Masterbuilt Smoker Recipe: Unlock the Secrets of Delicious BBQ

When it comes to mastering the art of smoking, the Masterbuilt smoker is a game-changer. This versatile and user-friendly smoker allows you to infuse your favorite meats, vegetables, and even desserts with that irresistible smoky flavor. As someone who has spent countless hours experimenting with different recipes and techniques, I can confidently say that the Masterbuilt smoker is a must-have for any barbecue enthusiast.

One of my all-time favorite recipes to prepare in the Masterbuilt smoker is a mouthwatering smoked brisket. The combination of the slow cooking process and the smoky flavor creates a tender and flavorful brisket that will have your guests coming back for seconds. I've tried various rubs and marinades over the years, but I always come back to my tried-and-true recipe that never fails to impress.

Ingredients

Brisket

• Beef brisket — 10-12 pounds, preferably with a good amount of marbling
• Brisket rub — ¼ cup paprika, 2 tablespoons brown sugar, 2 tablespoons kosher salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon chili powder
• Wood chips — Hickory or mesquite, soaked in water for at least 30 minutes

Instructions

1. Preheat your Masterbuilt smoker to 225°F. This low and slow cooking temperature is ideal for achieving a tender and flavorful brisket.

2. While the smoker is preheating, prepare the brisket by trimming any excess fat, leaving about ¼ inch of fat on the surface. This will help keep the meat moist during the long cooking process.

3. In a small bowl, combine all the ingredients for the brisket rub. Generously coat the entire brisket with the rub, making sure to massage it into the meat for maximum flavor.

4. Once the smoker has reached the desired temperature, place the brisket directly on the smoker rack, fat side up. Insert a meat thermometer into the thickest part of the brisket, making sure it doesn't touch the bone.

5. Add the soaked wood chips to the smoker box or tray, following the manufacturer's instructions. The smoky flavor from the wood chips will infuse into the brisket as it cooks.

6. Cook the brisket in the smoker for approximately 1.5 hours per pound, or until the internal temperature reaches 195-205°F. This slow cooking process will ensure a tender and juicy brisket.

7. Once the brisket reaches the desired temperature, carefully remove it from the smoker and let it rest for at least 30 minutes. This resting period allows the juices to redistribute, resulting in a more flavorful and tender brisket.

8. After the resting period, slice the brisket against the grain into thin slices. Serve immediately and enjoy the smoky goodness!

Substitutions

• Beef brisket — While beef brisket is the traditional choice for this recipe, you can also experiment with other cuts of meat, such as pork shoulder or even turkey breast. Just adjust the cooking time accordingly.

• Brisket rub — Feel free to customize the rub to your taste preferences. You can add additional spices like cayenne pepper for some heat or swap out the brown sugar for maple sugar for a different flavor profile.

• Wood chips — If you don't have hickory or mesquite wood chips, you can use other types of wood chips, such as apple or cherry, to add a different flavor dimension to your brisket.

Variations

• Texas-style brisket — For a classic Texas-style brisket, simply omit the rub and season the brisket with just salt and pepper. Smoke it low and slow until it reaches the desired tenderness.

• Barbecue sauce glaze — If you prefer a saucier brisket, you can brush the brisket with your favorite barbecue sauce during the last hour of cooking. This will create a sticky and flavorful glaze on the outside of the brisket.

• Asian-inspired marinade — For a unique twist, marinate the brisket overnight in a mixture of soy sauce, ginger, garlic, and brown sugar. This will infuse the meat with delicious Asian flavors.

Dietary Restrictions

• Gluten-free — This smoked brisket recipe is naturally gluten-free, as long as you use gluten-free ingredients for the rub and any sauces or marinades you choose to add.

• Dairy-free — The recipe itself does not contain any dairy products, making it suitable for those with dairy allergies or intolerances.

Equipment

• Masterbuilt smoker
• Meat thermometer
• Wood chips (hickory or mesquite)

Storage and Reheating

• Leftover smoked brisket can be stored in an airtight container or wrapped tightly in foil. It can be refrigerated for up to 3-4 days.

• To reheat the brisket, wrap it in foil and place it in a preheated oven at 325°F for about 20-30 minutes, or until heated through. Alternatively, you can gently reheat individual slices in a skillet over medium heat.

