Brisket! The name itself is enough to fire up your taste buds.
People just don't call Brisket, the king of braised beef for nothing!
But, it has gained its distinctive reputation for being one of the most flavorful pieces of meat after years of perfection. However, you don't simply slide in a piece of Brisket on your oven and expect magical flavors when you take it out. There are probably hundreds of ways you can prepare a Masterbuilt smoker brisket.
In this article, I'll go over how to prepare the best Brisket in the Masterbuilt electric smoker. Thanks to the innovation in the smoking market, using an electric smoker is the most convenient method.
And what better to use than the trusty Masterbuilt electric smoker to dish out the perfect piece of tender and juice-oozing Brisket?
Brisket, unlike any other type of meat, is ideal for the low-temperature, slow cooking methods. So, it's usually not the best option of meat for people who like to turn up the heat and start munching after an hour or two. Instead, it is ideal for persons with an electric smoker that don't mind waiting a few more minutes for the deliciously tasting meat that will come out.
If you plan on making amazing brisket with masterbuilt electric smoker, you should know it requires intricate care. There are several vital aspects that you should execute before you can even think of sliding it inside the smoker.
A good cut of Brisket does not come cheap. So, if you want to ensure the resulting piece is juicy and tender Brisket on your plate, keep reading till the end.
So, what exactly is Brisket, and where does it come from?
If you aren't in the know, Brisket is a beef cut taken from the muscle around the breast of the cow, and beneath the first five ribs. Usually, it is sold as a lump of boneless meat and weighs between 4-14 pounds. The meat is generally very tough primarily because it contains an abundant amount of connective tissue, Collagen.
The actual cut size of the Brisket is quite long. Hence, it is usually sold as two individual briskets, cut in equal halves.
These two individual cuts make two varieties of briskets- the first cut and the second cut.
The first cut is also called thin cut, or the flat cut. It is the leaner piece of meat between the two cuts. As such, the flat cut is easier to slice up. It is used most commonly for corned beef.
The second cut is called deckle, or point cut. It has more flavor as compared to the first cut. But, it also contains the fatty part. The fatty part, for some, can mean trouble, but if you need a rich stew after the meat braises, the deckle is the ideal cut.
I favor the point cut, as it gives me the additional option to obtain a rich and flavorful stew. Also, the juice from the fats just makes the Brisket taste heavenly.
Now let's get down to how you should purchase the best brisket cut. After all, the key to obtaining a juicy and tender brisket depends on the meat you bring home.
Ultimate Guide to Smoking Brisket in Masterbuilt Electric Smoker
Apart from having the right type of electric smoker, make sure to keep these things in mind when you're picking out your Brisket.
- Digital panel controls on/off, cooking temperature and time
- Four chrome-coated smoking racks
- Patented side wood chip loading system allows you to add wood chips without opening door
- Thermostat-temperature control for even, consistent smoking
- Bluetooth Smart technology allows you to control temperature, lighting, monitor meat temperature,...
- Four chrome-coated smoking racks
- Patented side wood chip loading system to add wood chips without opening smoker door and losing heat
- Built-in meat probe thermometer for perfect results every time
- Built-in temperature gauge
- Temperature control is easy with analog dial
- Wood chip tray slides out for easy ash removal
- Three chrome-coated smoking racks
Know what variety of Brisket you need
As mentioned earlier, you need to understand what type of Brisket you require – lean or fatty. The flat cut is ideal for people who just want to experience a delightful lean brisket. Since it is a lean piece, it is usually more expensive.
The point cut, on the other hand, has more flavor and texture. But, if you are not a fan of fat, you should steer clear. It is also slightly harder to cook, so if you are an amateur cook, stick with the lean piece.
Look for Brisket Flexibility
If you are a newbie in picking out briskets, this might be a difficult task. But, if you pay attention, you can spot the difference. A brisket that is more flexible (bends easily) means it has a low amount of connective tissues.
Lesser connective tissues produce more tender meat. So, if you want tender meat that falls right off the fork, a flexible cut is crucial.
Select the right size and weight
Even if you are a hardcore brisket enthusiast, if you are going to buy 5-pound meat for yourself, you're probably going to waste a lot of meat.
As mentioned above, briskets can come in as small as 4-pounds to as large as 14-pounds. Experts say that a 14-pound brisket is enough to feed around 25-30 people. So, depending on how many you're planning to cook/smoke for, pick the right size.
Marbling in context to Brisket refers to the presence of intramuscular fats. The presence of such fats provides a much better texture and flavor to the Brisket.
So, the general idea is the more marbling on the Brisket, the better its quality will be.
Briskets don't come cheap, and you will generally pay a premium price for a good cut. So, ending up with a wrong brisket can be extremely frustrating and expensive (quite literally).
How to cook the perfect Brisket using a Masterbuilt electric smoker
Now that you have purchased the perfect cut of Brisket, it's time to get cooking/ smoking with the Masterbuilt Electric Smoker.
In this case, we will use a simple recipe that even amateurs can feel comfortable cooking.
We will use 12-pound Brisket. However, the number of ingredients may vary according to the size of your Brisket, or your flavor preference.
- 12-pound Brisket
- 6 tablespoons kosher salt
- ½ cup brown sugar
- 4 tablespoons cumin
- ½ cup paprika
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 6 tablespoons chili powder
- 2 tablespoons onion/garlic powder
- 2 tablespoons oregano (optional)
- Unfiltered Apple Cider Vinegar
Directions to cook
Before smoking brisket in a masterbuilt electric smoker, make sure you wash the Brisket and remove the excess blood and also trim it down to ¼ inch thickness fat cap. However, that ultimately depends on your personal choice.
Take a medium-sized bowl and mix all the dry ingredients together. Make sure they are all mixed uniformly.
Coat the Brisket with the mixed ingredients generously on all sides
Keeping the fat side up, wrap the Brisket in an aluminum foil. Refrigerate it for about 15 minutes – 4 hours to let the Brisket soak up the ingredients.
You can make your other side dishes (if any) during the marinating period.
Now comes the part where you will require your Masterbuilt electric smoker.
- The first thing to do here is to preheat the smoker to 225°F. In the meantime, you can take the Brisket out of the refrigerator and let it sit for sometimes at room temperature.
- Fill the water pan halfway with Apple Cider Vinegar.
- Once the smoker gets adequately hot, place the wood chips/chunks on top of the heating element. The flavor of wood chips will vary as per your personal choice.
- Place the Brisket inside the smoker with the fat side up. It is also vital that you place the Brisket on the bottom, or at least the middle rack.
- Doing so will ensure the Brisket gets adequate heat and smoke from the surface.
- After setting up the smoker, insert a thermometer probe on the thickest portion of the Brisket – the meat part, not the fat.
- Even if your electric smoker has an in-built temperature monitor and control, an external thermometer is crucial. That's because they usually give accurate readings.
- Set the timer to 8-10 hours. The bottom line is you want to cook the meat to 165°F – that is the sweet spot. So, the duration does not matter; however, the temperature does. Some briskets take longer than others to hit the 165°F mark. So, be sure to keep an eye on the ideal temperature.
- Remember to keep checking the wood chips tray and the water bowl (vinegar) occasionally. Refill them accordingly if needed.
- Once your Brisket reaches the ideal temperature (165°F), take it out and wrap it with an aluminum foil. Let it rest for at least 15 minutes before you apply the final touches then wrap it back up with the foil and let it sit.
The final prep
The final prep consists of making a BBQ sauce to enhance the flavor of the Brisket even further. The recipe for the sauce can depend on your choice of taste. You can find an endless library of BBQ sauce recipes on the internet, so feel free to browse through them.
In this case, we will take a simple sauce recipe.
You will need –
- ½ cup brown sugar
- 4 tablespoons butter
- ½ cup honey
In a small bowl, mix all the three ingredients until they thoroughly blend together. Take a cooking brush and rub the sauce evenly throughout the Brisket.
Put the Brisket back into the smoker and wait until the thermometer reads 200°F. It usually takes about 2-2 ½ hours to reach the ideal temperature.
Take out the Brisket and let it sit in an aluminum foil for about an hour. This duration will provide enough time for the Brisket to soak up all the flavors from the mixtures and sauce.
After that, voila! Munch through an exquisite piece of delightfully tender and mind-blowing flavor brisket made with your masterbuilt electric smoker.
Make sure to also check out some of the other guides below.