masterbuilt smoker brisket

This is one of those simple and delicious electric smoker brisket recipes. In this recipe I use butcher paper to wrap my brisket during the cooking process u2013 this is totally optional, you can use aluminum foil or smoke the brisket naked if you prefer.

How do you smoke a brisket in an electric smoker?

tbsp chili powder

tbsp kosher salt

brown sugar

tbsp oregano (preferably fresh if not dried is fine)

tbsp black pepper

tsp crushed garlic

tsp cumin

tsp smoked paprika

tsp cayenne pepper

onion powder

brisket (at least 5lbs)

Apple juice, beer, cider, stock,

This smoked brisket recipe in an electric smoker is smoked using a masterbuilt electric smoker. In this step by step smoked brisket guide you will learn how long do you smoke a brisket in an electric smoker and what temperature to smoke brisket.

Preheat

Ensure the brisket is at room temperature. If it is in the refrigerator get it out 30 - 40 minutes prior to preparing.

Trim brisket

Trim your brisket. Trim any excess fat, the deckle and any silver skin. Make sure you trim the fat layer so the brisket is even so you get a nice even cook.

Barbecue rub for brisket

Dry rub your brisket. In a medium size bowl add the chili powder, kosher salt, black pepper, brown sugar, oregano, garlic salt, onion powder, cumin, smoked paprika and cayenne pepper and mix thoroughly. Using latex gloves rub the brisket with your rub. Make sure to coat your brisket evenly using all the rub. Depending on the size of your brisket you may need to double the rub recipe to coat it fully. The rub will help add flavor to the brisket as well as help the bark form.

Place brisket in the smoker

Preheat your smoker to 225F following your smokers manufacturers instructions. I like to use mesquite to my wood chip box, however, feel free to use your favorite wood chips.

Smoke the brisket

Once you have pre heated your smoker to 2250F and you have a clean smoke add in your brisket fat side up. Set your thermometer and water pan then close her up. You want to smoke your brisket for 3 hours without opening the smoker. At 3 hours open the smoker and spray with your chosen basting liquid. Do this every 30 minutes.

wrapping the brisket

If you find internal temp reaches 145°F then start to slow down, you maybe experiencing “the stall”. It can take hours for the temperature to get from 145 degrees F to 165 degrees F. You can wrap the brisket it in aluminum foil or unwaxed butcher paper.Be sure to make sure that there are no holes or open spots. Give your brisket a baste with your water/beer/cider, or juice mixture before wrapping. This will ensure it doesn’t dry out. 

internal temperature of the brisket

Smoke for a further 3 - 4 hours or until you achieve an internal meat temperature of 195-203F.

rest the brisket

For best results let your brisket meat rest wrapped for around 1 hour, or until it has reached a temperature of 170u00b0F.

slice the brisket and enjoy

Slice and enjoy your brisket warm with your favorite sides and loved ones.

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Top 1 masterbuilt smoker brisket recipes from across the web

The most viewed masterbuilt smoker brisket recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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How do you smoke a brisket in an el...

The most viewed masterbuilt smoker brisket recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine