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A beef brisket is a thick piece of meat that, when cooked properly, yields the most soft and tasty meat. For huge slices of meat like this, a Masterbuilt smoker is often used to cook the meat for the necessary duration, guaranteeing tasty results. Here’s how to use an electric smoker to cook the ideal beef brisket.

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How to Prepare Beef Brisket in an Electric Smoker?

When selecting your beef brisket, make sure it has a thick coating of fat on it. As the meat cooks, this coating of fat will gently melt over it, filling it with moisture and great taste.

It’s also a good idea to get acquainted with the various brisket cuts.

The brisket is made up of two primary muscles:

  • The flat is a long and thin muscle that runs the length of the meat and contains a thick covering of fat known as the fat cap.
  • The point is located at one end of the cut, with a layer of fat sandwiched between it and the flat.

Marinate your beef brisket the night before to ensure optimum flavor absorption. If this is not feasible, prepare your brisket for at least 2-4 hours before smoking.

If you’re interested, we also have a recipe for Masterbuilt turkey on the site!

Now, heres how to prepare a whole brisket:

Trim Your Brisket

Trimming is an important step in preparing your brisket, and it must be done before applying any form of spice or marinade to the meat. Trim the fat just enough to moisten the meat.

To trim your brisket, you’ll need a sharp knife about seven or eight inches long. Before you begin this stage, choose the finest brisket-slicing knife for yourself.

Find a Good Brisket Rub

Don’t forget to season your brisket with a tasty rub to complement the smokey tastes. You may make the seasoning anyway you like, but remember that the simplest rubs provide the finest meats.

Try this recipe for tri-tip rub!

Preheat Your Electric Smoker

Select a smoking wood that complements your meat. I suggest mesquite, but feel free to experiment with different materials. Your wood chips must be dry hardwood in order for your smoke to be clean.

Preheat the smoker and wait for the temperature to reach 225 degrees F once you’ve filled it with wood chips. This will help the meat cook evenly and prevent undercooked regions.

Cooking Beef Brisktet

When the brisket is about room temperature, put it fat side up in your smoker. This allows the fat to melt over the meat, giving it with a beautifully moist, fatty taste.

Furthermore, if the major heat source of the smoker comes from the bottom, just shift the rack lower so that the heat isn’t blowing behind the meat, since this would completely dry it out.

Fill a pan with water and place it in the smoker to help it keep moisture. For the first three hours, close the smoker door and let it to smoke. After three hours, open the smoker and sprinkle the steak with beef stock or water. This will aid in the development of a gorgeous juicy coating of crust on your meat.

How Long Does Brisket Take to be Smoked?

In general, roast your beef brisket for one hour per pound. This indicates that a 6 pound brisket will need around 6 hours of cooking time.

Internal Temperature of Smoked Brisket

Internal temperature of the fully smoked beef brisket should be 190 degrees Fahrenheit. Keep an eye out for the stall, which may happen because to the strong heat of the smoker, which can drain moisture from the meat.

To prevent this, cover the brisket with aluminum foil.

The Best Smoked Brisket Recipe

Smoking brisket is one of the greatest methods to prepare huge pieces of beef.

Simply follow the easy step-by-step instructions provided below.


  • 12-pound uncured brisket
  • cup brown sugar
  • cup smoked paprika
  • 6 tbsp. chili powder
  • 6 tbsp. kosher salt
  • 4 tbsp. cracked black pepper
  • 4 tbsp. ground cumin
  • 2 tbsp. garlic or onion powder
  • 2 tbsp. dried oregano
  • 2 tbsp. ground coriander
  • 2 tsp. cayenne pepper
  • Raw, unfiltered apple cider vinegar
  • Mesquite or hickory wood chips


  1. Take the brisket out of the package and blot it dry with paper towels. Trim the fat top to about an inch thick, leaving enough for moisture and taste. Place the brisket on a large baking sheet.
  2. In a mixing dish, combine the dry spices. Gently massage the dry rub into the beef’s crevices, kneading it in. Cover the beef with plastic wrap and set it in the refrigerator for 15 minutes to 4 hours, fat side up. Prepare your side dishes in the meanwhile.
  3. Preheat the smoker to 225 degrees Fahrenheit, then take the cold brisket from the refrigerator and let it to slowly come to room temperature while staying cool.
  4. Fill the water bowl or pan halfway with apple cider vinegar, then place the wood chips on a separate tray. Put the brisket on the center rack, fat side up. Close the door and set the timer for 10 hours after inserting the digital thermometer into the thick end of the meal.
  5. Check the water bowl occasionally and replenish it with apple cider vinegar as needed. Examine for smoke and replenish the woodchip tray as required.
  6. After 9 hours of cooking, check the internal flesh temperature of the beef. The temperature of your beef should be between 190 and 200 degrees F.
  7. Place the smoked beef brisket on a chopping board, then cover and seal it with aluminum foil. Allow the meat to rest, covered, for 15 minutes to 2 hours before slicing and consuming it.

So, How to Make The Perfect Brisket?

To get a correctly smoked brisket, make sure it’s fully prepped before smoking, that it has a thick layer of fat for that delectable softness, and that it’s cooked for an hour per pound. Then all that remains is to cut and enjoy!

