Thanks Brother & thanks for watching! I’ve got a video coming out Sunday on the Masterbuilt Electric Smoker and how to get longer smoke times so be sure and turn on that notification bell and check it out 👍🏻…Happy Smokin!
Well done! Instructions are straight forward and easy to follow. Results looked great. Going to use the video for my first brisket flat on the Masterbuilt today
@@royswygert6535 It’s a knock off brand I got at Academy of Sports and can’t recall the brand off hand. It works really good as long as I keep it sharp. I’m gone on vacation or I would look at it and give you the brand. Thanks for watching and I will try to remember to look and let you know when I get off of vacation. Sorry about that Brother.
Thank ya my friend and thanks for watching! Wishing you a wonderful New Years and a successful 2022! If not already, please subscribe to my channel and hit that like button 👍🏻
Excellent, thanks for the feedback and for watching. Happy your family liked the results! Please remember to subscribe and like. Also if on Facebook join my group “Baker’s BBQ” 👍🏻 facebook.com/groups/280562716647074/?ref=share
I appreciate the words of wisdom comparing a pellet to the electric… I’m currently extensively researching how to perfect my first brisket flat on my fairly new Masterbuilt electric smoker. I have the slow smoker coming in Friday for continuous smoke; I hope to have great results for the in-laws this holiday weekend. Great video. Really appreciate your insight.
Thank you Brother and thanks for stopping by! Good luck on that brisket and let me know how it turns out...please hit that like and subscribe button 👍🏻
Love my vertical propane smoker but kinda wish i went with electric at times.. propane here in TN is getting harder to find for exchanges in Winter. Almost everywhere is out and the ones that arent want $25 to exchange. Uhaul isnt much better for refills at $5.45/gallon
Wow, I didn’t realize that. You won’t have that issue for sure with an electric smoker! Thanks for watching my friend and please subscribe to my channel and hit that like button 👍🏻
Thanks for watching Harley! This cart is awesome and easy to move around. It’s just a toolbox base and you can find them in any hardware store. You’ll be glad you did if you get one 👍🏻
Q: what was your starting meat internal temperature? Do you let it sit out for awhile before putting in the smoker, or do you come right out of the fridge? Thanks.
Thanks for watching Barney! I usually set my brisket out about an hour before I put it in the smoker to allow it to come up to room temperature. Happy Smokin 👍🏻
Can you smoke this overnight what temperature should it be Imy smoker does not have a temperature prob with it we're can I find a good one can you please help me I have never smoke brisket before I have a master build smoker electric
Hey Harry thanks for stopping by! You can smoke it overnight and I usually smoke my briskets at an ambient temperature of 275* bringing the internal temperature up to 205*. Inkbird has some great thermometer sets so check them out and get the one that fits you best. You can find them on Amazon. If you haven’t already, please hit that like button and subscribe to my channel 👍🏻
Hey Mike thanks for watching Brother! That is simply a roll cart for a tool chest with the tool chest gone. It works like a charm and is easy to move around being on rollers 👍🏻
@@BakersBBQ how much water did you put in the pan? Also did you stick the brisket in the smoker by itself or in something when it originally first goes in?
@@rickyfanning719 thanks for watching Ricky and thanks for your support! I filled the water pan about a quarter full and I put it in by itself directly on the rack. I placed the fat side down as well. Happy Smoking Brother 👍🏻
Subahan Naullah عمل جيد جدًا ، يا أخي ، إنه يضيف نظرة ثاقبة بالنسبة لي ، استمر في ذلك ، دعم يا صديقي من أجلك ، آمل أن تكون أكثر نجاحًا في المستقبل ، يا أخي Wow🥰🇮🇩🇮🇩🇮🇩☺
Great video! Did the internal probes come with the smoker or did you buy them separately? If separate, what probes do you have? Could not catch it in the video.
Hey Mike. Moe from Moe's Black Gold BBQ spoke highly of your channel in a recent video so I clicked the link he posted. (Thanks Moe.) I like this video of the brisket flat cooked on the Masterbuilt electric. I've been thinking of adding an electric to my cookers for doing jerky, resting a pork butt or a brisket at low temp for next day, or for Football Saturday in the fall when I want bbq for supper but don't want to miss the games, etc. How low of a temp will your electric hold steady over long periods of time? I just subscribed. Thanks in advance and I'm gonna enjoy your content.
