How to Smoke the Perfect Brisket Flat in the Masterbuilt Electric Smoker! | Baker’s BBQ

Thanks for watching! In this video I used the Masterbuilt 40” Digital Electric Smoker (link is below) to smoke up a brisket flat to perfection! I smoked it a total of 8 hours unwrapped over B&B’s Champions Blend wood chips at an average temperature of 265* bringing the internal temperature to 196* where it then probed tender like butter. Once removed from the smoker I placed it in heavy duty aluminum foil atop of some beef tallow (link below on how to make beef tallow & purchase Beef Tallow) and left it on the countertop unwrapped for 30-40 minutes to cool down followed by wrapping the brisket up in the foil (with the beef tallow) and letting it rest on the countertop for about 2 hours before slicing and serving.
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How to Make Beef Tallow: • How to Make Beef Tallo...
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Music:
Song: Sport Trap Blues Rock
Artist: Infraction
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How to smoke a brisket flat on the Masterbuilt electric smoker

[@michaelrouser5730]

Thank Brother Leatherneck. I smoked a 5lb brisket following your process. This was my first brisket flat ever and it came out perfectly. It was moist, juicy, and tender. Semper Fi bro.

[@BakersBBQ]

@@michaelrouser5730 Outstanding Brother & thanks for watching! Semper Fi 🇺🇸!

[@oneounceslugAPEX]

I love going unwrapped

[@jpbanksnj]

I started on an offset charcoal smoker, but once I went to the electric smokers everything became simple and more consistent. Sadly, I moved to a pellet smoker during the pandemic and I hated it, I ended up getting away from smoking all together as a result. I just bought this same Masterbuilt model and I'm really looking forward to getting back into it. Including brisket flats, which I haven't done in years. Great video.

[@BakersBBQ]

Thanks John & thanks for watching! Welcome back to the smoking World brother! If not already, please subscribe to my channel and hit that like button…Happy Smokin 👍🏻!

[@SeanByrne-vo1kf]

New to an electric smoker, have subscribed and will be following your channel, not a great deal of content in the UK specifically for the electric smoker, will be working my way through you library, many thanks

[@BakersBBQ]

Thanks for watching and subscribing! Welcome to Baker’s BBQ 👍🏻

[@ritchiesheriff]

thanks for the video, I got my first smoker last week, looking forward to trying this...Semper Fi Brother.

[@BakersBBQ]

Awesome Devil Dog & welcome to the world of smokin, you’re gonna love it 👍🏻! Thanks for watching Brother! Semper Fi!

[@melodymueller3149]

Thankyou Mike, I'm new this, I subscribed. The first 5 videos failed my expectations. They finish the tutorial and say it was a little tough. Your down to earth and I've watched your video 3 times. Yes, I'm making brisket with you. I hope mine turns out as well as yours.

[@BakersBBQ]

Thanks Melody, & thanks for watching & subbing! Glad you found my video helpful and I wish you a successful cook! Let me know if you have any questions and welcome to my channel…Happy Smokin! 👍🏻😊

[@williamdearfield5396]

Semper Fi, brother. Thanks for the video, just got a smoker and plan to use it for the first time this weekend

[@BakersBBQ]

Semper Fi Devil Dog! Outstanding and welcome to the world of smoking! Let me know if you have any questions 👍🏻

[@alexlafayette9458]

Hey Mike great video! I’m making my first brisket flat tomorrow! I’m making mine on an Oklahoma joes bronco so we shall see how it goes!

[@BakersBBQ]

Thanks Alex & thanks for watching! Let me know how yours turns out I’ve done a ton of briskets on my Bronco and love the finished product 👍🏻👊🏻

[@BillBartels-wy5sh]

Semper Fi brother! Great video!

[@BakersBBQ]

Thanks Brother, Semper Fi!

[@jeffreydaniel6795]

Nice looking bark… Great job.

[@BakersBBQ]

Thanks Jeffrey & thanks for watching 👍🏻👊🏻!

[@ianbarlow7045]

Good onya Mike thanks this video helped a lot............. But I will no doubt have questions in the future

[@BakersBBQ]

You’re welcome my friend & thanks for watching! Hit me anytime…Happy Smokin 👍🏻

[@offtoanotherworld7434]

Hoorah!

[@BakersBBQ]

OoRah! Thanks for watching and if not already please subscribe to my channel…Happy Smokin!