Starting with smokers? See our comparison of a wood vs. pellet smoker.


How Long Does it Take to Smoke a Brisket in a Masterbuilt Smoker?

It will take 3 to 5 hours to smoke your brisket until its internal temperature reaches 180F or 82C.

What Temperature do You Smoke a Brisket in a Masterbuilt Electric Smoker?

Brisket should be smoked in a Masterbuilt electric smoker at 250F or 121C.

How to Smoke a Beef Brisket in a Masterbuilt Electric Smoker?

Preheat the Masterbuilt electric smoker to 250 degrees Fahrenheit (121 degrees Celsius). Meanwhile, in a medium mixing bowl, add paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper. This dry mixture should be applied to the beef brisket. Finally, smoke the brisket for around 3-5 hours.

What Kind of Beef Brisket Should I Smoke in My Masterbuilt Electric Smoker?

When looking for the best brisket to smoke in a Masterbuilt electric smoker, go for an untrimmed or packer cut. This cut combines the flat and point, with a lovely fat cap that exposes the flesh and ensures a magnificent finish.

How do You Fit a Large Full-Sized Packer Beef Brisket in a Masterbuilt Electric Smoker?

Setting one of the shelves on its side and placing your complete brisket on the slanted shelf is the ideal method to accommodate a bigger brisket in a Masterbuilt electric smoker. While the brisket cooks, it will reduce in size, allowing you to flip the thick meat horizontally.

How to Prepare a Beef Brisket for the Masterbuilt Electric Smoker

You must trim the meat before smoking a brisket. You may see a bigger fat cap on the meat depending on how it was chopped and packed. You may leave part of the fat in situ, but aim to keep it to about an inch thickness.

What Else Can I Smoke in my Masterbuilt Electric Smoker?

Aside from luscious pieces of brisket, your Masterbuilt electric smoker may also be used to prepare a range of tasty dishes. To satiate your meat desires, choose from pork, chicken, beef, shellfish, and wild game!


How to smoke a beef brisket on a Masterbuilt electric smoker?

Preheat the smoker to 250 degrees Fahrenheit.
Combine paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper in a medium mixing bowl.
Ingredients. ½ cup Paprika.
Coat the beef brisket with the dry rub mixture evenly.
3–5 hours, or until internal temperature reaches 180°F.

How long does it take to smoke a brisket in a Masterbuilt electric smoker?

Brisket cooking time ranges from 13 to 15 hours, with some going longer. Because each brisket is unique, this is merely an approximation. Remove from your Masterbuilt smoker, wrap in towels, and rest for at least 30 minutes in an insulated container. Cooking by temperature is the only method to properly cook brisket.

How to smoke the best brisket in an electric smoker?

Four inches of fat.
Preheat your electric smoker to 225 degrees Fahrenheit.
While your smoker is heating up, rub the trimmed brisket with the BBQ rub.
Place the brisket in the smoker.
Smoke the brisket at 225°F until the internal temperature reaches 160°F.Instructions
Rinse and pat the brisket dry.
Remove roughly 1 inch of the fat cap.

How long does it take to smoke a beef brisket in an electric smoker?

A reasonable rule of thumb is to smoke the brisket at 225 degrees F for 1 hour each pound. So, a 10-pound brisket may take around 10 hours, while a 14-pound brisket may take 14 hours. A 6-pound brisket may only take 6 hours to cook.

Do you put the fat cap up or down on a brisket electric smoker?

Fat-Side Down Keeps Brisket Seasoning Where It Belongs. while previously indicated, the fat cap will render while the brisket cooks. When you smoke with the fat cap up, the rendered fat drips down the meat.

Do you wrap a brisket in an electric smoker?

Wrap the brisket with foil.

Wrapping the brisket late in the cooking process is vital for locking in heat. Use a meat thermometer or temperature probe to monitor the temperature; after the internal temperature reaches roughly 170 degrees Fahrenheit, gently remove the meat from the smoker.

Do you flip a brisket while smoking?

Flipping the brisket evens out the meat’s exposure to heat. Airflow inside any smoker is uneven and letting the brisket sit there in one position the whole time will cause part of it to dry out simply because of this unevenness. Flip and rotate your brisket at least once throughout the cooking process.

Is it better to smoke brisket at 250 or 225?

The Benefits of Smoking Brisket at 250°F vs. 225°F

Those who like smoking at 250°F believe that the produced fat from the brisket has a superior texture than when cooked at a lower temperature. Slow cooking, according to some who prefer smoking at 225°F, results in more tender and juicy meat.

Do you have to wrap a brisket?

Wrapping a brisket helps to keep the moisture and fluids in the meat throughout the length of the cooking process, preventing it from drying out in the smoker. It also reduces cooking time, so you’ll have a properly smoked brisket on the table sooner.

How do you smoke a brisket so it is tender?

We cook our brisket at 250 degrees Fahrenheit (F) using cherry or apple wood from the Northwest. This temperature will break down the connective tissue, rendering some of the intramuscular fat, which in turn keeps the tenderness, and juicy flavor.

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