How To Smoke A Brisket In An Electric Smoker?
If you’re looking for an easy way to smoke a brisket, an electric smoker is the way to go. Electric smokers are simple to use and perfect for backyard smoking. In this article, we’ll show you how to smoke a brisket in an electric smoker. We’ll also provide some tips on how to get the best results from your electric smoker. So, if you’re ready to start smoking some delicious brisket, keep reading!
What Is An Electric Food Smoker?
An electric food smoker is a machine that uses electricity to cook food by heating up an element. The heat transfers to the metal walls of the smoker, and then it heats up to any type of meat you place in there. An electric food smoker has an internal thermostat control, so your meat always cooks at a certain temperature. Most smokers have a water pan, which when filled with water, adds moisture and flavor to your meats and keeps them from becoming too dry or burnt.
How Long To Cook A Brisket In Electric Smoker?
When it comes to cooking brisket in an electric smoker, there is no one-size-fits-all answer as the time it takes to cook a brisket in an electric smoker varies from smoker to smoker and also depends on how you like your brisket done.
In fact, the best way to cook a beef brisket would be to smoke it for several hours until it is almost ready and then transfer the meat to a roasting pan where you can add in some beef stock and cover with foil. You can place this back in the smoker for another hour or two (while checking the liquid levels every now and again) until your brisket has reached your desired level of tenderness.
The same goes for cooking an electric smoker brisket, the only difference would be that you don’t need to transfer your meat into a roasting pan as it is already in an enclosed smoking chamber which speeds up the cooking process considerably. The temperature of your electric smoker will determine how long does it take to cook a brisket in an electric smoker.
If you are using a 220- 240v electric smoker, the cooking time is likely to be at least 8 hours, possibly more if your brisket weighs 5 pounds or more. If you are using a 100-110v electric smoker, again the cooking time will increase as it takes longer for heat to get into the smoking chamber.
Typically, cooking beef brisket in an electric smoker takes at least 10 hours and possibly as much as 14 or more! So if you want to use your electric smoker to cook a beef brisket, make sure that it is on overnight and not while you are out at work.
Step-By-Step: How To Smoke Brisket In Electric Smoker?
Smoking Brisket In Electric Smoker – It works great at smoking almost any type of meat, but it’s especially well suited to beef.
Step #1 Use Aluminum Foil To Line The Bottom Of The Electric Smoker
Line the bottom of your electric smoker with aluminum foil. Be sure to leave enough foil on the sides so you can crimp them over the edges. This will help reduce heat loss during cooking which will ultimately lead to a better smoky flavor for your brisket and slower cook time.
Step #2 Prep The Brisket For Smoking
Take the brisket out of the refrigerator and unwrap it. Make sure you save the brisket juices that fell into the original package which can be used for making barbecue sauce or drizzled on top of your finished meat right before serving. If your smoker is electric, prepare it according to its instructions before adding any coals or wood chips. If it’s a gas smoker, simply turn on all burners to high heat and wait until they ignite. Next use bbq rubs generously over the meat, covering all areas except for one side. Flip the brisket so that this bare section faces upward then finally use bbq rub again to cover that side. Be sure to do this quickly so the meat doesn’t have time to dry out. If you don’t have any bbq rub, check your local grocery store for anything labeled “bbq seasoning”.
Step #3 Place The Brisket In The Smoker
Place your beef brisket vertically in the smoker with the fat cap side facing up. This will allow all of the juices from cooking to be retained inside of it.
Step #4 Cook Until Finish
Depending on which type of electric smoker you are using, follow its directions for cooking times. During smoky hours it’s important to monitor how much heat is escaping from your electric smoker by checking on them regularly via the door or window; adjust accordingly by slightly opening the door or lid.
If you’re using a gas smoker, use your bbq meat fork to flip the brisket over every hour so that it cooks evenly on both sides. You can tell when it’s done cooking because an instant read thermometer should meet little resistance upon entering the middle of the beef brisket (between 195-205 degrees).
Step #5 Cut And Serve
Let it rest for about 10 minutes before cutting. Slice thin slices against the grain and serve hot with sauce or on a bun with extra barbecue sauce! Your smoked beef brisket recipe is now complete! Store leftover brisket in aluminum foil, inside of a large zip top bag or in plastic wrap for no more than 4 days in your refrigerator. To store in the freezer, let it cool completely then wrap tightly with a layer of foil before placing inside a zip top bag for an extended freezer life of no more than 6 months.
Step-By-Step: How To Prepare Beef Brisket Before Smoking?
If you’re interested in making homemade brisket, there’s no better beef cut than a premium quality brisket.
When coming across a whole packer brisket, the first question that comes to mind is: “how to prepare beef brisket before smoking”. So this article is going to cover everything from the basics of a whole packer brisket, how to choose the right beef brisket for your needs, and finally – how to prepare beef brisket before smoking it.
Let’s get started.
Beef Brisket Guide When choosing a whole packer brisket (i.e.: not one that has already been trimmed down), there are three factors you should consider: the total weight of the beef brisket, the grade of the beef brisket, and finally – how much fat there is on a whole packer brisket.
1) Total Weight Of The Beef Brisket
When cooking a whole beef brisket for smoking, it’s not about finding an exact number like 5 pounds (2.27kg) or anything like that. Instead, when you’re looking for a whole beef brisket – it’s about finding one that is roughly in the ballpark of 5 pounds (2.27kg).
As a rule of thumb, you need to add 15% to 20% extra meat to accommodate for loss due to trimming down the fat and removing the chain-link. So if you’re looking for a 5 pound (2.27kg) brisket, you should look for a 7 pound (3.18kg) one – making sure to add more extra weight if it’s too tightly trimmed down on fat or has any of the “chain”, or connective tissue still attached to the bottom flat portion of the beef brisket.
2) The Grade Of Beef Brisket
Beef briskets are graded differently that most meats, and there are two different grades: Select and Choice. When choosing a whole packer beef brisket, only choose one that is at least select grade. That being said, just because it is select grade doesn’t mean it will turn out as good as if it was choice grade.
3) The Amount of Fat On A Whole Packer Brisket
There is a 30% to 40% fat cap on the top portion of the brisket, which is known as “the point”. This is where some people prefer to leave the fat on and trim up the flat, which we’ll talk about in a minute. The more fat you cook with, the more moist and tender your brisket will turn out – so don’t be afraid to choose one that has some extra meat on it!
What Is The Best Wood For Smoking Brisket?
-Wood chunks: Some wood chunks can be added every 2 to 3 hours of smoking time.
-Wood chips: Place 1 or more (depending on the size of the chip) wood chips directly onto hot coals before cooking starts.
-Wood pellets: Place 1 cup (3 ounces / 85 grams) into smoker box tray filled with about an inch of water.
-Apple wood is good for fish and seafood. The leaner the fish, the stronger flavored should be the wood that you use to smoke it with. Fish like salmon and trout take well to fruit woods such as apple, cherry and evencan because they accentuate these flavors in the fish.
-Cherry wood is a great match for most seafood, except scallops. If you do try it with scallops, use a milder smoking wood such as pecan or oak.
-Hickory is considered one of the best all-around smoking woods and is often used to flavor everything from poultry to pork to beef and even vegetables! Some good fruits to pair with hickory smoke are peaches, apples, apricots and cherries. Pecan is probably the mildest of the hickory family. It’s a delicate nutty flavor that pairs well with most white or pink meats, particularly chicken and turkey. Its subtle character makes it a natural when cooking foods in a smoker.
-Lighter woods such as fruit and nut woods, impart a milder smoky flavor which is best suited for beginners.
Oak: Oak is the classic “whiskey” or “bourbon” of barbecue; it imparts a distinctive aged character that enhances the flavors of smoked meats. It’s particularly good with beef and pork ribs.
Hickory: The king of smoke on the competition trail, hickory has an assertive flavor loved by all pitmasters. Some even say it overpowers any meat you smoke with it! Although its fans can be fanatical about this powerful smoke, we recommend experimenting with it until you determine if its for you. Maple: A sweet and mellow smoke that adds great color to meats, a little bit of maple flavor goes a long way. It’s particularly good for smoking ham.
Mesquite: The most assertive of the hardwoods, mesquite gives off a strong and distinct smoke that works well with beef or game meats. It has an earthy quality which can be used to enhance many different meats, not just the traditional Tex-Mex fare for which it is best known (e.g., sausage and ribs).
Pecan: One of our favorite all-around smoking woods, pecan imparts a hearty flavor that enhances pork, poultry and beef. If you like nuts, you’ll love pecan! Try it on baked goods too; its rich scent will make your kitchen smell amazing!
Step-By-Step: How To Trim Your Brisket Before Smoking?
Step 1: Coat the entire surface with a thin layer of yellow prepared mustard. This will remove some of the seasoning and/or salt that is on the meat, making it easier for the rub to stick. If you just sprayed or brushed on a liquid before applying your rub, don’t worry about this step as much as if you used a dry rub.
