If you’ve been craving tender, melt-in-your-mouth smoked brisket without babysitting a traditional smoker all day, this Electric Smoker Smoked Brisket Recipe is your new go-to. Electric smokers are incredibly consistent, easy to operate, and ideal for both beginners and seasoned BBQ lovers. With the right rub, a steady temperature, and a little patience, you’ll get beautifully smoked brisket with a deep bark and rich flavor—no pitmaster experience required.
Whether you're cooking for a weekend family meal, a backyard gathering, or a special celebration, this recipe delivers impressive results with simple steps anyone can follow.
Prep & Cook Time
Prep Time: 30 mins
Cook Time: 10–14 hrs
Additional Time (Resting): 1–2 hrs
Total Time: 12–16 hrs
Servings: 12
Ingredients
Dry Rub
- ½ cup kosher salt
- ½ cup coarse black pepper
- 2 tablespoons garlic powder
- 2 tablespoons smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon brown sugar (optional for color and caramelization)
Brisket
- 1 whole packer brisket (10–14 pounds) or a 5–7 pound brisket flat
- 2–3 tablespoons yellow mustard (binder)
- 1–2 cups beef broth or apple juice (for spritzing)
- Wood chips: oak, hickory, or a blend of oak + cherry
Directions
Step 1: Trim and Prep the Brisket
Trim the brisket’s fat cap to about ¼ inch thickness. Remove any hard, waxy fat that won’t render during cooking. Pat the brisket dry with paper towels. Apply a thin layer of yellow mustard all over the brisket—this helps the seasoning adhere but won’t impact flavor. Coat generously with the dry rub, pressing it into the meat on all sides.
Step 2: Preheat the Electric Smoker
Preheat your electric smoker to 225°F. Add your preferred wood chips—oak for traditional Texas flavor, hickory for a stronger smoke, or cherry for a sweeter profile and richer color.
Tip: Electric smokers produce lighter smoke than pellet or charcoal smokers. Choosing a stronger wood like oak or hickory gives your brisket deeper flavor.
Step 3: Smoke the Brisket (Unwrapped Phase)
Place the brisket in the smoker fat-side up (or fat-side down if your smoker’s heat source is directly below). Insert a reliable thermometer into the thickest part of the flat. Smoke until the internal temperature reaches 160–170°F, usually around 6–8 hours for a full packer.
Spritz the brisket lightly with beef broth or apple juice every 60–90 minutes after the bark begins forming (about 3 hours into the cook). This helps maintain moisture without softening the bark.
Step 4: Wrap the Brisket
Once your brisket hits 160–170°F, it will enter “the stall”—a temperature plateau caused by moisture evaporation. Wrap the brisket tightly in pink butcher paper (preferred for better bark) or heavy-duty foil (faster cooking but softer bark).
Return the wrapped brisket to the smoker.
Step 5: Finish the Cook
Continue smoking at 225°F until the internal temperature reaches 200–205°F. The brisket should feel “probe-tender”—your thermometer should slide in with little resistance.
Warning: Don’t rely on temperature alone. Some briskets finish at 198°F and others at 207°F. Texture is more important than the number.
Step 6: Rest the Brisket
Remove the brisket from the smoker and allow it to rest—still wrapped—for at least 1 hour, or up to 2 hours in a cooler or warm oven (turned off). Resting is crucial for juicy, tender slices.
Step 7: Slice and Serve
Separate the point from the flat if using a full packer. Slice against the grain into ¼–½ inch slices. Serve with your favorite BBQ sides, sauces, or enjoy it on its own.
Nutrition Facts (per serving) — Estimated Values
- Calories: 390
- Protein: 35g
- Fat: 26g
- Saturated Fat: 10g
- Carbohydrates: 2g
- Sugar: 1g
- Fiber: 0g
- Sodium: 780mg
(Nutrition facts vary by brisket size, fat content, and rub ingredients.)
Pro-Tip:
If you’ve never used an electric smoker before—or if your current model struggles to hold a steady temperature—upgrading to a quality electric smoker can dramatically improve your brisket results. Electric smokers provide consistent heat, effortless smoke control, and stress-free all-day cooking, making them ideal for both beginners and seasoned backyard pitmasters. A reliable model helps develop better bark, deeper smoke flavor, and perfectly tender brisket without constant tending. If you're ready to elevate your BBQ game, consider checking out some highly rated electric smokers to make this recipe even easier and more enjoyable. Click the button below to explore the top Electric Smokers on Amazon.
Conclusion
Smoking brisket in an electric smoker is one of the easiest and most rewarding ways to enjoy classic BBQ at home. With its stable heat and hands-off operation, the electric smoker lets you focus on flavor, bark, and tenderness without the stress of fire management. This Smoked Brisket Electric Smoker Recipe produces a beautiful bark, a juicy interior, and rich smoky flavor every time—perfect for beginners and experienced cooks alike.
If you're ready to level up your backyard cooking, this recipe is the perfect place to start. Enjoy your brisket, share it proudly, and come back any time for more electric smoker favorites!
