Smoked Brisket in Masterbuilt Electric Smoker
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- Опубликовано: 11 окт 2024
- How to smoke a Beef Brisket in a Masterbuilt Electric Smoker and still get authentic smoke flavor and a smoke ring.
In this video I show: how to seperate the point from the flat, how to smoke your brisket, and how to make your own brisket sauce.
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It's always good to see how folks cook a brisket in different parts of the US. I cringed a couple times, but then I thought, that's really not a bad idea. Different than how we do it here in Texas, but not a bad idea. I'm sure you would feel the same way if I posted a video on how to smoke pork lol. Good job sir. Couple hints though, with brisket, you don't need any special rubs. Salt and pepper will do it. Injections are your friend...use beef broth and you'll be blown away. And finally, wrap the brisket when you hit 150-155. I like aluminum foil, other folks swear by butcher paper... Thanks for the video.
corporallittle I live in Fort Worth and that's not how you would cook a brisket! I just did a wedding and cooked 7 briskets on my smoker. Don't use any BBQ sauce cuz that ruins the meat. If you can't season your meat then you should give it up. 20 hours is way too much! I could seven briskets in nine hours. 8 hours at 225 degrees is perfect! actually smoking it for four hours and then wrapping it for four hours is perfect. I also like to use foil with the Criss-Cross method. when I cook one or two briskets after 4 hours I wrap it and a full pan and put it in the oven. I don't know what the tower was for because it doesn't make sense. All you need to do is spray a little bit of water on top of the brisket and then wrap it in full. You do not need barbecue sauce. Salt and pepper alone is not the best flavor. if you injected me then you also need help. I make my own rub. people Rave about my brisket and pulled-pork all the time.
Geno, Fort Worth guy here too. What rub did you use?
I have my homemade rub.
@@papagenosbbq what is the criss-cross wrapping method?? Do you recommend an aluminum pans? I am going to smoke my first brisket. I've cooked many in the oven - long and slow. So I'm anxious to move to a smoker. I have my spicy bbq rub. I'm going to check a few more videos/blogs before I take the plunge, but definitely looking for Texan bbq posts from now on..
@@Miss11779 how did it go?
I am a total novice when it comes to smoking meat. I just got my new portable electric smoker. Your instructions are so easy to follow that I feel confident that I can do a brisket now. Thank you for your videos. You are a great teacher.
one of my favorite MES brisket videos. A + for passion, Texas, Church, beer, video presentation, technique and desire to inspire!!
👍😎👍
I used your method twice now, first on July 4th and then just this past weekend for a church cookout. The only things different from my briskets were my choice of dry rub and wood chips. I used a Jack Daniel's dry rub for beef. For the smoke, I used a blend of one part hickory, one part JD whiskey barrel, and one part fruit blend (apple/cherry/peach). The brisket was a huge hit both times with everyone commenting on how much they loved the flavor and tenderness, using words like "amazing". At the cookout this past weekend, one person said the brisket was so tender "you can eat it without teeth." People were getting seconds and sometimes 3rds. At the end of the cookout, there was no brisket left while there were still plenty of hamburger patties someone had to take home. I may be doing another one come Labor Day.
Oh this is just wonderful to hear, I'm so glad everyone like it so much. Have a wonderful weekend and God Bless
Kit Baker
I use that Jack Daniels rub too, love it!
Southern Coastal Cooking ™ excellent video thank you for sharing your knowledge I can't wait to try this on my new smoker
Thats encouraging thanks! Doing my first tonight.
Thank you for sharing your brisket smoking techniques. I'm a long time eater of anything smoked but have never smoked anything myself. I just purchased a Masterbuilt 30 inch electric smoker and plain to use your tips to smoke my first 5 lb. flat brisket tomorrow. Wish me luck! BTW, ignore the haters and keep sharing your tip.
been looking at alot of brisket smoking videos, but as soon as I saw you crack the beer at the start I knew I found the right one
Texan Pro tip: place a brick or wood blocks/small log wrapped in foil under the center of the brisket so it drapes over it. This allows the juice to roll off instead of lingering for a better and crispier bark. It saves you space also, so no separation is needed. Great vid!
I made this before, man was it a hit. I love the beer cracking to open the video to the church and hair combed to the side transition. Great recipe, very detailed and my guests thought I had made it before. They actually ate until stuffed and I still had some left.
Thanks for making this video. I smoked a 13 lb brisket this weekend for about 16 hrs at 225 with the point and flat separated using my Masterbuilt electric smoker and it came out great. Even wrapped them in foil and a blanket and put them in the Yedi for two more hours. Great stuff!
Well I am so very happy to hear about your success
I love this video. I watch it every time I do a brisket so I get all the steps right. It's just a really good video. Good job!!!
Right you are Dan... i am the same
Thank you for taking the time to make this video. For a beginner with the electric smoker this gave me great directions. I appreciate you cutting the brisket and showing how you stack and place in the smoker. Only used kosher salt and pepper for my seasoning with a mixture of hickory, pecan and post oak chips. Temperature was perfect. I don’t think I’ve ever had a better brisket. Yuummmm
So glad to hear this , thank you very much
I just purchased the Masterbuild Electric Smoker (with Bluetooth). This video has me excited to cook my briskets this upcoming weekend. Ive never done it before. Thanks for sharing. I will post results.
I got this smoke hollow wood smoker. I gotta say for a tiny electric smoker it does the job extremely well. Doing a 15 lb brisket on it
Hey SCC!! I watched your video about 100 times before gathering up the courage to try this with my 30" Masterbuilt! I finally did it darn near exactly the way you did in this video; I used John Mclemore's rub and your technique and it turned out "Dad Gum Good"! It was my first brisket, 16 lbs., turned out to be the best brisket I've ever had in my entire life. All 20 of our guests thought it was great too! Thanks for a great video and for helping me restore my confidence in my smoking abilities!!
It's videos like this that make me proud to American... beer, brisket, it doesn't get any better than that.. thank you
haha thank you very much and God Bless America
Wanted to add, i have a gas upright masterbuilt smoker. Much the same.
A little tip if you thought it may be something for you.
I build a 12" riser base to set mine on. It saves bending right down to add wood or check the fire box and inspecting , basting or spritzing your meat is alot nicer when your unit is up off there grown a bit. Even just that 12 inches i like.
Just a thought.
Great vids. That texan accent kills me. Hahaha.
thank you, yeah I like to keep mine up where I don't have to bend over to get into it
I'm smoking a brisket for the first time, this weekend. Your video has helped some of my anxiety disappear. I'm so pumped to try this out.
+Brandon Estrada Ok good deal please keep me posted on how it comes out
just bought my husband an electric smoker and this will be his first time making a brisket. thanks for the video!!
Loved the video!! I got the Masterbuilt Electric Smoker two weeks ago and tried smoking a 15 lb Costco packer brisket for the first time this weekend. I followed your recipe and procedure closely, including separating the point from the flat and stacking them together so they would fit in the MES 30". I put the 39 degree brisket in the smoker at 6pm and by 10pm it was up to 137 degrees. The next morning it was only at 145 and was not climbing. After reading several blogs about "the stall", I resisted the urge to bump up the smoker temp -- I left it at 225. But, the internal brisket temp stayed at 145-147 all day!!! I didn't read anywhere about the stall lasting 12+ hours! So, at 6pm (24 hours of cooking), I pulled the brisket, applied the sauce, wrapped it in unlined butcher paper, and put it back in the smoker. I also closed the vent since I wasn't adding any more wood chips. Within an hour, the stall broke and the internal temp started to climb. By midnight it was 157, but climbing slowly. By morning (36 hours), it was only 167. By 6pm (48 hours of cooking), it was only 177. The smoker temp was steady at 225 the entire time. Fearing that I was making beef jerky, I finally pulled it out at an internal temp of 177. Surprisingly, it had not shrunk very much and was still fairly moist. The bark was softer than I like. The flat was just a tad dry, but no worse than what I get at at some BBQ joints. But, the point never got hot enough to melt all that intertwined fat. Any idea how it is possible to have a 12+ hour stall and for the internal temp to never reach >180 after 48 hours in a 225 degree smoker???
WOW now thats a long cook, I would suggest bumping the temp up right from the beginning next time to 250 and maybe 275 at the stall
Have you tested the temp of your smoker? I put 2 different oven thermometers in my smoker, cranked it to 275 for several hours (with no food in it) but the over thermometers (and the meat probe) only registered 240 degrees. It was summer time, 85 degrees out, no wind. Just can't get that sucker hotter than about 240. If I set it at 225, I might actually only be getting 195 degrees.
Wade get your meat to room temperature before you put it on the smoker
Masterbuilt Sportsman Elite 30 in. Electric Smoker Black - you can cook from 100 to 400 degrees with that one and the gauge is in the door ,just get you some meet probes.It sells for $139.99 at ACE Hardware.
A 39 deg brisket is 7 deg above freezin.🤭. Haven’t u heard of “room temp”🤔. This ain’t no stick burner son.
just bought a masterbuilt and can only hope to do the magic you did. I am so hungry right now. Wish me luck!
I did the same thing with a huge 19# brisket a couple of weeks ago, i.e. separate the point and the flat. I'm saving the point for later to smoke and process the meat (not bbq's with sauce) to be used this winter in chili. Brisket makes a great chili.
CosmicStargoat Oh yeah I love Brisket chili
IM hear because I have a 10lbs boston butt on my Masterbuilt Smoker right now. The smell is amazing. My ole belly is growling and IM not sure if it's your brisket or the soon to be pulled pork IM smelling causing this disturbance lol :) Excellent video buddy, Thumbs up!~John
Probably the best how to prepare and cook a brisket video ever made. Thank you
it came out great I did two one for the house and one for my college potluck, now every one wants me to do one for them, the sauce really made the difference thanks much
This is great to hear!! I am so glad you enjoyed it as well as all your buddies
I have used this technique several times. Have my own seasoning and sauce, but the temps, times and resting suggestions are really good. Starting again tonight on another and wanted to say thank you for this video. It is a fantastic reference!
I am very glad to hear this and yes always add your own twist!
That's how you start a video. Just got the same smoker for my wedding. Hopefully show ya soon Wisconsin can smoke too!
Great, yes I can't wait to hear about what you smoke in it
Cooked my first brisket last weekend, followed your instructions to the T and had the best Brisket ever. Second one is in the smoker right now. If it turns out half as good, i'll be looking good thanks for the video. You rock Bud man!!!
Sounds great I am so glad you enjoyed it!!
ahhhh boy. If your wife catches you using the good monogram towels. woooooo
5 seconds into the video and I already knew dude could cook!!!
Are you kidding?! HE SUCKS. Just look at that half ass knife he's using. And that hack job he did seperating the flat from the point...OMG!!!
I agree with you @Brandon O
@@rubbnsmoke yea and how dry that brisket looks lol
@@marcmann982 Yeah, and right off the bat you can tell he doesn't know what he's doing. First off, he's got that brisket sitting in that tray sliding all over the counter. All he had to do is put the tray on a towel and that would stop that. How many times did that tray and brisket almost end up sliding of the counter and onto the floor? And what kind of clown uses a dull ass paring knife to trim the fat cap on a brisket? A nice sharp boning knife is a minimum, NOT a dull paring knife.
dude I literally teared up after the first slice of the " burned ends" (one of the best parts). I didn't cry cause I ain't no punk , but that brisket was beautiful and the foggy lenses reminded me of how they used to do Cybil back in the day. That made it look even more beautiful. I wanna do a Brisket this weekend wasn't sure about an electric smoker, but now, I'm sold. Thanx for doing this vid. new subscriber as of now.
I like the idea of putting a few charcoal briquets in the wood tray. Going to give that a try.
This dude is badass.... I have been following him for years.. he never disappoints....
thank you so much I love comments like this
Thanks for the video Joe! I ended up buying a Masterbuilt Electric Smoker after I saw it. Going to try out a brisket this week using your technique. Thanks again!
Michael Hoffman Awesome, please be sure to let me know how it turns out
Made this last night exactly the way you recommended. It turned out awesome on my new masterbuilt 40"! Thanks for these videos and I am looking forward to trying more of your recipes!
So great top hear, I am very happy you liked it
my husband is going to try this! we have a masterbuilt and I think it's time to try a nice slow smoked brisket. thanks!
cool. please let me know how it turns out
I smoked my brisket using your directions and made your sauce yesterday. Both came out wonderful but my bark was a little bitter. I looked it up and read that I smoked (used chips) too long. I did go longer than you said because I lost track of time. Is that what happened? I added some Bud Light to the mop sauce and it made it even better - a sip for me, about 4 oz. in the sauce and the rest to the hubby lol. My husband and our friend have been bragging on my brisket since it was done. We were all around the island at 3:30 this morning tasting it 🤪. Thanks for teaching a newbie smoker.
Hey I am so glad you tried it! And yes to much smoke or maily a heavy unclean smoke can make the bark bitter in a hurry . Hey we cook and we learn
Southern Coastal Cooking ™....yes we do and get bigger by the day.
Big shout out to ya Joe, good looking brisket. I got me a Masterbuilt smoker a couple months ago and its amazing to use. Got a brisket flat cooking now with Tango Joes Midnight Espresso rub. Gonna be good !!
cdarrman01 Oh yeah that Tango Midnight Espresso is really going to set it off!! Email me a slice please lol
I am looking forward to trying this recipe, i have been trying to perfect it for two years now. The issue i have is after only about 6 hours it has reached 195 degrees and was dry. the last one i did was better but i think i need to lower my heat down from 225. thanks for the video
Cook to tenderness not to temp
It did that to the brisket, I am getting one now, you convinced me!!
within the first 5 seconds i knew that you were the person to teach me how to smoke brisket
Brisket is my favorite! Especially the burnt ends!
Thanks,I have a Masterbuilt 30" haven;t tried brisket. This will get me started. But man you need a sharp blade bad!
***** thank you very much. I just got a new slicer
i got a Masterbuilt recently now im going to use it. Thanks for showing me how.
Thank you for watching and for following along all this time
Awesome video! Just got a new Masterbuilt electric smoker and can't wait to try your techniques. Thanks for posting!
Thanks so much for the video it was awesome. You did a amazing job on that brisket man it looks so good. Thanks for the love BBQ Brother and God Bless you and Your family. Keep Smoking T&T BBQ !!!
T&T BBQ T&T BBQ Thank you so much. I hope you saw where I referenced your channel in the description boxit really helped it had a great taste and next time I will try for an even lager smoke ring. God Bless yall as well and keep on smoking my friend
Researching masterbuilt I ended up here. Thanks for sharing!!! I can’t wait to try myself
thanks for stopping by, i have a new masterbuilt electric smoker I am going to start using soon
good video! I always trim the fat while the Brisket is super cold. As it warms up it starts to run from ye! Grill on!
That sauce sounds really interesting. I'm going to have to give that a try the next time I do a brisket.
You know you smoked a brisket to perfection when you can't stop smiling.
OH YEAH YOU ARE SURE RIGHT ABOUT THAT
You got me seriously stoked brother. That brisket looked AMAZING. Putting briquettes into your firebox is a great idea. I'm getting ready to smoke me up a few racks of baby backs on my Masterbuilt and I'm going to try that technique to get that charcoal flavor. Never tried a brisket but I sure am planning one now! Take care! Oh and one last thing- SUBSCRIBED!
+Shawn Neal thank you so much man. Please let me know how it turns out for you
Been putting a bit of charcoal in my electric smoker for a few years. Definitely adds to the flavor
Dude! Your the man with the beer!!!! Getting ready to do my first brisket.
6000 views!!! The world loves brisket!!!!!
Cookin with Surfin Sapo Yeah thanks
Cooked a brisket yesterday it was great using your receipt thanks for the video
Great to hear!
Great Vid. I just bought one as well. I've been a kamado/charcoal guy for a long time but am starting to explore sausage making with lower temps. Can't wait to get started.
+don graham Yes thats what I really loved about my electric so easy to maintain those lower temps
High AF , enjoyed the vid you got that accent just like Malcom Reed that gives me the confidence that if I follow your recipe it will be amazing.
haha thank you very much for watching
gotta say man you did ya thing, I'm doing my first brisket and I'm following your way to the T, it's all about the seasoning for sure, gonna try ya sopping sauce for sure, everybody likes me to grill. just got a masterbuilt smoker for an early Christmas gift and trying it out thanks
Please let me know how it turns out. So glade you are going to try it
Oh my goodness I hope mine comes out as good as yours. My mouth is watering. Lol my first time using my masterbuilt smoker.
You can do it!
Excellent video thank you. Trying my first 11.3 lb brisket tonight. Using this method.
