I had to come and say thank you for this tutorial. I followed it with the slight modification of raising the temp from 225°f to 250°f after 2 hours. I cooked a 15 pound choice brisket wrapping it at 180°f when the bark looked dark like you suggested. Surprisingly it hit 205°f and probed like butter all over after just 11 hours. I turned the smoker down to 150°f where it stayed for another 13 hours and then because I had to get ribs in the smoker I transferred it to the oven set at 170°f (lowest oven temp) for an additional 5 hours. This was, by leaps and bounds, the best thing I’ve ever cooked on a smoker. All of my guests were impressed and loved it so much they all asked for a takeout portion. Oh, my rub was a bit different as well. I kind of took a few recipes into consideration and this one sounded good to me since I always have tons of homemade garlic powder on hand. 1 cup coarse black pepper 1/4 cup coarse sea salt 1/4 cup seasoned salt 1/8 cup garlic powder
This is definitely the top video I've seen for smoking a brisket using an electric smoker on the internet. I feel like there are so much more to these types of smokers that just pushing some buttons. Sure you can set and forget, but quality will suffer. Most common reason people get rid of these and "upgrade" to a pit boss or pellet smoker is because they dont know how to use these awesome smokers to their full potential and this video did a TERRIFIC job of showcasing that. I also really like the tender quick idea. Good job and thanks for posting this so people can see how bright the masterbuilt (or similar type of smoker) can really shine!
Today I made my very first Brisket and followed this man's recipe. I would like to say, "Thank you!!!!!!" It's so delicious!! I've been up since 2:30am with this giant piece of meat and it's now 7pm and the family is very happy.
Tried 2 briskets in my Masterbuilt before, average at best. Followed this method pretty closely over the weekend with a 12 pounder and it was waaaayyyy better than the others. I had real bark and good color, very tender. The coarse salt and pepper rub is a revelation. Thanks Steve, you da man!
Thank you so much for all this great info. I've had a 130MES for a couple of years now, and started with ribs, then moved to chicken breasts, before trying brisket. Of the 10 or so briskets I've done, I've used a (kosher salt/paprika/oregano/granulated garlic/chile powder/black pepper/cumin) as a single rub, and they have tasted great. But I've stuck with the smaller sized briskets because I didn't want to separate them before the cook. 3 great ideas from your video I'm gonna try are: (1) put on an angle until the stall, and (2) I'm gonna try the salt n pepper rub, and (3) increase smoker temp after the butcher paper wrap - your instructions are easy to follow, and are very helpful - Thank you !!
I can't say how helpful this video was for finally getting the quality brisket out of my electric smoker. I made possibly the best brisket I've ever had using all of these techniques and I couldn't be happier. You sir, are a true gentleman and a scholar!
I had to pause 9 minutes to comment that this might be the greatest video explanation of anything. Ever. Not just smoking/cooking. Well done, sir. I'm trying this Tomorrow.
I never clean my Masterbuilt I just drain any grease and that is all. I made a 17 LB brisket yesterday and it was fantastic. I trimmed it like you said and put a coating of White Pepper and sea salt. Let it sit for 0ne hour. I smoked it with oak and left it in the smoker for 18 hours at 250 degrees. WOW what a brisket. Thank you for this video. By the way, I got a great bark.
THANK YOU! THANK YOU! and THANK YOU. I did my first brisket following your instructions. Finished this morning. Meat is perfect. Brisket and eggs for breakfast.
I’ve watched countless videos trying to find a reason smoke rings don’t form in electric smokers. I’ve heard about nitrites and all that, but this is the first time I’m getting the oxygen explanation. That’s was bugging the hell out of me so thank you for the factoid! 🍖🔥
Thank you! I've only done two briskets in the Masterbuilt, both under 8 pounds. Was not happy with either. This really helped explain why. No smoke ring. Dry. Tough. Greatly appreciated.
I am pretty much in the same boat. My last one was just the flat and im pretty sure it was a choice but possibly a select cut. It came out a little dry and no smoke ring. Need to try it this way
Have been considering purchasing an electric smoker with the intention of making brisket. Video Martin bar in away has been the most informative and it really sounds like you have home your craft overtime. I appreciate all your insights and I am definitely like your face is gonna go ahead since Crowe. Thanks.
You hit on every point that I've always wondered about. How often to add chips, fat up or fat down for electric smokers, smoke ring that I can never seem to achieve but now I know why. Thanks a bunch!
I used this method, with some key alterations, to smoke a 12lbs brisket for thanksgiving and the results were beyond anything I imagined. Wow. I used a prime grade brisket from Costco. I injected the flat with smoked beef tallow. I used half post oak, half hickory wood. After the bark set and the fat cap rendered, I wrapped it in butcher paper and coated the paper with tallow on the meat side of the brisket. I put it back in at 250 degrees until it reached 205 internal temp. I wrapped it in towels, placed it in cooler and let it rest for 5 hours. When I took it out it was steaming and oozing with fat and juice. I picked it up and it almost broke in half bc it was so tender. When I was slicing the point it was practically falling apart. Probably the best brisket I’ve ever tasted.
@@brianrutherford4883 I used kosher salt and coarse ground black pepper. That’s it. Looking back I may have let it rest for too long in the cooler which may have over cooked it slightly which caused it too fall apart when I was slicing it. Just be aware of that. I refilled the wood chips every hour or two. I sprayed the meat side with half water half acv every hour once the bark began forming. I didn’t make any alterations to the vents. My vent was on top and I left it open.
@@patrickk1973 - Are you supposed to add wood chips constantly so theirs always smoke or no? Because I smoked brats on my new masterbuilt I got for Xmas and they sucked….had no idea what I was doing, I cooked them at 275 for an hour and made sure there was always chips so it was smoking….needless to say the smoke flavor was WAY too strong and I actually couldn’t even eat more then 2 bites. I trashed it, was gross. I used hickory wood chips….apparently that’s one of the strongest smoke flavors so learned my lesson on that.
@@greeneyesfromohio4103 one of the issues with an electric smoker is that it produces what they call “dirty smoke”, which would be thick white smoke. Whenever you add wood chips the white smoke kicks up but then clears up after a little while. Keep the vent open. Don’t add chips anymore than once an hour. Whenever I use hickory I mix them with other chips bc it’s so strong. I’ve only used hickory on brisket. I use pecan for ribs and pork butt.
@@patrickk1973 - so only add chips once an hour….does that rule apply to all meats? My main meats I’ll be smoking are ribs, pork butt and brisket. After that disaster with hickory it completely turned me off of it. Never again….I can’t decide between applewood, cherry or oak but I know those three are all mild and less intense then hickory which is what I want. I just want a universal wood that goes good with all the meats I will be cooking like beef, chicken and pork and is mild and not to over powering or too sweet.
I had only made a decent brisket once before, and I think it was mostly luck. The directions and tips in this video (along with the one on trimming) were great. The brisket I smoked today was wonderful, and I may finally have the confidence and knowledge to pull it off on a regular basis. Thanks for the videos!
Been trying to smoke a good brisket for years and have never been able to get it right until I saw this video. I’m having a brisket sandwich as I type this and it by far the best, juiciest brisket I have ever had.
Thanks for the video. I'm going to try this with a 13 lb brisket. You said the total cook time is 15-19 hours. does that include the 2 hours of resting? How many hours more would you estimate the cooking time after wrapping at about the 10 hour mark to bring up to temperature? And no more wood chips after wrapping right? Thank you!
yes u can get a smoke ring from an electric smoker...smoke at 250- 275 open vents leave out the chip loader so it can get more air flow and the wood chips will catch fire which will get the smoke ring
It depends on the smoker. I have friends who can get a smoke ring on their mes and others who try everything and can't get it. It may have something to do with the contact between the heating element and chip tray
Love your channel. Very technical and detailed. Most of your videos have a long smoke time. My dilemma is I have a 8 pound brisket to cook in my Masterbuilt but need it ready by 1pm for a luncheon. Should I cook it overnight instead?
@@SmokeTrailsBBQ I can cook it the day before. I will follow the steps you outlined in this video. I know I can hold the brisket at 150 in the electric smoker for sure.
Just completed one. Thx for the instructions, I did smoked with fat side up and with a cheap brisket. The tender quick gave the brisket the smoke ring that electric smoker can never accomplish with out ( leave it on for 2 hours and rinse it completely off). Thx again! Delicious 😋 🐂
I eat 2lbs - 4lbs of brisket but meat is all I eat so I eat a lot more meat than average. I trim 0 fat because that's the most nutrient-dense part. I finish a 16lb brisket by myself in 4-5 days.
On my Masterbuilt I smoke a 12lb trimmed brisket cooked at 265-275 degrees fat side up. Do this for about 4 hours at top grill tray with a couple beers in an aluminum tray, with a 50/50 S&P rub. Adding pecan wood chips every hour to 45minutes using the lower side tray insert, no door opening needed. Then at 4 hours or so I pull it and aluminum tray with the fat drippings. Wrap it with a couple of layers brown butcher paper. After drizzle some of the dipping from the pan on to the paper and the brisket. Keep track of the fat side of the brisket while you wrap it. As you want put the wrapped brisket in the smokerfat side up. I cook it another 6 hours or so, then pull it and place the wrapped brisket in a cooler. Put towels below and above the wrapped brisket. DO NOT unwrap the brisket to take peak!!!!! Let it rest in the Cooler overnight for 8-12hrs. It will be the best Brisket your friends and family ever ate!
So glad I followed this recipe for brisket. Had my hubs bday and smoked brisket was requested. First attempt and it was a homerun. You have the best directions and explanations. Immediate subscribed.
OK, tip here, trim that fat and use it to grind hamburger meat, it gives it such a great beefy taste. Do not throw it out whatever you do its gold! I make awesome oklahoma smash onion burgers all the time on my Brookstone griddle. Your welcome!
Hi, great vid i just found this. Is there a attachment that you put on the 3" inch dryer tube to fit in where the tube goes? Going to do this recipe Labor day weekend i hope you can get back with me on this thank you!
Thanks for all the tips Steve, you clearly know your stuff! I just got an MES 30, but the new ones have a different setup with the upper vent on the right top of the smoker, right over the heating element and on the same side as the chip tray. I find that if I leave the chip loader 2 inches out or off completely, I need to refill chips every 30 minutes. That's too often, so I ordered a pellet maze and pellet tube so I can have constant smoke and don't need to bother refilling wood chips. Wondering if you have any experience with them, and also if you think I would still benefit from a dryer tube given all my air is coming in the right side. Thanks in advance for any feedback! Can't wait to do a brisket this weekend.