Step 2: Apply your rub evenly over all surfaces of your brisket flat or point. The spices should stick very well now since there is little surface oil left from either the beef or mustard. If using my original rub recipe, I do not suggest adding any extra salt at this time since there is usually enough residual salt from my original rub recipe already present in most commercial/table salts used to make up my original rub recipe.
Step 3: Prepare your smoker and bring the temperature to between 225°F and 240°F using indirect heat. You can also use a charcoal, electric, gas or wood smoker for this step of the process if you choose. If you are using a stick burner, make sure it is not running over 300°F on its surface as that will quickly dry out/burn off all of your rub flavors before they have time to properly set in. I recommend using hickory wood but any mild flavored smoking wood should work fine, especially if you are already using oak for prolonged cooking periods with other meats during the rest of the year.
Step 4: Place your brisket on the smoker grate fat side up, or down if you are using a vertical water pan. If your brisket is not fat trimmed properly, try to trim off any excess surface fat that might be flaring up on the edges of the meat at this time. You should also turn your brisket over every hour while cooking and re-apply rub evenly to both sides where the meat was in contact with the grate during resting. This will help provide some smoke ring formation near the base of each slice when it is finally cut for serving after cooking. The only time I suggest leaving your brisket sitting directly on top of your smoker grate is if you use a reverse flow water smoker like my Backwoods Smoky Mountain Cooker where you can cook fat side up without having to worry about the meat sticking to your grate or falling through.
Step 5: Remove the brisket when it reaches about 160°F in the center of the flat section of meat, measure your cooking time by adding seven hours if you are using my original rub recipe, and then divide by 2 if you are only cooking a half brisket. If you are making burnt ends or another type of cubed/chopped barbecue beef dish, check for tenderness at 6-8 hours of total cook time since this is approximately how long most recipes will take to get finished.
Step-By-Step: How To Cut The Smoked Brisket: 6 Steps
Step 1. The Brisket Itself
First, lay the smoked brisket on your cutting board. If you want to be technical, the flat (the flat is one of the two parts that make up a whole packer brisket) is what you’d call ‘the top’ because it’s the wider half; the other half is called ‘the point’. I’ll put them in order here so that when I refer to ‘the top’, you’ll know that I’m talking about the flat.
Look at how pretty it looks! This was one of my better briskets in terms of appearance before even tasting it. There are some tough pieces in there but overall, it sliced up really nicely which means tenderness for this guy too.
Step 2. Separating The Flat From The Point
Take your knife and cut through the meat along the fat line. This will help give you a guide for slicing, and it makes serving a breeze because you can just separate this point from that flat on a platter and let everyone go to town while you stay back with your beer and smile knowing that they’re going to love it.
Step 3. Slicing The Flat Against The Grain
Grab one end of the flat with your tongs or fingers, whichever is most comfortable to hold it steady with. Slice nice big pieces of brisket against the grain (in the same direction as the lines). If this seems really awkward at first, don’t worry! It’s not as difficult as it seems at first and you’ll get the hang of it after a few tries. If you’re not sure what the grain is, just look for the lines that run along the flat and slice against them. There are three components to this step:
1) cut slices in one direction across the meat
2) flip over and do another set in the other direction
3) rotate 90 degrees each time so that when you are done slicing, all your slices are perpendicular to where you started slicing
On average, I can get 4-5 cuts per pass on this second cut before my blade starts getting dull. It might take more or less depending on how sharp your knife is. As long as you keep up a bit of pressure, you can’t screw it up. Don’t be intimidated by doing this with brisket at all! I was terrified the first time too but it’s not nearly as hard as people make it seem. Just be steady and slow with your cuts. You’ll get it!
Step 4. Rotate The Flat To Complete The Next Cut
When I’m getting tired, I rotate the flat over to continue slicing in the same direction as the slice before that until all that’s left is what looks like a spiral cut piece of black pepper steak. Once you’ve got that last one sliced up, congratulations, brisket part 1 (the flat) is done! Lay down your knife and then flip over that chunk of meat on its end with the fat cap facing up; it’ll look like this when you’re done:
That was WAY easier than it looked when I first tried it, right? If you can’t get a picture in your head of what the grain looks like when it’s laid out flat, just imagine a piece of paper with lines going across it. The direction that those lines run in is called the ‘grain’ and you want to cut against them if this is beef or with them if it’s pork (with all other meats, you’re probably not going to be cutting anything but slices straight down).
