Brisket in an electric smoker - HELP

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exzacht

Newbie
Original poster
Jul 4, 2015
29
21
Rhode Island
Hey everyone,

I have some friends flying in from Texas and I want to impress them by making some good TX style Brisket. I am nervous though with only having my electric smoker. 

Any advice on how to get that good brisket flavor/look? Its the one thing I haven't really cooked because it scares the crap out of me haha.

Thanks in advance, happy smoking!

Zach
 
Well, preheat the smoker to 225-250, do a light slather of yellow mustard in the brisket, use a non sugar based rub, then stick it in the smoker and use pecan or hickory. Let it ride until the IT is around 190-195 and a probe or toothpick slides in with ease.

You won't get a smoke ring, but you'll have a good brisket.
 
Well, preheat the smoker to 225-250, do a light slather of yellow mustard in the brisket, use a non sugar based rub, then stick it in the smoker and use pecan or hickory. Let it ride until the IT is around 190-195 and a probe or toothpick slides in with ease.

You won't get a smoke ring, but you'll have a good brisket.
Thanks for the advice Charlie. Is there a general per lb cook? Everyone i talk to wraps in butcher paper.
 
Most say figure on 1-1.5 hours per pound, but I have had them done in around 1/2 hour per pound and up to 2 hours per pound. You can hold it in the oven, or the electric smoker at 150 for many hours if you wrap it in foil after it's done.

Sometimes I'll wrap in foil at the stall, but I've never done the butcher paper. I'm sure others will chime in soon.

Are you aware of "the stall"? Don't freak out if it hits 155-170 and just sits there for a couple of hours, it's a normal thing.
 
Charlie has you covered, each piece of meat is different.  I usually do 12-14lb ones.  18 to 24 hours at 225 to get an IT of 200', then wrap in foil for 2-4 hours in the cooler.  Better to plan on the long side and keep warm or rewarm than have people with forks and knives waiting, they can get restless.  Good luck to you.
 
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