Smoked brisket, when cooked right, is one of the best dishes in the world. It’s all about combining great meat, great technique and great cooking equipment all into one dish. When done right it’s succulent, tender and melt in your mouth, and it’s definitely worth doing right.
Smoked brisket is a simple idea involving one of the 9 primal cuts of beef. The brisket comes from the lower chest of the cow and for the best results you’ll cook it for 5 or 6 hours. There are several steps to creating perfect smoked brisket, preparation, cooking and then finishing the meat. But before you do any of that you need to make sure you’ve got the right equipment.
Smoking meat is a tradition that’s been going on for hundreds of years while people were still eating round open fires. It’s stayed with us because smoking meat creates such tender and delicious results.
Electric smokers have been designed to bring this tradition into the 21st century. They work fairly simply, allowing you to regular the heat levels and smoke levels while your meat is cooking inside. There are charcoal and wood smokers available on the market but these have the issue of being quite impractical in a modern kitchen. They require a lot of supervision to keep the heat and smoke levels just right, an electric smoker doesn’t.
Electric smokers have controls so you can easily regulate the temperature and smoke levels. Both of these have a distinctive impact of the meat and are what smoking is all about. The benefit of an electric smoker is very clear, it makes smoking meat effortless with the same reward at the end.
For our smoked brisket recipe an electric smoker will produce the best results. It has a number of benefits and can be used for a lot of different dishes.
Once you’ve got your electric smoker set up you need to begin with your preparation. First you’ll want to wash the brisket cut and make sure there is no blood on there. Once you’ve finished then trim off some of the fat, depending on your taste. If you don’t have enough room in your smoker you might need to cut the brisket in half.
Once you’ve completed this make sure you get the rub all over the cut to maximise the flavour. More information in the full recipe.
Thanks to the electric smoker the cooking is pretty easy. You’ll want to ensure the temperature remains constant throughout and leave it in for around 3 hours so it’s tender throughout.
Once you’ve cooked your meat you’ll want to apply your sauce, detailed in the full recipe. Once you’ve applied it all you can wrap up your meat and get it back in the electric smoker until it’s cooked through.
These are our tips for the perfect smoked brisket, check out the full recipe here: http://www.electricsmokers.net/smoked-brisket-recipe/