How to Smoke a Brisket to Perfection

How to Cook the Perfect Brisket in Masterbuilt Electric Smoker 

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? 

Texas Style Smoked Brisket

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. 

No products found.

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.

Ingredients required

  • 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. 

  1. 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.
  2. Fill the water pan halfway with Apple Cider Vinegar.
  3. 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.
  4. 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.
  5. Doing so will ensure the Brisket gets adequate heat and smoke from the surface.
  6. After setting up the smoker, insert a thermometer probe on the thickest portion of the Brisket – the meat part, not the fat. 
  7. 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.
  8. 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.
  9. Remember to keep checking the wood chips tray and the water bowl (vinegar) occasionally. Refill them accordingly if needed. 
  10. 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.


Can I smoke a beef brisket in a Masterbuilt electric smoker?

Yes, you can smoke a beef brisket in a Masterbuilt electric smoker. This method of cooking allows for a slow, low-temperature cooking process that ensures a delicious smoked brisket. Make sure to maintain the correct internal temperature throughout to keep the meat moist and flavorful.

What is the process of smoking brisket in an electric smoker?

The process of smoking brisket in an electric smoker involves applying a dry rub made of ingredients such as bbq rub, onion powder, smoked paprika, cayenne pepper, and black pepper. The brisket is then smoked at a controlled temperature until the meat hits the desired internal temperature. Keeping the meat moist with apple juice or beef stock can enhance the flavor of the smoked beef brisket.

What kind of brisket cut is best for smoking in a Masterbuilt electric smoker?

Both whole brisket and flat brisket can be smoked in a Masterbuilt smoker. It’s vital to trim the excess fat and silver skin before smoking, and you can choose either a packer brisket or frozen brisket. The choice between a leaner cut (flat brisket) or a fattier one (packer brisket) depends on your preference.

How important is the internal temperature while smoking brisket in an electric smoker?

Maintaining the correct internal temperature is crucial when you cook brisket properly in an electric smoker. Using a meat thermometer can help ensure that the beef brisket reaches the desired meat temp without becoming overcooked or undercooked.

What should I do once the smoked brisket is done in the Masterbuilt electric smoker?

Once the smoked brisket recipe is done, let the meat rest wrapped in butcher paper or aluminum pan. This allows the juices to redistribute, keeping the meat moist and tender. After resting, the smoked brisket is ready to be served.

How can I ensure a moist and tender smoked brisket in a Masterbuilt electric smoker?

To ensure a moist and tender smoked brisket, monitor the meat temp closely and don’t let it get too high. Wrapping the brisket in butcher paper or placing it in an aluminum pan can help retain moisture. Let the meat rest after smoking for best results.

How long should I smoke a brisket in an electric smoker?

The exact time to smoke brisket in an electric smoker may vary based on the size and thickness of the brisket typically 1 hour per pound at 225 degrees F. That means a 8 pount brisket would generally takes 8 hours. However, it’s important to cook the brisket until it reaches the desired internal temperature, rather than basing the time strictly on hours.

How can I enhance the flavor of my smoked brisket in a Masterbuilt electric smoker?

To enhance the flavor of your smoked brisket in a Masterbuilt electric smoker, consider using a dry rub made of ingredients like bbq rub, onion powder, and smoked paprika. You can also inject the brisket with beef stock or apple juice to keep it moist and flavorful. After the brisket is smoked, let it rest to allow the flavors to meld together.

Leave a Comment

Your email address will not be published. Required fields are marked *