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Wed. Jun 29th, 2022
How To Smoke A Corned Beef Brisket In An Electric Smoker

How To Smoke A Corned Beef Brisket In An Electric Smoker. So, use good wood like hickory for the wood chip box and set the heat to a temperature of about 225 f. Cover meat with dijon mustard and jeff's original rub.

How To Smoke A Corned Beef Brisket In An Electric SmokerHow To Smoke A Corned Beef Brisket In An Electric Smoker
Smoke Brisket in Masterbuilt Electric Smoker Superbowl from www.youtube.com

Set your smoker for 275 f. While your smoke heats up, apply the trimmed brisket with bbq rub. Place a bowl with 2 cups beef broth or apple juice on smoker with brisket.

Place Beef Brisket In The Smoker.

So, use good wood like hickory for the wood chip box and set the heat to a temperature of about 225 f. The quality of the smoked beef brisket will greatly depend upon two factors, the temperature and the wood you use. Set up your smoker to smoke at 250 degrees and place the corned beef brisket directly on the grill grates.

Let It Simmer For About 2 To 3 Hours.

Place a bowl with 2 cups beef broth or apple juice on smoker with brisket. Then place the meat inside of the smoker. Oak and hickory are good options if you want a more pronounced smoke flavor.

After Two Hours, Lightly Spritz Your Brisket With The Remaining Beef Broth Or Apple Juice Ever 45 Minutes Or When Brisket Starts To Look Dry.

Slow cook the corned beef brisket for about 1 1/2 hours per pound, uncovered. Place in an aluminum pan, add cups of water and beef stock. Apply liberally and rub across all sides of the meat.

1 Tablespoon Of Soy Sauce;

Once the meat reaches an internal temperature of 160°, remove it from the smoker and place it in a deep foil pan. Add wood chips to the side tray. 4 tablespoons of beef broth;

Place The Pan Of Brisket On The Smoker Grate And Let.

Before we smoke the corned beef brisket, we need to apply the rub. Place meat in the smoker and smoke until internal temperature reaches 160f. Flip the brisket over to fat cap up and repeat the mustard and rub on the fatty side of the brisket.

By asta 1

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