How to Smoke Brisket in an Electric Smoker | Low and Slow Wins

For the full breakdown, see our best Electric Smoker for Brisket guide.

Electric smokers make brisket easier than stick burners because they hold temperature without constant attention. The trade-off is learning to work with less smoke output. The standard method that works across Masterbuilt and other major electric units comes down to five moves: trim, season, smoke low, wrap at the stall, and rest before slicing.

How Do You Prep a Brisket for an Electric Smoker?

Start with the fat cap. Trim it to about 1/4 inch thick so the flat stays protected without blocking smoke and rub from reaching the meat. Cut off silver skin and any hard fat pockets, since those won’t render during the cook.

Season generously with a dry rub built from salt, pepper, garlic, paprika, and brown sugar. Don’t skimp — a thick, even coating is what creates the bark. Let the brisket sit at room temperature while the smoker preheats, which helps it cook more evenly from edge to center.

What Temperature and Setup Work Best?

Preheat your electric smoker to 225°F–250°F. Masterbuilt’s brisket guide calls for adding the meat when the unit sits around 250°F. Place a water pan in the smoker and keep wood chips loaded — the moisture and smoke work together to build a moist cooking environment.

Put the brisket fat side up, with the point end aimed toward the heat source. Masterbuilt recommends using the side facing the strongest heat to shield the flat from drying out. Close the lid and leave it shut. Opening the door during the first three hours lets heat escape and prolongs the stall.

When Should You Wrap a Brisket in an Electric Smoker?

Keep the lid closed for the first three hours, then check the bark and color. After that, spritz any dry spots every 20 minutes. Most briskets in an electric smoker stall around 160°F–170°F, roughly 5–6 hours into the cook. Masterbuilt says wrapping after the stall is what locks in the bark and smoke flavor.

When the internal temperature hits 160°F–170°F and the bark has set, pull the brisket. Wrap it tightly in butcher paper or heavy foil. If you want to speed things up, Masterbuilt notes you can raise the smoker to 275°F to push through the stall, return the wrapped brisket, and finish at that higher heat.

How Do You Know When It’s Done and How Do You Rest It?

Cook the wrapped brisket until the center of the flat reaches 195°F–205°F. Many briskets finish around 202°F in the thickest part. Masterbuilt’s guidance says a done brisket feels pliable when you lift it, not stiff. The probe should slide in like warm butter with almost no resistance.

Rest the wrapped brisket for at least one hour before slicing. This lets the juices redistribute through the meat. Slice against the grain, and keep the slices about pencil-width thick for the flat.

Plan for 8–12 hours total for a full packer, though smaller flats can finish in 6–8. Time varies with size and how often the door opens, so trust the thermometer, not the clock. If you’re comparing electric smokers before you start, our roundup of the best electric smokers for brisket covers models that hold temperature reliably for long cooks.

The common failures all trace back to rushing: trimming the fat too thin, peeking every 30 minutes, wrapping before the bark sets, or slicing right off the smoker. Pick one brisket, follow the temperature targets, and let the smoker do the work.