How to Smoke a Large Brisket in the Masterbuilt Electric Smoker (Ultimate Guide to Smoked Brisket)

[@davidrice313]

I just smoked a 14 pound brisket overnight using this recipe. It’s delicious and super tender. This is my first time smoking a brisket. Thanks for sharing the good stuff!!

[@SmokeTrailsBBQ]

Great job Dave. Glad it turned out awesome!

[@toddjohnson9383]

did you do the same temperature and time that he did?

[@davidrice313]

Thien Ngo yes. I followed his instructions exactly.

[@thamlin14]

How long did it take? I’m attempting a 14 pound one. How long did you smoke it and then how long wrapped? Thanks

[@thamlin14]

And did you cut it in half? I will have to in order for it to fit. Sorry for all the questions. Just trying to not screw this up lol.

[@lenruvolo9251]

I never had much success with brisket when I attempted them on my Weber Smokey Mountain (which was a great machine but I had to get rid of it when my condo association banned all but electrics). So I was not optimistic that I could achieve great brisket on my MasterBuilt. But I watched your video several times and followed it to a T. The cook was 12 hours for a 13.5 lb whole packer prime brisket. The result was shockingly good. For the first time, I achieved tenderness, great smoke flavor and bark. Thanks, Steve. I can’t wait to try another one.

[@SmokeTrailsBBQ]

That's great!

[@bryanburcham1381]

Another little trick I've been using lately when smoking... when it's time to rest, use your smoker. Dial temp down to about 145, and use it as a holding oven. May have to open the door for a few minutes when you begin, but only if your chamber is way too hot/your brisket is on the verge of overcooking. But generally I don't have to...I just let the internal thermostat recognize that the heating element needs to shut down for a bit until it's at the desired temp. Can also be a good time to toss some sauce in there to heat it up, and if there is still smoke production, to give the sauce some smokey flavor. As always, love the videos. Keep em coming. PSSITA!

[@johncronin1823]

One of the best videos I have ever seen on how to smoke a brisket in a Master Built electric smoker. Great Tips.

[@lesgohbrandon]

I've watched this video multiple times. Every time my mouth waters and I get hungry. Thanks for your great tips and the 4 pillars to success

[@carriei6380]

Thank you! I successfully made my first brisket using your instructions.

[@mikem4432]

I have the same Masterbuilt 30inch smoker, I just lay the large briskets inside by creating one rack laying downward vertical like a slanted "L" shape on top of another and it will fit.. it works without butchering the brisket into seperate peices.

[@dougcomporato5847]

Couple days ago my sister in law picked up a couple briskets up. She knew I had always wanted to smoke one. So she gave me one. This morning I got up and thought well here goes. I started out by twisting it several times in the wrapper. Then cut off most of the fat. Then I put on the course salt. Then I seasoned it with Pappy's seasoning, and I put apple cider vinegar in the water pan. masterbuilt smoker was ready to put on the brisket. Smoker was set to 225. Wrapped the meat at 165°. Continued smoking until meat temp. reached 200°. Let it rest for 1 1/2 hrs. Then the big test was about to take place. I began slicing and oh my gosh, it cut like butter and was so juicy. Best part was it was so delicious. Lots better then I had thought. This was first time doing a brisket. Thank you for your great video. Im ready to do another. Doug

[@kevinmurphy7007]

I just watched multiple smoked brisket recipes for my electric smoker and this is the one I saved to watch again as it will be my first time smoking a whole large brisket this upcoming weekend! Thank you, great video!

[@kevinmurphy7007]

I will comment on how it turns out!

[@djmerchant]

@@kevinmurphy7007 And????

[@utbr963]

Loved the video, found it very useful! Thanks!

[@mrbeanyup4175]

I have the same smoker I figured the same thing out.The stall and the foil wrap.I figured out 2 years ago.Thanks for informing everyone with the video.

[@jaelynnsmith2]

I love this video. My brisket comes out perfect every time.

[@Russscarlett]

I just purchased and put my 1st brisket on. Wish i found you a day ago, but I will follow your method on next one. Thx for the video

[@SmokeTrailsBBQ]

Let me know how it turns out

[@patbiggers1056]

Great video! I'm a little confused though. In your other video you said that you should only use five pellets if you use pellets in the Masterbuilt Smoker. Here you said you filled it to the brim with pellets. What am I missing here?

[@knowwhereyourgoing8182]

@SmokeTrailsBBQ 3 years ago I would go with 5-6 pellets and load them every hour or 2. I used to fill the tray but it can be dangerous and produce way too much smoke.

[@dkat1108]

Great video way better than some guy going on for hours what you told us in 14 min.

[@speedbuggy7240]

What about using a regular kitchen oven with smoking chips/pellets in the bottom? I have an old one that want try it with. The top part of the stove is no good, so I'm thinking of drilling a couple small holes in the top and use it as an electric smoker.

