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Electric Smoker Brisket Recipe Easy Flavorful BBQ for July 4th

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A foolproof electric smoker brisket recipe perfect for beginners, delivering tender, juicy, and smoky BBQ brisket ideal for summer gatherings.

Ingredients

Scale
  • 5 to 6 pounds beef brisket, preferably flat cut
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 2 tablespoons paprika (smoked paprika if available)
  • 2 teaspoons kosher salt
  • 1 tablespoon freshly cracked black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • ½ teaspoon cayenne pepper (optional)
  • 2 cups hickory or oak wood chips, soaked in water for 30 minutes

Instructions

  1. Trim the brisket by removing any silver skin and trimming the fat cap to about ¼ inch thickness.
  2. In a bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Stir until even.
  3. Rub olive oil over the entire brisket surface to help the seasoning stick. Then generously apply the rub all over the meat, pressing it in with your hands. Let sit for at least 30 minutes at room temperature.
  4. Preheat the electric smoker to 225°F (107°C). Add soaked wood chips to the smoker box and wait about 15 minutes for steady smoke.
  5. Place the brisket fat side up on the smoker rack. Close the door and avoid opening it during cooking.
  6. Smoke the brisket for about 4 hours, then check the internal temperature. When it reaches around 160°F (71°C), wrap the brisket tightly in foil or butcher paper.
  7. Return the wrapped brisket to the smoker and continue smoking until the internal temperature reaches 203°F (95°C), about 3 to 4 more hours.
  8. Remove the brisket from the smoker and let it rest, wrapped, for at least 1 hour to allow juices to redistribute.
  9. Slice the brisket against the grain into ¼ inch thick pieces and serve with your favorite BBQ sauces and sides.

Notes

Soak wood chips for 30 minutes before smoking to enhance smoke flavor. Use a wireless meat thermometer to avoid opening the smoker frequently. Keep smoker temperature steady at 225°F to prevent drying out the brisket. Rest the brisket for at least 1 hour before slicing to retain juices. Slice against the grain for tender pieces.

Nutrition

Keywords: electric smoker brisket, BBQ brisket recipe, smoked brisket, July 4th BBQ, easy brisket recipe, beginner smoker recipe

Find it online: https://shimmersnack.com/electric-smoker-brisket-recipe-easy-flavorful-bbq-for-july-4th/