Electric Smoker Bbq Brisket Recipes

SMOKED BBQ BRISKET

Smoked BBQ Brisket image

Provided by Bobby Flay

Time 5h10m

Yield 10 to 12 servings

Number Of Ingredients 15

Ingredients

1/2 cup ancho chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon kosher salt
2 teaspoons cayenne
1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
Dark Beer Mop, recipe follows
1 large red onion
4 cloves garlic
2 serrano chiles, chopped
4 bottles of dark beer
1/4 cup dark brown sugar
2 bay leaves
Salt and freshly ground pepper

Steps:

Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

ELECTRIC SMOKER BBQ BRISKET

Electric Smoker BBQ Brisket image

Using a BBQ electric smoker is an easy way to smoke brisket without compromising on that great barbecue taste.

Provided by Ben

Categories Dinner

Time 8h50m

Number Of Ingredients 2

Ingredients

1 10lb beef brisket (whole)
store bought BBQ rub

Steps:

Rinse and pat dry the brisket.
Trim the fat cap, leaving about 1/4-inch of fat. Trim away any other excess fat on the brisket. Remove the silver skin from the underside of the meat.
Preheat your electric smoker to 225°F
While your smoke heats up, apply the trimmed brisket with BBQ rub. Apply liberally and rub across all sides of the meat.
Transfer brisket to smoker. Apply meat probe to meat. Aim for thickest part of the brisket.
Smoke at 225°F until the internal temperature of the brisket reaches 160°F. Usually 6-8 hours.
Carefully remove brisket from smoker and wrap in foil tightly. Transfer back to smoker.
Allow to smoker until internal temperature reaches 190°F, usually a further 2 hours.
Remove the brisket from the smoker and transfer to cutting board. Leave foil on and allow to rest for 20-30 minutes.
Slice brisket against the grain into slices 1/4-inch thick. Serve up and enjoy.

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