@@SmokeTrailsBBQ Oh yeah, I'm going to cold smoke different cheeses tonight. I was actually thinking I could also use the maze for brisket so I don't have to keep filling the wood chip tray every 30 minutes since the pellets are apparently Traeger's fanciest blend of wood (obviously that wouldn't be the oak "Texas style"). I'm surprised you're only first replacing the wood chips at the 2 hour mark and wonder if it's because you have an older model with a bigger chip tray. Mine only fits a half cup and like I mentioned, that only lasts a quarter of that time.
Hey GREAT video! Quick question - I notice that when I replace the chip feeder with the 3” dryer vent - I get really good airflow for sure, but the smoker temp seems to drop from 225 to about 197 and doesn’t recover. I had to put the chip feeder back on to get the temp to stabilize. Any thoughts on that??? Thx!
Ok so first off it was delicious thanks for all the advice and tips. I referred back to your video several times during the day. At the end I had to wait about an hour longer for it to be completely tender. It hit 205 but wasn't like "warm butter" so I extended the process so happy I waited it out. Now the bad on my end. I didn't get up / start it early enough for our meal Sunday we are going to have it today. How do you suggest reheating it? I left it whole (well point and flat are separated) because we had to sample it lol. I put it in a roasting pan with all the drippings. Now what from here? Thanks again your video made me look like I new what I was doing.
@@tomrizzo8414 I have a video on reheating methods. Cover it with foil and reheat it slowly in the oven at 225 until it reaches 165 internal. Around 4 or 5 hours
So from what I gather , you use the dryer hose only to supply air and add the wood chips manually into the smoker , rather than use the MB attachment , is that correct ?
Is it ok to cut up the brisket into large pieces before cooking if I'm giving it to a few people, or should I cook it all as one big piece and then cut it up after?
Thank you for sharing this! I discovered this video while attempting my 2nd brisket in the masterbuilt. First attempt was too small of a cut (4 lbs). Curious, if the masterbuilts are more like a steamer than a smoker, why wrap in aluminum foil at the end? Is it too dry if the brisket reaches 195° au-natural?
Answering my own question after a couple more attempts. I tried letting the brisket reaching 195° naturally without wrapping and experienced the temperature stall first hand. The first few hours it climbed up to 130, then 150, then...stuck at 155 for a looooong time. So, I think the wrap helps with bringing up the temp at the end. Can’t say the bark was worth the extra long time to wait.
@@LeylaDwelle yup! I experienced the stall first hand when I didn’t wrap (because I was trying to get a nice crispy bark). The first few hours the temp rose quickly, I thought it would be smooth sailing...then it must of took 6 to 8 hours to raise the temp 15°. I’m wrapping from now on 😅
Guys do I absolutely need the dryer vent? Also - the Tender Quick stays on the meat for the smoke, right? No need to rinse or anything… also - how much salt and pepper. When you say 50/50. Like a half a cup or cup of each?:-) Sorry for dumb questions - I’m a complete newbie. Just got the master build smoker and smoked pork belly for the first time. It turned out amazing. Brisket is a whole other animal lol (literally). I bought a 10lbs piece and the goal is to smoke overnight to have it ready for dinner tomorrow.
How important is it to actually have the dryer vent? I got an a maze n pellet smoker for use when I do brisket and if I put it on the opposite side of the actual chip tube do you thing that would be enough to keep most of the smoke from just escaping from that hole if I leave the chip feeder out
@@SmokeTrailsBBQ thanks for the quick response. I just tried my smoker for the first time this past weekend and I had issues with getting a good smoke going. I think the issue was the element not staying on enough and heating the chips.
Some interesting techniques and mods here. The reason I got to this video, is that I have received a suggestion from a maker of a stick burner, that after cookiing a brisket for a few hours with wood logs, to move the brisket to an electric smoker in order to complete cooking, so I could move away from the smoker. You could probably make a video starting in one of your offset smokers, for three or three and a half hours then continue in the electric smoker. Just a suggection. It will make life so much easier if the final outcome is not compromised.
I figured you were sponsored by masterbuilt, then you started modifying the whole dealio so I'm not so sure. I have a masterbuilt smoker, love the thing. I appreciate this channel's focus on working with one. thanks for the great vids!
Made my second one today with a Walmart brisket and it was good but o think i left it in a little too long. The flat took a long time to feel like room temperature butter.
So much good information in here. I've been looking at electric smokers, but I think the deal breaker for me is the lack of smoke ring. That colour just adds so much to the experience IMO. That combined with lack of really strong smokey flavour, and it really just means you made a roast, not a piece of smoked meat. For now I'll continue smoking on my propane grill. It's much more finicky, but I can achieve an authentic smoke ring.
After 5 years of not so great brisket (and that is being kind) on Masterbuilt Sportsman Elite, today based on your video I made what I would consider my first real brisket (water fall, smoke ring and all), THANK YOU SO MUCH. One issue, I used butcher paper to wrap it and the brisket stuck to the paperwork and the whole bottom ripped off when I tried to remove it (had the fat side down). Thoughts? THANKS AGAIN…
@@SmokeTrailsBBQ was I suppose to add liquid when I wrapped? You show that in the tin foil but I didn’t think it made sense in the paper. There was a lot of liquid when I unwrapped it.
@@anthonynori6911 no. I was just wondering if there was no liquid when you unwrapped but sound like it's not tge case. It sounds like you had some tginner/cheaper paper or maybe the bottom got too much heat? Not sure
@@SmokeTrailsBBQ one last question and I’ll leave you alone😂 It was an amazing brisket but probably cooked a little TOO long (fell apart more then it should), could that have been the issue. THANK YOU so much, really appreciate it.
@@anthonynori6911 yes that was probably the issue. Next time brush up on your three brisket finishing checks and check more often when the temp goes above 200 ish
I have the same problem with my masterbuilt being too small and my briskets too big, so I would always separate the point from the flat - so when I saw what you did, my EYES SHOT OUT OF MY HEAD lol. So many questions - doesn't it result in an uneven cook? Wont the flat dry out?
@@SmokeTrailsBBQ cool...I got a 17 pound prime from Costco i'm going to cook this weekend. I'm gonna give that a shot :) I use Holy Cow from Meat Church as my rub
Question: are you wrapping the brisket because you are cooking in an electric smoker? I worked at a BarBQ restaurant in Pasadena, TX for about 3 years and we never wrapped any of the brisket we smoked and they all turned out juicy and tender. Just wondering.
"If you have leftovers, give them to your guests" Disregard this mans advice.
Gotta share the 💘
This made me snicker a bit. My wife gives away ALL the leftovers. HEY! What about me?!!!
That’s just crazy talk.
I think he’s been breathing way too much smoke ! !
Lolz
I had to come and say thank you for this tutorial. I followed it with the slight modification of raising the temp from 225°f to 250°f after 2 hours. I cooked a 15 pound choice brisket wrapping it at 180°f when the bark looked dark like you suggested. Surprisingly it hit 205°f and probed like butter all over after just 11 hours. I turned the smoker down to 150°f where it stayed for another 13 hours and then because I had to get ribs in the smoker I transferred it to the oven set at 170°f (lowest oven temp) for an additional 5 hours. This was, by leaps and bounds, the best thing I’ve ever cooked on a smoker. All of my guests were impressed and loved it so much they all asked for a takeout portion.
Oh, my rub was a bit different as well. I kind of took a few recipes into consideration and this one sounded good to me since I always have tons of homemade garlic powder on hand.
1 cup coarse black pepper
1/4 cup coarse sea salt
1/4 cup seasoned salt
1/8 cup garlic powder
This is definitely the top video I've seen for smoking a brisket using an electric smoker on the internet. I feel like there are so much more to these types of smokers that just pushing some buttons. Sure you can set and forget, but quality will suffer. Most common reason people get rid of these and "upgrade" to a pit boss or pellet smoker is because they dont know how to use these awesome smokers to their full potential and this video did a TERRIFIC job of showcasing that. I also really like the tender quick idea. Good job and thanks for posting this so people can see how bright the masterbuilt (or similar type of smoker) can really shine!
I was going to comment but you said it all. Great video!
Today I made my very first Brisket and followed this man's recipe. I would like to say, "Thank you!!!!!!" It's so delicious!! I've been up since 2:30am with this giant piece of meat and it's now 7pm and the family is very happy.
That’s exactly what I’m doing today! My first one so hopefully I get the same results by this afternoon!
Best recipe ever!! We are not from Texas but live here now. So glad we have this recipe so we can make true brisket bbq! Thanks again!
Tried 2 briskets in my Masterbuilt before, average at best. Followed this method pretty closely over the weekend with a 12 pounder and it was waaaayyyy better than the others. I had real bark and good color, very tender. The coarse salt and pepper rub is a revelation. Thanks Steve, you da man!
Thank you so much for all this great info. I've had a 130MES for a couple of years now, and started with ribs, then moved to chicken breasts, before trying brisket. Of the 10 or so briskets I've done, I've used a (kosher salt/paprika/oregano/granulated garlic/chile powder/black pepper/cumin) as a single rub, and they have tasted great. But I've stuck with the smaller sized briskets because I didn't want to separate them before the cook. 3 great ideas from your video I'm gonna try are: (1) put on an angle until the stall, and (2) I'm gonna try the salt n pepper rub, and (3) increase smoker temp after the butcher paper wrap - your instructions are easy to follow, and are very helpful - Thank you !!
Great ideas and thank you! Sounds like a great rub
I can't say how helpful this video was for finally getting the quality brisket out of my electric smoker. I made possibly the best brisket I've ever had using all of these techniques and I couldn't be happier. You sir, are a true gentleman and a scholar!
My wife got me an electric masterbuilt smoker for Christmas. Her favorite thing is brisket so I really wanna nail it!!
I had to pause 9 minutes to comment that this might be the greatest video explanation of anything. Ever. Not just smoking/cooking. Well done, sir. I'm trying this Tomorrow.
Thank you!
Agreed
I have been making brisket for a few years now and have stuck with this recipe because it’s so easy to follow. The guy is the 🐐
I never clean my Masterbuilt I just drain any grease and that is all. I made a 17 LB brisket yesterday and it was fantastic. I trimmed it like you said and put a coating of White Pepper and sea salt. Let it sit for 0ne hour. I smoked it with oak and left it in the smoker for 18 hours at 250 degrees. WOW what a brisket. Thank you for this video. By the way, I got a great bark.
THANK YOU! THANK YOU! and THANK YOU.
I did my first brisket following your instructions. Finished this morning. Meat is perfect. Brisket and eggs for breakfast.
Yum! Glad it turned out!
