How to Make Juicy Smoked Brisket with the Texas Crutch Method (Masterbuilt Electric Smoker)

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

Chuck roast is more affordable and can be used for similar flavors.

Trim the brisket by cutting down the fat cap and removing hard non-edible fat.

Make slits in the fat cap to allow the rub to penetrate.

Sprinkle the rub evenly over the brisket using a spoon.

Pat down the rub and flip the brisket to apply on the other side.

Mix 1 cup of your favorite jam and 1 cup of peanut butter until smooth to create the glaze.

Coat the brisket with the peanut butter and jelly glaze.

Preheat the smoker to 225°F.

Smoke the brisket at 225°F for about 4 hours using cherry wood.

Wrap the brisket in tin foil when it reaches 150-160°F to avoid the stall.

Return the wrapped brisket to the smoker until it reaches an internal temperature of about 190°F, cooking for an additional hour.

Cut the brisket perpendicular to the grain for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary