How long should I let the brisket rest after smoking?

Rest at least 30 minutes. For best texture and juiciness, rest the wrapped brisket in a towel-lined cooler for up to two hours until the internal temperature drops to about 170 F.

Why do I need to wrap at 165 F?

Brisket often stalls between 150 F and 165 F as surface moisture evaporates and cools the meat. Wrapping at about 165 F helps push through the stall faster while retaining moisture and giving you tender results.

Can I smoke brisket at higher temperatures to save time?

You can, but higher temps risk drying the meat and reduce the time for collagen to convert into gelatin. Low and slow at 225 F to 250 F gives the classic tender texture.

Should I use foil or butcher paper to wrap?

Foil traps moisture and shortens cooking time. Butcher paper preserves more bark texture while still helping push through the stall. Choose foil for juicier brisket and butcher paper for a firmer bark.

Electric Smoker Beef Brisket

Name: Electric Smoker Beef Brisket
Prep time: 30 min
Cook time: PT-492766H45M35S
Total time: PT-492766H45M35S
Cuisine: American BBQ
Ingredients: 10 to 14 pound whole packer brisket trimmed to about 1/4 inch fat cap; 2 tablespoons olive oil or avocado oil; 2 tablespoons coarse kosher salt; 1/2 tablespoon coarse black pepper cracked; 2 tablespoons brown sugar; 1 tablespoon onion powder; 1 tablespoon garlic powder; 1 tablespoon smoked paprika; 1/2 tablespoon chili powder; 1/2 teaspoon dry mustard powder; Water beef broth or apple juice for water pan if needed; Wood pellets or chips such as hickory oak mesquite apple or cherry

Description

Electric Smoker Beef Brisket that turns out tender, juicy, and packed with smoky flavor. This low and slow method guides you through trimming, seasoning, smoking at 225 F, wrapping at the stall, and resting for perfect slices every time.

Ingredients

Scale

10 to 14 pound whole packer brisket trimmed to about 1/4 inch fat cap
2 tablespoons olive oil or avocado oil
2 tablespoons coarse kosher salt
1/2 tablespoon coarse black pepper cracked
2 tablespoons brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon smoked paprika
1/2 tablespoon chili powder
1/2 teaspoon dry mustard powder
Water beef broth or apple juice for water pan if needed
Wood pellets or chips such as hickory oak mesquite apple or cherry

Cook Mode Prevent your screen from going dark

Instructions

Trim brisket removing silver skin and large hard fat pockets leaving about 1/4 inch fat cap.
Brush brisket with oil. Mix salt pepper brown sugar onion powder garlic powder smoked paprika chili powder and dry mustard then rub evenly over the brisket. Cover and refrigerate 8 to 24 hours.
Remove brisket from refrigerator 1 to 2 hours before smoking. Preheat electric smoker to 225 F and fill water pan if used.
Place brisket on smoker fat side up and insert a probe into the thickest part of the flat. Smoke until internal temperature reaches about 165 F.
Wrap brisket tightly in aluminum foil or butcher paper and return to the smoker.
Continue cooking until internal temperature reaches 195 to 200 F and the probe slides in easily.
Transfer wrapped brisket to a towel lined cooler and rest until the temperature drops to about 170 F about 2 hours.
Unwrap separate point and flat if desired then slice against the grain and serve.

Notes

Use a reliable leave in thermometer because internal temperature matters more than time.
Wrapping in foil keeps the brisket juicier while butcher paper keeps a firmer bark.
For burnt ends cube the point toss with sauce and return to heat until caramelized.
If you are under 18 have an adult operate the smoker and handle hot equipment.

Prep Time: 30 minutes
Cook Time: 8 to 12 hours
Category: Main Course
Method: Smoking
Cuisine: American BBQ

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3 g
Sodium: 620 mg
Fat: 28 g
Saturated Fat: 11 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 36 g
Cholesterol: 110 mg