Smoked Brisket on the GE Profile Indoor Smoker

5 from 2 votes

I smoked brisket on the GE Profile Indoor Smoker three times. Here's what happened. Don't make the same mistakes I did.

Prep Time8

Cook Time15

Resting Time4

Course: Main Course

Cuisine: American

Servings:

Trim: Trim the brisket so that it will fit on the indoor smoker racks. If you're cooking a full packer brisket, you will need to cut it in half. Then, trim the sides and remove most excess fat.
Season: Season the brisket liberally on all sides with salt, pepper and garlic. Place it on the smoker's racks with the fat cap down. Set those racks on a sheet pan and refrigerate uncovered overnight.
Heat Smoker: Use the GE Profile Indoor Smoker brisket preset. Set the grill temperature to 225F degrees and the probe temperature to 194F degrees. Be sure to add water and pellets when prompted.
Smoke: Place the racks of briskets in the smoker with the flat on the bottom. Insert the meat thermometer into the flat. Smoke until the briskets reach the desired temp. This could take 12-15 hours.
First Hold: Once the brisket reaches temp, let it keep warm in the smoker at 140F degrees for two hours.
Wrap: Place two large sheets of foil on the counter. Add 2 tablespoons of tallow to each piece. Place the brisket halves on the tallow. Add 2 more tablespoons of tallow on top of each brisket half. Wrap tightly and return to the smoker.
Second Hold: Let the briskets rest on the 140F-degree keep warm setting for 2-4 more hours.
Slice: When you're ready to serve the brisket, remove it from the smoker and foil and slice it against the grain. Brush the slices with the drippings in the foil.

Plan to use about 1/2 to 3/4 tablespoon of rub per pound of untrimmed, raw brisket