Cooking Beef Brisket in an Electric Smoker

Learn how to make a smoked beef brisket in a Masterbuilt Electric Smoker following our detailed instructions and recipe below!

Smoked Beef Brisket is a great way to feed a large crowd, and is the ultimate way to actually put your Masterbuilt (or any electric smoker for that affair) to work.

Allow'south Get!

What is a Beef Brisket?

A beef brisket comes from the pectoral (breast) muscle of the steer.

Like the chuck roast and the pork butt, which come from the shoulders of the steer and sus scrofa respectively, this muscle on the front of the animal gets quite a conditioning during the life of the steer, helping to hold the animal upright for its entire life.

Have you ever seen a moo-cow sitting down?

Hence why it is usually cheaper per pound than say a ribeye steak or filet mignon, which are cutting from the tenderloin muscles of the steer on its dorsum which don't become put to work well-nigh as much.

Just have no fear, with a little love and care, we can turn this workhorse cutting of meat into a delicious, fall apart tender beef brisket that you and your whole family will relish!

And even better, when yous fume your beef brisket in a Masterbuilt electric smoker, you've got an easy "Set up Information technology and Forget It" auto at your disposal to practise most of the heavy lifting…or should we say…cooking.

What Kind of Beefiness Brisket Should I Smoke in my Masterbuilt Electrical Smoker?

At present, back when we did our Pellet Grill Brisket, nosotros recommended smoking a WHOLE PACKER brisket on your Traeger or Pit Boss and this is unremarkably what we nosotros recommend if yous have the space bachelor and here's why.

A whole packer brisket contains 2 parts:

1. The Point
2. The Apartment

The point is a smaller, well, pointier section that is as well fat and succulent, merely rarely if ever eaten or sold just by itself except for when its made into burnt ends.

The flat , on the other hand, is the archetype looking rectangular section of brisket you see sliced in all the pictures.

Unfortunately, the flat is also much leaner and more than likely to dry when cooked by itself without the point attached to balance it out.

Then here'due south the problem: A full size packer brisket will weight anywhere in the x-16 lb range, and you unfortunately may have a hard time squeezing it onto one of the shelves of your Masterbuilt electric smoker.

How Practice You Fit a Large Full Sized Packer Beef Brisket in a Masterbuilt Electrical Smoker?

Pick 1: Position Diagonally

Here's a fun trick to fit that giant beefiness brisket in your Masterbuilt electric smoker:

Set ane of the shelves on its side like this.

Then place your full brisket in the smoker.

The cracking thing is that your brisket will shrink over the next few hours while it cooks.  You can likely eventually fit information technology on one of the shelves flat once it shrinks downwards.

Another peachy play tricks once the brisket is a little smaller is to take a rock, brick or an empty tin can, wrap it in foil, and place it under your brisket.

This pulls the sides of the brisket away from the hot walls of the smoker and allows yous to fit a larger brisket inside your Masterbuilt Electrical Smoker.

Option 2: Separate the Betoken and Apartment Before Smoking

Sure, yous can purchase just a 4-6 lb apartment section, only nosotros like ownership a full size packer and either starting it on its side like in a higher place or just separating the point and flat commencement instead.

That fatty point meat will nicely balance out the leaner flat meat when you serve them alongside each other.

You'll be able to see the smaller round point section sitting on top of the longer rectangular flat section when you lay the brisket out on a cut board.

You can slide a knife right through the fatty tissue that connects them.  So cut the flat in half if yous demand to and smoke the iii sections separately.

Hither, the flatter, leaner, striated, rectangular flat is sitting on top of the more tubular, fatty Point

When in doubt, measure your shelf space offset and accept your record measure out to the shop before you buy that behemothic xx lb packer!

Smoking a Beef Brisket in a Masterbuilt Electric Smoker

The Beef Brisket may exist a monster is a cut of meat, only its actually quite piece of cake to fume, especially in a Masterbuilt Electric Smoker!

We accept previously covered how to season, starting time, and clean a Masterbuilt electric smoker.

We've covered how to load them with wood chips, use the vents properly, brand a smoker stand for them, and fifty-fifty how to use them in the rain!

You can tell we are large fans of this great electric wonder, peculiarly for beginner smokers and bbq enthusiasts.

Read Masterbuilt Reviews on Amazon

In this commodity, nosotros volition go over what is needed to properly smoke a Beef Brosket step past step in a Masterbuilt electric smoker.

How to Gear up a Beef Brisket for the Masterbuilt Electric Smoker

Trim the Brisket

Depending how it was butchered and packaged, you'll notice one side may have a thicker "Fat Cap" on it.

Information technology's OK to leave some of this in place but ideally trim information technology down to no more than about 1/iv inch of thickness.

Leaving a piddling exterior fat from the fat cap is OK.

All the same, you don't want to go out any big hardened thick chunks on the outside.  They will non render away and nobody wants to eat that.

After trimming, score through the fat cap with a good knife in 2 perpendicular directions to aid more of the fat underneath render out during the smoking process and allow some more of the rub to penetrate the meat.

We are big fans of this carving pocketknife from Marico for trimming our briskets and other big roasts.

Rubs

Unlike our Masterbuilt Pulled Pork, which pairs well with sugary BBQ rubs, beef is usually meliorate suited for more straightforward common salt and pepper style seasoning.

You lot can add a footling cayenne for extra rut or garlic and onion powder for boosted season, simply become easy on the rubs that are heavy in sugar content.

We are big fans of Bad Byron'due south Barrel Rub Seasoning on smoked beef, peculiarly brisket and chuck roast considering it is heavy on flavor, and has no carbohydrate .

We apply information technology exclusively on our Hot and Fast Version of our Brisket, considering we don't want whatever sugar to burn.

Simply today, since nosotros are smoking slower and at a lower temperature, its OK to pick a rub with some sugar in it if you wish..

After trimming the fatty, comprehend the brisket in a thin layer of cooking oil or yellow mustard.

Yes, you lot read that right.  Yellow mustard.

Many professional barbecue chefs employ yellow mustard to help their rub emulsify and stick to the meat.

After the long cook you won't taste any mustard flavor, trust us.

Be generous with the amount of rub you put on.

So you can wrap the brisket in plastic wrap and put it dorsum in the refrigerator until you are ready to fume it.

This can even be done the night before to relieve some time the next day and to let the common salt in the rub fully penetrate the meat.

Marinade Injections

A great way to keep your Masterbuilt smoked beef brisket moist while it is cooking is to inject it earlier you cook information technology.

Always use a practiced quality meat injector similar this 1 from JY COOKMENT.

JY COOKMENT Meat Injector Syringe 2-oz

• 【Piece of cake to Utilize & Dishwasher Safe】This meat injector is ergonomic threaded design, easy to assemble or dismantle. With 2 cleaning brushes makes clean upward super easy, Dishwasher-SAFE.
• 【What You Become】This season injector contains 1pc 2-OZ capacity marinade injector barrel; 6pc professional meat needles; 1pc silicone brush; 4pcs spare syringe silicone O-rings; 2pcs cleaning bush; 1pc detail instruction;

For brisket nosotros recommend a blend of beefiness goop, worcestershire sauce, a little dark-brown sugar, and perchance a little bit of Bad Byron's Barrel Rub mixed in besides.

Make certain to mix the injection thoroughly.

Inject virtually every inch or so, against the grain of the brisket.  Put the brisket into an aluminum pan to catch the runout and so y'all don't make a mess.

To save some time and even so get great results, you can as well try using a store bought injection mix such every bit Kosmos Brisket Injection.

Simply mix it with water and you are good to go!

The Best Forest Chips for Smoking a Beefiness Brisket

Yous have a lot of freedom when it comes to choosing the right woods chips to smoke your Masterbuilt beef brisket.

Mesquite and hickory will requite a very aggressive smoke flavor, so should mixed with milder wood pellets and so as non to overdo information technology.

Alternatively, you can besides go for an overall milder fume season by choosing oak or fruitwood chips.

Pecan, apple, beech, alder, and cherry all requite corking results on beefiness brisket.

Peach forest in particular gives off a great sweet aroma when you smoke with it.  This might be why information technology'south BBQ Champion Myron Mixon'south favorite wood to smoke with.

Brand sure to always employ wood chips, never pellets, in a Masterbuilt electrical smoker.

Refilling the Wood Chips

At present, equally nosotros mentioned, y'all will need to refill the wood chips every 30-40 minutes every bit they smolder fairly quickly compared to wood chunks and wood pellets.

Y'all only need to refill the woods chips for the offset iii-4 hours while the brisket is smoking, and definitely not once you wrap it.

Cold brisket absorbs smoke a lot more than hot brisket.  And so at some indicate you lot will just exist wasting wood fries because the brisket will not absorb whatever additional smokey flavour.

So with a standard Masterbuilt smoker needing to be refilled every xxx minutes, you will need to empty and refill virtually 6-8 times total .

This is i of the major drawbacks of using an electrical smoker.

Now, if y'all are using a Masterbuilt Electrical Smoker, we recommend you cheque out their Boring Smoker Accessory Attachment.

It allows yous to preload the wood chips, much like a pellet hopper on a pellet grill like a Traeger and smokes them more than slowly so that y'all don't demand to constantly refill.

This works great for longer smokes like beef brisket in your electric smoker!

Masterbuilt Tedious Smoker Accessory Attachment

• Continuous smoke when cold smoking or hot smoking up to 275˚F
• Automatically heats wood chips with the push of a button
• Continuous wood feed system provides up to 6 hours of continuous smoke without reloading
• Removable ash tray for easy cleanup

How to Smoke a Beef Brisket in an Electric Smoker

Now for the "meat" of the recipe…get it?

Allow's talk nearly how to smoke this beef brisket in your electric smoker.

What Temperature do you Fume a Brisket in an Electrical Smoker?

Set the electrical smoker temperature to 250°F, and let the Masterbuilt come upward to temperature.

While you CAN cook a traditional beef brisket at 200-225°F, we are going to speed upwards the process simply slightly , we've institute without losing any moisture at this slightly higher temperature.

How Long exercise you lot Smoke a Brisket in an Electric Smoker?

Put your brisket in the cooking chamber and let the electric smoker exercise its thing!

Identify a temperature probe, if you have one, into the eye of the brisket.  Otherwise, you can spot cheque subsequently with an instant read thermometer.

Always utilize insulated bbq gloves when rotating or moving the brisket around.

There really is no need to flip the brisket over as the electric smoker provides indirect heat similar an oven and volition cook it pretty evenly at 250°F.

You are welcome to experiment and attempt flipping, or cooking information technology "fatty cap side downwards".

Merely keep in mind you may lose some of your BBQ rub confronting the smoker grates the more you lot move information technology around during the melt.

A full packer brisket volition take about 60-75 minutes per pound in a. Masterbuilt Electric Smoker at 250°F, depending on its size and weight.

Then a x lb brisket may accept ten-thirteen hours, and a 14 lb brisket may take xiv-20 hours!

This is another benefit of portioning your brisket out onto separate shelves before you showtime smoking it. then that it cooks much faster.

This is why many people kickoff their brisket OVERNIGHT.  And with a Masterbuilt electric smoker, this is pretty easy to do, specially if you have the Wearisome Smoker Accompaniment Attachment.

No more babying charcoals and forest chunks all nighttime like your BBQ ancestors did!

It's Amend to Stop Early on

When it comes to smoking beef brisket, fifty-fifty in an electrical smoker, it's meliorate to exist finished early.

Trust us.

There is nix worse than a oversupply of hungry guests looking over your shoulder asking if the meat is washed while you watch that temperature probe stall out 20°F shy of your target.

By starting the nighttime before, cooking overnight, and finishing in the tardily forenoon or early on afternoon the day you are serving, y'all are now in complete control of your brisket and your timeline.

And smoked brisket is EVEN Better when its had time to residue for a couple hours in a warm oven or correct inside the smoker.

And so don't worry about your smoked brisket finishing a few hours earlier your guests arrive.

