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First ever brisket

post #1 of 12
Thread Starter 

I'm breaking in the new year with my first ever smoke: a brisket.  I've got the Masterbuilt 30in Electric Smoker.  I bought a 7.6 lb Brisket from Kroger


Started last night around 9pm, and made a homemade dry rub according to the Masterbuilt website.  I figure for my first run I'd go with directions, then alter the recipe each time afterwords to find my likes/dislikes.


The rub [from Masterbuilt] is as follows:


1/2 Cup Paprika

4 TBSP Garlic Powder

4 TBSP Onion Powder

2 1/2 TBSP Dried Oregano

2 1/2 TBSP Kosher Salt

1 TBSP Black Pepper (Course grind)

1 TBSP Cayenne Pepper*


     * I didn't have any Cayenne pepper, so I looked up replacements and I found red pepper flakes.  So I ground up a TBSP of red pepper flakes and added it to the mix.  Figure it's for some zest anyway, and could be a good taste.  (It works well on pizza, so on a brisket it must be good!)


I rubbed that all over the brisket, making sure to get it in the fats really good.  After a good moist coating all over, I added a little more to thicken up the rub.  Then I wrapped it up in foil and plastic, and put it in the fridge overnight.


This morning at 8am, I added chips (Hickory and Apple combination), added water to the water bowl, and started the smoker.  My destination temp (for the smoker) is 205 degrees.  I waited about 20 minutes for it to warm up a bit, then added the brisket fat down, then left for work. My wife has added a tray of chips about 2 hours later.


My destination meat temp is 190-200, closer to 190 for slicing.  Right now it's sitting at 120 internal, so I'm hoping that it will slow down a bit, as I'd like to take it out around 5pm.


My goal is to pull it out at 5pm, and let it rest until about 5:30, and let the internal temp get down to 170-175.  I'll then wrap it up in foil, put it in a cooler and add towels - so it can be transported to the party destination, in which things start at 6pm.  I'm hoping that with my time(s), temps, etc, I'll have a tasty good brisket.


Since the brisket is 3-4 hours in, does anyone have any suggestions on my ideas above?  Am I doing it right?


Here's some prep pictures I took last night:



post #2 of 12

You probably should plan on resting it longer than 30 minutes - I usually rest it in a dry towel lined cooler for at least 1 hr., it will stay piping hot for over 6 hrs. if you fill all the dead space in the cooler with towels.


Most briskets hit a stall somewhere between 150 and 165 internal temp. That is where all your  time goes, it can take several hours to get out of the stall so just ride it you and let it do its thing.

post #3 of 12
Thread Starter 
Update. It's 5:18 CST, and we're only at 165 internal.
post #4 of 12

Hmmm.... are your sure your chamber temps are accurate? If you put that in at 9 PM last night and your are only at 165° after 20 hrs. something is not right. Is that meat thermometer calibrated correctly? Even with your low target chamber temp of 205° you should be higher by now.


Check that meat therm two ways: Ice cubed water - should read 32'ish degrees, and pot of boiling water - should read 212'ish degrees.

post #5 of 12
Thread Starter 
No no.. I prepped it at 9pm last night and threw it in the fridge for the night. I started the actual smoke at 8am this morning.

After doing a little more research, I'm in the stall stage and the brisket is sweating, thereby cooling the meat as it's being cooked. I'm at 178 now at about 11 hours.
post #6 of 12
Looks great. You will be amazed how easy it is to cook brisket with the MES. Since you have a window there is no need to open to peak. Start poking at 190F at various spots on the brisket using a toothpick. Should go in easy, you can try it now to get a sence of the difference.

Get ready to enjoy one of the best meals of your life!

An FYI with the MES I have never found a need to wrap anything that is in the smoker.

Points for starting out with a brisket points.gif
post #7 of 12

Looking Good



post #8 of 12

How was it, did everybody love it?!

post #9 of 12
Looks like you got off to a good start. Now where's the Beef? We need some finished sliced Q-View!!!
post #10 of 12

Got to have pictures  !!!




post #11 of 12


post #12 of 12
At least I'm not getting hungry there are no pic's.
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