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–+ servings
smoked brisket sliced on butcher paper

Smoked Beef Brisket in a Masterbuilt Electric Smoker

Mads Martigan
This smoked beef brisket is rubbed with a savory blend of seasonings and then smoked low and slow in a Masterbuilt electric Smoker!
This is a great BBQ dish to feed a crowd, and especially easy to do in a Masterbuilt, or any electric smoker for that matter
5 from 63 votes
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Prep Time 1 hour
Cook Time 12 hours
Resting Time 1 hour
Total Time 14 hours
Course Main Course
Cuisine American, Australian, barbecue, BBQ, Holiday, Smoked
Servings 10 people
Calories 740 kcal

Equipment

  • Masterbuilt Electric Smoker or any brand electric smoker
  • Full Bag of wood chips, preferably hickory, apple, and/or cherry
  • Aluminum Foil Trays
  • Meat Injector
  • Plastic Wrap
  • Internal Meat Thermometer
  • Heavy Duty Aluminum Foil
  • Large Cutting Board
  • Meat Slicing Knife
  • Large Cutting Board

Ingredients
  

  • 1 Whole Packer Beef Brisket 10-14 lbs
  • Cooking Oil

Brisket Rub

  • 1 cup Kosher Salt use more or less if needed depending on brisket size
  • ½ cup Smoked Paprika
  • ¼ cup Black pepper
  • ⅛ cup Garlic Powder
  • ⅛ cup Onion powder
  • 1 tablespoon Cayenne powder

Marinade Injection

  • ½ Can Beef Broth
  • 2 tablespoon Worcestershire Sauce
  • 1 tablespoon Brown Sugar

Instructions
 

Prepare the Brisket

  • Trim any excess hard pieces of fat from the exterior of the brisket, leaving about ¼ inch thickness on the fat cap.
    raw full packer beef brisket on a cutting board
  • Score the fat cap to allow more fat to render out and the rub to penetrate.
  • Check the size of your smoker to see if you can cook the whole brisket on one shelf.
  • If not, position the brisket diagonally or separate the point from the flat as described above and plan to smoke on separate shelves.
    a large beef brisket placed diagonally in a masterbuilt electric smoker in order to fit

Inject the Brisket

  • Mix the Marinade Injection ingredients well until the sugar appears mostly dissolved.
  • Place the brisket in an aluminum pan to catch excess liquid from the injections and inject in small amounts every 1 inch or so on both sides against the grain of the meat.

Apply the Rub

  • Apply a thin layer of cooking oil to the entire exterior of the brisket.
  • Mix the Brisket Rub ingredients well and apply generously to the entire exterior.
  • Wrap in plastic wrap and place in the refrigerator for up to 2-3 hours while you prepare the smoker to allow the injection and the exterior rub to penetrate the meat.

Start the Smoker

  • Plug in and turn on your electric smoker. Set the temperature to 250°F.
    the control panel of a masterbuilt electric smoker showing the red light indicating that the smoker is heating
  • Fill your water pan. Make sure all your vents are open.
  • When the smoker has come up to temperature, place your chosen wood chips in the wood chip loader and insert it back into the smoker.
    Wood chips being fed into the wood tray of a masterbuilt electric smoker

Smoke the Brisket

  • Remove the brisket from the refrigerator, add any additional rub that may have come off, and when the smoker is producing smoke, place your meat inside.
    a beef brisket in a masterbuilt electric smoker with lots of smoke coming out
  • Place a disposable aluminum pan a rack below to catch any drips. Place your thermometer in the center of the brisket.
  • Your meat will take on average 1.5 hours total to cook per pound. You can empty and refill more wood chips for the first 1-3 hours. After this, the meat will not absorb much more smoke flavor so save your chips.
  • If you separated the brisket into sections, it will take less time to cook. Use the weight of the largest piece to make your cooking time estimate.
  • Set the timer to 8 hours and close the door to the smoker. Every hour you can optionally spray the exterior of the meat with beef broth to help form the bark and keep the meat moist.
  • Cook the brisket until it reaches about 150-160°F internally.

Optional Texas Crutch

  • At this point you can leave the brisket in the Masterbuilt electric smoker to continue cooking or remove it and wrap it in butcher paper or foil to speed up the cooking time.
  • Carefully remove the brisket and place on a large sheet of butcher paper or aluminum foil.
  • Wrap the brisket in opposing directions with three layers of paper or foil, tightly. Wrap each section separately if you separated them before starting.
  • Replace the temperature probe and place back in the smoker.
    beef brisket wrapped in butcher paper inside a masterbuilt electric smoker

Remove, Rest, and Slice the Brisket

  • When the internal temperature of the brisket has reached 200°F, remove it from the electric smoker and keep it wrapped.
  • Let the brisket rest for at least 60 minutes before slicing to allow the juices to distribute.
  • After resting, place the brisket on a large cutting board. Slice against the grain on a diagonal in ¼ inch slices and serve immediately.
    smoked brisket sliced on butcher paper
  • Save extra brisket unsliced and tightly wrapped to maintain moisture.

Notes

One pound of raw brisket yields about ½ pound of cooked brisket. Plan around ½ pound of cooked brisket per person. 

Nutrition

Serving: 8ozCalories: 740kcalCarbohydrates: 8gProtein: 95gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gCholesterol: 281mgSodium: 6068mgPotassium: 1699mgFiber: 2gSugar: 2gVitamin A: 2662IUVitamin C: 1mgCalcium: 51mgIron: 10mg
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