Pro Tips

• Choosing the right brisket — Look for a brisket with good marbling, as this will ensure a moist and flavorful end result. The fat will render down during the cooking process, keeping the meat tender and juicy.

• Resting is key — After removing the brisket from the smoker, resist the temptation to slice it immediately. Letting it rest allows the juices to redistribute, resulting in a more tender and flavorful brisket.

• Slicing against the grain — When it's time to slice the brisket, make sure to cut against the grain. This will ensure that each slice is tender and easy to chew.

• Experiment with wood flavors — Different types of wood chips will impart different flavors to your brisket. Don't be afraid to try out different combinations and find your favorite. Hickory and mesquite are classic choices, but fruitwoods like apple or cherry can add a subtle sweetness.

Masterbuilt Smoker Recipe: Smoked Brisket

Learn how to make a mouthwatering smoked brisket using a Masterbuilt smoker. This recipe will guide you through the process of achieving a tender and flavorful brisket with a smoky twist.

5 from 156 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 12 hours hrs

Course Main Course

Cuisine American

Servings 8 people

Calories 911 kcal

Equipment

• Masterbuilt smoker
• Meat thermometer
• Wood chips (hickory or mesquite)

Ingredients

  

1x2x3x

• 10-12 pounds Beef brisket preferably with a good amount of marbling
• ¼ cup Paprika
• 2 tablespoons Brown sugar
• 2 tablespoons Kosher salt
• 1 tablespoon Black pepper
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 1 tablespoon Chili powder
• Wood chips Hickory or mesquite, soaked in water for at least 30 minutes

Instructions

 

• Preheat your Masterbuilt smoker to 225°F. This low and slow cooking temperature is ideal for achieving a tender and flavorful brisket.
• While the smoker is preheating, prepare the brisket by trimming any excess fat, leaving about ¼ inch of fat on the surface. This will help keep the meat moist during the long cooking process.
• In a small bowl, combine all the ingredients for the brisket rub. Generously coat the entire brisket with the rub, making sure to massage it into the meat for maximum flavor.
• Once the smoker has reached the desired temperature, place the brisket directly on the smoker rack, fat side up. Insert a meat thermometer into the thickest part of the brisket, making sure it doesn't touch the bone.
• Add the soaked wood chips to the smoker box or tray, following the manufacturer's instructions. The smoky flavor from the wood chips will infuse into the brisket as it cooks.
• Cook the brisket in the smoker for approximately 1.5 hours per pound, or until the internal temperature reaches 195-205°F. This slow cooking process will ensure a tender and juicy brisket.
• Once the brisket reaches the desired temperature, carefully remove it from the smoker and let it rest for at least 30 minutes. This resting period allows the juices to redistribute, resulting in a more flavorful and tender brisket.
• After the resting period, slice the brisket against the grain into thin slices. Serve immediately and enjoy the smoky goodness!

Notes

• Choosing the right brisket — Look for a brisket with good marbling, as this will ensure a moist and flavorful end result. The fat will render down during the cooking process, keeping the meat tender and juicy.

 

• Resting is key — After removing the brisket from the smoker, resist the temptation to slice it immediately. Letting it rest allows the juices to redistribute, resulting in a more tender and flavorful brisket.

 

• Slicing against the grain — When it's time to slice the brisket, make sure to cut against the grain. This will ensure that each slice is tender and easy to chew.

 

• Experiment with wood flavors — Different types of wood chips will impart different flavors to your brisket. Don't be afraid to try out different combinations and find your favorite. Hickory and mesquite are classic choices, but fruitwoods like apple or cherry can add a subtle sweetness.

Nutrition

Nutrition Facts

Masterbuilt Smoker Recipe: Smoked Brisket

Amount per Serving

Calories

911

% Daily Value*

Fat

 

42

g

65

%

Saturated Fat

 

15

g

94

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

20

g

Cholesterol

 

352

mg

117

%

Sodium

 

2213

mg

96

%

Potassium

 

2002

mg

57

%

Carbohydrates

 

7

g

2

%

Fiber

 

2

g

8

%

Sugar

 

3

g

3

%

Protein

 

118

g

236

%

Vitamin A

 

1963

IU

39

%

Vitamin C

 

0.3

mg

0

%

Calcium

 

50

mg

5

%

Iron

 

12

mg

67

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Barbecue, Masterbuilt smoker, Smoked brisket

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