Smoked Beef Brisket in a Masterbuilt Electric Smoker

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

Prep Time 1

Cook Time 14

Resting Time 2

Total Time 17

Servings people

Calories 740kcal

Cost $75

Trim any excess hard pieces of fat from the exterior of the brisket, leaving about ¼ inch thickness on the fat cap.
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.

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.

Plug in and turn on your electric smoker. Set the temperature to 250°F.
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.

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 with the fat cap facing up.
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 3-5 hours. After this, the meat will not absorb much more smoke flavor so save your chips.
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 or apple cider vinegar to help keep the meat moist. You do not need to spray the fat cap, just the edges and bottom of the meat.
Cook the brisket until it reaches about 165-170°F internally.

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 tightly, keeping track of where the fat side is so you can keep this side up while continuing to cook.
Replace the temperature probe and place back in the smoker.

When the internal temperature of the brisket has reached 203°F, remove it from the electric smoker and keep it wrapped.
Let the brisket rest for at least 2 hours before slicing to allow the juices to distribute. If you want, you cn rest it longer than this back in your smoker or in a warm oven set to 170°F so it stays at a food safe temperature.
After resting, place the brisket on a large cutting board. Slice against the grain on a diagonal in ¼ inch slices and serve immediately.
Save extra brisket unsliced and tightly wrapped to maintain moisture.

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