This is a good affair!

We'll talk over more on how to HOLD your brisket before serving beneath.

How Do You Know When a Smoked Brisket is Washed in your Masterbuilt Electric Smoker?

Y'all are going to get out your brisket in the smoker until information technology hits somewhere between 197-203°F when measured with a proficient temperature probe or instant thermometer.

Don't blitz it!

Beef brisket is non a cut of meat you want to serve medium rare like a nice smoked prime rib.

In that location is too much intramuscular fat and connective tissue that needs to interruption down and render at higher internal temperatures.

The brisket will be tough and unappetizing if you cook and serve it like a beefiness tenderloin or ribeye roast.

Smoked beef brisket is best served when cooked to 200°F internally, then allowed to rest, and and then sliced.

Information technology volition not be fall apart tender even if you take it off at 180°F.

Yous'll want to monitor the internal temperature of the brisket every bit information technology progresses through the melt.

Don't tell us you spent all that coin on a fancy electrical smoker but don't have a thermometer…correct?

You'll desire a good leave in probe thermometer like the Thermopro as well equally a second instant read thermometer to spot cheque equally you get close to pulling the brisket out.

If y'all don't nevertheless own an instant read thermometer, ThermoPro makes a expert one of these too.

While nosotros accept used and recommended ThermoPro for years, lately we have also go big fans of the MEATER leave in thermometer.

It is extremely accurate and has an incredible 165 foot bluetooth range and works right with your smartphone so yous don't need to carry a separate controller around with y'all like many other remote thermometers require.

It's got a great free app that is constantly being updated and even has an algorithm to predict how much longer your blazon of meat volition take to cook based on cooking temperature, target temperature, electric current internal temperature.

It's like a GPS for your meat!

The Texas Crutch

One way to speed upwards your cooking time and increase your electric smoker brisket tenderness is by using a tried and tested barbecue technique known as the "Texas Crutch".

Don't worry, it's not complicated.

Y'all see, when big pieces of meat similar brisket or pork shoulder are being cooked low and slow, and hitting about 150°F internally, they tend to "stall out" and cease ascension in temperature.

Sometimes for hours depending on the size of the cutting of meat.

This tin be maddening if your guests are arriving soon and the internal temperature needs to rise another 50°F and hasn't budged for over an hour.

Without getting likewise much into the science backside why this happens, just empathise it has to do with a lot of trapped moisture evaporating at this temperature and continually cooling your meat as it evaporates.

One manner to "power through the stall" is to accept your brisket (or brisket sections) out of the Masterbuilt when it hits 150-160°F, and double or triple wrap them (separately) tightly in aluminum foil.

You tin can add some beef broth to the inside of the foil with the brisket to help braise it a little while it continues to melt.

Then replace your thermometer, place the meat dorsum in the smoker, and permit it keep to cook.

The aluminum foil volition keep the moisture from evaporating, besides keeping your meat from drying out as much while to cooks, and near importantly, help it continue to steadily rise in temperature.

Leave the brisket wrapped until information technology gets to your target temperature range of 197°-203°F and so remove it from the foil.

Pro Tip: If you want to house the bawl support before slicing, take information technology out of the aluminum foil at 195°F and place it dorsum in the smoker UNWRAPPED for the last 30 minutes or then until it hits 197°-203°F.

Resting and Holding the Brisket

Just like nosotros let our steaks balance before slicing them, we need to let this massive slice of meat rest for a long time earlier slicing into it.

Smoked beefiness brisket besides benefits from a overnice long remainder every bit the muscle fibers relax even more, the juices redistribute, the whole thing simply becomes more tender and succulent.

Let your brisket residuum for at least an hou r , preferably two hours, before slicing to help it retain more than of its juices.

You can leave it right in the aluminum foil or wrapped in butcher newspaper to help keep it moist while information technology rests.

You have several options for where to keep it while it's resting:

1. Right in the electric smoker with the cooking temperature brought down to 180°F.
2. An indoor oven set to WARM or 170-180°F.
3. A big cooler. Wrap the brisket in aluminum foil then pack towels around it to aid it keep its temperature and keep it from moving around. This option works great if y'all are transporting it to a party!

