Heat your smoker to 250°F. Add your wood chips and make sure the water pan is full, and place a foil pan underneath where you will be smoking the brisket.
Trim the fat and silver skin from the top of the brisket and leave a quarter inch of fat on the bottom underneath the flat.
Season all sides of your brisket with bbq rub.
Place the brisket into a preheated electric smoker until the bark is formed and it has reached an internal temperature of at least 165°F.
At this point wrap your brisket with butcher paper tightly and place it back into your smoker until the internal temperature reaches 195-205°F.
Rest the brisket in a cooler or cambro for at least 1 hour, then slice and enjoy immediately.
Notes
What sort of wood should I use? When it comes to using wood for an electric smoker, start with wood chips, not chunks. The tray that holds the wood really is designed for wood chips as they will ignite much faster and burn steady. The only drawback is you will have to add more wood every 30-40 minutes during the smoking process. What flavor wood should I use?Because brisket is such a large piece of meat, it can really take on a lot of smoke and stronger flavors like hickory go well with beef. Don’t be afraid to mix in a little fruit wood or pecan to come up with your own custom blend.