Understanding Indoor Smoking of Brisket

The question arises: can you smoke brisket indoors? Absolutely! The GE Profile Indoor Smoker is designed to let you achieve that smoky flavor right in your kitchen. However, it’s important to note a few crucial aspects before diving in.

Firstly, familiarize yourself with the smoker; there are several tutorials available online to help you get the most out of your cooking experience. It’s essential to understand that while wood pellets are utilized for generating smoke, the indoor smoked brisket may not have the same robust flavor profile as one cooked with traditional charcoal or wood. If you’re looking for a truly authentic smoked taste, my guide to the No-Fail Way to Make Smoked Brisket is an excellent resource.

PRO TIP: Always remember that the flavors differ from outdoor smoking methods, but the indoor smoker is still a fantastic alternative.

What Size Brisket Fits in the Indoor Smoker?

Due to its compact design, the GE Profile Indoor Smoker cannot accommodate a full-size packer brisket. Nonetheless, you can separate the brisket into the flat and point or cut it in half. During my experiments, I successfully cooked several sizes: from a 4-pound flat to an 18-pound packer that was separated, and even a 24-pound brisket divided into two parts. It’s crucial to trim the brisket so it fits well on the racks, and any excess fat can be saved for later use, like making beef tallow or ground beef for burgers.

My First Experience Smoking Brisket Indoors

For my initial brisket test, I procured a small 4-pound brisket flat with minimal marbling. To ensure it stayed juicy, I injected it, seasoned it generously, and allowed it to brine overnight in the fridge. The next day, I utilized the brisket preset on the smoker. Once it developed a nice bark, I wrapped it in butcher paper with beef tallow and beef consomme, then returned it to the smoker.

Challenges Faced During Cooking

One appealing feature of the smoker is its capability to maintain a safe food temperature for up to 24 hours. I planned to let the brisket rest overnight after cooking. While several BBQ restaurants practice this technique for optimal tenderness, it unfortunately led to my brisket being overcooked.

After achieving an internal temperature of 203°F, I switched the smoker to the keep warm setting, but didn’t account for carryover cooking, where heat continues to cook the brisket even after it’s removed from direct heat. The result was less than ideal.

How to Avoid Overcooking Your Brisket

To prevent this mistake in the future, consider the following methods:

1. Finish your brisket at a slightly lower internal temperature to avoid excessive carryover cooking.
2. Remove the brisket from the smoker once it reaches the desired temperature and let it rest on the counter for about 30 minutes before returning it to the smoker to keep warm.

Smoking Brisket Success: My Second Attempt

For the second try, I selected a premium-grade separated flat and point brisket, opting not to inject this time but permitting it to dry brine in the refrigerator. Following feedback about the lack of a smoke ring in my first attempt, I explained that achieving a natural smoke ring indoors is nearly impossible due to insufficient nitric oxide from the pellets.

The Cooking Process and Observations

After wrapping the brisket in butcher paper at an internal temperature of 160-170°F and cooking it to 195°F, I observed that the flat finished cooking much earlier than the point. This led to some chewiness, prompting me to place it in the oven with beef broth to help tenderize it further.

The Final Brisket Test: Achieving Perfection

My third brisket adventure involved a 24-pound prime brisket. By meeting with the GE Profile team and implementing their suggested methods, I placed a trimmed brisket on the smoker with its flat on the bottom and set the temperatures accordingly. Overall, it took about 15 hours for the brisket to reach the intended temperature, followed by a resting period wrapped in foil with beef tallow.

The results were far superior this time: the brisket had a nice crust and a juicy interior.

Ingredients

• Beef Brisket: Full packer, trimmed to fit on the smoker racks.
• Seasoning Mix: A blend of kosher salt, black pepper, and garlic or my award-winning brisket rub.

See the full recipe card below for servings and a comprehensive ingredient list.

Step-by-Step Smoking Instructions

1. Trim: Ensure the brisket fits on the smoker racks, cutting a full packer brisket in half if necessary.
2. Season: Generously season the brisket on all sides and refrigerate uncovered overnight.
3. Set Up Smoker: Use the brisket setting at 225°F and set the probe for 194°F.
4. Smoke: Place the brisket in the smoker and ensure it reaches the set internal temperature, which can take 12-15 hours.
5. First Rest: After reaching the temperature, keep the brisket warm at 140°F for about two hours.
6. Wrap: Use foil to wrap the brisket with tallow before returning it to the smoker for additional resting time.
7. Second Rest: Allow the brisket to rest in the warm smoker for 2 to 8 more hours before serving.
8. Slice: Cut the brisket against the grain and serve with your favorite sides, drizzled with the foil drippings.

How to Serve Smoked Brisket

Once your brisket has rested sufficiently, remove it from the smoker and slice against the grain. Brush with the delicious drippings and serve alongside white bread, pickles, sliced onions, and your choice of BBQ sides.

Frequently Asked Questions

What is the best way to ensure my brisket is tender?

The key is to smoke the brisket slowly and allow sufficient resting time. Wrapping in foil with beef tallow can also help maintain moisture.

Can I use wood chips instead of pellets in an indoor smoker?

Some indoor smokers are designed specifically for pellets, which provide consistent smoke; however, check your smoker’s guidelines for compatibility with wood chips.