[@TerrbleTyson]

Great video. Way more information than others and clear cut little nuances that help the cook experience

[@markreinhart5222]

Great job Steve, I love your video’s. You have really helped me get the most out of my Masterbuilt Electric Smoker. My friends and family thank you too.

[@SmokeTrailsBBQ]

Thanks for watching Mark! I'm glad I could help. I hope you had a great holiday and were able to use your MES to cook some great meals.

[@russellgilmore9796]

Howdy.. In this video you mention filling the wood tray with pellets. In your other video you say to only use 5 or 6 pellets. Which worked best? Thanks

[@SmokeTrailsBBQ]

I would go with 5-6 pellets and load them every hour or 2. I used to fill the tray but it can be dangerous and produce way too much smoke.

[@mzgurev]

How often do you add wood chips

[@sizzleweet]

Why do you cut perpendicular AND parallel to the flat? Makes sense to notch it perpendicular but the parallel one is confusing.

[@saularenas6867]

Excellent video. Great job. Thank you.

[@HughbertJassGaming]

this is a great video man, a “real” step by step, so many others that make the same claim leave me with questions at the end. This will be staying in my Watch Later reference library :)

[@ljto755]

Did you have a water try when you smoked the brisket ?

[@hookitup91402]

Thanks for this video, I just got my Masterbuilt smoker, I will definetely try it this wkend. Man I’m getting excited just thinking about it!

[@SmokeTrailsBBQ]

Any good cooks in the past few weeks?

[@jmartinez1918]

I’m smoking my first 7lb brisket flat tomorrow and I’m using my masterbuilt electric smoker along with my (slow cold smoker attachment) for more smoke. I want to switch over to pellets instead of wood chips this time. Do you recommend filling up the entire hopper with pellets or half way?

[@SmokeTrailsBBQ]

Half or less with pellets then adjust

[@luiscasas773]

You are awesome! Thank you so much for this video. Much needed. Your the best.

[@cschave]

Super helpful for the electric smoker! Also, listening to the video, it's almost like I'm listening to Rob Delaney :)

[@SmokeTrailsBBQ]

second time i've heard that lol

[@ItAintMeBabe99]

Looks delicious, but where is the smoke ring ?

[@Masterk1988]

Just ate the one I made came out pretty good the flat dried out a little for some reason.... Probably has something to do with the cooking temp cause the screen on my smoker doesn't show all the numbers and it's a guessing game lol

[@DaFiresMen]

Steve, have you ever used the disposable roasting trays covered with aluminum foil instead of just wrapping it? Just wondering if that would be easier.

[@SmokeTrailsBBQ]

Yes, I have and yes it's much easier (especially clean up). But the downside is it creates a closed environment that steams the brisket and it can ruin all that great bark you worked so hard to make. That's why I use butcher's paper to wrap - it lets some steam out. Having said that, it makes for a juicy brisket. I found that starting out it was always a trade off. Do I want to wrap it tight with aluminum foil and 100% guarantee a juicy, awesome brisket because I just spent $70 on it, or do I want to push it and try to get a really good bark but risk drying it out? My family and friends don't really care about bark so I would often just play it safe and wrap it tight in foil. Depends on your comfort level and what you want.

[@DaFiresMen]

@@SmokeTrailsBBQ Cool, thanks. It's really just for my family so I'm not really worried about the bark. Thanks for your help.

[@soulfoodqueennet]

Great Job

[@bryanburcham1381]

Haven't watched the entire video yet... but take those trimmings and toss them in a pot with a little water... low heat, simmer, stirring occasionally... render that fat into beef tallow AKA Liquid Gold. Can be used later during the wrap, to increase flavor and moisture, or for damn near anything that you may use butter or other oils to fry. Old school McDonald's French fries anyone?

[@bowlindude112]

Great video! I think in another video you said plan 75 minutes per pound. Is this the same if you separate the two muscles? Does it include resting time? Thank you!

[@SmokeTrailsBBQ]

Its less time if you separate them. It does not include rest time

[@bowlindude112]

@@SmokeTrailsBBQ thank you. I'm smoking a 14 lb packer that I split after watching your video. I had the problem of the 30 inch smoker being too small. Excited to see how it turns out. I think I'm going to shoot for 7-8 hours cook and 2 hour rest in a cooler. Ill let you know how it comes out! Again, great content! I'm glad I found your video!

[@tonyc416]

EXCELLENT VIDEO! Thank you. I'll be cooking my first brisket tomorrow.(In my masterbuilt elec smoker) This was definitely informative and will be useful. #subscribed ty

[@SmokeTrailsBBQ]

Thanks Tony and good luck! Let me know if you have any questions!

[@ryanwojcicki4675]

I am doing a half sized brisket 7.5 lbs, should I plan for 7.5 hour cook time?