Step 5. Slicing The Point Off
Separate the point from the flat by slicing through the fat cap that’s facing up. You can either slice around until you find your place where the meat separates easily from the fat and then go back and forth between both sides until the blade hits bone, OR you can use your hands to feel where the point ends and the flat begins. Grab both sides of fat around it and pull them apart until they separate from each other. Then, I flip the whole piece over so that what was on top is now facing down with all its juices oozing out onto a sturdy cutting board instead of a flimsy paper plate or tray (those things just don’t hold up under stress).
I only had about 1/3 of this one left to go before we were done! Now just start slicing as you did before, getting as many cuts as you possibly can in each pass as you push down with your knife as smoothly as possible. If it’s easier for you to get an even cut, you can rotate the flat so that it’s laying length-wise instead of width-wise (so your blade is facing longways rather than width-ways).
Step 6. Serve Up Your Brisket
After all that work, dinner should be served pretty quickly after the slicing is done. Put all your beautifully sliced up meat into a large container (or two if they don’t fit) and cover with some of the juice you collected from slicing.
What Temperature Is Best For Smoking Brisket?
There is no one answer to this question. If there is a perfect temperature, then everyone would achieve the same results and we would all be grilling with “perfect” barbecue techniques.
The most common temperatures for smoking briskets are between 225°F and 275°F (107°C – 135°C). You can find smokers that maintain these temperatures or you will need to add coals every so often to maintain the heat at your desired level.
Additionally, it’s important to note that thickness of your brisket plays a role in how long it’ll take to cook. Generally speaking, if you’re using an offset smoker, plan on smoking your beef about 1 hour per pound. For example, a brisket that is 8 lbs will take about 8 hours to get done.
What Temperature Is Best For Smoking Brisket?
It all comes down to preference and what you like in your smoked beef brisket! If you like your meat bloody, then it takes less time because the salt in the beef helps retain some of the liquid. If you like your meat well done, then it takes longer to cook since liquid is lost during the cooking process.
Even though the final product may look different, you can expect both versions of beef brisket to taste equally delicious!
Factors To Consider When Buying The Brisket?
When buying the brisket, there are many factors to consider.
- The price: Generally, the more expensive a brisket is, the higher quality and tenderness it has.
- The cut of meat: There are two different cuts of meat from the brisket; they are inside cut and outside cut. Inside cut (or first-cut) comes from the same part as steak. This makes it tender. On the other hand, outside cut (or second-cut) comes from a different part of the meat and it is usually tougher. The inside cut is best for barbecue while the outside cut needs slow cooking to be tender.
- Cattle breeds: The cattle breeds used for brisket are Angus beef or Hereford beef. They are well known for their good marbling which makes them better choice than other breeds when it comes to taste and tenderness. It’s all about quality over quantity!
- Cooking method: How you cook your brisket determines how tasty it will be in the end. The most common methods include braising, oven roasting, baking, etc… You can’t go wrong with these techniques because they produce tender and juicy brisket.
- The fat content: The perfect amount of fat content varies from person to person. Generally, less is better as you can trim off the excess before or after cooking it. However, if the meat has too much fat, don’t bother buying it because not only will it make your dish oily but also less tasty.
- Trimming the meat: If you have a choice between untrimmed brisket and trimmed brisket, choose the trimmest one with no bones showing. This way, you won’t have to peel off any excess fats on your own which saves you both time and money in terms of effort plus materials!
- Look for marbling & color: To determine the quality of meat, look for marbling or fat lines that run through it. You should be able to make out these lines clearly with your bare eyes. The color should be lively and not pale at all because pale means less freshness!
- Brisket smell: Before buying a brisket, try bending one corner of it slightly. If it is still flexible enough, you can bend two corners without breaking it or tearing any muscles inside, then this piece of meat is fresh enough that you shouldn’t think twice before buying!
- The weight: It’s ideal to choose a brisket that has about 10-15% less weight than the original size because the meat tends to shrink by up to 25% after cooking.
- The cut date: DO NOT BUY IT if there is no “packaged on” or “best before” date! If you still think it’s okay to purchase the brisket without any of these dates, then you’re definitely taking a big risk because its shelf life is only about 5 days after opening whereas “packaged on” means that the meat was packaged in this factory between 9-12 days prior. Plus, look at all these factors when determining how fresh your brisket is!
