Are you ready to elevate your barbecue game? This Masterbuilt smoker brisket recipe will guide you through creating a melt-in-your-mouth brisket, bursting with smoky flavor. Whether you're a seasoned pitmaster or a beginner smoker enthusiast, this recipe offers a straightforward approach to achieving delicious, tender brisket every time. Get ready for a culinary adventure that will impress your family and friends!
Ingredients:
- One 12-15 pound beef brisket (preferably choice or prime grade)
- 1 cup apple cider vinegar
- 1/2 cup Worcestershire sauce
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon black pepper
- 1 tablespoon cayenne pepper (optional, for extra heat)
- 1 tablespoon salt
- 1 cup beef broth
Step-by-Step Instructions:
Preparing the Brisket:
- Trim the Fat: Trim excess fat from the brisket, leaving about 1/4-inch layer. Too much fat can hinder proper smoking.
- Create the Rub: In a bowl, combine all dry ingredients (paprika, garlic powder, onion powder, black pepper, cayenne pepper, and salt).
- Season the Brisket: Generously rub the spice mixture all over the brisket, ensuring even coverage.
Smoking the Brisket:
- Prepare Your Masterbuilt Smoker: Preheat your Masterbuilt smoker to 225°F (107°C). Use your preferred wood chips – hickory, mesquite, or pecan all work wonderfully.
- Place the Brisket: Place the seasoned brisket fat-side up on the smoker grates.
- Maintain Temperature: Maintain a consistent temperature of 225°F (107°C) throughout the smoking process. Add wood chips as needed to maintain smoke.
- The Spritz: Every 2-3 hours, spritz the brisket with a mixture of apple cider vinegar, Worcestershire sauce, and beef broth. This keeps the brisket moist and adds flavor.
- Monitor the Internal Temperature: Use a meat thermometer to monitor the internal temperature of the brisket. The brisket is done when it reaches an internal temperature of 200-205°F (93-96°C). This can take anywhere from 12-18 hours, depending on the size and thickness of your brisket.
Wrapping and Resting:
- Wrap the Brisket: Once the brisket reaches 160-170°F (71-77°C), wrap it tightly in butcher paper or aluminum foil. This helps to retain moisture and speed up the cooking process.
- Continue Smoking: Continue smoking until the brisket reaches the desired internal temperature of 200-205°F (93-96°C).
- Rest the Brisket: Once cooked, remove the brisket from the smoker and let it rest for at least 1-2 hours, wrapped in butcher paper or foil. This allows the juices to redistribute, resulting in a more tender and flavorful brisket.
Serving Suggestions:
Serve your perfectly smoked brisket on its own, or alongside your favorite sides like coleslaw, potato salad, baked beans, or cornbread. The rich, smoky flavor pairs beautifully with many different accompaniments.
Cooking Tips and Variations:
- Choose your wood: Experiment with different wood chips to achieve varied smoky flavors.
- Adjust the rub: Customize the rub to your liking by adding other spices such as cumin, chili powder, or mustard powder.
- Use a water pan: Add a water pan to your smoker to help maintain humidity and prevent the brisket from drying out.
- Consider a meat injector: For even more flavor, consider injecting the brisket with beef broth or your favorite BBQ sauce before smoking.
Nutritional Information (per serving, approximate):
This information is approximate and will vary based on the size of the brisket and serving size.
- Calories: Approximately 350-450
- Protein: Approximately 40-50g
- Fat: Approximately 20-30g
- Carbohydrates: Approximately 5-10g
This Masterbuilt smoker brisket recipe is a testament to the deliciousness that can be achieved with simple ingredients and careful technique. Enjoy the journey of smoking your own brisket – the reward is well worth the effort! Happy smoking!