SMOKED BEEF BRISKET RECIPE | MUURIKKA ELECTRIC SMOKERS
A beef brisket is one of the nine primal beef cuts. It is known to be one of the toughest parts of a cow, however, when prepared and cooked correctly in your Muurikka Electric Smoker it will turn into the most succulent meat you will ever eat.
PREPARE YOUR BRISKET
Rub the brisket down with a light of cooking oil and ensure the oil gets into every portion of the meat, including the fat, so that the brisket is covered evenly.
Once done apply the rub of your choice onto the brisket. Rubs tend to work better on briskets as marinades only penetrate half way into the meat.
The rub should then form an even layer of seasoning on the brisket.
Wrap the brisket tightly in foil and refrigerate overnight.
Remove the brisket out of the refrigerator the next day ½ hour before you wish to smoke it (to bring it to room temp).
Place the brisket fat side up in the smoker and roast for approx. 20 minutes (without the wood chips). The fat will melt and release oils into the brisket to help keep it succulent during cooking.
Prepare your wood chip tray by adding wood chips and brown sugar. Sprinkle with 4-5 tablespoons water so they don’t char too quickly.
After 20 min open the lid of your smoker and then using an oven glove or mitt, carefully remove the brisket and place on a sturdy table.
Insert wood chips in your smoker.
Wearing an oven mitt, carefully return the brisket to the electric smoker and smoke for app 30 – 35 minutes.
Remove the brisket from your electric smoker and let rest for 10 minutes before cutting and serving.
NOTE: ALWAYS slice the brisket against the grain. This will keep the cuts of meat tender. The best to do this is to remove a bit of fat from the top of the brisket and locate the direction of the grain in the meat.
Simply slice against it.
Serve the brisket with vegetables and sauce of your choice.