I’ve watched countless videos trying to find a reason smoke rings don’t form in electric smokers. I’ve heard about nitrites and all that, but this is the first time I’m getting the oxygen explanation. That’s was bugging the hell out of me so thank you for the factoid! 🍖🔥
Thank you! I've only done two briskets in the Masterbuilt, both under 8 pounds. Was not happy with either. This really helped explain why. No smoke ring. Dry. Tough. Greatly appreciated.
I am pretty much in the same boat. My last one was just the flat and im pretty sure it was a choice but possibly a select cut. It came out a little dry and no smoke ring. Need to try it this way
Love your video!! Finally someone explains how to cook something that can be complicated and explains it well. Thank you!
Have been considering purchasing an electric smoker with the intention of making brisket. Video Martin bar in away has been the most informative and it really sounds like you have home your craft overtime. I appreciate all your insights and I am definitely like your face is gonna go ahead since Crowe. Thanks.
Got it on the first try, thanks to you. Man, family loves it.
Amazing! Good work man!
Hate watching these videos cause I get so hungry! Great job. I am going to try my first this weekend.
Very thorough process. Thanks this is a lot of great info !!
Thanks!
so nervous just bought a 15 pound brisket for mothers day weekend and am going to use this method hope it comes out good
This is the best Masterbuilt video for brisket Ive seen! If I can duplicate this then I don’t have to by another smoke for a few years.
Thanks Leon
You hit on every point that I've always wondered about. How often to add chips, fat up or fat down for electric smokers, smoke ring that I can never seem to achieve but now I know why. Thanks a bunch!
No worries what you cooking this weekend?
I used this method, with some key alterations, to smoke a 12lbs brisket for thanksgiving and the results were beyond anything I imagined. Wow.
I used a prime grade brisket from Costco. I injected the flat with smoked beef tallow. I used half post oak, half hickory wood. After the bark set and the fat cap rendered, I wrapped it in butcher paper and coated the paper with tallow on the meat side of the brisket. I put it back in at 250 degrees until it reached 205 internal temp. I wrapped it in towels, placed it in cooler and let it rest for 5 hours.
When I took it out it was steaming and oozing with fat and juice. I picked it up and it almost broke in half bc it was so tender. When I was slicing the point it was practically falling apart. Probably the best brisket I’ve ever tasted.
What kind of seasoning do you use? The s&p mentioned or a different rub?
@@brianrutherford4883 I used kosher salt and coarse ground black pepper. That’s it.
Looking back I may have let it rest for too long in the cooler which may have over cooked it slightly which caused it too fall apart when I was slicing it. Just be aware of that.
I refilled the wood chips every hour or two. I sprayed the meat side with half water half acv every hour once the bark began forming. I didn’t make any alterations to the vents. My vent was on top and I left it open.
@@patrickk1973 - Are you supposed to add wood chips constantly so theirs always smoke or no? Because I smoked brats on my new masterbuilt I got for Xmas and they sucked….had no idea what I was doing, I cooked them at 275 for an hour and made sure there was always chips so it was smoking….needless to say the smoke flavor was WAY too strong and I actually couldn’t even eat more then 2 bites. I trashed it, was gross. I used hickory wood chips….apparently that’s one of the strongest smoke flavors so learned my lesson on that.
@@greeneyesfromohio4103 one of the issues with an electric smoker is that it produces what they call “dirty smoke”, which would be thick white smoke. Whenever you add wood chips the white smoke kicks up but then clears up after a little while. Keep the vent open. Don’t add chips anymore than once an hour. Whenever I use hickory I mix them with other chips bc it’s so strong. I’ve only used hickory on brisket. I use pecan for ribs and pork butt.
@@patrickk1973 - so only add chips once an hour….does that rule apply to all meats? My main meats I’ll be smoking are ribs, pork butt and brisket. After that disaster with hickory it completely turned me off of it. Never again….I can’t decide between applewood, cherry or oak but I know those three are all mild and less intense then hickory which is what I want. I just want a universal wood that goes good with all the meats I will be cooking like beef, chicken and pork and is mild and not to over powering or too sweet.
I had only made a decent brisket once before, and I think it was mostly luck. The directions and tips in this video (along with the one on trimming) were great. The brisket I smoked today was wonderful, and I may finally have the confidence and knowledge to pull it off on a regular basis. Thanks for the videos!
what do you spritz the brisket with
This technique worked great, family really loved it! Thanks
Been trying to smoke a good brisket for years and have never been able to get it right until I saw this video. I’m having a brisket sandwich as I type this and it by far the best, juiciest brisket I have ever had.
Followed this technique this last weekend. Made a juicy brisket with a killer smoke ring. Awesome.
Yesssss!
I used this exact method on a small brisket (5 lbs) this past weekend and it turned out absolutely perfect. Thank you!!!
Nice! How long did it take?
@@SmokeTrailsBBQ I put it on at 6am, wrapped it around 12:30p, pulled it off at 2:30 and let it rest for an hour. It was so moist and delicious.
5 lbs? Was it a donkey brisket??
@@andrewkalydy6108 you get it cut to 5lb
Try Smoke Trails BBQ BRISKET RUB on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F
Is it one teaspoon of Morton for each side of the brisket or just a teaspoon spread out for the whole thing?