Recipes For Smoked Brisket:
1. Dry Rubbed Smoked Brisket Recipe With Potato Salad:
1 piece – Brisket, whole
1 tbsp. – Salt
2 tsp. – Pepper
1 tsp. – Chili powder
1/2 tsp. – Garlic powder
3 tbsp. – Paprika
1 tbsp. – Onion powder
1 cup – Beef broth
3 tbsp. – Olive oil
Directions to cook Dry Rubbed Smoked Brisket Recipe :
Mix all spices together in a bowl. Apply beef brisket with dry rub mixture on both sides. Wrap the seasoned brisket tightly in plastic wrap or foil for 3 to 4 hours. You can marinate it overnight if preferred. Cook at 250 degrees F until meat thermometer reads 160 degrees F, approximately 2 1/2 hours. Unwrap, add broth and cook until the meat is very tender and a fork easily pierces the thickest portion of beef, another 2 to 3 hours.
2. Sweet And Tangy Potato Salad Recipe:
5 slices – Bacon
1/3 cup – Sugar
1 tbsp. – Salt
1 tsp. – Pepper
8 pieces – Potatoes, quartered
1 cup – Green beans, sliced in half
16 oz. – Sour cream
4 tbsp. – Mayonnaise
2 tbsp. – White vinegar
Directions to cook Sweet And Tangy Potato Salad Recipe :
Place the potatoes in a saucepan and cover with water. Bring to a boil and remove from heat; let sit for 5 min. Drain the potatoes well in a colander then place them into an ice bath to cool quickly. Bring a pot of water to a boil and blanch the green beans for 1 minute until bright green and tender, drain well. Cook bacon until crispy; remove from pan and crumble when cooled. Cook onion in the bacon grease over medium heat until softened, about 3 min. Mix in the sugar, salt and pepper. Add bacon crumbles then remove from heat to cool completely. Mix together sour cream, mayonnaise, vinegar and onion mixture in a large bowl; mix well. Fold in potatoes along with green beans.
3. Kosher Brisket Recipe:
2 tbsp. – Kosher salt
1 tbsp. – Black pepper
3 lb. – Brisket, first cut, lean and flat
Directions to cook Kosher Brisket Recipe:
Stir together the salt and pepper; rub on both sides of brisket. Arrange onion slices in the bottom of the crock pot, then place brisket on top. Cover and cook on low for 8 to 10 hours or until meat is fork tender. Let stand before slicing against the grain.
4. Brisket For Sandwiches Recipe:
2 tbsp. – Salt
1 tsp. – Pepper
1 tbsp. – Onion powder
2 tsp. – Garlic powder
1 tsp. – Dry mustard
3 lb. – Brisket, first cut, lean and flat
Directions to cook Brisket For Sandwiches Recipe:
Stir together the salt, pepper, onion powder, garlic powder, and dry mustard; rub on both sides of brisket. Arrange onion slices in the bottom of the crock pot, then place brisket on top. Cover and cook on low for 8 to 10 hours or until meat is fork tender. Let stand before slicing against the grain. Serve with buns and your favorite sandwich toppings!
5. Marinated Brisket Recipe:
2 tbsp. – Salt
1 tsp. – Pepper
½ cup – Onion, chopped fine
3 cloves – Garlic, minced
½ cup – Ketchup
3 tbsp. – Worcestershire sauce
¼ cup – Brown sugar
1 tbsp. – Liquid smoke
2 tsp. – Paprika
½ tsp. – Dry mustard powder
¼ tsp. – Cayenne pepper
Directions to cook Marinated Brisket Recipe:
Stir together the salt, pepper, onion, garlic, ketchup, Worcestershire sauce, brown sugar, liquid smoke, paprika, dry mustard powder and cayenne pepper; rub brisket with the mixture. Place in a large resealable bag or bowl and cover/refrigerate for 3 to 24 hours before cooking. Arrange onion slices in the bottom of the crock pot, then place brisket on top. Cover and cook on low for 8 to 10 hours or until meat is fork tender. Let stand before slicing against the grain.
Tips For Smoked Brisket
- Purchase a flat (also called “first cut”) rather than a point end brisket. The flat is leaner and more uniform in thickness which helps keep it from drying out during cooking.
- If you want to be picky, you can trim the fat layer down to 1/4 inch before cooking, but the better solution for even cooking is to leave it alone. There will be plenty of fat rendered during the cooking process.
- Use only coarse salt and cracked black pepper as a rub before cooking, no other spices or herbs are necessary.
