Smoke Like a Pro: How to Smoke a Brisket in an Electric Smoker

November 11, 2022
Last updated on January 15, 2023
Smoke Like a Pro: How to Smoke a Brisket in an Electric Smoker

Brisket is a type of meat that is taken from the breast or lower chest area of a cow or calf. It's a popular choice for smoking as it becomes tender and flavorful when cooked low and slow. An electric smoker is a convenient and easy-to-use tool for smoking brisket, and in this article, we'll show you how to smoke a brisket in an electric smoker.

Preparing the Brisket

The first step in smoking a brisket is to prepare the meat. Trim any excess fat from the brisket, leaving about a quarter-inch for flavor and moisture. Then, season the brisket with a dry rub of your choice, making sure to cover all sides. For the best results, you should choose a brisket that is well-marbled and has a good fat cap.

How to Smoke a Brisket in an Electric Smoker

Before you begin smoking the brisket, you will need to set up your electric smoker. This includes assembling the smoker according to the manufacturer's instructions, filling the water tray or pan with water or other liquid, and adding wood chips or pellets to the smoker box. 

Once the smoker is set up and assembled, you will need to preheat it to 225-250 degrees Fahrenheit. This is the optimal temperature range for smoking brisket.

Once the smoker has reached the desired temperature, you can place the brisket in the smoker. It is crucial to place the brisket in the smoker with the fatty side facing upward as it ensures that the meat stays juicy and has a better taste while cooking. 

The cooking time for brisket can vary depending on the size of the cut, but it's typically between 1-2 hours per pound. You will want to smoke the brisket until it reaches an internal temperature of 195-205 degrees Fahrenheit.

After the brisket has reached the desired internal temperature, you should wrap it in foil or butcher paper. Wrapping the brisket will help to trap in moisture and keep the meat tender. Continue smoking the brisket in the wrapped state until it reaches an internal temperature of 203-208 degrees Fahrenheit. 

It is important to monitor the internal temperature of the brisket throughout the smoking process, to ensure that it is cooking evenly and to make any necessary adjustments to the temperature. A meat thermometer is an essential tool for this task.

Serving and Enjoying Your Smoked Brisket

When the brisket is finished smoking, remove it from the smoker and let it rest for at least 30 minutes before slicing. To serve, slice the brisket against the grain and serve with your favorite sides. Some popular side dishes include coleslaw, potato salad, and baked beans.


Smoking a brisket in an electric smoker is a great way to achieve tender and flavorful meat. By following these steps and keeping an eye on the internal temperature, you can achieve the perfect smoked brisket every time. Remember to trim the excess fat, season the brisket with a dry rub, preheat the smoker to the right temperature, smoke the brisket at a low and slow pace, wrap the brisket in foil or butcher paper, and let the brisket rest before slicing. Enjoy your delicious, perfectly smoked brisket!

Profil Picture Mario Pitts Kernan

Mario Pitts Kernan is a food-loving freelancer with a passion for cooking, eating, and writing. When he's not busy working on his latest project, Mario can be found experimenting with new recipes in the kitchen or indulging in his love of all things culinary.

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