The Brinkmann Gourmet Electric Smoker and Grill combines a smoker and grill in one unit. The lower cooking grid holds food for smoking, while an upper cooking grid holds food for grilling. Heat emanates from a heating element located in the bottom of the body of the device, around which hard firewood, such as maple, hickory or mesquite, is placed. Replenish water and wood every two hours during operation. (See reference 3)
Marinade
Mix together 1/2 cup red wine vinegar, 1/4 cup olive oil, 22 ounces dark lager, two teaspoons kosher salt, three diced shallots and two tablespoons honey in a non-reactive bowl. Place the brisket in a non-reactive container and pour the marinade over the brisket. (See reference 4)
Marinate the brisket on the bottom shelf of the refrigerator for a minimum of 24 hours but not more than 48 hours. (See references 1 and 4)
Turn the brisket over halfway through the marinating process. (See reference 1)
Rinse the marinade from the brisket and pat dry. (See reference 1)
Spice Rub
Mix together one teaspoon ground cumin, three tablespoons smoked paprika, two tablespoons freshly ground black pepper, one tablespoon dark brown sugar, one tablespoon mild chili pepper and two tablespoons kosher salt. (See references 1 and 2)
Place the spiced rub in an airtight container (See reference 1)
Store the spice mixture up to three months in a dry, cool place. (See reference 1)
Smoking
Remove the brisket from the refrigerator one hour prior to smoking and allow it to reach room temperature. Coat the brisket in the spice rub mixture. (See references 1, 2 and 3)
Soak the wood chips in water for 20 minutes to slow burning. Add three or four wood chips to the lava rock near the heating element. Do not allow the wood chips to come in contact with the element. (See references one and three)
Position the empty water pan on the three support brackets. Place the smoker body on the base pan. Fill the water tray with water until it reaches no more than one inch from the lip of the tray. Place the cooking grid on the lower support brackets above the water pan. (See reference 3)
Place the brisket fat-side-up on the cooking grid. Place the other cooking grid on the upper support brackets, and, if smoking additional food, add it to the upper grid. Place the dome lid on the smoker and plug it in to the outlet. (See reference 3)
Smoke the brisket one hour per pound, or approximately two to three hours for two to three pounds of brisket. Monitor the temperature of the brisket by inserting a meat thermometer in its thickest portion. Smoke the brisket to a minimum internal temperature of 145 degrees Fahrenheit. (See reference 5)