- If you want a sauce on the side, use one that is vinegar based instead of tomato based so it won’t interfere with your smoke ring (proteins in tomato products react with the myoglobin in meat to form a pink color).
- Use real wood charcoal if possible because lump charcoal contains more woods sawdust which can inhibit the smoldering of the coals and create creosote. Kingsford makes an acceptable product if you have to use charcoal briquettes.
- You can leave the fat cap on until after cooking if you are pressed for time, but it is easier to slice it off beforehand so you don’t have to handle a hot brisket with greasy hands.
- Cook at 225-250 degrees Fahrenheit. If your smoker runs hotter than that, use an oven thermometer to calibrate your temperature gauge or try another location in the smoker where the air intake isn’t restricted by water pans or other obstructions.
- A digital probe meat thermometer takes all of the guesswork out of cooking barbecue because it constantly monitors the internal temperature of the meat while you are busy attending to other matters in your smoker. That allows you to remove the meat when it’s perfectly done without cutting into it and letting all of the juices run out.
- Start cooking at least four hours before you expect guests to arrive for dinner for optimum results, but if you are using a semi-restaurant offset smoker like my Lang 60 PBC, or any other smoker that uses indirect heat, feel free to start right away. A brisket can be left alone in a smoker for up to 12 hours without overcooking.
- The only way to check if your brisket is “done” is with an instant read digital probe thermometer so there’s no need to constantly slice into it every 15 minutes looking for the proverbial “wiggle” (a sign of doneness).
- After cooking, let the meat rest for 20-30 minutes before slicing it across the grain. That means if you cut straight down on a slice of brisket with your knife, there should be a gap between where you are cutting and the bottom of the meat. If not, you are forcing all of the juices out which will make your slices dry and chewy. Also, try not to shred or dice brisket with your knife because that also forces juice out of the meat.
- If you have leftovers after dinner, use them in my barbecue beef sandwiches recipe instead of plain old roast beef sandwiches. You won’t be disappointed.
- If your brisket is still tough, you probably didn’t cook it long enough or at a low enough temperature so keep practicing. After all, barbecue is a journey and not a destination!
Can You Season Up Frozen Brisket?
Yes. The spices do not penetrate as easily, but you can season up a frozen brisket very successfully by sprinkling the entire brisket with whatever dry rub you choose and then wrapping it tightly in plastic wrap before placing it in the refrigerator for 24 hours. At this point, remove the brisket from the fridge and allow it to come up to room temperature before going into the smoker.
Should You Dry Rub Brisket Overnight?
No. The major reason that folks dry rub a brisket overnight is that they don’t want to put all of the effort in when it’s time to smoke, but this results in over-rubbed meat because it penetrates too deeply and quickly. I recommend using a salt-based rub on your fresh brisket right out of the package and placing it fat side up in an aluminum pan with 2 cups water on both sides for at least 4 hours prior to smoking (typically, you’ll find some good suggestions on the internet about how long to leave your brisket salt rub). If you choose not to use any type of rub, sprinkle the brisket with 2 tablespoons of kosher salt right after it comes off of the smoker.
Why Do You Let A Brisket Rest?
A rested brisket is moister and more tender than an un-rested one, therefore letting a brisket rest before slicing or serving will help to ensure that it’s not dry. Begin by wrapping your fully finished, rested brisket in aluminum foil and place it on a pan covered with towels to retain heat. Allow it to rest for at least 30 minutes before opening your foil. Note: If you attempt to slice or serve your brisket immediately after resting uncovered, it will continue cooking due to carryover heat resulting in overcooked meat.
Should I Separate Point From Flat Brisket?
Yes, but only if you want to eat burnt ends. If it’s important for you to have the two pieces of meat separate prior to serving them then this is something that you’ll need to do. To separate a brisket flat from point, simply allow your finished brisket to cool slightly and begin by use a knife to score the fat cap between the flat and point in order to help it release cleanly after cooking. Once scored, use your hands or two forks to pull apart until they are completely separated. Proceed with slicing as desired.
Do You Wrap Brisket During The Stall?
I don’t recommend wrapping a brisket during the stall because there isn’t really any benefit that’s worthwhile enough for me to worry about. I never wrap brisket during the stall because it creates steam that can result in a slightly wetter finished product, which typically doesn’t end up any better than an unwrapped one.
Brisket is a favorite of many BBQ enthusiasts, and there are many ways to smoke it. This blog post will teach you how to cook brisket in an electric smoker for your next get together or family meal. We hope that this article has provided helpful information on how to make the best smoked brisket possible!