[@manuelmaizumi1724]

I want to learn all I can

[@BakersBBQ]

Welcome to my channel and hopefully you will find my content helpful! Thanks for watching 👍🏻

[@jamesadams1064]

Semper Fi, Brother

[@BakersBBQ]

Semper Fi, Devil Dog!

[@troyv8302]

Came out pretty good Mike. Looked good!

[@BakersBBQ]

Thank ya Brother 👍🏻👊🏻! It was tasty and juicy…family approved 😀!

[@rectortj]

Thats a nice looking bark!

[@BakersBBQ]

Thanks, TJ!

[@timroche5862]

That looks like it turned out amazing! I'm not sure what the break down of your spritz fix was. Can you share the measurements of how you made it? Thanks!

[@BakersBBQ]

Thanks Tim and thanks for watching! It’s 20% apple cider vinegar, 30% apple juice, & 50% water.

[@user-rv8kf7tt8n]

Great video but you didn't mention the temp setting on master built smoker.

[@BakersBBQ]

Thanks for watching Bruce! It was 265* . If not already please subscribe to my channel…Happy Smokin 👍🏻

[@jonballard346]

What temp do you usually run with?. This video was extremely helpful to a guy who is just getting into this hobby . Thank you

[@BakersBBQ]

Hey Jon, thanks for watching! On this cook I ran my smoker at 265* and when I’m smoking briskets I usually run 265*-275*. Welcome to the BBQ world it’s an awesome hobby! If not already please subscribe to my channel and like the video…Happy Smokin 👍🏻

[@bendavis9410]

I had this same question. Thanks for answering Baker!!

[@BakersBBQ]

@@bendavis9410 you’re welcome and thanks for watching 👍🏻!

[@eileenvesosky8468]

Temp?

[@BakersBBQ]

Everything you need is in the description of the video. Thanks for watching 👍🏻

[@rlo3143]

Love your channel!! Just discovered you and I will definitely be following. I’m a newbie smoker gal :) What type of digital thermometer are you using on the side of your MB Smoker??

[@BakersBBQ]

Thanks for watching/subbing rlo and thanks for your kind words! Welcome to the world of smoking you’re going to love it! I am using the Inkbird IRF-4S and here is a product profile I did on it kzbin.info/www/bejne/oXaqiaimnLVoetU Note: in the video description I have a link to the product for your convenience. Also, visit us online at bakersbbq.net Happy Smokin!

[@denisedale6205]

That looks amazing…I am definitely going to try it your way…did you just fill your container for wood chips once? I’m still not clear on how often to put fresh chips in when I’m doing a smoke

[@BakersBBQ]

Thanks, & thanks for stopping by and watching Denise! I added wood chips for about the first 6 hours of this cook and added them every 30 minutes to an hour depending on when it would stop smoking. Other meats will vary depending on the cook time etc. the more you cook the clearer it will become based on the level of smokiness you desire. Here is a video you may be interested in that I just released last week on the Masterbuilt Electric Smoker Slow Smoker attachment that allows for much longer smoke times kzbin.info/www/bejne/bJ3Ih6KBoJ5nrsk . As you are learning let me know if you have any questions. If not already please subscribe to my channel and like the video 👍🏻

[@jerelllindsey6438]

How often are you adding wood chips to the smoker and around when did you open the air chamber on top of the smoker ?

[@BakersBBQ]

Thanks for watching Jerell! I add chips every 30-45 minutes for the first 2-3 hours and usually open the exhaust vent after an hour or so. If not already please subscribe to my channel and like the video. Happy Smokin 👍🏻

[@Tudor-CristianLuminosu]

Hi there How do you keep your brisket warm or has to be consumed cold? What’s the best temp? Sorry if sound silly my question

[@BakersBBQ]

Thanks for watching! Best way to keep brisket warm is to place it in a dry cooler still wrapped in foil or butcher paper. Internal temperature of brisket typically needs to be between 203 - 205 but it could be higher or lower, depending on fat content, size, etc..

[@robertackerman3500]

Just got my first electric to learn some stuff.How often are you adding wood to smoker on an 8 hour?Cook and how much wood do you go through

[@BakersBBQ]

Thanks for watching! On an 8 hour cook I would add wood chips every 30 minutes for the first 2 hours. If you want it more smokey go longer but don’t overdo it. You won’t go through much wood at all, maybe a quarter of a bag of wood chips or less.

[@tomyunker3368]

Thanks for this. I have an electric smoker but never done a brisket. Just bought a 2 pound and im going to try this. About how long did it take?

