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

Thank you for watching my Texas Style Brisket In An Electric Smoker video. On this video, I smoked a brisket in my PK100 Electric smoker. I usually use my PK100 to smoke my sausages but I've always wanted to smoke a brisket in it and today was the day. The flavor of this brisket was really good, especially since I used hickory saw dust. These was only one problem, where did the smoke ring go? What do you think happened to the smoke ring?
Thanks For Watching
Smokin Joe
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[@Bassface86]

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.

[@troyv8302]

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!

[@mikelee6936]

I have thought for some years now that a smoke ring is B/S. I have smoked beef, pork, rabbit and all sorts of meat on all sorts of pits and sometimes you just dont get a smoke ring. But the smoky smell and taste is there.

[@dunstan06]

Wow great video! Thank you!

[@Almostychris]

I agree with Kyle, I think it needed some more air flow and more saw dust.

[@pozmarciv]

Thanks Smokin Joe .. nice video

[@bobbydiggs78]

Im thinking smoke at a lower temp for a few hours with the vents partially open then crank to 250 to finish the cook out. Will take longer, but you might achieve a smoke ring that way. Then again, who cares about the ring if it tastes that good!

[@mikenicholson2548]

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

[@marcelog.2916]

Ive just got one. Willing yo try some brisket yo see how it works.

[@ForTehNguyen]

i started smoking on an electric and moved onto a Masterbuilt Gravity, but I still use that electric to finish a wrapped brisket instead of burning more charcoal

[@silentdionysus686]

The reason there was no smoke ring is because there was no oxygen flow inside. The best electric smokers have venting points for oxygen flow, but, even with those, you will still only get minimal smoke ring. Fortunately though like you said, the smoke ring is only visual and doesn't make anything taste differently.

[@samjohnson9894]

I've never gotten a smoke ring. Using an electric smoker with cherry wood bits, a charcoal grill with chunk, or in a pro smoker. So...welcome to my world. lol Looks delicious tho. Great video!

[@AllThingsMech]

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!

[@bobbicatton]

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

[@chuckhansen5325]

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

[@anthonyloya7562]

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.

[@garykinard4517]

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.

[@dwaynewladyka577]

Likely an air flow issue. The brisket still looks pretty good. Nice and juicy. Cheers, Joe! 👍🏻👍🏻✌️

[@g54b95]

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.

[@SmokinJoesPitBBQ]

Very cool. Thanks for watching 👍

[@g54b95]

@@SmokinJoesPitBBQ I love your work, man!

[@greybushgames1]

Just wanted to say your channel is great I just discovered it a couple weeks ago and I gotta say I tried you brisket recipe with the mayonnaise (which absolutely hate) and everything bagel seasoning and it was absolutely amazing..

[@levimartinez6654]

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.

[@mikebenson2941]

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

[@RRKohutek]

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

[@SmokinJoesPitBBQ]

I'm sure that would work. 👍

[@Combersome]

I use water soaked wood chips on my Brinkman smoker, I change them out about every 45 min and get a smoke ring on everything specially on ribs. Lots of smoke is the trick.

[@kylefitzherbert9381]

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.

[@barrybaker9516]

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.

[@SmokinJoesPitBBQ]

Yes sir. The flavor was so good and like you said, using these electric smokers gives you time to do other stuff. 👍🍺

[@bpp325]

Been using a Masterbuilt 30" electric for several years. Never done a brisket. I've smoked many pork shoulders (butts) and bellies (bacon) the results are some of the best tasting pulled pork/bacon, I and others have tasted. The brisket is coming soon.

[@Mary-sh2bp]

My cousin-in-law was born and raised in Texas. He got married to my cousin and they now live here in Southern California. They live in an apartment, with a a small backyard and for Christmas, my siblings and I are giving him an electric smoker. It’s more for us than him because he is good with smoking things. 😅

[@SmokinJoesPitBBQ]

Well played Mary, well played. 🤘

[@Mary-sh2bp]

@@SmokinJoesPitBBQ you gotta be nice to them people that will be feeding you. 😂😅

[@stangcolts8679]

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

[@chrislivengood7350]

Wood fired smokers run fairly consistent in temperature. You have a lot off mass, you try to keep it consistent. Electric cabinet smokers switch on and off with like a 5 degree range. They tend to light the smoke off very erratically. That sends the temps even higher. A cold smoke attachment on an electric smoker makes a big difference. It burns nonstop but changes the temp inside the cabinet way less. That's my experience anyways. Great video!