Hi Pete, welcome to my channel and thanks for watching and subscribing! My electric smoker will go down to 190*ish and hold steady with a very small variance as it regulates temp. I’m an old school wood and charcoal guy but I love having an electric smoker for the things you mentioned plus there are days when I want to cook but don’t have the time to tend to the fire etc. overall it’s been an excellent smoker and very easy to use 👍🏻
Thanks Mike, for the quick reply and answer to my question. Moe had good things to say about your channel and I trust his opinion. I'm looking forward to your cooks and thank you for them. Later Mike.
@@petemoore1512 you are welcome and I look forward to more conversations with you as well Brother. Moe is a great guy and I’m a big fan of his channel as well. Happy Smoking Brother!
I'm trying this method today and have a question: you said it took 3 hours to get to 169 degrees and then you show 8 1/2 hours to get to 203 degrees. Was that an ADDITIONAL 8 1/2 hours after the first three or 8 1/2 hours (including those first 3 hours) in total to get to 203 degrees? Also, thanks for this video! One of the most informative I found!!
Hi Andrea and thanks for watching! It was 8 & 1/2 hours total including the 3 to get to 169*. It was in the stall and took an additional 5 & 1/2 hours to reach 203* once wrapped. Your comment makes me super happy and I am glad you like my video! Happy Smoking my friend 👍🏻😊
@@andrearees8511 let me know how it turns out 👍🏻! Fyi don’t rush it through the stall...it’s done when it’s done. Also, if you have time to let it rest in a dry cooler for 3 or 4 hours it will be that much better. If not already please like and subscribe...Happy Smoking 😊
@@BakersBBQ just to follow up: that brisket was THE best thing I have ever made in my smoker so far! My husband and my two sons RAVED about it and it was gone in about 5 minutes flat (no pun intended, since it was a flat and all - LOL)! There are a couple things I need to tweak for next time (all things I did and nothing from your directions), but all in all it was a roaring success!! Thanks again for the superb directions and video!
Hey Mebadwow, thanks for stopping by and watching! If you are referring to the drip pan/water bowl, I can’t recall exactly what I put in on this cook but I usually add some water or apple juice. Hope this answers your question. Also, if not already, please subscribe to my channel and like my video. Would love to have more BBQ interaction…Happy Smoking my friend 👍🏻😊!
Mr. Baker I presume? Good video and I just put mine in. Fingers crossed, I trimmed mine down to 5.5lbs so we’ll see how long it takes. Question on your smoker. Did it come with the probe? Yours looks like mine, however that’s the only difference. It’s good for me at the moment, however I’m wondering, are your probes WiFi? Like would you ever dare leave the house knowing you could monitor temp away from bluetooth range?
Hey Wayne, just call me Mike and thanks for watching. Mine did come with a probe but wasn’t accurate so I don’t use it. I use my Inkbird instead and it is very accurate. Mine are wireless but not wifi and I leave all the time during my cooks without knowing the details until I return. How long I’m gone depends on what stage of the cook I’m in. For example I know when I do a 5.5lb Brisket like yours Im probably looking at 8-10 hours at 265-275 cooking temp...sometimes longer or shorter. Keep in mind the IT will climb quickly to 140+ but then you will hit the stall and that will take a while to come out of. Hope I answered your questions and good luck with your brisket 👍🏻
Nice video, you said you were cooking around 260-265 degrees…..that seems a little high, I always hear people cooking them between 225-250, just wanted to hear your take?
Thanks my friend and thanks for watching! I smoked a little low on this cook, I usually smoke my briskets in the 265*-275* range bringing the internal temp up to 203*-205* making sure it’s also probe tender. Brisket can support a little higher cooking temp 👍🏻. Note: I cook on all kinds of smokers and they all function a little different and each type will support a slightly different desired cooking temp. Thanks again for watching and if not already, please subscribe to my channel and hit that like button…Happy Smoking 👍🏻😊
Hi Mike, Help! - I tried my first brisket flat this past weekend. It was the same size as in your video. (Great video by the way). It stalled at about 148 deg so I let it go trying to get it up to 165. After about 10 hrs I only got it up to 158. I decided to wrap it and put it back in the smoker. After a total time of 13 hrs it was still only up to 178. At that point I couldn't keep it going so I took it out. After resting I cut it up. For the most part the taste was very good but I found it tough, not fall apart. Probably because I didn't get the temp to 205. