Masterbuilt Smoked Brisket

Howdy there, my BBQ-loving buddies! Today, I’m gonna take you on a smokin’ adventure that’s gonna have your taste buds dancin’ the two-step. Y’all ready to dive into the world of Masterbuilt Smoked Brisket? Buckle up, ’cause we’re about to embark on a flavor-packed journey that’ll leave your belly singin’ praises!

How to make smoked brisket on a Masterbuilt

Alright, listen up, folks! I’m gonna give you the lowdown on how to whip up some of the most mouthwaterin’ smoked brisket you’ve ever tasted. Fire up that Masterbuilt smoker of yours, and let’s get cookin’:

1. Prep That Brisket: Grab yourself a hunk of beef brisket. You want it to be well-marbled for that juicy goodness. Give it a nice rubdown with your favorite dry rub. Let it sit in the fridge overnight, so those flavors can mingle and make magic happen.
2. Get that Smoke Rollin’: Load up your Masterbuilt smoker with some quality wood chips. Now, set that bad boy to about 225°F. Once it’s smokin’ like a chimney, it’s showtime!
3. Time to Smoke: Place that beautifully seasoned brisket onto the smoker rack. Close the lid and let the smoke work its magic. This is where patience comes in, my friends. We’re talkin’ low and slow—somewhere around 1.5 to 2 hours per pound. That’s a whole lotta love goin’ into that meat!
4. Wrap It Up: When the brisket’s bark (that’s the crispy, flavorful outer layer) looks like it’s got the perfect smoky kiss, it’s time for the Texas Crutch. Wrap that brisket in some butcher paper or foil, toss in a bit of liquid (like apple juice), and let it keep cookin’ till it’s so tender it practically falls apart.
5. Cue the Heavenly Aromas: Once that brisket’s reached the magical internal temperature of around 195°F, it’s ready to come off the smoker. But hold your horses! Let it rest for a bit, so those juices can redistribute and create a melt-in-your-mouth experience.

Selecting the right beef brisket

Now, y’all might be wonderin’, “How in the heck do I choose the right hunk of beef?” Well, I’ll let you in on a little secret: go for choice or prime-grade brisket. Look for a cut that’s got some marbling action goin’ on—that fat is gonna keep things moist and oh-so-tasty!

Best wood chips to use

Ah, the aroma of smoldering wood chips! For a classic, rich flavor, hickory and oak are the champs. But hey, don’t be afraid to experiment with fruitwoods like apple or cherry for a sweeter twist. That’s the beauty of smokin’—you’re the boss of your flavorscape!

Texas crutch

No, we ain’t talkin’ ’bout line dancing here! The Texas Crutch is all about that tender lovin’ care. Wrappin’ up your brisket in butcher paper or foil helps it power through that stall, reachin’ peak tenderness and flavor.

The sauce

Alright, let’s address the age-old sauce debate. Personally, I’m all for that classic, smoky goodness without drownin’ the meat. A simple mop sauce made with some of the rub and apple cider vinegar will do the trick, but hey, if you’re feelin’ saucy, go ahead and slather on your favorite BBQ sauce!

Carving and serving

Folks, the moment of truth has arrived—carvin’ that masterpiece! Grab a sharp knife and slice against the grain. You’ll be rewarded with slices of tender heaven that practically melt in your mouth. Serve it up with some classic sides like coleslaw, cornbread, and baked beans, and you’ve got yourself a BBQ feast fit for a king!

Ideas for Leftovers

Now, what if, by some miracle, you’ve got leftovers? Fear not, ’cause this brisket is versatile as all get-out! Whip up some brisket tacos, throw it into a hearty chili, or even toss it in a cheesy mac ‘n’ cheese for a flavor explosion that’ll make your taste buds shimmy.

Overall, y’all, makin’ a Masterbuilt Smoked Brisket ain’t just a cookin’ adventure—it’s a flavorful journey that’ll have you salivatin’ from start to finish. So grab your apron, your Masterbuilt, and get ready to transform that hunk of beef into a smoky symphony of flavor. Thanks a million for joinin’ me on this BBQ escapade, and remember, life’s too short for bland food—keep smokin’ and keep rockin’ that grill, my friends! Yeehaw!

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Masterbuilt Smoked Brisket

Get ready to impress your friends and family with our unbeatable Masterbuilt smoked brisket recipe. Unforgettable taste, guaranteed!

Course Main Course

Prep Time 30 minutes

Cook Time 10 hours

Marinating 1 day

Servings 12

Ingredients

• 1 whole beef brisket choice or prime-grade, about 10-12 pounds
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon cayenne pepper adjust for heat preference
• 1 cup apple cider vinegar
• 2 cups wood chips hickory, oak, apple, or cherry
• Butcher paper or aluminum foil
• Mop sauce ingredients reserved rub mix + 1 cup apple cider vinegar

Instructions

Prep and Marination

1. In a bowl, mix together kosher salt, brown sugar, paprika, black pepper, garlic powder, onion powder, chili powder, cumin, dried thyme, dried oregano, and cayenne pepper. This is your dry rub.
2. Place the beef brisket on a large cutting board. Trim any excess fat, leaving about 1/4 inch of fat on the meat.
3. Generously rub the dry rub mixture all over the brisket, making sure to coat all sides. Wrap the brisket in plastic wrap and refrigerate overnight to let the flavors meld.

Smoking the Brisket

1. Start by preparing your Masterbuilt smoker according to the manufacturer's instructions. If using charcoal, light your charcoal in the chimney starter until it's covered in ash, then spread it evenly in the charcoal pan of the smoker.
2. Preheat the smoker to 225°F (107°C).
3. Soak your wood chips in water for about 30 minutes, then drain.
4. Add the drained wood chips to the smoker's wood chip tray or box.
5. Place the brisket directly on the smoker rack, fat side up.
6. Close the smoker's lid and maintain a consistent temperature of 225°F (107°C). Smoke the brisket for about 6 hours, periodically adding more wood chips for that smoky goodness.

The Texas Crutch

1. After 6 hours of smoking, it's time for the Texas Crutch. Lay out a large piece of butcher paper or aluminum foil. Place the brisket on the paper or foil and drizzle with about 1/2 cup of apple cider vinegar. Wrap the brisket tightly, sealing in the juices.
2. Return the wrapped brisket to the smoker and continue cooking for another 4-6 hours, or until the internal temperature reaches about 195°F (90°C). This is when the magic happens and the meat becomes melt-in-your-mouth tender.

Resting and Carving

1. Once the brisket reaches the desired temperature, carefully remove it from the smoker and let it rest, wrapped, for at least 30 minutes. This allows the juices to redistribute throughout the meat.
2. Unwrap the brisket and transfer it to a cutting board. Using a sharp carving knife, slice the brisket against the grain into thin slices.
3. Serve up those juicy slices of smoked brisket with your favorite sides and maybe a drizzle of mop sauce for that extra kick!