[@SmokeTrailsBBQ]

Hi Ryan, I'd probably budget for 5 hours at 225 at that weight. I'd check the temp after 3 hours and wrap it when it hits 165, then cook until it hits 195-203 internal. I've cooked smaller briskets like that and the 1 hour per pound rule does not apply. It will cook alot faster

[@duanehenicke6602]

That brisket must have come off a old breeder cow. 28 lbs. Wow! I've smoked brisket many times in this electric smoker. I can tell you none of them have been wrapped. Long as you keep liquid in the water pan, they will be moist and tender. I use water and apple juice, and sometimes add a beer. Set the smoker @250° and let it ride until 200°. Move to a pan, cover and let rest at least hr. No need of ice chest. Unless it's dead of winter and your house is cold.

[@SmokeTrailsBBQ]

That's some old school knowledge right there Duane. Thanks for sharing brother!

[@edisonareis]

Hey Steve, where do you buy those large brisket packs ? They are hard to find in BC (at least on the traditional grocery stores) Thanks and keep up the good smoking

[@SmokeTrailsBBQ]

Hi Edison thanks for watching man! I got this at Canadian Wholesale Club. It's an affiliate of superstore that is geared to the restaurant industry. Maybe check if you have any around?

[@HughbertJassGaming]

Smoke Trails BBQ Yes here in the okanagan i’ve only seen them in the wholesale clubs but i’ve heard that costco can be an option as well

[@tonyc416]

@@HughbertJassGaming If you have a "smart foodservice" (Formerly Cash & Carry) where you're at, they have them there as well as many other cuts etc.

[@tonymcrae6510]

I've tried a few pellets in mine and kept getting back draft of flames Everytime I pulled the tube

[@tedfinkenauer42]

Awesome!

[@porsche944mt]

Someone needs a larger cutting board.... hahaha! Great looking brisket!

[@seantemple4974]

Same music as sous vide everything!

[@SethisRio]

Do you have to cut out saying blood on KZbin?

[@bdp1966]

In another video,you said to only use 5 pellets in the masterbuilt,but here you filled it up.

[@knowwhereyourgoing8182]

Steve already answered... @SmokeTrailsBBQ 3 years ago I would go with 5-6 pellets and load them every hour or 2. I used to fill the tray but it can be dangerous and produce way too much smoke.

[@johnm2482]

Thank you for the informative video. Do you keep adding smoke after wrapping?

[@SmokeTrailsBBQ]

Hi John, I'm glad it helped. No, I don't keep adding smoke after wrapping. If you wrap with foil then no smoke will be able to reach the meat anyway. If you wrap in butcher paper then some smoke can still reach the meat but not much - so there's not much point. In fact, you can technically finish it in the oven once it's wrapped.

[@leightaft7763]

Good tips but it looks a bit dry

[@shabba7]

I thought I was all ready to go until this video (the best I've seen, otherwise) blew away my time estimate. Most folks talk about 70-90 min/ lb. I have an 18 lb. brisket to cook. Then this video says he finished a 28 lb. brisket in 10 hours. Thats about 21 min / lb.!!! I will be separating my brisket into two pieces in an electric smoker, just like in the video. Now I don't know whether to start my cook tonight or tomorrow morning for a late afternoon finish time :(

[@senorgreen3819]

Is it possible to get a good deep smoke ring on a electric smoker?

[@SmokeTrailsBBQ]

Hi Marko, technically it's not possible to get a smoke ring at all on an electric smoker (for the most part). You can cheat with curing salts though.

[@Aoabkennels]

🤣🤣🤣 no sir

[@Epheshians6.10-19]

I like to save the trimmings and fat in the freezer and wait for a pork butt sale then make sausage and brats with the trimmings in the meat grinder. After all, I paid for it, why waste it?

[@davidmaltone4812]

Coveralls… Come on man !!!

[@SmokeTrailsBBQ]

That's an apron my dude.

[@IamCrass]

Comment too long. Beginner here TY. I'll answer my questions with more XP and come back with better ones.

[@albertlukas1132]

I didn't think you could use pellets in the masterbuilts heating tray and that you'd have to use a tube or pellet box.

[@peterc504]

Can you use pellets in these masterbuilt smokers? www.amazon.com/Masterbuilt-MB20073519-Bluetooth-Digital-Electric/dp/B07CN38M23/ref=sr_1_6?keywords=Masterbuilt%2B20077515&qid=1583681551&s=lawn-garden&sr=1-6&th=1 Also which is better the masterbuilt or the charbroil?

[@89PigDestroyer]

Not to sound like an idiot, but describe what against the grain means please. I think I've been cutting my brisket wrong. Break it down like you are describing it to a child lol.

[@SmokeTrailsBBQ]

Across the grain. Perpendicular to it.

[@89PigDestroyer]

@@SmokeTrailsBBQ okay thank you for the response!

[@primeministerofredneckistan]

Looks dry and cooked to death!