Smoked Brisket in Masterbuilt Electric Smoker

Smoked brisket can be an incredible meal if it’s properly cooked and smoked. There are many ways to smoke brisket. However, only a few of them are worth trying. All of the other recipes for smoked brisket have some flaws by our opinion, and we’ve chosen this one as the best possible brisket meal you can make in your very own electric smoker.

The Best Masterbuilt Electric Smokers to Smoke Brisket

Masterbuilt 20070910 30-Inch Electric Black Electric Smoker, Top Control

Wattage: 800W

Number of racks: 4

Capacity: 730 sq. in.

Unit Size: 18.1×19.4×34.9 inches

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How to Smoke Brisket with Masterbuilt Electric Smoker

It is difficult to properly smoke brisket in an electronic smoker. Follow these steps to ensure the best results. You can modify the recipe to suit your needs. At the end of the day, you’re cooking for yourself, so it’s natural you fine-tune your meal for your personal preferences.

We’ve chosen this recipe because it’s pretty straightforward, and anyone can do it. There are no difficult steps or complicated preparations. Each step is very simple. The resources you’ll need for this recipe are minimal; all you need is some meat, spice, sauce, and that’s it, you’re ready to cook one of the finest recipes available online.

Before you start cooking, ensure you have taken all precautionary safety precautions. You should also wear gloves and kitchen tools to prevent burning your skin. Also, check the electronic hardware and make sure it’s not wet or moist before plugging your electric smoker’s cord into the power socket. So, without further ado, let’s start cooking!

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The Preparation

We purchased a 13-pound brisket. The results could vary depending on how heavy the brisket is. However, it’s not a massive variation, so the flavor and the tenderness will be the same with smaller as well as with the bigger chunks of meat.

To get rid of blood and raw meat smells, wash the brisket. It’s advised you wash your meat every time before you cook it or smoke it. Although this will kill most harmful bacteria, it will wash some of them off. Then, trim the fat to 1/4 inch and trim the fat between the flat & deckle. This will almost separate the two halves. It comes down to your personal preference, if you’re a fan of fat, leave more on, if you’re not – trim it down.

However, make sure you leave some fat on because it’s necessary to baste the meat as it smokes. Also, if you don’t have enough space in your electric smoker, feel free to cut the brisket into two halves to fit it in the smoker.

After trimming down the fatApply some rub to the brisket. You can make the rub according to your personal preferences. Combine all the ingredients in a cup. Make a paste-like mass and coat the meat with it. If you’re not sure what kind of a rub you want, feel free to search for it online, there’s a ton of incredible rub recipes available, you’ll find something that suits you, there’s no doubt about it. Before you put the meat in the smoker, let it cool down to absorb the rub.

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Cook It: Smoking Brisket on an Electric Smoker Masterbuilt

Pre-heat your Masterbuilt electric smoker to 250 degrees Fahrenheit Add a mixture of wood chips to your unit once it is hot enough. We recommend apple and hickory wood chips. Hickory is a popular choice for smoking meats, but it can be strong and have a unique taste. That’s why we’ve combined it with some apple wood chips to sweeten up the taste.

If you’re a fan of a strong and recognizable smoky taste, just skip the apple wood chips part. Also, you can add whichever wood chips you want, at the end of the day, you’re cooking the meat for yourself, so be sure YOU like the taste, regardless of what the recipe tells you to do.

After setting up the smoker, insert the probe of a thermometer into the thicker portion of the brisket. Then, place it in the unit. Make sure to hit the meat and not the fat. If you insert the probe into the fat part, you’ll most likely get false readings thus jeopardizing the taste. The meat should be cooked to 165 degrees. This takes approximately six hours. You want to cook according to temperature, not the time. Instead of setting the timer for six hours, make sure you check your thermometer frequently. Some meats require cooking for a longer time to reach 165 degrees.

After three hours, check the meat for any signs of damage and add wood chips. This step is critical because meat only has three hours to reach the maximum level of smoke uptake. This is where you can decide the smoke flavor that you want in the meat.

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The Final Step

When you’re finished with the cooking, remove the meat from the smoker and start making the final sauce. You’ll need four tablespoons of butter, 1/2 cup of honey, and a 1/2 cup of brown sugar for this mixture. Apply the mixture to the brisket, then wrap it in aluminum foil.

Once you’re done, wrap the brisket in a towel and place it back into your Masterbuilt Electric Smoker. Wait until it reaches 200 degrees. The brisket will reach the end point in approximately two and a quarter hours. Remember, don’t think about the time think about the temperature.

When the temperature reaches 200 degrees, remove the smoker from the fire and let it cool for at least one hour to absorb the ingredients. Once you unwrap it, you won’t believe how tender and sweet it looks. This simple recipe can make a serious impact on your friend’s opinions on your cooking. Serve it with a pint beer.

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