BBQ is a labor of love my friend. I've since graduated to combustion (wood/charcoal) smokers (and the work that comes with them), but throughout my childhood and adolescence my parents raised me on some very, VERY finely executed briskets done in their supremely convenient electric smoker just like yours. If you have the time and ability to learn about BBQ, it is soo worth the endeavor. The journey itself is worth it even more than the results. And, living in a near BBQ desert like I do, even with very primitive tools like a $200 electric smoker and a little UA-cam research YOU can turn out food that beats every little BBQ joint in town, hands dahn. It's all about time, attention, and learning how to do it just right for you and your family! I'd gladly have one of your BBQ brisket sandwiches and serve you one of my own too! Have a great one!
You did it backwards brother! Lol I started with a stick burner but after ten years of smoking turkeys I just got electric today so I can not spend all day at the smoker on Thanksgiving!
I appreciate this video. Thank you so much for explaining the whole process. I just got a Masterbuilt Electric Smoker and I plan on smoking my first ever brisket and the information you shared is very valuable and helps alot. Great video
I have a master built and the new Weber searwood and although the searwood is easier and more hands off I believe you can get better results in the master built and and a fraction of the cost. The smoke flavor on the master built is by far better as well.
Lovely Stuff, Fella. Those Masterbuilts are absolutely brilliant cooking rigs. i also like your judicial use of curing salt to get that smoke ring reaction in the meat...I do the same when using my Cookshack :)
Im watching this because I’m finding myself becoming a brisket purist and something like this is nice because it grounds me a little bit in the reality of what brisket truly is, namely low and slow cooked beef done by someone who cares and wants it to taste good. There are things I’d do differently and I want to criticize but truly it doesn’t matter. Even if yours isn’t to my taste, it looks good, and you did a good job. Good work.
Looks freaking AMAZING bro, I have a MES and my first brisket adventure was a disaster lol but with the tips you provided I’m inspired to try it again 💪🏾💪🏾💪🏾
Good video bro, I have that same smoker, getting ready to smoke one today and I’m gonna try the more air technique to help get more o2 through the smoker. Thanks for the tips!
I have my very first ever brisket going right now. Is this what dad's feel like when their first child is being born? It's a nail-biting experience, but the neighborhood is jealous because it is smelling up the joint in the best way
Preheat the oven to 325°F and wrap the brisket in foil. Reheat for 10-15 minutes. Some say this method helps the brisket retain its tenderness and juiciness.
Good vid. I never thought about the meat tenderizer. I have a Smokin Tex box smoker and I could never get the "bark" that I wanted. I need to introduce more air.
Beautiful brisket! Would love a video on the smoked tallow (if you haven't already done one)! Also, what size smoker do you have? I have the smaller version, I think, and it's always a struggle to get even a smaller brisket in there. I don't trim as much and have learned that I need to not worry about that and make it more aerodynamic which might help also. Thanks again for the video!
Thank you , yes I'll make sure to show how to make the tallow next time, I got the 30" inch model. Yeah when it comes to the larger size briskets, you might have try some tricks and hacks to get it to fit.
@@wiinoob64 I just separate the bigger briskets to get them in my 30". With proper attention and care, both the point and flat can easily come out perfectly cooked.
Yay !! Best brisket tutorial I’ve found yet!! Approx how long should a person plan to smoke a brisket ? I’m making one for Christmas and I’m a bit nervous.
Mostly depends on the size of brisket you have. Generally you should cook it about 1 and half hour per pound. So if you buy a 12 lb brisket, you should plan for about a 18hr cook give or take depending on what temp you cook at. I would suggest starting the cook the day before you plan to serve it and keep it in a cooler or the oven ( set to keep warm) until the next day.
I want to say about 2 hrs. The time doesn't matter as much as the tenderness of the brisket. When finishing the brisket you want it to be probing like butter before removing it. Each brisket is different, so it might take longer or shorter depending on the circumstances.
What not finish the wrapped meat in the smoker? Seems the Masterbuilt would also monitor the temperature with the gauge correctly. I've smoked many a successful brisket in my conventional smoker with plenty of wood chips. First time using the Masterbuilt and you are saying it doesn't produce enough 'smoke ring'? Hmmm, that's interesting and a bit disappointing.
I notice you are smoking both the point and the flat. Can you do a video on how to make burnt ends from the point using the Masterbuilt electric smoker?
I know it’s preferable to let it rest overnight. But is it necessary to do? I will only have about 11 hours to actually cook a brisket. So time is of the essence here.
About 11 hours in total cook time. What really matters when finishing a brisket is if it's probing tender. If after 11hrs of cooking and the brisket is still tuff when probing, it need more time. Each brisket is different.
Great video. When the brisket was resting overnight, what temperature were you maintaining? I've heard to keep the temp around 160F during the overnight rest.
After I i took the brisket out of the cooler it was def cold, i so i reheated it slowly in the oven at around 275°f for about an hour or two and it was perfect. It seemed almost fresh out the smoker. I guess if you don't want to reheat slowly, you can set it to 350°f for less time.
Depends on how fast you want to finish it. You can set it to 350F if you want to finish as fast as possible. But I do find keeping it at about 275f to finish makes a more tinder and juicy brisket.
Well wrapping the brisket is also optional. We mainly wrap briskets to retain moisture and to keep it from drying out from the long cooking process. I normally wait to wrap until the brisket becomes really dark (ie. Almost black).
DON'T GET the 30-inch Masterbuilt digital electric smoker! I have the model with the digital electric controller on top in the rear. It's less than 2 months old. I cannot get it to stay on. I My smoker began turning itself off on the second smoke. I filed a warranty claim on MB's website, and MB (Shannon S) at first emailed said they would send me a new controller if I gave them my shipping address. I did, Shannon acknowledged that, and then they sent me an email 6 days later saying I have never supplied the shipping address they had already acknowledged, so MB was canceling the warranty service.
I read a problem like this somewhere else (reddit maybe?) They found out that the cord/surge protector they were using couldn't hold the current they needed. Not sure how common a problem that is so YMMV
hey there how are you old frend vincent sales and jon charfauros i miss agat eleemntary i miss the cafeteria he he he hehe just joking doo yu have extra boonie dog i bash to musch facebook
Well done, great tempo to the video!
BBQ is a labor of love my friend. I've since graduated to combustion (wood/charcoal) smokers (and the work that comes with them), but throughout my childhood and adolescence my parents raised me on some very, VERY finely executed briskets done in their supremely convenient electric smoker just like yours. If you have the time and ability to learn about BBQ, it is soo worth the endeavor. The journey itself is worth it even more than the results. And, living in a near BBQ desert like I do, even with very primitive tools like a $200 electric smoker and a little UA-cam research YOU can turn out food that beats every little BBQ joint in town, hands dahn. It's all about time, attention, and learning how to do it just right for you and your family! I'd gladly have one of your BBQ brisket sandwiches and serve you one of my own too! Have a great one!
Well said brother !! Cheers to good BBQ!
I would love to see a video of your two families meeting and eating each others food 😊
You did it backwards brother! Lol I started with a stick burner but after ten years of smoking turkeys I just got electric today so I can not spend all day at the smoker on Thanksgiving!
The world need more BBQ people in it who can be angry while eating great BBQ I to would exchange a brisket sandwich with you my BBQ buddies lol
Great video, not over complicated, love that you showed the whole process! Very nice!
My mouth is watering. I like the idea of putting foil below for easy cleanup.
Thank you young man smoking it up with my Masterbuilt @2:00 Am EST ohio !
I like how you covered all the internal part with foil.
Thank you gata stay clean lol
I appreciate this video. Thank you so much for explaining the whole process. I just got a Masterbuilt Electric Smoker and I plan on smoking my first ever brisket and the information you shared is very valuable and helps alot. Great video
Thank you , good luck with your brisket!
Cooking two briskets following your video’s instructions. It’s for a church potluck tomorrow. Can’t wait. Thanks for the tips.
how did they turn out?
Best I’ve had. Thank you
2 briskets? Rich. 😂
I'm in process right now. This gave me some added confidence. Thanks.
I have a master built and the new Weber searwood and although the searwood is easier and more hands off I believe you can get better results in the master built and and a fraction of the cost. The smoke flavor on the master built is by far better as well.
So nice!
Ok...I am going to try this. I will let you know how it turned out. Thank for this.
I'm currently smoking a brisket. Can't wait till it's done. I'm hoping for similar results
Lovely Stuff, Fella.
Those Masterbuilts are absolutely brilliant cooking rigs.
i also like your judicial use of curing salt to get that smoke ring reaction in the meat...I do the same when using my Cookshack :)
Thank you sir !
Im watching this because I’m finding myself becoming a brisket purist and something like this is nice because it grounds me a little bit in the reality of what brisket truly is, namely low and slow cooked beef done by someone who cares and wants it to taste good. There are things I’d do differently and I want to criticize but truly it doesn’t matter. Even if yours isn’t to my taste, it looks good, and you did a good job. Good work.
Thank you , i appreciate your comments !
Planning on doing this for thanksgiving in a couple weeks thanks
Good vid, meat looked fantastic and the ending presentation was award winning
Great video, I’m smoking tomorrow in a Masterbuilt “30.
I’ve never used one of those electric smokers before but I’ve got a pit boss navigator pallet smoker and it works wonders
Awesome my man!
Looks freaking AMAZING bro, I have a MES and my first brisket adventure was a disaster lol but with the tips you provided I’m inspired to try it again 💪🏾💪🏾💪🏾
Thank you for watching! Good luck bro
I’m gonna be doing my first brisket soon on the masterbuilt electric as well, any tips as to what you did wrong to avoid haha?
@@stickgore for sure man, so all I can say is trust the process 100% I messed up by rushing and I ended up drying my brisket out.
Good video bro, I have that same smoker, getting ready to smoke one today and I’m gonna try the more air technique to help get more o2 through the smoker. Thanks for the tips!
Thanks for watching! Good luck!
I have my very first ever brisket going right now. Is this what dad's feel like when their first child is being born? It's a nail-biting experience, but the neighborhood is jealous because it is smelling up the joint in the best way
Lol , If it’s the first time feeding a group of people, your first brisket can be a nerve racking experience for sure 😆
@@wiinoob64 fortunately no. It's just for the family until I get the hang of it
Thanks for sharing. Can you provide details on how to reheat the brisket after resting overnight (cooked). Thanks
Preheat the oven to 325°F and wrap the brisket in foil. Reheat for 10-15 minutes. Some say this method helps the brisket retain its tenderness and juiciness.
Note to self: after 4 hours sprits, after 2 hiirs add more Wood chips
Good vid. I never thought about the meat tenderizer. I have a Smokin Tex box smoker and I could never get the "bark" that I wanted. I need to introduce more air.
Thank you , Check out Smoke trails, he goes way deeper into how to make the perfect brisket on an electric smoker.
Awesome video, I just bought this smoker and have ribs in it right now. I had a Camp Chef pellet smoker that died on me, and got this as a replacement
Alright.. im fixing to.try this today. Looks great!
Thank you good luck !!
I have the exact same one you have, but find the programming glitxhy, and the app doesn't connect. It always says BOTM.
Also i have a master built electric smoker and finally found a video for it !! Can’t wait to see more
Thanks for watching !!
Awesome video and amazing brisket..
Thank you!
Beautiful brisket! Would love a video on the smoked tallow (if you haven't already done one)! Also, what size smoker do you have? I have the smaller version, I think, and it's always a struggle to get even a smaller brisket in there. I don't trim as much and have learned that I need to not worry about that and make it more aerodynamic which might help also. Thanks again for the video!
Thank you , yes I'll make sure to show how to make the tallow next time, I got the 30" inch model. Yeah when it comes to the larger size briskets, you might have try some tricks and hacks to get it to fit.
@@wiinoob64 I just separate the bigger briskets to get them in my 30". With proper attention and care, both the point and flat can easily come out perfectly cooked.
Love the cutting board.
Thank you sir !
did a good job with that bud.
Thanks !!
