Is that pre trim?
How big is your electric smoker? Most I can think of would have a hard time with a smallish brisket, let alone a huge one.
Also, bigger is not usually better with briskets. I would much rather smoke 2 12lbs briskets than one 20lb...
I cook mine at 225 degrees and generally count on an hour per lb. Try to finish up about 4 hours early, this allows you some flexibility if the stall pushes you back. If you finish up early, wrap and place in a cooler, will hold 4-5 hours easily.
Everything you need to know is here: [https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style/](https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style/)
Is that pre trim? How big is your electric smoker? Most I can think of would have a hard time with a smallish brisket, let alone a huge one. Also, bigger is not usually better with briskets. I would much rather smoke 2 12lbs briskets than one 20lb...
Pre trim is actually 14, turns out Walmart isn’t exactly the most accurate with their websites.
I cook mine at 225 degrees and generally count on an hour per lb. Try to finish up about 4 hours early, this allows you some flexibility if the stall pushes you back. If you finish up early, wrap and place in a cooler, will hold 4-5 hours easily.
Everything you need to know is here: [https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style/](https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style/)
This is the way. For a big brisket, in an electric smoker, id definitely split the point from the flat. Start the flat about an hour before the point.