Corned Beef Brisket In Electric Smoker

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.

Corned beef brisket in electric smoker. Smoke at 225 f until the internal temperature of the brisket reaches 160 f. Place meat back in the smoker and cook until internal temperature reaches 195f. Cover the pan tightly with foil and place it back in the smoker. This type of thermometer allows you to know the temperature of the meat without having to open the door of the smoker.

It should be offset from the coals in a charcoal grill smoker. Place the rack with the prepared corned beef brisket in the smoker. Avoid high temperatures because the meat won t get cooked equally. Add enough water to reach one third of the way up the cut of corned beef.

A good rule of thumb is 50 to 60 minutes per pound at 225 f. However that ultimately depends on your personal choice. Cook time will vary depending on the size of the beef. Smoked brisket this recipe is for a 12 pound brisket.

If your smoker has a digital probe thermometer insert it into the thicker portion of the meat. Preparation of smoking corned beef brisket. We take you through how to smoke a bbq brisket how long to smoke it for and the best way to do it. Place meat in the smoker and smoke until internal temperature reaches 160f.

For the flavor to truly blend in you should allow it to sit for longer even overnight if possible. 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. Wrap meat with foil or butcher paper. Once the meat reaches an internal temperature of 160 remove it from the smoker and place it in a deep foil pan.

Take a medium sized bowl and mix all the dry ingredients together. Place the lid on or close the door and set the timer for 1 hour. This takes about 2 3 hours. Transfer back to smoker.

The quality of the smoked beef brisket will greatly depend upon two factors the temperature and the wood you use. Carefully remove brisket from smoker and wrap in foil tightly. Way better than braised and boiled beef we put a little twist that is flavorful tender juicy and delicious. Place the beef in the smoker and let it cook for about 3 hours.

So use good wood like hickory for the wood chip box and set the heat to a temperature of about 225 f. It would be good to preheat the grill for the better results.