How to Smoke a Brisket Using an Electric Smoker


Smoked Brisket

Today we are smoking a brisket with an Electric Smoker. At Armadillo Pepper we often receive emails asking how to use an electric smoker and what is the advantage of using an electric smoker. So, today, I’ll show you how to smoke a brisket using your electric smoker and answer these questions.

Electric Smokers are the simplest smokers to use. You can set the temperature and it stays there. You don’t have to keep opening the door and adding charcoal. Just open the wood trap every couple of hours and add some additional wood chips.

The nicest feature of the electric smoker I use is the remote control. I got up this morning and from my living room I turned the smoker on, set the temperature and set the timer. No need to go outside and light charcoal or if you’re your using a gas smoker, no need to go outside and turn on the gas and light it.

Masterbuilt 3000 Electric Smoker with Remote

Also, you can check the smoker temperature from the remote, so once it reaches the temperature that I want to smoke the brisket I go outside and add the wood chips. Wait 15 minutes, then we will put the brisket in the smoker and insert the meat temperature probe.

Now for the rest of the day, I can monitor the smoker temperature and the brisket temperature without leaving my living room.

4 Rivers Smokehouse Brisket Rub

The steps for smoking a brisket using an electric smoker are quite simple.

  1. Season your brisket the night before you are planning to smoke it. Today I am using 4 Rivers Smokehouse Brisket Seasoning. Cover and place in the refrigerator overnight.
  2. The next day, bring your brisket to temperature and add your wood chips. I am using pecan wood today. Also, fill your water bowl about half full. Remember, that as the fat renders from the brisket it will contribute liquid to your water bowl. Throughout the day, this liquid evaporates to help keep your brisket moist.
  3. After you have a good smoke in your smoker add the brisket.
  4. General rule of thumb is to smoke for about 1.5 hours per pound of brisket. Your time may be a little less or more.

For step by step details, please see our How to Smoke a Brisket Using an Electric Smoker video below.

This entry was posted in BBQ and Grilling, Beef and Pork Entrees, How to Use a Smoker. Bookmark the permalink.

2 Responses to How to Smoke a Brisket Using an Electric Smoker

  1. Elida says:

    You had some very good points. Growing up in South Texas, I thuhgot the only wood was mesquite, but have since learned that there are other good choices out there. Post oak is really good if you can find it and that’s what the Big 3 in Lockhart (and other places use). Pecan is nice as well. Cherry and apple both go well with chicken (and fish) and yes, chicken is acceptable bbq. But brisket is king. Enjoyed your post.

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