<\/span><\/h2>\n\n\n\nNow that you’ve prepped your brisket and your smoker is all setup, it’s time to put the meat in the smoker. Remember, when it comes to smoking brisket, low and slow is the way to go. You’ll want to set your smoker to 250 degrees Fahrenheit and cook the brisket for about 1-1\/2 hours per pound<\/em><\/strong>. So, if your brisket weighs 10 pounds, you’ll need to cook it for 15 hours total.<\/p>\n\n\n\nOnce the brisket is in the smoker, resist the urge to open the door too often. That’s because, every time you open the door, heat escapes, and it will take longer for the meat to reach the desired temperature. Plus, opening the door too often can cause the bark (the crispy outer layer) to become mushy. So just let it be and check on it every few hours or so.<\/p>\n\n\n\n
Around the 4-hour mark, you’ll want to start preparing your foil wrap. Take a large sheet of foil and place it over top of the brisket. Then, pour about 1 cup of apple juice into the foil before sealing it up tightly. The foil wrap helps lock in moisture so that your brisket doesn’t dry out during the cooking process.<\/p>\n\n\n\n
Let the brisket continue cooking wrapped in foil until it reaches an internal temperature of 190 degrees Fahrenheit. At this point, remove the foil wrap and let the meat cook for another hour or so uncovered. This will help create a nice crusty bark on the outside of the brisket.<\/p>\n\n\n\n
Once your brisket has reached an internal temperature of 200 degrees Fahrenheit, it’s done! Remove it from the smoker and let it rest for at least 30 minutes before slicing it into it. Enjoy!<\/p>\n\n\n\n
<\/span>Maintain A Consistent Temperature<\/span><\/h2>\n\n\n\nOne of the most important things to remember when smoking a brisket is to maintain a consistent temperature. Of course, this is where an electric smoker comes into its own because it will help you keep the temperature steady and avoid any fluctuations. The ideal temperature for smoking brisket is between 250-275 degrees Fahrenheit.<\/p>\n\n\n\n
As I mentioned earlier, it’s also vitally important that you don’t keep opening the door to check on the progress as this will make the internal temperature fluctuate. Once every 45-60 minutes is fine, otherwise, go and put your feet up and have a beer – you know it makes sense!<\/p>\n\n\n\n
And, remember, be patient! Smoking brisket takes time and rushing it will only result in an inferior product. So plan ahead and give yourself plenty of time to smoke your brisket slowly and evenly at a consistent temperature.<\/p>\n\n\n\n
<\/span>Wrap Your Brisket When It’s Finished Cooking<\/span><\/h2>\n\n\n\nAfter your brisket has cooked for the allotted time, it’s important to wrap it in foil or butcher paper. This will help lock in all of the flavor and juices and prevent the meat from drying out. Be sure to use good quality foil or butcher paper, as this will make a big difference in the final product.<\/p>\n\n\n\n
If you’re using foil, be sure to use the heavy-duty kind, and wrap the brisket tightly so that no air can get in. If you’re using butcher paper, be sure to wrap it loosely so that the steam can escape. Either way, be sure to wrap the brisket while it’s still hot so that all of the flavors are sealed in.<\/p>\n\n\n\n
<\/span>Let The Brisket Rest Before Cutting Into It<\/span><\/h2>\n\n\n\nAfter you’ve smoked your brisket to perfection, it’s important to let it rest before cutting into it. This allows the juices to redistribute throughout the meat, making it more tender and flavorful. <\/p>\n\n\n\n
Simply transfer the brisket to a cutting board or serving platter, cover it loosely with foil, and let it rest for at least 30 minutes. <\/p>\n\n\n\n
Trust me, your patience will be rewarded!<\/p>\n\n\n\n
<\/span>Slice Against The Grain<\/span><\/h2>\n\n\n\nWhen slicing meat, and brisket in particular, you always want to slice against the grain. This is especially important with brisket because the grain can be very tough so slicing against the grain will help to make the meat more tender and easier to chew.<\/p>\n\n\n\n
The first step is to find the direction of the grain. You can do this by looking at the muscle fibers in the meat. They should be running in one direction. Once you have found the direction of the grain, you will want to slice it perpendicular to that.<\/p>\n\n\n\n
If you are having trouble slicing against the grain, you can always ask your butcher for help. They should be able to show you which direction to slice in order to get the best results.<\/p>\n\n\n\n
<\/span>Serve With Your Favorite Barbecue Sauce Or Dry Rub Recipe<\/span><\/h2>\n\n\n\nWhen it comes to getting the perfect bark on your brisket, there is one thing that will set your efforts above the rest – and that’s the sauce. First of all, you need to make sure that your brisket is dry before you start cooking it. This will help ensure that the bark doesn’t stick to the meat and that it gets nice and crispy.<\/p>\n\n\n\n
Last but not least, don’t forget to season your brisket generously with salt and pepper before cooking. This will help create a nice crust on the outside of the meat that’s packed with flavor.<\/p>\n\n\n\n
Follow these tips and you’ll be well on your way to creating the perfect smoked brisket with a delicious bark!<\/p>\n\n\n\n
<\/span>Enjoy Your Brisket<\/span><\/h2>\n\n\n\nThe final tip for getting the perfect bark on brisket in an electric smoker is to enjoy the process! This means taking your time, being patient, and savoring every moment. The key to a great brisket is not rushing it \u2013 so take your time, relax, and let the smoker do its job.<\/p>\n\n\n\n
Smoking brisket is an art, and like all art forms, it takes time and practice to perfect. But once you get the hang of it, you’ll be able to produce mouth-watering brisket that will have your friends and family begging for more. So don’t get discouraged if your first few attempts aren’t perfect \u2013 just keep at it and you’ll eventually get the hang of it. And when you do, you’ll be able to enjoy some of the best BBQ around!<\/p>\n\n\n\n
<\/span>Conclusion<\/span><\/h2>\n\n\n\nI hope these tips have been helpful in achieving the perfect bark on your brisket in an electric smoker. Remember to preheat your smoker, season your brisket, and maintain a consistent temperature. When the brisket is finished cooking, wrap it and let it rest before slicing. Be sure to slice against the grain and serve with your favorite barbecue sauce or dry rub recipe. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
If you are looking to master the art of smoking brisket in an electric smoker, then you need to read this blog post. In this article, I will share some amazing tips that will help you produce super tasty brisket every time and, if you follow these tips, then you will also be able to […]<\/p>\n","protected":false},"author":2,"featured_media":763,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[4],"tags":[8],"class_list":["post-528","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-and-food","tag-smoked-food"],"_links":{"self":[{"href":"https:\/\/hotelectricsmoker.com\/wp-json\/wp\/v2\/posts\/528","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hotelectricsmoker.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hotelectricsmoker.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hotelectricsmoker.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hotelectricsmoker.com\/wp-json\/wp\/v2\/comments?post=528"}],"version-history":[{"count":7,"href":"https:\/\/hotelectricsmoker.com\/wp-json\/wp\/v2\/posts\/528\/revisions"}],"predecessor-version":[{"id":1260,"href":"https:\/\/hotelectricsmoker.com\/wp-json\/wp\/v2\/posts\/528\/revisions\/1260"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hotelectricsmoker.com\/wp-json\/wp\/v2\/media\/763"}],"wp:attachment":[{"href":"https:\/\/hotelectricsmoker.com\/wp-json\/wp\/v2\/media?parent=528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hotelectricsmoker.com\/wp-json\/wp\/v2\/categories?post=528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hotelectricsmoker.com\/wp-json\/wp\/v2\/tags?post=528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}