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Smoked lamb shoulder recipe for electric smoker
Elle

Best Electric Smoker Recipe

This electric smoker brisket recipe is a foolproof way to enjoy tender, juicy, halal-certified beef that's slow-cooked with bold spices. Ideal for backyard gatherings or cozy dinners, this smoked brisket delivers rich, savory flavor with minimal effort.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course: Everyday Comforts
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 whole beef brisket 4–5 lbs, halal-certified2 tablespoons olive oil2 tablespoons smoked paprika1 tablespoon black pepper2 tablespoons sea salt1 tablespoon garlic powder1 tablespoon onion powder1 tablespoon ground cumin1 teaspoon chili powder1 teaspoon dried oregano1/2 cup fruit juice (pomegranate or grape) for spritzingbutcher paper for wrapping

Method
 

  1. Trim the brisket, leaving a thin layer of fat on top for moisture
  2. Rub olive oil all over the brisket to help the seasoning stick
  3. In a bowl, combine paprika, salt, pepper, garlic powder, onion powder, cumin, chili, and oregano
  4. Apply the spice rub generously to all sides of the brisket
  5. Preheat your electric smoker to 225°F using hickory or applewood chips
  6. Place the brisket fat-side up in the smoker and close the lid
  7. Smoke for about 5 hours, spritzing every hour with fruit juice to retain moisture
  8. Once internal temperature reaches 165°F, wrap the brisket in butcher paper and return to the smoker
  9. Continue smoking until the brisket reaches an internal temp of 200°F to 205°F
  10. Remove and let it rest, wrapped, for 1 hour before slicing against the grain
  11. This electric smoker brisket recipe yields incredibly tender results using halal ingredients and smoke-enhancing techniques

Notes

  • If you can't find pomegranate juice, use diluted grape juice as a spritz substitute
  • For a stronger bark, avoid wrapping and cook the brisket entirely uncovered
  • You can use boneless beef shoulder as a secondary cut if brisket isn’t available
  • Smoked paprika adds depth—don’t skip it if you want that signature smoky flavor
  • Letting the brisket rest is critical for juiciness; do not slice immediately
  • Try adding cinnamon to your rub for a warm, aromatic twist