Electric Smoker----Professional Brisket Results???

Ya'll need to have a brisket cook off and invite me to be the judge.:)

Any of the devices you've mentioned will produce a good product if the technique is right. A smoker that has temperature control will definitely help a novice with less effort. Cooking temperature and internal temperature are the biggest keys to success. Control both and you will have a winner.

I have used a Traeger for years and you cannot go wrong with them. They also will provide you with recipes. I use several recipe books by pros to get my ideas, then I change some of them if needed. To get good results smoking you need to read, adapt, and learn. Most of all, you need patience as good smoking is low and slow.

X-2 Masterbilt Smoker.

I just use a porterhouse rub on the brisket and then follow the instructions for smoking it in the instruction book. Very moist and tasty.

I have never been happy with electric. Won't get to 225.
I use a WSJ DIY like above. 225 with smoke 4/6 hours then in foil in the oven at 225 until done another 4 or until it falls apart.

I use a Masterbuilt and I think mine are right up there with the best of them.
My smoker has a built in probe and this helps immensely. I smoke my briskets at 250 and start with the fat down, water in the pan and I smoke until I hit 145 degrees, the same as a butt, I then wrap and take it to 200 degrees.
Once I'm at 200 I shut off the smoker and open the door and let the brisket rest until it comes back down to around 135 or so.
I always add the rub the day before and if I have a whole brisket I do the point and the flat separate. I always take the point up higher before wrapping and go more by color, because I don't use a temp probe on them. They make better burnt ends and burnt ends need the color.

I start in Weber or smoker long enough to get the flavor (about 8 hours) then wrap in heavy duty alum foil. I like to pour in a small amount of whatever I am basting with before I seal it up. Place in a slow slow oven until it is fall apart tender. This works well with port butt too.

Our Bodacious BBQ, north of Tyler, TX, says they cook briskets a total of 18 hours, start off in one pit, then move to another. Don't quite understand, but it's almost as good as what I got 30 years ago. I can never hope to duplicate their pits, though.

I never could do good as well. I guess this sort of thing takes days to do it right...

Our friend down the road from us was famous for his home cooked briskets and he always started cooking the day before the get-to-gether.

Roy Ken

Here's what I use -

http://www.mmmgoblubbq.com/2014/01/mini-wsm-build-perfect-tailgate-smoker.html

You can ignore all the painting stuff - doesn't cost much, easy to build and is easy to transport. Google tailgate smoker - lots of similar "how to" examples.