Masterbuilt Smoker Brisket

Masterbuilt Smoker Brisket, When cooked properly, a beef brisket is a thick cut of meat that yields the most soft and tasty meat. For huge chunks of meat like this, a Masterbuilt smoker is frequently utilised to cook the meat for the recommended period while guaranteeing excellent results. Here’s how to use an electric smoker to cook the ideal beef brisket.

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How Should Beef Brisket Be Prepared in an Electric Smoker?

Make sure the beef brisket you choose has a substantial layer of fat on it. As the meat cooks, this layer of fat will gradually melt on top, giving it moisture and an amazing flavour.

It’s also crucial to get knowledgeable about the various brisket cuts.

Two primary muscles that make up the brisket are:

The flat contains a thick covering of fat called the fat cap and is a long, thin muscle that runs the full length of the flesh.

Point: There is a layer of fat between this and the flat, which is located at one end of the cut.

The night before, marinade your beef brisket to maximise flavour absorption for optimal results. Try to prepare your brisket for at least 2-4 hours before smoking if this isn’t possible.

If you’re interested, we also have a recipe for Masterbuilt turkey on the site!

Now, let’s look at how to cook a full brisket:

Cut the Brisket Off

Before you rub the beef with any form of spice or marinade, trimming is a crucial step in preparing your brisket. The fat must be sufficiently reduced to moisten the meat.

You’ll need a sharp knife that is about seven or eight inches long to trim your brisket. Before moving on to this stage, you can choose the ideal brisket-slicing knife for yourself.

Locate a Quality Brisket Rub

Don’t forget to rub some flavour into your brisket; this will completely enhance the smokey flavours. The seasoning can be made whatever you choose, but bear in mind that the best-tasting meats come from the simplest rubs.

Try this tri-tip rub recipe!

Warm Up the Electric Smoker

Pick a wood for smoking that will go well with your meat. Although I advise mesquite, you are welcome to examine other alternatives. Dry hardwood chips are required since they will guarantee pure smoke.

Once your smoker is full of wood chips, turn it on and wait for the temperature to rise to 225 degrees F. As a result, there will be less chance of any portions of the meat remaining undercooked.

preparing beef brisket

• Place the brisket in your smoker with the fat side facing up once it has nearly reached room temperature. By allowing the fat to melt on top of the meat, you may give it a beautifully juicy, fatty flavour.
• Moving the rack lower will prevent the heat from blowing beneath the meat, which would completely dry it off, if the smoker’s primary heat source is located in the lowest area of the smoker.
• The smoker will retain moisture if you place a pan of water inside of it. For the first three hours, shut the smoker door and let it smoke. Open your smoker after three hours and mist the steak with water or beef stock. This will aid in the development of a gorgeous, juicy crust on your meat.

How Much Time Does It Take to Smoke Brisket?

Your beef brisket should generally be cooked for one hour per pound. This indicates that it will take roughly 6 hours to cook a 6 pound brisket.

Brisket’s internal temperature after smoking

The perfect smoked beef brisket should have an interior temperature of 190 degrees Fahrenheit. Keep an eye out for the stall, which can happen when moisture from the meat evaporates owing to the smoker’s extreme heat.

To prevent this, I suggest wrapping the brisket in aluminium foil.

The Best Recipe for Smoked Brisket

One of the greatest methods for preparing your large chunks of beef is probably to smoke the brisket.

The straightforward, detailed instructions are provided here.

Ingredients

• Uncured 12-pound brisket
• 12 cup of brown sugar
• 1/2 cup of smoked paprika
• Chili powder, 6 tbsp.
• 6 tablespoons kosher salt
• 4 tbsp. black pepper, cracked
• Ground cumin, 4 tbsp.
• 2 tablespoons of onion or garlic powder
• Dry oregano, two tablespoons
• Ground coriander, 2 tablespoons
• Cayenne pepper, 2 teaspoons
• unfiltered, uncooked apple cider vinegar

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Wood chips from hickory or mesquite

Instructions

The brisket should be taken out of its package and dried with paper towels.

• Trim the fat cap to a thickness of about 14 inch, allowing enough for flavour and moisture. On a sizable sheet pan, place the brisket.
• In a bowl, combine the dry seasonings. Pat the dry rub into the steak, gently massaging it into the meat’s nooks and crannies. Place the beef in the fridge for 15 minutes to 4 hours with the fat side up, wrapped in plastic wrap. Prepare your side dishes in the interim.
• Remove the cold brisket from the refrigerator and let it gently warm up to room temperature while still being chilly. Preheat the smoker with the cooking temperature set to 225 degrees Fahrenheit.
• After adding the wood chips to the side tray, half-fill the water bowl or pan with apple cider vinegar. Put the fat side of the brisket up on the centre rack. Close the door and set the timer for 10 hours after inserting the digital thermometer into the thick end of the meal.
• A few times check the water bowl and add more apple cider vinegar as needed. Inspect the area for smoke and restock the woodchip tray as necessary.
• After 9 hours of cooking, check the internal meat temperature of the beef. The ideal temperature for your meat is between 190 and 200 degrees F.
• The smoked beef brisket should be removed, placed on a cutting board, covered with aluminium foil, and sealed. Slice the succulent brisket and enjoy it after letting the beef rest, covered, for 15 to 2 hours.

So, how do you prepare the ideal brisket?

It’s crucial to thoroughly prepare your brisket before smoking, have a thick layer of fat for that mouthwatering tenderness, and cook your beef for an hour per pound to get the ideal smoked brisket. Cut and enjoy is all that is left to do at that point.

why not start with smokers? See our article comparing a wood and a pellet smoker.

FAQ’s

How Long Does It Take a Masterbuilt Smoker to Smoke a Brisket?

It will take your brisket between 3 and 5 hours to smoke it until the internal temperature reaches 180°F or 82°C.

How Hot Should a Brisket Be Smoked in a Masterbuilt Electric Smoker?

Briskets should be smoked in an electric smoker made by Masterbuilt at 121°C or 250°F.

How Should I Use My Masterbuilt Electric Smoker to Smoke Beef Brisket?

The Masterbuilt electric smoker should be preheated to 250°F (121°C). In the meantime, add paprika, oregano, salt, cayenne, black pepper, onion powder, and garlic powder in a medium bowl. Put some of this dry mixture on the beef brisket. Brisket should then be smoked for 3-5 hours.

How Should I Use My Masterbuilt Electric Smoker to Prepare Beef Brisket?

Aim for an untrimmed or “packer” cut of brisket when looking for the ideal cut to smoke in a Masterbuilt electric smoker. This cut combines the flat and point, and it also features a gorgeous fat cap that reveals the meat for a wonderful finish.

How Can a Big Full-Sized Packer Beef Brisket Fit in a Masterbuilt Electric Smoker?

A complete brisket should be placed on one of the shelves that has been turned on its side in a Masterbuilt electric smoker in order to fit a larger brisket inside. The brisket will diminish in size while it cooks, allowing you to reposition the thick meat so that it is now lying horizontally.

For the Masterbuilt Electric Smoker, how Should a Beef Brisket Be Prepared?

The meat of a brisket needs to be trimmed before smoking. Depending on how it was prepared and chopped, the meat may have a thicker “fat cap.” Some of the fat can be left in place, but you should aim to reduce its thickness to about 14 inch.

How Does My Masterbuilt Electric Smoker Work?

With your Masterbuilt electric smoker, you can cook a wide range of mouthwatering meals in addition to succulent pieces of brisket. To satiate your appetites for meat, choose from pork, chicken, beef, fish, and wild game!