Thanks for the video. I'm going to try this with a 13 lb brisket. You said the total cook time is 15-19 hours. does that include the 2 hours of resting? How many hours more would you estimate the cooking time after wrapping at about the 10 hour mark to bring up to temperature? And no more wood chips after wrapping right? Thank you!
yes u can get a smoke ring from an electric smoker...smoke at 250- 275 open vents leave out the chip loader so it can get more air flow and the wood chips will catch fire which will get the smoke ring
It depends on the smoker. I have friends who can get a smoke ring on their mes and others who try everything and can't get it. It may have something to do with the contact between the heating element and chip tray
Love your channel. Very technical and detailed. Most of your videos have a long smoke time. My dilemma is I have a 8 pound brisket to cook in my Masterbuilt but need it ready by 1pm for a luncheon. Should I cook it overnight instead?
Can you cook it the day before and hold it overnight or reheat ot the next day? That's what I do
@@SmokeTrailsBBQ I can cook it the day before. I will follow the steps you outlined in this video. I know I can hold the brisket at 150 in the electric smoker for sure.
Just completed one. Thx for the instructions, I did smoked with fat side up and with a cheap brisket. The tender quick gave the brisket the smoke ring that electric smoker can never accomplish with out ( leave it on for 2 hours and rinse it completely off). Thx again!
Delicious 😋 🐂
Amazing video ! Dude this video has me so hyped yo use my smoker . It can't get here soon enough !
Excited for you man. You going to smoke a turkey?
@@SmokeTrailsBBQ maybe but I'm going to start simple . Actually doing the seasoning of the smoker right now !
A texas tip. A select brisket is fine as long as you can bend it in half and touch end to end in the packaging.
I eat 2lbs - 4lbs of brisket but meat is all I eat so I eat a lot more meat than average. I trim 0 fat because that's the most nutrient-dense part. I finish a 16lb brisket by myself in 4-5 days.
Please eat some vegetables and grains. I am worried about you.
You doing grass fed beef? My sister recently switched to more meat died.
On my Masterbuilt I smoke a 12lb trimmed brisket cooked at 265-275 degrees fat side up.
Do this for about 4 hours at top grill tray with a couple beers in an aluminum tray, with a 50/50 S&P rub.
Adding pecan wood chips every hour to 45minutes using the lower side tray insert, no door opening needed.
Then at 4 hours or so I pull it and aluminum tray with the fat drippings.
Wrap it with a couple of layers brown butcher paper.
After drizzle some of the dipping from the pan on to the paper and the brisket.
Keep track of the fat side of the brisket while you wrap it.
As you want put the wrapped brisket in the smokerfat side up.
I cook it another 6 hours or so, then pull it and place the wrapped brisket in a cooler.
Put towels below and above the wrapped brisket.
DO NOT unwrap the brisket to take peak!!!!!
Let it rest in the Cooler overnight for 8-12hrs.
It will be the best Brisket your friends and family ever ate!
How do you keep smoke in this smoker for two hours with this setup??
I have the same smoker and the chips are used up in 30-45 minutes...
What are you spritzing with?
Awesome video. Can’t wait to try this!!! Just got my first smoker.
Very helpful advice thanks brother.. I appreciate the time you took to learn that …
Thanks man!
What do you spray the brisket with water or apple cider vinegar or apple juice or something else ?
Is it still warm to eat when you let it rest for 2 hours ?
Oh yes
@@SmokeTrailsBBQ probably best to put it into a cooler though ?
@Truthhammer711 if you want to rest it 4 or 5 hours yes. But 2 hours in a cooler and it will still be too hot to slice. Needs to get down to 140
@@SmokeTrailsBBQ ok thanks a bunch
So glad I followed this recipe for brisket. Had my hubs bday and smoked brisket was requested. First attempt and it was a homerun. You have the best directions and explanations. Immediate subscribed.
OK, tip here, trim that fat and use it to grind hamburger meat, it gives it such a great beefy taste. Do not throw it out whatever you do its gold! I make awesome oklahoma smash onion burgers all the time on my Brookstone griddle. Your welcome!
Grind and add to 80/20 hamburger?
@@Rylosam00 grind lean steak and add the brisket fat
Hi, great vid i just found this. Is there a attachment that you put on the 3" inch dryer tube to fit in where the tube goes? Going to do this recipe Labor day weekend i hope you can get back with me on this thank you!
No attachment. You can use hvac tape
@@SmokeTrailsBBQ thank you so much
Thanks for all the tips Steve, you clearly know your stuff! I just got an MES 30, but the new ones have a different setup with the upper vent on the right top of the smoker, right over the heating element and on the same side as the chip tray. I find that if I leave the chip loader 2 inches out or off completely, I need to refill chips every 30 minutes. That's too often, so I ordered a pellet maze and pellet tube so I can have constant smoke and don't need to bother refilling wood chips. Wondering if you have any experience with them, and also if you think I would still benefit from a dryer tube given all my air is coming in the right side. Thanks in advance for any feedback! Can't wait to do a brisket this weekend.
Yep I do use the pellets maze for cold smoking. It works well!
@@SmokeTrailsBBQ Oh yeah, I'm going to cold smoke different cheeses tonight. I was actually thinking I could also use the maze for brisket so I don't have to keep filling the wood chip tray every 30 minutes since the pellets are apparently Traeger's fanciest blend of wood (obviously that wouldn't be the oak "Texas style"). I'm surprised you're only first replacing the wood chips at the 2 hour mark and wonder if it's because you have an older model with a bigger chip tray. Mine only fits a half cup and like I mentioned, that only lasts a quarter of that time.
@@joshuafleitas9916you ever get an answer to this? Does the pellet tube eliminate the need for the dryer vent contraption?
Great video and looking forward to try. How do you keep the dryer vent connected to the chip tray opening?
Thanks
Yes! I need to know this.
Hey GREAT video! Quick question - I notice that when I replace the chip feeder with the 3” dryer vent - I get really good airflow for sure, but the smoker temp seems to drop from 225 to about 197 and doesn’t recover. I had to put the chip feeder back on to get the temp to stabilize. Any thoughts on that??? Thx!
Great video and execution. What are you spraying/spritzing with?
If I smoke the brisket and it’s done by late evening, what is the best way to cool it down, storage, and warming up to serve for lunch the next day?
I just hold it overnight at 150. But you could just put it in your fridge and reheat it to 150 the next day.
Only thing I didn’t fully understand is when you are spraying the edges and adding moisture on the hour is that just water or something else?
You can use water or a mix. Right now I use equal parts water, apple cider vinegar and soy sauce to Spritz.
Trying this tomorrow afternoon for Sunday thanks for all the advice I'll post my results.
Nice! Please do post it I want to know!
Ok so first off it was delicious thanks for all the advice and tips. I referred back to your video several times during the day. At the end I had to wait about an hour longer for it to be completely tender. It hit 205 but wasn't like "warm butter" so I extended the process so happy I waited it out. Now the bad on my end. I didn't get up / start it early enough for our meal Sunday we are going to have it today. How do you suggest reheating it? I left it whole (well point and flat are separated) because we had to sample it lol. I put it in a roasting pan with all the drippings. Now what from here? Thanks again your video made me look like I new what I was doing.
@@tomrizzo8414 I have a video on reheating methods. Cover it with foil and reheat it slowly in the oven at 225 until it reaches 165 internal. Around 4 or 5 hours
It looks like your lying on your back on the floor with that wood floor wall behind you lol.
So from what I gather , you use the dryer hose only to supply air and add the wood chips manually into the smoker , rather than use the MB attachment , is that correct ?
Is it ok to cut up the brisket into large pieces before cooking if I'm giving it to a few people, or should I cook it all as one big piece and then cut it up after?
Cook whole
I was wondering how to fit large cuts in the smoker! Thank you!!!
No problem! Thanks for watching!
Thank you for sharing this! I discovered this video while attempting my 2nd brisket in the masterbuilt. First attempt was too small of a cut (4 lbs). Curious, if the masterbuilts are more like a steamer than a smoker, why wrap in aluminum foil at the end? Is it too dry if the brisket reaches 195° au-natural?
Answering my own question after a couple more attempts. I tried letting the brisket reaching 195° naturally without wrapping and experienced the temperature stall first hand. The first few hours it climbed up to 130, then 150, then...stuck at 155 for a looooong time. So, I think the wrap helps with bringing up the temp at the end. Can’t say the bark was worth the extra long time to wait.
@@MrVisde that’s called the stall. It can take hours to get past the stall but it WILL happen without doing the texas crutch wrapping method.
@@LeylaDwelle yup! I experienced the stall first hand when I didn’t wrap (because I was trying to get a nice crispy bark). The first few hours the temp rose quickly, I thought it would be smooth sailing...then it must of took 6 to 8 hours to raise the temp 15°. I’m wrapping from now on 😅
Guys do I absolutely need the dryer vent? Also - the Tender Quick stays on the meat for the smoke, right? No need to rinse or anything… also - how much salt and pepper. When you say 50/50. Like a half a cup or cup of each?:-)
Sorry for dumb questions - I’m a complete newbie. Just got the master build smoker and smoked pork belly for the first time. It turned out amazing. Brisket is a whole other animal lol (literally). I bought a 10lbs piece and the goal is to smoke overnight to have it ready for dinner tomorrow.
How important is it to actually have the dryer vent? I got an a maze n pellet smoker for use when I do brisket and if I put it on the opposite side of the actual chip tube do you thing that would be enough to keep most of the smoke from just escaping from that hole if I leave the chip feeder out
I've tried it without tge dryer tube but there wasn't enough airflow to keep the pellets burning
How often did you need to refill your wood chips??
30 mins to an hour
@@SmokeTrailsBBQ thanks for the quick response. I just tried my smoker for the first time this past weekend and I had issues with getting a good smoke going. I think the issue was the element not staying on enough and heating the chips.
Trying this now. Will update later.
Are you brining beforehand and what are you spritzing with?
How long do you cook a 16lbs brisket at 250 degree?
16 pounds before or after trimming? It'll probably take around 13-15 hours all in
@@SmokeTrailsBBQ before trimming.
Maybe 12 to 14 hours then
@@SmokeTrailsBBQ okay, thank you.
Dough
I followed this video pretty closely (not exact) and it turned out awesome. Thanks!
How do you like the new smoke box attachment?
Works great. I had an issue with it so masterbuilt just shipped me a new one. I'll do a video on it soon.
Smoke Trails BBQ Thank you. Just got mine. Love my masterbuilt, appreciate your videos. Going to try your full packer brisket recipe next weekend.
Nice! Let me know how it turns out! I'm also thinking of doing a "what to do with brisket leftovers" video. I always seem to have a ton of leftovers!
