How to Smoke a Brisket in an Electric Smoker

5 from 5 votes

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Join us and Camp Chef to learn how to smoke a brisket in an electric smoker! It’s easy and turns out tender and flavorful every time.

Sliced Smoked Brisket on a white tray.

Smoked Brisket in an Electric Smoker

If you’ve never tried smoking a brisket, this is an easy and clean way to get the job done. Smoked brisket is one of my favorite meats of all time! Tender, juicy, full of smoky flavor, it’s absolutely delicious. We’re thrilled to team up with Tori from Camp Chef to share her extensive knowledge about how to cook the perfect smoked brisket on a pellet grill. Tori and Tom from Camp Chef actually came up to Boise and made one of these briskets for us (you can actually watch the video below) and OH MAN was it GOOD.

Tips from the Expert

Tori from Camp Chef was gracious enough to share some tips for how to smoke a brisket in an electric smoker.

  • Don’t feel overwhelmed! It seems like there are a million ways to ruin a brisket and only one way to do it right, but the truth is, anyone can do it! There’s no magic sauce or secret incantation. All you need is a reliable SmokePro pellet grill and a good rub.
  • As with any cut of meat, it’s vital to cook brisket according to internal temperature rather than the amount of time that has passed. You should estimate the entire cooking process to take 10-15 hours, but this will vary. To be safe, just keep an eye on the internal temperature.
  • Choose a cut of meat that feels flexible when you pick it up. This means it’s well marbled, and the more fat the better. If it’s too stiff, there isn’t enough fat in it.
  • Choose any kind of seasoning rub you like. Camp Chef has a delicious all purpose rub that makes the brisket super delicious!
  • Follow the step by step instructions in the recipe card below and you will have the perfect tender, flavorful smoked brisket that everyone will be talking about!

What to Serve with Smoked Brisket

Once you have perfectly smoked brisket, choose some sides to create a delicious meal that will wow your friends and family. Try some of our favorite recipes:

How to Smoke a Brisket in an Electric Smoker

How to Cook the Perfect Brisket

5 from 5 votes
Join us and Camp Chef to learn how to smoke a brisket in an electric smoker! It's easy and turns out tender and flavorful every time.

Prep Time 20 mins
Cook Time 10 hrs
Resting Time 30 mins
Total Time 10 hrs 50 mins
Course Dinner, Main Course
Cuisine English
Servings 40


  • Pellet Grill


  • 1 Full Brisket 10-15 Lbs
  • Camp Chef All-Purpose Seasoning


  • Choose a brisket that feels flexible when you pick it up. This means it is well-marbled. If it’s stiff, there isn’t enough fat in it.
  • Rinse and pat dry the brisket.
  • Trim the fat cap (the thick layer of fat that covers one side of the brisket) down to ¼-½ inch. Trim down any other fat around the brisket that looks too thick.
  • Remove the silver skin from the bottom by scoring it and peeling it off with a paper towel.
  • Rinse and pat dry the brisket again.
  • Preheat your pellet grill to 225° F or Hi Smoke.
  • Coat the meat in your favorite rub until it is covered on all sides but not caked. We love our Camp Chef All Purpose Seasoning for cooking brisket.
  • When the grill has reached temp, get your brisket on there. Stick the meat probe into the middle of the point (the thicker part of the brisket).
  • Smoke the brisket until it has reached an internal temperature of 160° F (this usually takes about 8 hours, but just watch your meat thermometer).
  • Remove the brisket and wrap it completely in aluminum foil. Place back on the grill.
  • Continue cooking until the internal temperature reaches 190° F-200° F. This normally takes another 2-4 hours.
  • Remove from the grill and let it rest in an empty cooler or an oven (no heat), still covered with foil. The brisket should rest for at least 30 minutes, up to 2 hours.
  • Carve the brisket into ¼-inch slices, cutting against the grain of the meat. Then, enjoy the smoky deliciousness of your perfect brisket.

Nutrition Information

Calories: 176kcalProtein: 23gFat: 8gSaturated Fat: 3gCholesterol: 70mgSodium: 90mgPotassium: 374mgCalcium: 6mgIron: 2mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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How many stars would you give this recipe?


  1. 5 stars
    My husband would say it’s the best thing to eat!! Love the tips!! Recently has brisket in tacos & they were so good!

  2. 5 stars
    We will be making this all summer long!! Super easy & goes great with so many sides! Definitely a crowd pleaser!

  3. 5 stars
    From San Diego area, 50 miles east in the mountains in a little town called Descanso. A town of about 2,500 people and no traffic lights.

    1. You can give it a try! We just did the recipe as written for the Camp Chef Pellet Grill. Our friends at Camp Chef are EXPERTS– if you ask them this same question on their Facebook Page I am sure they will answer you quickly and with the best answer. Hope this helps!

  4. 5 stars
    Read up on lots of recipes and did quite a bit of Googling but ultimately landed on this recipe and went with it. My brisket ended up perfect. 8 hours out of foil, 4 in foil, rest for an hour. Thanks for breaking it down and making it so simple!

    1. Thank you for choosing our recipe out of the hundreds you could have chosen from– we are honored :D! You are very welcome– thank you for sharing how you found success.. much of it is in that resting time.