Brisket Electric smoker

Beginner’s Guide: Smoked Brisket on a Masterbuilt Electric Smoker

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Brisket is the crown jewel of Texas BBQ, but it has a reputation for intimidating beginners. The truth is, you do not need a massive offset smoker or decades of experience to turn out a tender, juicy brisket. With a Masterbuilt electric smoker and a little patience, you can learn the craft right in your backyard. This recipe is built for first-timers, step by step, simple, and forgiving, while still staying true to the Texas tradition of smoke, salt, and pepper.
A short history of brisket in Texas BBQ: Brisket comes from the chest of the cow, a tough cut full of connective tissue that needs long, slow cooking to break down. In the mid-1800s, Central Texas butchers began smoking whole briskets over oak wood, serving slices wrapped in butcher paper with bread and pickles. What started as a way to use a cheap, difficult cut grew into the signature dish of Texas BBQ. Today, pitmasters spend years perfecting brisket, and lines still form outside legendary joints across the state.
But you do not need to wait in line or book a trip to Lockhart or Austin to taste great brisket. With the right steps and a steady smoker, even beginners can bring that tradition home.
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Prep Time 45 minutes
Cook Time 15 hours
Rest Time 2 hours
Total Time 17 hours 45 minutes
Servings: 12 Servings
Course: Smoked Meats
Cuisine: Texas BBQ
Ingredients Equipment Method Notes

Ingredients
  

Meat
  • 1 Whole packer brisket — USDA Choice or Prime 10–14 lb
Seasoning or go with your own
  • ¼ cup kosher salt
  • ¼ cup coarse black pepper
  • Optional: 1 tsp garlic powder or 1 tsp paprika
Optional but recommended
  • 1/4 cup beef tallow — 180 ml for wrapping
  • beer broth or apple cider vinegar (for spritzing or cooling surface)
  • 2 tbsp Worcestershire sauce or yellow mustard — 30 m

Equipment

  • Masterbuilt Electric Smoker (40-inch ideal)
  • Boning knife
  • Butcher paper unwaxed
  • Aluminum Foil
  • Probe thermometer
  • Instant-read thermometer
  • Large cooler
  • Large cutting board
  • Slicing Knife

Method
 

Select and Trim
  1. Pick a whole packer brisket (flat + point) with good marbling.
  2. Avoid Select grade; aim for Choice or Prime.
  3. Trim the fat cap to about ¼ inch. Remove hard exterior fat that won’t render.
  4. Square off thin edges and round corners to prevent drying.
  5. Cut a small notch across the flat to mark grain direction for slicing later.
Season with this mix or go with your own
  1. Mix salt and pepper (50/50 blend).
  2. Add garlic powder or paprika if desired.
  3. Apply evenly across all sides.
  4. Rest at room temperature 30–60 minutes while the smoker preheats.
Preheat and Set Up
  1. Preheat smoker to 225–250°F.
  2. Fill water pan for heat stability.
  3. Add wood chips once the element is hot (oak or pecan recommended).
  4. Place brisket in smoker. Position fat side down to protect from heat.
Build Bark
  1. Smoke undisturbed for first 3–4 hours.
  2. After bark begins setting, spritz dry edges every 45–60 minutes with water or apple cider vinegar.
Push Through the Stall
  1. At about 175°F internal, lay two overlapping sheets of unwaxed butcher paper and spritz lightly.
  2. Optional: spread 2–3 tbsp beef tallow before placing brisket on the paper.
  3. Wrap tightly, tucking like a swaddle. (Foil = faster cook, paper = better bark.)
  4. Return brisket to smoker.
Finish the Cook
  1. Raise smoker temp to 270–300°F to finish rendering fat.
  2. Cook until brisket reaches 195–200°F internal.
  3. Test tenderness with probe in thickest part of flat. It should feel like soft butter.
  4. If it resists, keep cooking and recheck every 20–30 minutes.
Rest Properly
  1. Remove brisket and let cool 30–60 minutes on the counter until it reaches 165–175°F.
  2. Hold wrapped for at least 2 hours using one of these methods:
Cooler method: Line with towels and hold brisket wrapped.
    Warming drawer: Set to 150–165°F.
      Home oven: Set to lowest temp (often 170°F) for steady holding.
        Longer rests up to 6 hours improve juiciness and slice quality.
          Slice and Serve
          1. Separate point from flat along natural seam.
          2. Slice flat across the grain into pencil-thick slices.
          3. Slice or cube the point; make burnt ends if desired.
          4. Serve Texas-style with pickles, onions, white bread, and sweet tea or beer.

          Notes

          Quick Reference

          • Cook Temp: Start 225–250°F, finish 270–300°F
          • Wrap Temp: Around 175°F internal, when bark is dark and set
          • Finish Temp: 195–200°F, probe-tender
          • Rest Temp: Hold at 165–175°F for 2–6 hours
          • Slicing: Flat across the grain, point into cubes or slices

           

          Description of the Finished Dish

          A perfectly smoked brisket from the Masterbuilt electric smoker should have:
          • A dark, flavorful bark that isn’t soggy
          • A juicy interior with rendered fat glistening between the fibers
          • Pencil-thick slices of flat that bend easily without breaking
          • A point section so rich and tender it can be cubed into buttery burnt ends

           

          What to Look For

          • Bark: Firm and dark mahogany to nearly black, not mushy
          • Flat: Tender slices with just the right pull-apart resistance
          • Point: Moist and fatty, bursting with flavor
          • Smoke: Thin blue smoke in the first hours; avoid billowing white smoke

           

          Pro Tips (Pitmaster-Approved)

          • Always probe the flat for doneness, not just the point.
          • Wrap based on bark color, not just internal temp.
          • Keep the top vent open for cleaner smoke.
          • Only slice what you’ll eat right away — keep the rest wrapped to prevent drying.
          • If you must choose between finishing early or late, finish early. Resting buys you time.

           

          Variations

          • Foil Boat Method: Wrap only the bottom and sides with foil, leaving top exposed for bark.
          • Flavor Wood: Mix oak with cherry for a slightly sweeter smoke.
          • Burnt Ends: Toss cubed point with sauce and return to smoker for 30 minutes.

           

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