Smoked BBQ Beef Brisket Recipe (Electric Smoker Version)
This Texas-Style Smoked Brisket recipe is flavor-packed, smoked to perfection, and is sure to be the hit at your next backyard barbecue. Try it today!
Ingredients
- 1 10-15 lb beef brisket
- 3/4 cup Brown Sugar
- 1 1/2 tablespoons Slap Ya Mama Cajun Seasoning
- 1 teaspoon onion salt
- 1 teaspoon black pepper
- 1/3 teaspoon cayenne powder
- 1/3 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 tablespoon Cavender’s Greek Seasoning
- 2 teaspoon seasonal salt
- handful of hickory smoked wood chips
Instructions
- In a medium bowl, mix all ingredients together to make the dry brisket rub.
- Coat brisket evenly with the dry brisket rub.
- Fill smoker water pan to max level and place hickory wood chips in the wood chip tray.
- Preheat smoker to 250 degrees.
- Place beef brisket on the middle rack of the electric smoker for 1-2 hours to allow the smoke flavor to get into the meat.
- Using heavy duty tongs or oven gloves, remove the brisket from the smoker and wrap in aluminum foil.
- Smoke an additional 4-8 hours wrapped in aluminum foil to contain moisture in the brisket. Timing will depend on the size of your brisket.
- Smoke until internal temperature reaches 180 degrees. Check the temperature about halfway through the smoking process.
- Once the brisket is done smoking, remove from the electric smoker, and cut across the grain to ensure the meat remains its tender consistency.
Notes
- Allow 2-3 days for the brisket to thaw out in the refrigerator.
- Smoke brisket for 30-60 minutes per pound.