Perfect BEEF BRISKET in an Electric Smoker!! | Masterbuilt Smoked Beef Brisket

beef brisket

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be used for similar smoked dishes.

Pick out a whole packer brisket that includes both the flat and the point sections.

Look for a brisket that is at least choice grade, preferably prime, and check for fat and marbling.

Open the brisket from the packaging and flip it over so the fat cap side is down and the meat side is facing up.

Trim off the hardened pieces of fat that won't render well during cooking, and even out the fat cap to about a quarter inch thickness.

Round out the corners of the flat section if desired to prevent drying out.

Find the grain of the meat to know how to slice against it later.

Rub the brisket generously with Holy Cow rub from Meat Church, ensuring even coverage.

Optionally, trim and season the brisket the day before and wrap it in plastic wrap to refrigerate, allowing the salt to penetrate the meat.

Set up the electric smoker according to the manufacturer's instructions and preheat it to 225°F (107°C).

Place the brisket in the smoker, fat side up, and smoke it for several hours, maintaining a consistent temperature.

Monitor the internal temperature until it reaches about 195°F (90°C).

Remove the brisket from the smoker and let it rest for at least an hour before slicing.

Slice against the grain and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary