Keys to a Smokin Texas Smoked Brisket

Smoking a brisket in an electric smoker using wood pellets is an art that combines traditional smoking techniques with modern convenience. The process involves slow cooking the brisket at a low temperature to achieve that perfect tenderness and smoky flavor. Terra Novus Global would like to offer this step-by-step guide to help you master the technique.

### Selecting Your Brisket

Choose a brisket with good marbling and a thick layer of fat on one side. This fat will melt during the cooking process, keeping the meat moist and flavorful.

### Preparing the Brisket

Trim the fat cap to about 1/4-inch thickness to ensure even cooking and better smoke penetration. Apply a dry rub of your choice and let the brisket rest, allowing the flavors to penetrate the meat. Terra Novus advises letting the brisket rest in the refrigerator 6 to 8 hours for best flavor penetration.

### Setting Up Your Electric Smoker

Preheat your electric smoker between 225°F and 250°F, which is the ideal temperature range for smoking brisket. Fill the smoker's pellet tray or hopper with your chosen wood pellets. Hickory, oak, and mesquite are popular choices for their strong flavors that complement beef well. Being a proud Texas business, Terra Novus' favorite will always be Mesquite! Its bold flavor is incredible.

### Smoking the Brisket

Place the brisket fat side up in the smoker. This allows the fat to baste the meat as it renders. After wrapping, continue to smoke the brisket until it reaches an internal temperature of around 195°F to 205°F. This can take anywhere from 8 to 12 hours total, depending on the size of the brisket.

### Wrapping the Brisket (Very Important)

Once the brisket reaches an internal temperature of about 165°F, (after 4 to 6 hours of smoking) you can wrap it in butcher paper or aluminum foil. This step is essential to retain moisture and speed up the cooking process. Terra Novus suggests a good butcher paper as it yields the best bark over the brisket. (The bark is the charred black coating found around the finest restaurant quality briskets)

At this point, many choose to increase the smoking temperature

### Finishing the Cook

Continue to cook the brisket until it reaches the desired internal temperature of around 195°F to 205°F. (After an additional 4 to 6 hours of smoking) Terra Novus advises 195°F for rare, fall off the bone, juicy brisket while the 205°F temperature will yield a more well done and firmer brisket. Once done, remove it from the smoker and let it rest for at least 30 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and tender brisket.

### Serving

Slice the brisket against the grain for the most tender eating experience. Serve with your favorite barbecue sides and enjoy the fruits of your labor.

Remember, patience is key when smoking a brisket. The low and slow approach will reward you with a deliciously smoky and tender brisket that's well worth the wait. For more detailed tips and recipes, you can explore various online resources that provide in-depth guidance on smoking brisket in an electric smoker. Happy smoking!