Texas Style Brisket In An Electric Smoker - Smokin' Joe's Pit BBQ

To get a "smoke ring" on an electric you can add celery seed or curing salts right before putting the brisket on the smoker. I prefer using a dash (evenly applied to both sides) of the Fiesta brand curing salts. Don't put too much of the celery seed/curing salts on, or even just too early or they'll penetrate too much and create a smoke ring that's unnaturally large. The taste of the brisket will be the same either way, but psychologically it makes a big difference to see that smoke ring.

Looks delicious. I was waiting for you to tell how much of a smoky flavor it had.???

have you ever maxed out the pk100 with briskets or boston butts?? what would be the cook time difference??

Joe, thanks for your always informative videos. I learn something new from every one of your videos. It's no mystery why there wasn't a smoke ring though because you only used two cups of sawdust! Each cup probably "smoked-out" in a few minutes. In a 9-hour cook, you might as well have cooked it in your oven dude! I have produced really nice smoke rings & smoke flavor by using 4-6 cups of pellets in my Masterbuilt Electric Smoker, spread out over the first 6 hours. Smoke tubes filled with pellets also work well.

Do I really have to trim 50% of it off like that?

Just got a cheap Smoke Hollow electric smoker from a family member because they were moving and said it kept tripping their circuit breaker. Got it working (dirty contacts inside the temp control switch, really easy fix), cleaned and re-seasoned, and I'll be smoking my first brisket on it tomorrow. Really appreciate your channel, Joe - great tips and amazing looking brisket! Subbed!

Hi can you drive your food truck to my house

no smoke ring cause you have to have some air /I open vent or firebox

I've had a hard time getting a smoke ring w/ my electric smoker. No matter how many wood chips I add. Any advice?

I'm sorry it's luisjoel

Hey Joe LOVE your vids! About the smoke ring...there's a guy here on you tube named liusjoel and he uses Morton's Tender Quick Home Meat Cure. He salted the pork shoulder with it before he used his rubs. He says thats what he uses to get that smoke ring. Maybe you can add it to the SPG rub? I ordered a Pit Boss electric smoker...should be here next Tuesday!!! Our propane smoker is just too big now. I'll let you know how it works out!

After you smoked it and wrapped it in aluminum foil, what did you do? Bake it? Placed it on the grill? You left me hanging!

Got into bbq with an electric masterbuilt. Was on sale and decided to try it. Found a char-griller competition pro offset on marketplace for $60 and aftrr my first cook i was absolutely hooked. My electric is just for jerky and cheese now.

untrimmed brisket in PK100 ?????? i'm impressed

I for one, don't think a smoke ring is caused by smoke ,,, because I've gotten a nice "smoke ring" when i did not introduce any smoke at all,,,,,, and i will be buying a pk100
nice video

Joe did it have smoke flavor?

can you use wood chips or pellets?

have you done a vid on best way to heat up leftovers?

instead of tallow could you add butter? and why foil not paper?

I'll bring over the ninja wood fire grill for the next one! Looks delicious!

I have Stik/Pell/Elec cookers, Yah...smoke ring is irrelevant/overrated...most Grillers/PM's are obsessed with it. For the home/me electric smoker is the easiest to work with in a lengthy brisket cook. I usually burn through a bowl of wood chips first, light spritz, second bowl. Later check temp,wrap, 2 probe flat/point set temp to 205, one of them sounds off, check tenderness and their usually 2 to 5 degrees difference and ok, wrap in towel put in Yeti if it's late go to bed....eat later. Always good. Great Vid👍

Add a small piece of real hardwood charcoal and you'll get a smoke ring.

Joe,
My wife and I really enjoy your videos. We have added your carne guisada recipe to our rotation. I was able to experience that in a breakfast burrito in College Station in 2000. It was incredible.
For a smoke ring from an electric smoker. I suggest coating the brisket in Morton's Tender Quick 2 tbl spoons for each 3 lbs of meat, then add your binder and rub, that hack should get you a nice smoke ring.
This works for ribs as well.

If you want a smoke ring it has to have more oxygen and that smoker box seals up really tight that’s why smoker boxes doesn’t give good smoke rings to the meat

It doesn’t get a smoke ring due to the lack of oxygen in the smoker so it doesn’t oxidize. Smoke ring =oxidation
Low oxygen no smoke ring!!!!!

Use small amounts of wood chips and change it out every 20 to 30 minutes. Guaranteed smoke ring.

Using celery seed will give a smoke ring while using electric smoker.

Looks good Joe. You can add wood chips to the sawdust. Another thing that is helpful is a smoke tube. You can fill it with wood chips or pellets.

wrong smoker buddy you should use one that has a water pan in it.

Can i get the recipe for your spg blend please
. And i think the drip pan blocked smoke.

Where’s your food truck at in El Paso for next time I pass through? I’d love to stop by.

So long as it tastes great, I'd be devouring that brisket with my eyes closed anyway😆 looks delicious👍

Joe, have you ever kept track in the trim as a % per the different qualities of brisket. SO you pay more for high end brisket (not Wague) or pay less for lesser quality. Curious as to the amount of trim that goes to sausage and then maybe too much of trim that is not desirable for sausage. Or is there such a thing? Different quality meat cost vs $ value sale. Where lies the sweet spot for profit from a saleable product. I'm having trouble to type where I'm thinking for you to maybe interpet.

My first smoker was a Luhr Jensen Big Chief electric smoker. Front load, little burner at the bottom you set the sawdust pan on, like yours. Unlike yours, NO automatic temperature control, NO air control...No anything. If a caveman had an electric smoker, it would be the Big Chief. I smoked fish, chicken and chile peppers on it and it all turned out great. Still have it. Great video.

How’s your food truck business doing?? Do a video on that

I never got much of a smoke ring off my electric smoker either Joe. It has something t do with air flow. I noticed when I had everything wide open, I'd get a faint smoke ring. When I had the vents closed down, no smoke ring. I know there's a scientific reason but I'm not that guy with that info. Looked awesome though Joe!

My electric smokehollow smoker that used wood chips never created a smoke ring.

The smoke ring is just for looks doesn't make it taste any different

I have a masterbuilt electric smoker and use it from time to time I started with that then went to a pellet smoker

That looks delicious! I've used masterbuilt electric smokers for years and have done quite a few briskets and pork butts. Several in my family aren't big fans of a heavy smoke taste- it's more about the flavor of the meat enhanced with my spice rubs. I like to see some smoke and have the most luck getting a (small) smoke ring with a good draft through the cabinet.
I see it as an opportunity to sit around and drink a couple cold ones with my brothers.

I did brisket in an electric a couple times. The briskets were so big that I cut them into pieces for the cooks. Tasted good but didn't have a good bark. The smoker was more of a steamer. Maybe some airflow mods would help but I just picked up a kettle and never looked back. Great content to help people get into BBQ. If I were to do an electric smoke of a brisket, I would be tempted to go to the Asian market and get their red food colouring. Fake it until you make it baby!

I cook all my brisket in my smokin it smoker. They come out unbelievable. Love my smoker.

My wife wants me to get an electric smoker to replace my masterbuilt gas/charcoal hybrid cabinet smoker I got for $150 a few years back but I flat-out told her no. I use the gas to light the charcoal.. lol. I used my bro-in-law's electric smoker and I felt like it wasn't the same. I mean, for someone who wants to basically turn it on and walk away it's fine, but I like making a smoke an event. Besides, if I do an 8 or 9 hour smoke.. "Sorry honey, can't do housework - fire needs to be tended to!"

I recently got a pitboss series 2 vertical electric smoker and can't wait to do a brisket.

for $2500 I will just keep using my offset and pellet smoker.

I’ve had the same absent smoke ring result on my Bradley smoker. I think electric smokers don’t generate enough smoke to penetrate the meat. The taste is there and great however.

The bottom of your drip tray probably has a smoke ring 😂

Fat side down? Meat up will get crispy?

I use wood chips in mine and I keep the top vent wide open to get the flow going over the meat. I've had that problem too and opened my top vent and then i started getting a sm9ke ring. But now I use my reverse flow offset I built and I use my electric smoker without one chips in it as a warmer

what about a electric Pellet smoker(Dyna-Glo)??? And did you use the kosher salt pepper and garlic powder for a rub?