layer of fat on it. When the fat melts in the electric smoker while cooking, it will give a fair amount of moisture to the meat, leading to an incredible taste. The muscle composition of brisket is also essential here. The slender muscle and fat both are important. Some people like to go for the bone also, but it has a lesser amount of fat, which might not give the otherwise juicy taste. However, you can cook the whole thing also; flat, fats and the bone.
As brisket is thick meat, it is advisable to do all the preparation a night before cooking. When you leave the seasoning overnight, it will be adequately absorbed in the core, and even the thickest parts of the meat will give you the desired taste.
Trimming the brisket is a crucial part. If you cut too much of the fat, it will leave the meat dry after smoking. On the other hand, if you do not trim the fat, the seasoning will not be absorbed in the core and will leave the meat tasteless. Choose a sharp and serrated knife, so you do not trim too much. You can also take guidance from the local store’s salesman or a butcher.
You can find readymade seasonings at local stores, but we think it is best to keep the seasoning basic. Brisket has its own taste, which you might not want to lose. Even a little bit of salt, pepper, and oregano can do wonders for you. However, it is always up to you while making the choices for desirable seasoning. Just rub the seasoning generously on the brisket and leave overnight to settle.
Wood chips should always match with the type of meat you will smoke in the electric oven. However, wood chips are not mandatory for an electric smoker; some people like to use them. You can go through the user manual of your electric smoker to know more about it. In case you wish to use wood chips; hickory, oak, or mesquite are our recommendations for smoking a beef brisket. Ensure using dry wood chips; they will give a clean smoke. On the other hand, black smoke can mess with the taste of beef brisket.
Preheating the smoker
Before placing the beef brisket in the oven, preheat the oven at 225F. Setting the temperature ensures even distribution of heat to the meat without leaving any uncooked areas or hot spots.
Placing the meat brisket
While the oven is being preheated, take out the marinated meat from the refrigerator and let it settle at room temperature. When the oven is heated, place the beef brisket on the rack with the fat side up. It ensures that when the fat melts, it melts over the meat enriching it with the fatty and moist flavor. If your smoker’s primary heat source comes from lower down, move the rack down so excessive heat does not dry out the meat.
Using a water pan in the smoker is very important for smoking beef brisket in an electric smoker. It will not only retain the moisture but also keep a healthy amount of smoke inside. Close the smoker’s lid firmly to avoid heat escape.
You can not define a set cooking time for beef brisket. However, the first 3 hours are safe. After that, you can check the meat after spraying it with beef stock. It will retain the moisture and give a beautiful crust to the flesh. Wait for the meat to reach 190F at the thickest part; once it’s there, you can remove the meat from the over. The time required also depends on the weight of brisket; it is usually an hour per pound.
If you do not have a digital thermometer, you can check the meat using a fork. If the fork twists in the meat, it means your brisket is ready to come out of the over.
Beef brisket looks admirably tempting after coming out of the smoker, but it is essential to leave it on the shelf for 10 minutes before serving. In these 10 minutes, the juices of meat will settle down, necessary to bring out the taste.
Need more tasty food? Check this: How to Smoke a Turkey in Electric Smoker?
Electric smokers provide an easy way to grill challenging meat types like brisket without compromising the taste. We are sure the beginners would find our tips helpful.