Get ready to impress your friends and family with our unbeatable Masterbuilt smoked brisket recipe. Unforgettable taste, guaranteed!
Course
Main Course
Prep Time30minutes
Cook Time10hours
Marinating1day
Servings12
Ingredients
1whole beef brisketchoice or prime-grade, about 10-12 pounds
1/4cupkosher salt
1/4cupbrown sugar
2tablespoonspaprika
1tablespoonblack pepper
1tablespoongarlic powder
1tablespoononion powder
1tablespoonchili powder
1tablespooncumin
1tablespoondried thyme
1tablespoondried oregano
1tablespooncayenne pepperadjust for heat preference
1cupapple cider vinegar
2cupswood chipshickory, oak, apple, or cherry
Butcher paper or aluminum foil
Mop sauce ingredientsreserved rub mix + 1 cup apple cider vinegar
Instructions
Prep and Marination
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.
Place the beef brisket on a large cutting board. Trim any excess fat, leaving about 1/4 inch of fat on the meat.
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
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.
Preheat the smoker to 225°F (107°C).
Soak your wood chips in water for about 30 minutes, then drain.
Add the drained wood chips to the smoker's wood chip tray or box.
Place the brisket directly on the smoker rack, fat side up.
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
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.
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
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.
Unwrap the brisket and transfer it to a cutting board. Using a sharp carving knife, slice the brisket against the grain into thin slices.
Serve up those juicy slices of smoked brisket with your favorite sides and maybe a drizzle of mop sauce for that extra kick!