[@303bourbonguy2]

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

[@SmokinJoesPitBBQ]

They come out just fine. 👍

[@303bourbonguy2]

@@SmokinJoesPitBBQ will be my first full brisket being smoked so I'm going with a cheap Walmart to practice with. Know it won't be as tender, but a good experiment for practice

[@johnwilliams5677]

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!

[@ericramirez9240]

WERE NOT WORTHY!!!!! WERE NOT WORTHY!!!!!! Freaking GURU at the smoking whatever on whenever what’s up!!!! Lol. Thanks for another one sir.

[@mikecampbell9863]

Use Tender Quick for smoke ring, 👍

[@brianveestrom6784]

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!

[@SmokinJoesPitBBQ]

🤣 Fake Smoke Ring Lives Matter.

[@adamcarver9818]

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

[@B34RD]

I've been using my electric smoker for a few years now and I can get some pretty good stuff out of it, but I've never gotten a smoke ring on anything either. Thought I was doing something wrong, but maybe it's just some trait of electric smokers.

[@kyleharleyanderton]

Did you have any vents open? If not , that would probably be the issue. No air flow, to move the smoke. OR, just not enough sawdust, maybe every 2 hours? or double size pan?

[@kevinsentell8897]

Joe, I've read that when using an electric smoker, if you sprinkle a tsp of Morton Tender Quick seasoning on top of your rub, that it helps the brisket develop a smoke ring. (the "only" way it said) Haven't found it in any stores in SC, so haven't tried it on my Masterbuilt 30in elec smoker.

[@SmokinJoesPitBBQ]

I've heard that too. I'd rather do without it as it does nothing for flavor. 👍

[@venick5277]

I like your channel. After the war, i will cook this Brisket. Thanks for your video 💙💛💙💛

[@tangz8467]

Much love from Australia 🙏

[@Sharky762]

Take care, make sure you're still around after the war and Slava Ukraini!

[@kevinproulx7787]

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

[@paultribbett7765]

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

[@WilDesAdventures]

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!

[@tombunio7229]

My thought is that you don’t have a good air flow. It’s not an offset for sure. Flow = smoke ring

[@SmokinJoesPitBBQ]

That's the main reason. 👍

[@garylynch1901]

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

[@tomm9493]

Joe, you spent around $2,500 on this or they donated it? Where do you get the sawdust? Can pellets or chips be used?

[@guillermogarcia1155]

Maybe change the wood chips or sawdust every 2 hours

[@777Dorado]

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👍

[@USA__2023]

I noticed he mentioned that both vents were closed. Do you do this also? I thought that would give you stale smoke and a bitter product?

[@dennyo7798]

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.

[@DMeadorable]

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

[@bobbyhernandez2415]

Like the Chad's "magical"trivet......it's a magical smoke ring😂😂😂😂......only under a black light......

[@paultribbett7765]

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

[@cigilpatrick80]

Just came across this channel. I'm using a MES (Master Electric Smoker) and I constantly have an issue of not being able to get a good bark/crust on butts or brisket. Also I either don't have any or enough smoke flavor or it's too acrid from bad smoke (likely from feeding too many chips). Any advice?

[@SmokinJoesPitBBQ]

I would add chips early in the cook but half of what you normally use.

[@meatsloth333]

You’re not getting the same chemical reactions in an electric smoker because the burner is your main heating source. The smoke ring is due to the combustion of the wood causing nitric oxide to interact with the myoglobin on the meat surface.

[@jfennell32]

Thank you Bill Nye

[@El_Jefe_Zamora]

Yeah, I was about to say the same thing.

[@coreyings4597]

@@jfennell32 😂😂😂😂

[@brutusb8004]

Wrong. Combustion of wood isnt even needed to get a 'smoke' ring. Google it.

[@johnmitchell9137]

You can add a couple of pieces of charcoal to wood box to get smoke ring

[@cathyrivera5103]

Are use an electric smoker. I always Soak my chips In water for about 30 minutes prior to smoking. I always get a smoke ring.

[@NorthernThaiGardenGuy]

Joe did it have smoke flavor?

[@AyeThatsHandsomePete]

I’ve tried to make a brisket twice in my electric smoker, and both times it’s come out dry. I haven’t tried to put the fatcap down so maybe that’s my problem.

[@TXsilvy]

My theory is No airflow no smoke ring. You basically cooked the brisket in an oven.

[@morgangentle1515]

What I do ,,,, I bark on a charcoal indirect unit with charcoal and chips ,,, once barked I transfer it to the electric smoker for an extremely co ordinated landing , think of the brisket as an airplane , gives you magnificent smoke ring and a sensational finish I call it combination cooking

[@paultribbett7765]

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

[@mts982]

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

[@SmokinJoesPitBBQ]

No sir. But great idea.