Looks great 👍🏾
Thanks bro
appreciate this video man
Excellent video thnx
Great upload! Did you flip your brisket during the cook?
Impressive
Thank you
Yay !! Best brisket tutorial I’ve found yet!! Approx how long should a person plan to smoke a brisket ? I’m making one for Christmas and I’m a bit nervous.
Mostly depends on the size of brisket you have. Generally you should cook it about 1 and half hour per pound. So if you buy a 12 lb brisket, you should plan for about a 18hr cook give or take depending on what temp you cook at. I would suggest starting the cook the day before you plan to serve it and keep it in a cooler or the oven ( set to keep warm) until the next day.
LETS GO NEW VID🎉🎉🎉
Thank you Sir
Beautiful ! One doubt though, if you let it rest overnight do you eat it cold or do you somehow reheat it ?
I reheat it in the oven before slicing into it
Look delicious 😊
Thank you
Damnnnn 💯💪🏾🔥🔥🔥
Great vid, how long did it go into the oven wrapped up before cooling down overnight?
I want to say about 2 hrs. The time doesn't matter as much as the tenderness of the brisket. When finishing the brisket you want it to be probing like butter before removing it. Each brisket is different, so it might take longer or shorter depending on the circumstances.
You gatta be from PA with that accent
I'm from CT lol
@@wiinoob64 you could pass for a Pennsylvanian with the accent lol 😆 thanks for taking time to read your comments 👍
Is very nice
Thank you very muchhhh !
wow !
What not finish the wrapped meat in the smoker? Seems the Masterbuilt would also monitor the temperature with the gauge correctly. I've smoked many a successful brisket in my conventional smoker with plenty of wood chips. First time using the Masterbuilt and you are saying it doesn't produce enough 'smoke ring'? Hmmm, that's interesting and a bit disappointing.
I notice you are smoking both the point and the flat. Can you do a video on how to make burnt ends from the point using the Masterbuilt electric smoker?
Yeah , I have to get back into
How long was it in the oven?
How many pounds are left from the starting 12?
After the trimming.
Instead of spraying with apple cider vinegar could you add a nice rich beer to the water tray for moisture and flavor?
Yes , you can spray whatever you want
That looks fantastic. My apologies for what I suspect is a rookie question: after letting it sit over night, do you need to re-warm it?
Yes I put back in the oven to warm it back up slowly at 275F.
I add beer in the drip tray hehehe
Why do you leave it in a cooler? Why not the fridge?
Great video , I’m thinking of buying a electric smoker would you purchase the one you got again ?
Try Master-built , they sell really good electric smokers
I know it’s preferable to let it rest overnight. But is it necessary to do? I will only have about 11 hours to actually cook a brisket. So time is of the essence here.
It's not necessary but highly recommend resting for at least a couple hours
Can you tell me to finish total how many hours ? Thank you very much. I'll practice your way.
About 11 hours in total cook time. What really matters when finishing a brisket is if it's probing tender. If after 11hrs of cooking and the brisket is still tuff when probing, it need more time. Each brisket is different.
Do you need to turn the wood chip thing? Do the chips fall somewhere? I want to buy this for my son!
Yes , when you insert it , it'll be facing up and you turn it to add the ships into the tray
Is that a 30 inch or 40 inch Masterbuilt?
30 inch model
Thanks! Amazing videos by the way
Thank you
Excellent job man
why nit finish it in the smoker?
It's easier in the oven for me
After you rest it overnight, How do you reheat without drying it out?
You can throw in the oven at 275f for an hour or two. Or you can reheat 350f for about 30 minutes if you don't want to wait.
How long did take your brisket cook total
What size brisket was that? Have same Masterbuilt I think (the smaller of the two).
12lbs
Butcher paper wax side touching the meat or outside?
It's non wax butcher paper
Is there a reason you put in the oven? Other videos I've seen drop the smoker temp, wrap the brisket and put back in the smoker
I finish it in the oven, so I shut off the smoker and bring it back inside. I don’t like to keep my smoker outside for any longer then I need to.
Ever tried the pellet tray option vs wood chips?
Nope. I haven't actually. One of these days, I have to try it out. I've heard some good things.
Can I used this without the wood chunks like an oven
Yes , the Master Built Electric Smoker is Basically an outdoor oven
Outstanding video, thanks for posting! I was wondering if you point the fat cap up or down in the smoker? Thanks for any information.
Fat cap down since the heat is coming from the bottom. Thank you !
Bake or broil in the oven?
@@titoreef6943 bake
Does finishing in oven help maintain moisture?
Not really , it's just easier to throw in the oven versus cooking it in the smoker.
Great video. When the brisket was resting overnight, what temperature were you maintaining? I've heard to keep the temp around 160F during the overnight rest.
I kept it in. Cooler overnight. But yeah you can keep it in the oven at around 160F.
AHHH! I WAS JUST WONDERING THE SAME THING. DON'T WANT TO SERVE COLD BRISKET! DID YOU FIGURE THAT OUT?
After I i took the brisket out of the cooler it was def cold, i so i reheated it slowly in the oven at around 275°f for about an hour or two and it was perfect. It seemed almost fresh out the smoker. I guess if you don't want to reheat slowly, you can set it to 350°f for less time.
@@wiinoob64 AWESOME THANKS FOR REPLYING! GOING TO BE A XMAS BRISKET FEAST! THANKS AGAIN HAVE BLESSED HOLIDAYS!
Your welcome you too
Does it need an overnight rest or is it ready to eat after say 1 hr rest?
You can eat after 1 hr rest. It'll just taste better with an overnight rest
how do you reheat the brisket after cooling overnight ?
I reheated it slowly in the oven at around 275°f for about an hour or two. If you don't want to reheat slowly, you can set it to 350°f for less time.
It only takes smoke for the first 3 or 4 hours, why do you keep putting wood chips in?
To continue building bark
What temp does the oven get set to?
Depends on how fast you want to finish it. You can set it to 350F if you want to finish as fast as possible. But I do find keeping it at about 275f to finish makes a more tinder and juicy brisket.
Did you do fat cap up or down?
I do fat Cap down when cooking in the Masterbuilt because the heat comes from the bottom.
You don't soak the chips?
Nope , soaking wood chips generally don't do anything make it take longer for your chips to start smoking.
Do I really have to let it sit over night
It's not mandatory to hold it overnight but the longer you rest it the better it tastes
Thank you. How long should I leave them on smoker before I wrapped them. Can you give me a break down please
Well wrapping the brisket is also optional. We mainly wrap briskets to retain moisture and to keep it from drying out from the long cooking process. I normally wait to wrap until the brisket becomes really dark (ie. Almost black).
That costs 90$ at my Costco jeez
That’s not bad.
DON'T GET the 30-inch Masterbuilt digital electric smoker! I have the model with the digital electric controller on top in the rear. It's less than 2 months old.
I cannot get it to stay on. I My smoker began turning itself off on the second smoke. I filed a warranty claim on MB's website, and MB (Shannon S) at first emailed said they would send me a new controller if I gave them my shipping address. I did, Shannon acknowledged that, and then they sent me an email 6 days later saying I have never supplied the shipping address they had already acknowledged, so MB was canceling the warranty service.
Oh boy. That sounds like a pain.
I read a problem like this somewhere else (reddit maybe?) They found out that the cord/surge protector they were using couldn't hold the current they needed. Not sure how common a problem that is so YMMV
hey there how are you old frend vincent sales and jon charfauros
i miss agat eleemntary i miss the cafeteria
he he he hehe just joking doo yu have extra boonie dog
i bash to musch facebook
Not marinate it’s called sweat out
Worst brisket I’ve seen I can get better bark on my masterbilt and I get smoke rings
Electrical smoker....pity is all I feel. I am so sorry you are suffering as badly as you are. Hopefully things get better.
I always get a small brisket and with that said are you saying the longer you smoke it the more tender it will get
Yes, but you can overcook it. Once the brisket hits an internal temp of 195 , i start probing it for tenderness.
Just leave the fat on let it render collect the juices
How do you reheat it if it sits overnight?
I reheat it slowly in the oven at 275 degrees. But if you don't want to wait , you can reheat 350