I need more info on how to make this dryer vent
Did you inject this brisket? And if so with what did you inject? Thanks
Can you use cold smoker attachment for this or recommend the dryer vent with chip tray in there still?
Cold smoker attachment is the easiest
Regarding the tender quick......when do you add and will 1 tsp cover the entire brisket?
Some interesting techniques and mods here. The reason I got to this video, is that I have received a suggestion from a maker of a stick burner, that after cookiing a brisket for a few hours
with wood logs, to move the brisket to an electric smoker in order to complete cooking, so I could move away from the smoker. You could probably make a video starting in one of your offset
smokers, for three or three and a half hours then continue in the electric smoker. Just a suggection. It will make life so much easier if the final outcome is not compromised.
Great idea!
After wrapping, do you put it fat side down again or does it matter?
Up usually
FINALLY!!!! Someone figured out how to smoke a brisket in an electric smoker. I've been trying for years and I always get a dry flat. Thank you!!!!
No problem! Hope your next brisket cook goes well
What do you spray it with?
Right now my favorite is equal parts water, apple cider vinegar, soy sauce
Lots of crash and burns over the years trying to perfect the brisket on the master built. I will try this recipe this weekend!
Well? How did it turn out?
Yeah how’d it go?
How'd it go?
How was it?
@@demondrickcoleman6655 it was awesome!
I figured you were sponsored by masterbuilt, then you started modifying the whole dealio so I'm not so sure. I have a masterbuilt smoker, love the thing. I appreciate this channel's focus on working with one. thanks for the great vids!
Not sponsored
@@SmokeTrailsBBQ Tight. Great vids, man, really clear and helpful.
Once you wrap it, how long do you put it for 275?
Until it's done. Probe tender
Made my second one today with a Walmart brisket and it was good but o think i left it in a little too long. The flat took a long time to feel like room temperature butter.
Brilliant hacks. Thanks!
Do you believe using the new improve masterbuild 800 will give you the smoke ring?
No idea. I doubt it
Is there any rest time?
At least 2 hr rest
After the crutch, could you just finish it off in the oven? I feel like there isn't much smoke touching the meat after that.
For sure
Thanks for saving me the headache and money on learning from your mistakes
So much good information in here. I've been looking at electric smokers, but I think the deal breaker for me is the lack of smoke ring. That colour just adds so much to the experience IMO. That combined with lack of really strong smokey flavour, and it really just means you made a roast, not a piece of smoked meat.
For now I'll continue smoking on my propane grill. It's much more finicky, but I can achieve an authentic smoke ring.
Sounds like a plan!
Any reason not to cook at 250 or 275 instead of 225 for the MES?
You removed the chip loader. Did you just put the chip tray inside the smoker?
Do you soak you wood chips in water before putting them in the firebox?
After 5 years of not so great brisket (and that is being kind) on Masterbuilt Sportsman Elite, today based on your video I made what I would consider my first real brisket (water fall, smoke ring and all), THANK YOU SO MUCH. One issue, I used butcher paper to wrap it and the brisket stuck to the paperwork and the whole bottom ripped off when I tried to remove it (had the fat side down). Thoughts? THANKS AGAIN…
That's really weird. Maybe you had cheap butcher paper or no liquid in the wrap?
@@SmokeTrailsBBQ was I suppose to add liquid when I wrapped? You show that in the tin foil but I didn’t think it made sense in the paper. There was a lot of liquid when I unwrapped it.
@@anthonynori6911 no. I was just wondering if there was no liquid when you unwrapped but sound like it's not tge case. It sounds like you had some tginner/cheaper paper or maybe the bottom got too much heat? Not sure
@@SmokeTrailsBBQ one last question and I’ll leave you alone😂 It was an amazing brisket but probably cooked a little TOO long (fell apart more then it should), could that have been the issue. THANK YOU so much, really appreciate it.
@@anthonynori6911 yes that was probably the issue. Next time brush up on your three brisket finishing checks and check more often when the temp goes above 200 ish
Man this is great! Super informative. I've done a lot of pork but never a brisket on my masterbuilt. This is going to save my bacon or my beef rather.
Awesome!! Great video…Well done sir!! 👏🏽
I have the same problem with my masterbuilt being too small and my briskets too big, so I would always separate the point from the flat - so when I saw what you did, my EYES SHOT OUT OF MY HEAD lol. So many questions - doesn't it result in an uneven cook? Wont the flat dry out?
Nope it works really well
@@SmokeTrailsBBQ cool...I got a 17 pound prime from Costco i'm going to cook this weekend. I'm gonna give that a shot :) I use Holy Cow from Meat Church as my rub
@@SmokeTrailsBBQ Also idk if anyone has told you but you totally look like our mayor out here in LA lol Eric Garcetti
Can't wait to try this
Can I get a estimate smoke time between wrapping in foil and temp reached to pull out of smoker?
Bought the Masterbuilt electric smoker tonight, excited to try it tomorrow (Easter) cooking ribs.
Do you put your brisket in a cooler after to rest?
Some times if I need to pull it early and its not done cooking and I want some carryover cooking. Mostly no though
When you finish the brisket at 275 do you have to move it higher on the racks?
Question: are you wrapping the brisket because you are cooking in an electric smoker?
I worked at a BarBQ restaurant in Pasadena, TX for about 3 years and we never wrapped any of the brisket we smoked and they all turned out juicy and tender. Just wondering.
How many ounces of chips would you guess you used when refilling?