How long does it take to cook a brisket in an electric smoker?

FAQ. How long does it take to smoke a brisket in an electric smoker? It takes approximately 8 hours to smoke a 10lb beef brisket, or until the meat’s internal temperature reaches 190°F/88°C.

How long does brisket take in an electric smoker?

Smoke the brisket until it has reached an internal temperature of 160° F (this usually takes about 8 hours, but just watch your meat thermometer).

How do you cook a brisket in an electric smoker?


  1. Trim the excess fat off the brisket. …
  2. Completely cover the brisket in BBQ rub.
  3. Cover the meat and refrigerate it for 10-12 hours.
  4. Preheat the smoker to 250 degrees F.
  5. Insert a meat thermometer (into the meat, not fat) and place the meat in the smoker until the internal temperature reaches 170 degrees F.

3 июн. 2019 г.

How long do you smoke a brisket at 225?

A: You can usually figure about 1.5 hours per pound at 225 degrees for brisket, pork shoulder and other larger pieces of meat. Several things can affect this time such as actual meat thickness, wind, temperature and how often you open the door of the smoker.

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When should you wrap a brisket in foil?

When it reaches 160-170 degrees and has a deep reddish brown or nearly black crust on the exterior, it’s time to wrap the brisket. 7 The crutch: To wrap the brisket, fold a 6-foot long piece of foil in half lengthwise; tightly wrap the meat in the foil (or use fresh butcher paper).

What temperature to cook a brisket in an electric smoker?

Smoke at 225°F until the internal temperature of the brisket reaches 160°F. Usually 6-8 hours. Allow to smoker until internal temperature reaches 190°F, usually a further 2 hours.

Do you wrap a brisket in foil?

BBQ experts wrap their brisket in either aluminum foil or butcher paper.

Why did my brisket turn out tough?

Brisket contains a lot of connective tissue, which can make it tough. The type of connective tissue in brisket is called collagen. Cook the meat quickly and you get tough, dry meat. Cook a brisket slowly, with some liquid, and the collagen turns into gelatin.

Do you cook brisket fat side up or down?

If you are in a hurry and want just a quick and simple answer to your question, here it is: cook your brisket with the fat side down. For most smokers, the heat comes from the bottom of the cooker, so cooking brisket with the fat side down will protect the meat from exposure to direct heat.

How many hours do you smoke a brisket per pound?

Our general rule of thumb is to plan on between 30 and 60 minutes per pound. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours. The entire process from trimming, injection, seasoning, and cooking will take between 18 and 20 hours.

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How long does it take to cook a brisket at 250?

A good rule of thumb is to cook your brisket 60 minutes per pound at 250 degrees F. So if you had a 3 pound brisket, you’d cook it for about 3 hours.

How do you keep brisket moist?

How to Keep Your Brisket Moist. Keeping a water pan in the smoker is the best way to retain moisture. After the first 2-3 hours start spritzing your brisket with water, apple juice, hot sauce or apple cider vinegar every 30 minutes to an hour. This helps keep it moist and stops it from burning.

What happens if you wrap brisket too early?

Ruins bark – If you wrap your meat too early, or if you just cook it for too long while it is wrapped you run the risk of your bark becoming nothing more than a wet and mushy mess.

What does wrapping meat in foil do?

Wrapping the meat in foil will limit the amount of smoke on the surface of the meat thus yielding a better color and flavor on the final product. It also adds moisture and speeds up cooking time. Wrapping should be done about half way through the cooking process or when internal meat temp is 150-160 degrees.