- Mar 15, 2015
- 1
- 10
I want to thank everyone who has posted about smoking a beef brisket on a Masterbuilt. I have had success using a slightly modified receipe from Dadgum Good Recipes posted by Masterbuilt, however, I thought I would share some additional details that might help others who are new to Masterbuilt or have had challenges with a beef brisket.
Purchase and Preparation
Purchased a 14.30 lb Prime brisket from Costco which ran about $3.19/lb
I read where some people separate the flat from the cap, but I did not separate cap or cut any fat off.
On the morning I put the Brisket in the smoker, I seasoned with John Henry brisket rub and Montreal Steak Seasoning.
Prior to putting the brisket on the smoker, I left the brisket out at room temperature for about 1 hr 45 min, internal temp was still only 41 degrees.
Cooking
Put the brisket on the top rack at 6:30 am and set the temperature to 230 degrees . I did not preheat smoker, becuase I did not want to lose smoke when I put the meat on. I felt like the most smoke is generated during the heating up phase. The smoker reached 230 degrees in about 25 minutes.
Water container - Filled with water and apple cider vinegar about half way full.
Chips - Used dry hickory chips. Added more chips after 20 minutes, 1 hr 30 minutes, and 2 hr 30 minutes.
Vent - Left vent closed. With this model, the vent is on the side and there is still a slight opening at the vent where smoke will escape. Smoke will also go out the chip loader.
Wrapped in foil - Took the brisket off when the temperature hit 164 degrees, which was about 4 hours and 15 minutes. Wrapped in heavy duty foil in 3 layers. Put back in and replaced the temperature probe.
Cooking time in foil - 4 hrs 45 minutes.
Total Cooking Time - 9 hours to 198 degrees.
Temperature checks
Int temp at 2.5 hrs 120 degrees
Int temp at 4.25 hrs 164 degrees
Int temp at 6 hrs 174 degrees
Int temp at 8 hrs 191 degrees
Int temp at 9 hrs 198 degrees, took off.
Post Cook and Serving
Pulled off and wrapped in towels and put in a cooler for 2 hours. This was primarily due to a delayed eating time.
Pulled out of cooler, removed from foil, and cut excess fat off.
Cut the brisket flat diagonally and point against the grain.
Conclusion
The end product turned out great and everyone loved it! The flat was very tender and the point was super juicy. I would not say it had bark on the outside, but the seasoning was good. With this method there is not much smoke flavor, but I could have been more agressive adding chips during the first four hours.
Purchase and Preparation
Purchased a 14.30 lb Prime brisket from Costco which ran about $3.19/lb
I read where some people separate the flat from the cap, but I did not separate cap or cut any fat off.
On the morning I put the Brisket in the smoker, I seasoned with John Henry brisket rub and Montreal Steak Seasoning.
Prior to putting the brisket on the smoker, I left the brisket out at room temperature for about 1 hr 45 min, internal temp was still only 41 degrees.
Cooking
Put the brisket on the top rack at 6:30 am and set the temperature to 230 degrees . I did not preheat smoker, becuase I did not want to lose smoke when I put the meat on. I felt like the most smoke is generated during the heating up phase. The smoker reached 230 degrees in about 25 minutes.
Water container - Filled with water and apple cider vinegar about half way full.
Chips - Used dry hickory chips. Added more chips after 20 minutes, 1 hr 30 minutes, and 2 hr 30 minutes.
Vent - Left vent closed. With this model, the vent is on the side and there is still a slight opening at the vent where smoke will escape. Smoke will also go out the chip loader.
Wrapped in foil - Took the brisket off when the temperature hit 164 degrees, which was about 4 hours and 15 minutes. Wrapped in heavy duty foil in 3 layers. Put back in and replaced the temperature probe.
Cooking time in foil - 4 hrs 45 minutes.
Total Cooking Time - 9 hours to 198 degrees.
Temperature checks
Int temp at 2.5 hrs 120 degrees
Int temp at 4.25 hrs 164 degrees
Int temp at 6 hrs 174 degrees
Int temp at 8 hrs 191 degrees
Int temp at 9 hrs 198 degrees, took off.
Post Cook and Serving
Pulled off and wrapped in towels and put in a cooler for 2 hours. This was primarily due to a delayed eating time.
Pulled out of cooler, removed from foil, and cut excess fat off.
Cut the brisket flat diagonally and point against the grain.
Conclusion
The end product turned out great and everyone loved it! The flat was very tender and the point was super juicy. I would not say it had bark on the outside, but the seasoning was good. With this method there is not much smoke flavor, but I could have been more agressive adding chips during the first four hours.
