How to Make Smoked Brisket (Masterbuilt Electric Smoker)

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

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

Select an 8 to 15 lb brisket with good fat marbling.

Inject the brisket with beef stock using a meat injector in a checkerboard pattern every 1 inch.

Trim the brisket, removing hard fat and scoring the fat cap to about 1/4 inch thickness.

Mix dry rub: combine 3 tablespoons coarse salt, 3 tablespoons coarsely ground black pepper, 2 tablespoons crushed red pepper, and 3 tablespoons paprika.

Rub the dry rub evenly over the brisket, focusing on the fat cap.

Let the brisket sit for 1 to 2 hours to bring it to room temperature and allow the salt to penetrate.

Smoke the brisket in an electric smoker at 225°F for 10 to 12 hours, checking the internal temperature.

Insert a digital temperature probe set to 195°F to monitor cooking.

Once the brisket reaches 195°F, remove it from the smoker and let it rest for 1 hour wrapped in parchment paper and aluminum foil.

Slice the brisket against the grain using a sharp knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary