Smoked Beef Brisket
Smoking beef brisket in an electric smoker results in tender, flavorful meat with a rich, smoky crust. Perfect for barbecue lovers!
Equipment
- Electric Smoker
- Meat Thermometer
- Wood Chips (Hickory or Mesquite)
Ingredients
Brisket Preparation
- 5 lbs beef brisket trimmed of excess fat
- 2 tbsp kosher salt
- 2 tbsp black pepper coarsely ground
- 1 tbsp garlic powder
- 1 tbsp paprika for color and mild smokiness
- 2 cups beef broth for spritzing
Instructions
- Preheat your electric smoker to 225°F (107°C) and add hickory or mesquite wood chips.
- Trim the excess fat from the brisket, leaving about 1/4-inch fat cap for moisture.
- Mix salt, black pepper, garlic powder, and paprika. Rub evenly onto the brisket.
- Place the brisket in the smoker, fat side up, and smoke for approximately 6-8 hours.
- Spritz the brisket every hour with beef broth to keep it moist.
- Once the internal temperature reaches 165°F (74°C), wrap the brisket in butcher paper or foil.
- Return the brisket to the smoker and continue cooking until the internal temperature reaches 200-205°F (93-96°C), approximately another 4-6 hours.
- Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
Notes
For best results, let the brisket rest for an hour before slicing to allow juices to redistribute. Serve with barbecue sauce and sides like coleslaw or smoked vegetables.