How to HOLD a Smoked Beefiness Brisket in a Masterbuilt Electrical Smoker

Set your smoker temperature to 170 or 180°F, ordinarily the lowest setting on the Masterbuilt temperature dial.

And then put your brisket in an aluminum foil pan, (or roasting pan), cover it with aluminum foil and place information technology in the smoker.

No need for wood chips at this indicate.

170°F will keep the brisket at a nutrient safe temperature (unlike leaving it sitting out on the counter will) while also keeping it hot, and if you keep the door closed and the pan covered with aluminum foil, it will stay plenty moist as well.

Yous can hold the meat hither for several hours if you demand to until your guests get in, and you may find information technology falls apart and tastes EVEN Better after doing then.

Pro Tip: Hold the meat at this temperature in its WHOLE course rather than slicing if y'all can, then slice immediately before serving for maximum tenderness and moistness.

Slicing and Serving the Smoked Brisket

Always wait to slice your smoked beef brisket until IMMEDIATELY before your guests are set to swallow.

Brisket, especially the bacteria flat portion, tin can notoriously dry out within xx-30 minutes of beingness sliced, no thing how good a job yous did cooking it, then don't blow information technology at the end by pre-slicing the whole thing!

Only piece as much as your guests are eating and then salve the balance in its whole grade for now or at least cut into smaller hunks yous can slice up later.

Now, if you didn't dissever the Flat and the Signal before cooking, you have two options:

1. Slice "every bit-is" with the flat and point continued.
2. Separate the apartment and the point and then slice.

Make sure when you brainstorm slicing you are slicing AGAINST the grain.

Option i: Keep the Apartment and Point Continued

This is our favorite method and if you didn't take to cut up the full packer brisket to fit it in the smoker, this is probably the way to get.

Information technology also ensures virtually slices incorporate a small amount of the fatty point to balance out the bacteria flat .

As you slice, you will see a line running diagonally through the meat separating the pinnacle flat from the bottom point.

Every bit you make your manner through the brisket from 1 end to the other the slices volition change in ratio of how much apartment or bespeak they have in them.

Find the diagonal line running through the brisket in the back of this photo. The bottom is the point and the top is the flat. The sliced pieces in the front are mostly all flat because the betoken does non run the whole length of the brisket.

Guests can cull if they desire the fattier point-heavy pieces , or the bacteria flat-heavy pieces .

Brand sure to use a good meat slicing knife and then that your slices are even and piece of cake to make.

Nosotros are big fans of the Mercer Granton Edge Slicer.  Information technology works dandy for slicing meats like brisket and ham.

Choice 2: Piece the Flat and the Point Separately

Your 2nd selection, and ONLY option if y'all separated them before cooking, is to separate these two sections out and then only slice the apartment by itself to serve.

Find the fat line where the two sections see running diagonally through the brisket and cut along it.

At present the betoken should exist very easy to find just by pulling upwardly on the apartment a footling scrap you may run across the 2 pieces of meat brainstorm to separate here with just a trivial chip of tension.

Once you discover it, slice evenly forth it and separate the two pieces. Then slice your flat portion against the grain and serve.

The indicate will exist a smaller pointy piece on the bottom of i end of the brisket.

The point in the near pan and the flat taken off the pinnacle and placed in the far pan.

The point can be cut into cubes to make burnt ends if you lot wish, or sliced up to be served with with slices of the Flat to balance out the lean and fatty textures!

What Else Can I Fume in my Masterbuilt Electric Smoker?

More Electric Smoker Recipes:

• Masterbuilt Electric Smoker Pulled Pork
• Masterbuilt Baby Back Ribs
• Electric Smoker Smoked Chuck Roast
• Viscid Smoked Sweet Potatoes

More Beef

• Traeger Prime Rib
• Pit Boss Beef Brisket
• Perfect Smoked London Broil
• Smoked Ribeye Roast
• Hot and Fast Pellet Grill Beef Brisket
• Smoked Corned Beef
• Smoked Ribeye Steaks
• Smoked Filet Mignon
• Pellet Grilled Steak
• Perfect Grilled Hamburgers
• Smoked Eye of Round Roast Beef
• Like shooting fish in a barrel Smoked Flank Steak
• Traeger Beef Tenderloin with Horseradish Cream
• Pit Dominate Smoked Beef Tenderloin
• Pit Boss Smoked Prime Rib
• Traeger Smoked Beefiness Brisket
• Traeger Smoked Chuck Roast
• Pit Boss Smoked Chuck Roast

Pork

• Traeger Baby Back Ribs
• Pellet Grill Smoked Pork Chops
• Smoked Fresh Vacation Ham
• Screw Sliced Smoked Hot Dogs
• Smoked Bratwurst with Beer Braised Onions
• Gas Grilled Bratwurst
• Pellet Grilled Bratwurst
• Roasted Squealer in Your Backyard
• Traeger Smoked Pulled Pork
• Traeger 3-2-1 Pork Ribs
• Pit Boss Pulled Pork
• Pit Boss Smoked Infant Dorsum Ribs
• Pit Dominate Smoked Pork Loin
• Traeger Smoked Pork Loin
• Camp Chef Pulled Pork

Seafood

• Love Smoked Salmon
• Smoked Oysters in a Garlic White Vino Sauce
• Smoked Scallops with Lemon Butter Sauce
• Smoked Lobster Tails
• Honey Smoked Tilapia
• Perfect Smoked Halibut
• Smoked Mahi Mahi Fillets
• Smoked Swordfish Steaks
• Smoked Crab Legs with Cajun Antiseptic Butter
• Smoked Mackerel with Maple Balsamic Glaze
• Smoked Catfish with Cajun BBQ Rub
• Smoked Red Snapper with Blackening Rub

Poultry

• Spatchcocked Chicken on a Pellet Grill
• Pellet Grill Smoked Turkey Chest
• Pellet Grill Turkey
• Spatchcock Smoked Turkey on a Pellet Grill
• Easy Smoked Turkey Legs
• Smoked Chicken Leg Quarters
• Beer Tin Chicken on a Pellet Grill
• Trash Can Turkey – OK, technically not fabricated on a grill or smoker but ane of the most fun ways there is to cook a Turkey…at over 700 degrees in only two hours!

Lamb

• Smoked Leg of Lamb with Guinness Marinade
• Smoked Lamb Chops with a Balsamic Butter Sauce
• Smoked Rack of Lamb with Garlic and Rosemary or Smoker
• Smoked and Pulled Lamb Shoulder with a Turkish Spice Rub
• Smoked Lamb Shanks

Fun Odds and Ends

• Smoked Gouda Cheese
• Smoked Asparagus
• Like shooting fish in a barrel Smoked Broccoli
• Smoked Cauliflower
• How to Steam Tamales
• Maple Bourbon Smoked Pineapple

Smoked Beef Brisket in a Masterbuilt Electric Smoker

This smoked beef brisket is rubbed with a savory blend of seasonings then smoked low and slow in a Masterbuilt electrical Smoker!

This is a bang-up BBQ dish to feed a oversupply, and especially easy to do in a Masterbuilt, or whatever electrical smoker for that affair

Prep Time one hr

Cook Fourth dimension 12 hrs

Resting Fourth dimension ane hour

Total Fourth dimension 14 hrs

Course Primary Course

Cuisine American, Australian, charcoal-broil, BBQ, Holiday, Smoked

Servings 10 people

Calories 750 kcal

• Masterbuilt Electric Smoker or any brand electrical smoker

• Total Bag of woods fries, preferably hickory, apple tree, and/or cherry

• Aluminum Foil Trays

• Meat Injector

• Plastic Wrap

• Internal Meat Thermometer

• Heavy Duty Aluminum Foil

• Large Cut Board

• Meat Slicing Knife

• Large Cut Lath

• 1 Whole Packer Beef Brisket x-fourteen lbs
• Cooking Oil

Brisket Rub

• 1 cup Kosher Salt apply more than or less if needed depending on brisket size
• ½ cup Smoked Paprika
• ¼ cup Blackness pepper
• ⅛ cup Garlic Pulverization
• ⅛ cup Onion pulverization
• 1 Tbsp Cayenne pulverization

Marinade Injection

• ½ Can Beefiness Broth
• 2 Tbsp Worcestershire Sauce
• i Tbsp Brownish Carbohydrate

Prepare the Brisket

• Trim whatever excess difficult pieces of fat from the outside of the brisket, leaving nigh 1/4 inch thickness on the fatty cap.

  

• Score the fat cap to allow more than fat to return out and the rub to penetrate.

• Check the size of your smoker to come across if you can cook the whole brisket on i shelf.

• If not, position the brisket diagonally or separate the betoken from the flat as described above and program to smoke on divide shelves.

  

Inject the Brisket

• Mix the Marinade Injection ingredients well until the carbohydrate appears by and large dissolved.

• Place the brisket in an aluminum pan to catch excess liquid from the injections and inject in small amounts every 1 inch or so on both sides against the grain of the meat.

  

Utilize the Rub

• Use a sparse layer of cooking oil to the entire exterior of the brisket.

• Mix the Brisket Rub ingredients well and apply generously to the entire outside.

  

• Wrap in plastic wrap and place in the refrigerator for up to ii-3 hours while yous prepare the smoker to let the injection and the exterior rub to penetrate the meat.

Offset the Smoker

• Plug in and turn on your electric smoker. Set the temperature to 250°F.

  

• Fill your water pan. Make sure all your vents are open up.

  

• When the smoker has come up upwards to temperature, place your chosen wood fries in the wood chip loader and insert it back into the smoker.

  

Smoke the Brisket

• Remove the brisket from the fridge, add whatsoever additional rub that may have come off, and when the smoker is producing smoke, place your meat within.

  

• Place a disposable aluminum pan a rack beneath to catch any drips. Place your thermometer in the center of the brisket.

• Your meat will take on average 1.5 hours total to melt per pound. You can empty and refill more wood chips for the first 1-three hours. After this, the meat will not absorb much more fume flavor so save your fries.

• If you separated the brisket into sections, information technology volition accept less time to cook. Use the weight of the largest piece to make your cooking time estimate.

• Set the timer to 8 hours and close the door to the smoker. Every hour you can optionally spray the outside of the meat with beef broth to assistance form the bawl and keep the meat moist.

• Melt the brisket until it reaches about 150-160°F internally.

Optional Texas Crutch

• At this point yous can get out the brisket in the Masterbuilt electric smoker to proceed cooking or remove information technology and wrap information technology in foil to speed upwards the cooking time.

• Carefully remove the brisket and place on a large sheet of aluminum foil.

  

• Wrap the brisket in opposing directions with iii layers of foil, tightly. Wrap each department separately if you separated them before starting.

• Supervene upon the temperature probe and place back in the smoker.

  

Remove, Rest, and Slice the Brisket

• When the internal temperature of the brisket has reached 200°F, remove information technology from the electric smoker and go along it wrapped.

  

• Let the brisket rest for at least 60 minutes before slicing to allow the juices to distribute.

• After resting, place the brisket on a large cutting lath. Slice confronting the grain on a diagonal in ¼ inch slices and serve immediately.

  

• Save extra brisket unsliced and tightly wrapped to maintain moisture.

Video example from Smoke Trails BBQ

Calories: 750 kcal

Keyword barbecue, bbq, bbq beefiness, Beef, beefiness brisket, Beef Rub, brisket, electric smoker, electrical smoker brisket, Garlic, How to, Injection, Masterbuilt, Masterbuilt Beefiness Brisket, Masterbuilt Recipe, Masterbuilt Smoked Brisket, rub, smoked, smoked brisket, Smoker, Texas Crutch

Let u.s.a. know how it was!

dejongrettest.blogspot.com

Source: https://www.madbackyard.com/how-to-smoke-a-beef-brisket-in-a-masterbuilt-electric-smoker/