Smoked BBQ Brisket Recipe

Mark Orwig

Brisket is an expensive cut of meat that is easy to mess up. There are a lot of pressure to do this dish because of these prime cut of meat but today, we shall simplify how you can cook brisket in an electric smoker.

Smoked BBQ Brisket Recipe

Follow these procedure of the best electric smoker recipes to create a butter like smoke barbecue brisket.

Here is the ingredients needed for your Smoked barbecue brisket as per the best electric smoker recipe

  • 6 to 9 pounds beef brisket
  • Wood chips

Dry Rub Ingredients

  • 1/3 cup smoked paprika
  • ¼ cup kosher salt
  • ¼ cup freshly ground black pepper
  • ¼ cup brown sugar
  • ¼ cup chili powder
  • 3 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoon cayenne pepper

BBQ Wet Mop Marinade

  • 1 cup cider vinegar
  • 24 ounces beer
  • 2 ounces tomato juice
  • ¼ cup granulated sugar
  • 1 cup water
  • 1/4 cup vegetable oil
  • 1 tablespoon BBQ dry rub (see above recipe)
  • 6 tablespoons Worcestershire sauce

Brisket BBQ Sauce Recipe

  • 1 cup minced yellow onions
  • 4 tablespoons butter
  • 1 � cup tomato sauce
  • 1/2 cup chili sauce
  • 2 cups dark brown sugar
  • ¼ cup honey or lavender honey
  • 1 cup apple cider vinegar
  • 1/2 teaspoon allspice
  • 3 tablespoons dry mustard
  • 2 teaspoons ground black pepper
  • 1 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 tablespoon paprika
  • 4 tablespoons lemon juice

Start trimming your brisket, a good brisket only have ¼ of the fat remains

Mix all the ingredients of the dry rub and then generously season your brisket. Wrap it in plastic and refrigerate overnight or at least 12 hours for best taste according to best electric smoker recipe

Have your electric smoker to pre heat 225 degrees Fahrenheit and place wood chips in smoker box. Place your brisket inside the smoker.

Tip: By elevating the brisket while in the smoker, it helps the smoke get through in all the side of the brisket making the brisket absorb more smoke flavor.

Another Tip: You can the mop sauce on brisket when smoking it. This can keep the outside of the brisket moist and tender. Baste the brisket about every 45 minutes to 1 hour or you can wrap it with aluminum foil.

Remove the brisket from the smoker and place on a large sheet of aluminum foil after 5 hours of smoking pour over the remaining sauces and seal tightly with aluminum foil and return wrapped brisket to smoker. Refill the wood chips as necessary.

Use a cooking thermometer and stick it to the foil where you wrapped your brisket to continue cooking it inside the smoker for at least 6 hours of it the meat reaches 190-200 degrees.

A lot of barbecue masters recommends that you let your brisket to rest 3 hours maximum and 15 minutes minimum to ensure a juicy brisket.