[@BakersBBQ]

Thanks for watching Tom! I smoked it a total of 8 hours unwrapped over B&B’s Champions Blend wood chips at an average temperature of 265* bringing the internal temperature to 196* where it then probed tender like butter (final internal temperature will vary but is usually between 203* - 205*, but it probing like butter is the final guide). If not already please subscribe to my channel and like the video. Happy Smokin 👍🏻!

[@ncs_95]

how often did you add wood chips? I have that same model and im about to cook my first brisket flat

[@BakersBBQ]

Thanks for watching Noel! Add wood chips every 30 minutes for the first 2-3 hours. After you do a few you can adjust from there to find your desired level of smokeness. If not already please subscribe to my channel and like the video. Happy Smokin 👍🏻

[@waynebazemore3148]

I need your opinion about electric smokers. I've watched several videos on different electric smokers. (Masterbuilt, Pitt Boss, Charbroil, etc). One issue I've found is that these smoker's will not get up to the temperatures they claim. One video showed the temperature would not get above 250°. I realize you don't smoke at higher temperatures , but you need to get higher temps sometimes. Have you found this to be true with your smoker?

[@BakersBBQ]

Thanks for watching Wayne! I have not found that to be the case with either of the Masterbuilt Electric Smokers that I have owned. Mine will go up to 275* with no problem. 👍🏻

[@garyherchenbach5750]

What temp did u smoke it

[@BakersBBQ]

265*…thanks for watching!

[@barrymills2620]

Beef Tallow, I think in the UK it's called Beef Dripping.. can you tell me what this does, I've never seen this done

[@BakersBBQ]

Thanks for watching Barry! The beef tallow is rendered fat from the trimmings and it helps keep the brisket juicy. Here is my video on how to make it - How to Make Beef Tallow | Baker’s BBQ | #tallow #bbq #brisket #beef #howto kzbin.info/www/bejne/bKrPpJapq7KgmpY Thanks for watching & if not already please subscribe to my channel and like the video…Happy Smokin 👍🏻!

[@vmax4575]

Nice video but if you are wrapping it in the end. Why not just wrap at the stall as you normally would? It would save a lot of misting steps and open of the door, which looses most of the heat. Plus either I missed it or you forgot to mention what temperature you were smoking the brisket at.

[@BakersBBQ]

Thanks for watching V Max! This video was created with the intention of not wrapping to see if it yields a better product out of the Masterbuilt Electric Smoker. In my opinion it did yield a much better product with a superior bark by not wrapping and the bark’s flavor was much like that of an offset stick burner. In the end I wrapped to let it rest but only after I let the internal temp drop to stop the steam effect and cooking process. I had my smoker set at 265* throughout the entire process and the brisket was probing like butter at 196* internal. Thanks again for watching and if not already please subscribe to my channel and hit that like button…Happy Smokin 👍🏻

[@BakersBBQ]

Also, by not wrapping at the stall it allowed for a much better bark creation & the bark wasn’t washed out.

[@ryandies7488]

I didn’t see, what temp did you smoke it at? Or does it not matter just going for the temp?

[@BakersBBQ]

Thanks for watching, Ryan! My smoker temp was at 265* bringing the internal temperature of the Brisket to 196*. It was probe tender at 196* so I pulled it off. If not already please subscribe to my channel and hit that like button 👍🏻

[@nickgentry6790]

How many times during the 8 hours did you have to refill/add woodchips

[@BakersBBQ]

Thanks for watching Nick! I refilled the wood chip tray every 30-45 minutes for the first 2-3 hours and nothing there after.

[@nickgentry6790]

@BakersBBQ Thank you so much, I got a snake river farm brisket the other day and I wanted to try and make it this weekend to see how it turns out.

[@highnote1978]

did you cover it when storing in the fridge?

[@BakersBBQ]

Hey Anthony, thanks for watching! I don’t recall if I did or not in this video but I usually do cover it with foil. If not already, then lease subscribe to my channel and like the video…Happy Smokin!

[@josephrubino42]

How many time did you add wood chips in the 8 hour cook?

[@BakersBBQ]

Thanks for watching Joseph! I added every 30-45 minutes for the first 2-3 hours. If not already, please subscribe to my channel and like the video!

[@monarcas102485]

What was the temperature of the electric smoker to start cooking

[@BakersBBQ]

Thanks for watching ricardo! The smoker ran at 265*.

