Corned Beef Brisket In Electric Smoker

This takes about 2 3 hours.

Corned beef brisket in electric smoker.

Wrap meat with foil or butcher paper. Way better than braised and boiled beef we put a little twist that is flavorful tender juicy and delicious. Place the rack with the prepared corned beef brisket in the smoker. However that ultimately depends on your personal choice.

So use good wood like hickory for the wood chip box and set the heat to a temperature of about 225 f. Cook time will vary depending on the size of the beef. Once the meat reaches an internal temperature of 160 remove it from the smoker and place it in a deep foil pan. A good rule of thumb is 50 to 60 minutes per pound at 225 f.

It would be good to preheat the grill for the better results. The quality of the smoked beef brisket will greatly depend upon two factors the temperature and the wood you use. Not much beats traeger corned beef and this recipe for smoked corn beef brisket will top any other one. Take a medium sized bowl and mix all the dry ingredients together.

Add enough water to reach one third of the way up the cut of corned beef. Place the lid on or close the door and set the timer for 1 hour. Use a digital probe meat thermometer such as the maverick et 733 to monitor the temperature of the smoked corned beef brisket while it is in the smoker. We take you through how to smoke a bbq brisket how long to smoke it for and the best way to do it.

It should be offset from the coals in a charcoal grill smoker. Smoked brisket this recipe is for a 12 pound brisket. Before smoking brisket in a masterbuilt electric smoker make sure you wash the brisket and remove the excess blood and also trim it down to inch thickness fat cap. Place the beef in the smoker and let it cook for about 3 hours.

In preparing the brisket you want to allow it to sit for at least 2 to 4 hours prior to smoking it. Place meat back in the smoker and cook until internal temperature reaches 195f. Place meat in the smoker and smoke until internal temperature reaches 160f. This type of thermometer allows you to know the temperature of the meat without having to open the door of the smoker.

Transfer back to smoker. If your smoker has a digital probe thermometer insert it into the thicker portion of the meat. Make sure they are all mixed uniformly. For the flavor to truly blend in you should allow it to sit for longer even overnight if possible.

Smoke at 225 f until the internal temperature of the brisket reaches 160 f. Cover the pan tightly with foil and place it back in the smoker.