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Edited by EastOak

East Oak
Community Creator

No. 008 • 2026-10-27

“My first brisket on the EAST OAK electric smoker was a learning experience from start to finish. After watching plenty of videos and reading through the comments, I picked up several helpful tips and put them to the test with a 17.5-pound brisket. The result was juicy, tender meat with a solid bark, and I learned a few things I'd do differently next time. Here's the process I followed, along with some lessons that might help you with your next brisket cook.”

— Paul Maas

Prep Time:1 Day + 70 min

Serves:12-18

Smoke Time:Approx. 12.5 hrs

Wood:Oak bourbon & apple

Temperature:225°F - 250°F

Smoker Model:EAST OAK 30-In Electric

Ingredients

For the Brisket:

1 whole packer brisket (approx. 17.5 lb before trimming)
Kinder's The Blend seasoning
McCormick All Purpose Seasoning (Garlic, Onion & Black Pepper)
Rendered beef tallow (made from brisket trimmings)

For Spritzing:

Apple cider vinegar
Water

Pro Tools

Butcher paper
Foil pan for rendering beef fat
Spray bottle for the spritz mixture
Sharp knife and trimming tools
Two wireless meter temperature probes

Smoking Tips

Trim for proper airflow: A long brisket may need some trimming to fit comfortably inside your smoker. Leave enough clearance around the meat for airflow.
Save the fat trimmings: Render them into beef tallow to add moisture and richness when wrapping the brisket.
Wait for the bark to set: Spritzing too early can wash away the seasoning.
Monitor the water pan: Check the water level regularly throughout the cook rather than relying on a single refill.
Cook by temp and tenderness: Cooking times vary. Use probes to monitor, and check tenderness before deciding it is finished.
Prepare butcher paper early: Use a piece large enough to wrap the entire brisket without needing another layer.

Step-by-Step Instructions

Trim and Season

Trim the brisket the day before smoking, saving the fat trimmings to render into beef tallow.
Season with Kinder's The Blend and McCormick All Purpose Seasoning, then refrigerate uncovered overnight.
The brisket measured approximately 21 inches long, so Paul trimmed a few inches from the flat to help it fit the smoker. The extra piece was saved for burnt ends.

Prepare the Smoker

Preheat the EAST OAK smoker to 275°F. At 250°F, add the oak bourbon and apple wood chips, following the setup used for this cook.
Let the brisket sit at room temperature for approximately 70 minutes. Insert two wireless probes into the point and place the rendered fat trimmings in a foil pan on the lower rack.

Start Smoking

Place the brisket on the center rack, fat cap facing up, and reduce the smoker to 225°F.
Add water to the water pan after the first hour. At approximately 2 hours and 45 minutes, spritz the brisket with a 50/50 mixture of apple cider vinegar and water, once the bark has set. Check the wood chips about every hour and replenish as needed.

Smoke the Burnt Ends Piece

The smaller piece of flat cooked faster than the main brisket. At approximately 2 hours and 15 minutes, it reached 165°F. Wrap it in butcher paper and return it to the smoker.
After just over four hours, it reached 200°F and was removed to rest.

Wrap the Main Brisket

After approximately eight hours, the main brisket reached 162°F, and the bark was well established.
Spray a large sheet of butcher paper with the vinegar mixture, drizzle beef tallow over the brisket, and wrap it securely. Return it to the smoker and stop adding wood chips.
A small drop in internal temperature during wrapping is normal; continue monitoring the cook.

Finish Cooking

Continue cooking at 225°F. At approximately the 12-hour mark, increase the smoker temperature to 250°F.
About 30 minutes later, the brisket reached 202°F. The total cook time was approximately 12.5 hours. Check tenderness as well as internal temperature before removing it.

Rest and Hold

Keep the brisket wrapped and let its internal temperature drop to approximately 170°F.
Then return it to the smoker set to 160°F and hold until ready to serve.