[@williebillingsley4559]

How long do you leave the thermometer in the meat

[@BakersBBQ]

Thanks for stopping by and watching Willie! I leave the thermometer probe in the entire cook and remove it when done and resting. Let me know if you have any other questions, and if not already please subscribe to my channel and like the video…Happy Smokin 👍🏻!

[@mitchbandalan9450]

Just purchased my MasterBuilt and new to smoking. Watched this video about 3 times already. After the 8 hours, you rested the brisket on something you called Beef tallow? What is that? Lastly, what was the size of your brisket to cook for 8 hours?

[@BakersBBQ]

Thanks for watching & welcome to the world of smoking! This was about a 4lb brisket flat. Beef tallow is rendered beef fat derived from the brisket trimmings. Here is a video I did on how to make it. Thanks for watching & Happy Smokin! How to Make Beef Tallow | Baker’s BBQ | #tallow #bbq #brisket #beef #howto kzbin.info/www/bejne/bKrPpJapq7KgmpY

[@richardlcrawley4957]

That small Flat for 8hr total....maybe 225 temp

[@BakersBBQ]

It took 8hrs at 265* to get to an internal temperature of 196* and probing tender. Thanks for watching!

[@denisedale6205]

What is beef talo?

[@BakersBBQ]

Thanks for watching Denisedale6205! Beef tallow is rendered fat from brisket trimmings. Here’s a link to a video I made on how to make it kzbin.info/www/bejne/bKrPpJapq7KgmpY . If not already, please subscribe to my channel and like the video…Happy Smokin 👍🏻

[@tkeesee85]

what temp?

[@BakersBBQ]

Ambient temp or meat internal temp?

[@Evan-ss5ko]

How often did you have to change out the wood chips during the process? 30 minutes or so?

[@BakersBBQ]

Thanks for watching Evan! I add wood chips ever 30 minutes for the first 2-3 hours then back off to about once an hour. If not already please subscribe to my channel and hit that like button 👍🏻

[@jimmysclips5670]

help! i have a 5.7 lb flat and dont know how long to smoke it i just got a electric smoker from a neighbor and i want to try it but idk what temp to cook it at or how long..can anyone help? 250 for 6 hours and wrap at internal 165? spritz after 3 hours?

[@BakersBBQ]

Thanks for watching Jimmy! That’s a pretty loaded question and one that doesn’t have an exact answer as you will learn the deeper you sink into the BBQ world. That being said, you have to start somewhere and that somewhere in this case will be a pretty simple path to follow. The total cook time will somewhere around 8-10 hours at a cooking temperature of 265*-275*. You will hit the “stall” around 150*-160* internal that will take some time to come out of but just be patient and you will. Once you see the temperature starting to come out of the stall, and if the bark looks good, go ahead and wrap it in foil or butcher paper and let it go until it’s around 205* internal & probe tender. Start checking for probe tenderness at around 195* internal & check about once an hour after that. In this initial cook don’t worry about spritzing just leave the smoker shut until it starts climbing out of the stall. In addition, make sure you put water in the water pan. If not already, please subscribe to my channel and hit the like button. Good lick and welcome to the BBQ world 👍🏻!

[@jimmysclips5670]

@@BakersBBQ thanks so much man! And I can use beer instead of water right?

[@BakersBBQ]

@@jimmysclips5670 You’re welcome & yes sir you can 👍🏻

[@jimmysclips5670]

@@BakersBBQ after it hits around 205* just wrap in a towel and put it in the oven for an hour?

[@BakersBBQ]

@@jimmysclips5670 no, after it hits 205* leave it wrapped in foil and put it in a dry cooler and lay a towel on top and shut the lid.

[@jordanrules6643]

You’re a fuckin beast Subscribed!

[@BakersBBQ]

Welcome to the channel Brother 👍🏻👊🏻!!

[@SkummieDog23]

You got to take a better bite than that man cmon that was weak….. great looking brisket but dig in man

[@BIGBOY-vx2mn]

He never said what he set the temp on the smoker that kind of sucked 😒

[@BakersBBQ]

265*

[@BIGBOY-vx2mn]

@@BakersBBQ thank you, I’m putting in the same part of the brisket and size you did and same smoker so I want to follow your directions 👍🏼

[@BakersBBQ]

@@BIGBOY-vx2mn excellent & thanks for watching! Let me know how it turns out & if not already please subscribe to my channel…Happy Smokin 👍🏻