How To Smoke A Brisket In An Electric Smoker Masterbuilt
Smoking a brisket is one of the most challenging but rewarding things you can do as a pitmaster. Doing so requires not only a great cut of meat but also a reliable and effective smoker. Electric smokers, such as the Masterbuilt series, are perfect for smoking briskets, as they offer precise temperature control and a stable environment for hours of smoking. In this article, we’ll go over everything you need to know to smoke a brisket in an electric smoker Masterbuilt, including preparation, cooking, and carving.
Preparing The Meat
The first thing you need to do when smoking a brisket is to prepare the meat. Start by selecting a brisket from a reputable source, making sure it’s fresh, and has plenty of marbling. The marbling is the fat throughout the meat, and it helps keep it juicy and flavorful during the long smoking process.
Once you’ve selected your meat, trim off any excess fat or silver skin on the surface. This will not only ensure that the meat cooks evenly and consistently, but it will also allow the rub and smoke to penetrate better.
Next, it’s time to apply a rub to the brisket. A rub is a blend of herbs and spices that add flavor and bark to the surface of the meat. You can use a store-bought rub or make your own using your preferred mix of spices, such as salt, pepper, paprika, garlic powder, and cumin. Be generous when applying the rub, making sure it covers every inch of the brisket.
Finally, wrap the brisket in plastic wrap and put it in the fridge overnight. This will give the flavors of the rub time to penetrate and infuse into the meat, making it tastier and more tender.
Setting Up The Masterbuilt Electric Smoker
Before firing up the Masterbuilt electric smoker, there are a few things you need to do to ensure it’s ready to smoke your brisket. Start by filling the water pan with hot water, then attaching the wood chip tray to the bottom of the smoker. You can use any type of smoking wood you prefer, such as hickory, mesquite, apple, or cherry.
Next, insert the temperature probe into the thickest part of the brisket, making sure it reaches the center without touching the bone. This will allow you to monitor the internal temperature of the meat throughout the smoking process.
Once everything is in place, turn on the Masterbuilt electric smoker and set the temperature to 225°F. This is the ideal temperature for smoking brisket, as it allows the meat to cook evenly and slowly without drying out.
Smoking The Brisket
Now that you’re ready to smoke, it’s time to put the brisket in the Masterbuilt electric smoker. Make sure the meat is placed fat side up, as this will help keep it moist during the smoking process.
Close the door of the smoker and let it do its magic for the first few hours. After about 4-5 hours, it’s time to start spritzing the brisket with a mixture of apple juice and water every 30-45 minutes. This will help keep the meat from drying out and add flavor to the bark.
At the 6-hour mark, check the internal temperature of the brisket using the temperature probe. When it reaches 165°F, it’s time to wrap it in foil or butcher paper to finish the smoking process. This stage is called the “Texas Crutch,” and it’s a common technique used to speed up the cooking process and keep the meat moist.
After wrapping the brisket, place it back in the smoker and let it smoke for another 2-3 hours until it reaches an internal temperature of 195°F. You may notice that the bark softens when wrapped in foil or butcher paper, but don’t worry – it will crisp up again once you take it out of the wrap.
Carving The Brisket
Once the brisket is done smoking, it’s time to rest it before carving it. This will allow the juices to redistribute throughout the meat, making it even more tender and flavorful.
To rest the brisket, simply remove it from the smoker and wrap it in a clean towel or butcher paper. Place it in an empty cooler or oven and let it rest for at least an hour, but ideally 2-3 hours if you have the time.
When it’s time to carve the brisket, start by slicing against the grain. This means cutting perpendicular to the muscle fibers, which will result in tender and juicy slices. It’s also essential to use a sharp knife to ensure clean slices and prevent tearing the meat.
Q: How long does it take to smoke a brisket in a Masterbuilt electric smoker?
A: It typically takes around 10-12 hours to smoke a brisket in a Masterbuilt electric smoker at a temperature of 225°F.
Q: Do I need to soak my wood chips before using them in the Masterbuilt electric smoker?
A: No, you don’t need to soak your wood chips before using them in the Masterbuilt electric smoker. Soaked wood chips can produce more steam than smoke, which can affect the taste and texture of the meat.
Q: Can I add more wood chips during the smoking process?
A: Yes, you can add more wood chips to the Masterbuilt electric smoker during the smoking process if you want a stronger smoke flavor. However, keep in mind that adding too many wood chips at once can cause a flare-up and affect the temperature inside the smoker.
Q: What is the ideal internal temperature for smoking brisket?
A: The ideal internal temperature for smoking brisket is between 195°F and 205°F. This temperature range allows the connective tissue to break down without overcooking the meat.
In conclusion, smoking a brisket in a Masterbuilt electric smoker is a rewarding experience that requires time, patience, and attention to detail. By following these steps and tips, you’ll be able to smoke a delicious and tender brisket that will impress your guests and satisfy your taste buds. Happy smoking!