Please let me know how it turns out
Golly. I just love someone who starts off a video drinking a beer. Shows me how manly you are. WOW. I'm all giddy now
haha yeah that's how we do it down here
Nice brisket. I have the updated version of the same smoker. do you use chunks or chips. and how often do you add either?
raleighrell id only use chips in it chucks tinned to catch fire.
Got a 14lb brisket a case a beer and a masterbuilt smoker. I want the brisket done for Super Bowl this weekend How did you run the temp overnight did you turn it down to 200 or like 190? I have watched this video about 20 times can't wait to make it.Please try and reply before Saturday afternoon. Have a good one
you had me touching myself looking at that brisket.
haha yeah good brisket for sure
Great friggin job Joe!!! You totally sold me on buying a new used Masterbuilt if I ever find a used one for the the price you got that for.. Unbelievable lookin piece of beef, and I'm sure it tasted amazing. I've never made or smoked a brisket, but after watching you, I CANT wait!! You totally rock my friend.. Cheers buddy!!
This is Whats for Dinner Thank you so much and it is very easy to do on an electric smoker you just have to have patience for the long cook
Real nice cook Joe.
This will be a real good one for folks who cook with Masterbuilt.
Great sweater BTW.
Tango Joe Thanks Tango, and yeah gotta love sweater weather
Thanks so much for this video! My wife bought me a Masterbuilt 30 for my birthday and a hobby is slowly turning into an obsession. I live in KC, so BBQ is somewhat of a way of life up here. I cooked my first brisket after watching your video and it turned out perfect. Tomorrow I am going to try the faux burnt ends using a chuck roast, again, using your video. Please keep making them, as they are some of the most helpful I have found on RUclips! God bless. Also, is the Dizzy Pig rub a local product in your area? Can you purchase it online? it sounds awesome!
man, your videos are so detailed and helpful. my new smoker shows up Monday. looking forward to putting your videos to work for me. Thanks for sharing your knowledge and love of all things smoke!
+Justin Martin Great to here man I hope you really enjoy it
Hey Joe - that brisket looked soooooooo gooooood - I just wished I had some on a plate right now, LOL - Great job, right there on that Masterbuild!!
Fritz Diedrichsen Thank you very much
Amazing how much it shrinks! Looks great! Buying a Masterbuilt this fall can't wait!
+Rick Glowicki Good deal please do a brisket and let me know how it turns out
This is great. I would like this video 10 times if I could. Great job.
Larry Behrens Thank you so very much. its comments like yours that keep me going
I bet everything tastes good to him drinking all that bud light. Next time maybe he’ll zip his pants. Lol
this is outstanding you have made bbqing so good at our australian house :) my family says thanks
thank you so very much , great to hear from yall down there
Great video, I am doing my first brisket this weekend and will be using his tips! Thanks for the long video to take it from start to finish.
Made this just like you said and it was Delicious!!! I received many compliments that it was the best brisket they ever had!!! Thanks!!!
That’s awesome!! I am so glad to hear this
Got to love getting compliments over your bbqs ! Personally i get more out of sharing and preparing killer meals!
There is a heaven after all ! I was in it this past weekend with some baby backs. Mmm
New to smoking here myself. Cheers
Awesome brisket tutorial! Thanks so much for sharing. I just got a masterbuilt electric smoker and this was just what I was looking for. I'm going to be smoking a brisket this weekend. Your brisket looked amazing but I have heard you can't really get a smoke ring in an electric smoker.
Football starts Sunday! I can't wait to make my brisket!
oh yeah let me know how it turns out
It did not come out very good unfortunately. The ribs came out great though!
Awesome looking meat man! Getting my smoker Monday and I'm gonna try out some brisket! Thanks for this video, gonna follow all your steps. Can't wait to taste this!
+TheCdubber12 great to hear, please let me know how it turns out. You might want to try a pork shoulder first just to get used to your new smoker, but hey i'm not stopping you from jumping right in to brisket rock on man
Good job on the brisket. Curious to why you put the two pieces on top of each other? It looked like you had extra rack space.
I have the same smoker but quit using it as much because of the lack of smoke ring. Mine has the smaller chip tray in it and it's a pain keeping it fed.
I'm going to try my first brisket tomorrow. Cooking with a beer or three ;-)
Sounds good! Let me know how it turns out
Hey man , we made this for Christmas lunch/dinner. It turned out amazing. We'll definitely be doing it again!
Thanks for the advice. I smoked my first brisket and it turned out incredible! I appreciate it!
Thank for sharing! I finalllly got brisket right following your directions 👌🏽
i am so glad to hear this
That's a proper brisket Joe. Someone's giving me a masterbuilt so I'm just doing a bit of research... think it's the same model as that.
Great video very informative. 1st thing I'm from Chicago and I can't BBQ for shi.... just picked up my electric smoker. Going to try to smoke a 5lb Brisket. How long would you recommend cooking it for? Also would you recommend putting water in the pan? There's so many opinions out there.
A sharp knife is so easy and safe to use. Like cutting warm butter. I used to have a knife like this guy is using, never again,
thanks for watching
Great vid. Loved how excited you got when you were close to eating!
thank you very much, i was sure ready to give it a taste
Would you smoke for fewer hours to get a medium meat.
Thanks great video
The best line was the last one. "You can get it done, just gotta learn your pit."
Your brisket looked amazing. IMO, they are supposed to look like spent meteorites when they are done currectly.
Quick question, why did you put the point fat-side down (with the flat fat side up on top of it)?
johncoleman24 only reason i did that is because i had separated them and then set them on top of each other. That gave me a layer of fat on each side for protection and to melt away
Dang! I want some of that!! Great job Joe!
GqueBBQ Thank you very much. I was experimenting with the charcoal/wood chip mixture in the electric smoker and it really turned out well
I'm drooling after watching your vid!!!
I'm about to pull the trigger on a Masterbuilt, I've read the reviews, done some research and from everything I can find, it's $ for $ the best smoker for your buck.
A few quick ?s...
1. Why did you stack the point and the flat?
2. Could you have achieved similar results if the two were on separate racks?
3. Could you have saved half the time if the two were on separate racks?
Jim Matthews Ok why did I stack the point and flat? Well the point is the thicker fattier part of the brisket and the flat is much thinner and leaner ,when cooking the flat with the point on top, the point protects the lean flat from drying out and or over cooking. As the fat renders from the point it drips all over the flat and keeps it moist and well seasoned. My preference is to not separate them until the brisket is done(cooking the brisket whole fat side up) but in the 30" Masterbuilt you don't have enough room too cook the whole brisket stretched out like it lays. so stacking the point on the flat is the next best thing. If you Do order the Masterbuilt (its a great smoker for the $$) please use my link and help support my channel Get your Masterbuilt30" smoker here: amzn.to/1OaelD9thank you very much for watching and the comments
I've watched this video over and over. Did you put the point directly on top of the flat. And do you do fat cap up or down.... looks like you did it up. But great video
That Brisket looked amazing!!
thank you so much
Great video thanks - my question is about timing. How long did it take you start to finish - I am trying to figure out the perfect time to start smoking it so when I pull it off then wrap to rest for 2 hours it will be perfect when we eat dinner.
+Tom DiCillo with brisket you can expect about 1 1/2hrs per lb at 225F
I made you're brisket sauce, but used tomato sauce instead of ketchup and it was awesome.
ahh that would be good too
I have 30-inch Masterbuilt digital electric smoker with the digital electric controller on top in the rear. It's less than two months old. How do you get it to stay on? I My smoker began turning itself off on the second smoke. I filed a warranty claim, and MB at first (Shannon S) said they would send me a new one if I gave them my shipping address. I did, Shannon acknowledged that, and then they sent me an email 6 days later saying I have never supplied the shipping address they had already acknowledged, so MB was canceling the warranty service.
Is it recommended to separate the flat from the point? Can you cook it with separating the two? What's the differences. Thanks.
Novice smoker here.. I see you added charcoal with the first load of wood chips to produce the smoke ring. I think you also added another 2 briquets with the 2nd load of chips and suggested adding chips every hour. How many times did you add wood chips thoroughout the night? I'll be following this process for Thanksgiving and I will let you know how it turned out! Thank you!
I add wood chips until the brisket hits 145F internal temp
Followed your lead and was NOT disappointed! Thank you for guidance from start to finish.
Loved the video and will be trying it but you really need to get a SHARP knife for the job never saw anyone saw a brisket
I think you done a great job don't pay no mind to the other guys you make it the way you want it.
Thank you