[@mts982]

can you use wood chips or pellets?

[@SmokinJoesPitBBQ]

I've never tried that but as Kong as you wet them a bit you should be fine.

[@mts982]

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

[@SmokinJoesPitBBQ]

I've never used butter but I bet it will work. Foil is a good 2nd option.

[@grillaz4E]

Fat side down? Meat up will get crispy?

[@IzzyEatz]

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

[@baileygonzalez69]

Can you use this just to hold a brisket instead of a cooler?

[@SmokinJoesPitBBQ]

Yes, doing it this way is the way it should be done to avoid botulism. A cooler works for maybe 1 to 2 hours and without continuous heat, the meat will start to build bacteria. Use the link below if you decide to get one. 👍

[@jasonsams4258]

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

[@j_b_9381]

A smoke rings is produced by Nictric Oxide (chemical formula "NO") adhering to the surface of the meat as your fuel burns. Most electric smokers burn fuels that are low in NO, as well as smoldering their fuels as opposed to full combustion. This makes it difficult to produce the ring. It is possible to "cheat" a smoke ring with electric smokers by using a bit of curing salt on your meat, in additional to your standard salt. Curing salt contains Sodium Nitrite, and as it dissolves, will introduce NO to the meat, producing a nice smoke ring.

[@ScottysBackYardBBQ]

Kinda right. I done them on my electric. Got a great smoke ring. Smoke rings can be faked with msg. Or nitrites

[@JamieStuff]

I like that idea... use a little pink salt in your SPG.

[@macw2234]

I reckon one bite ot that brisket will chase all unhappy thoughts out of your life

[@whodatnationjones9128]

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

[@AlpineClimber-xx9qg]

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.

[@SmokinJoesPitBBQ]

The flavor was spot on. I'll have to revisit this in the future and see if I could generate a smoke ring 👍

[@2005Pilot]

@@SmokinJoesPitBBQ Yes please do. I couldn’t buy a smoke ring on my WSM and I tried… hard!

[@markb7040]

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

[@SmokinJoesPitBBQ]

That shit is hilarious!🤣

[@eriklandon3679]

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

[@Frank-the-Tank-13]

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

[@user-xp8vx8ev5o]

สมุนไพรหมักสูตรของใครของมัน มีแพ็คเกจซองขายมั้ยครับคุณ รายละเอียดไม่ทราบครับคุณ ส่วนตัวผสมน้ำนมหมักเข้าตู้เย็นก่อนน่าจะถูกลิ้น ไม่ต้องมีน้ำจิ้ม

[@jmethlouthi]

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

[@ScottysBackYardBBQ]

I wonder why they all call it a Texas style brisket. Lol. My grandpa from Wisconsin always did this lol.

[@JamieStuff]

The simple answer is that "Texas style" BBQ (technically, Central Texas style) does not have sauce added to the meat during the smoking process. The meat is seasoned with salt and pepper, and maybe other spices in the rub (such as garlic and smoked paprika in this case). Basically, in Central Texas style BBQ, sauce is a condiment, not an ingredient.

[@ScottysBackYardBBQ]

@JamieStuff like all other states aksi use slt pepper

[@RobertS122]

I can't find prime packers at Costco anymore

[@cpy]

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

[@cathyrivera5103]

The brisket may have achieved a smoke ring had the wood dust been wet.

[@BeamerTime354]

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

[@SmokinJoesPitBBQ]

That's perfectly fine and my preferred method. Thanks for watching 👍

[@mopeygoff]

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!"

[@SmokinJoesPitBBQ]

Love it Jimi!🤘

[@2005Pilot]

Agreed 100%

[@chriskennedy1052]

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

[@sneakyblackdog]

Yes sir, years ago had an electric masterbuilt, I put some briquettes in with wood chips and got a smokering.

[@M4ttj0nes]

You need actual combustion to get a smoke ring, not just a smolder that you get from electric smokers.

[@johnwilliams5677]

I'm sorry it's luisjoel

[@eriklandon3679]

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!!!!!

[@mikebenson2941]

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

[@2005Pilot]

Absolutely True! But…. You eat with your eyes First and no judge (if u are trying to make a 10/10 Brisket) would buy into no ring required IMHO.

[@tcapo514]

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

[@pipemong]

Hi can you drive your food truck to my house

[@pipemong]

Im live in el paso

[@pipemong]

Please its my daughter's birthday and i can afford to feed us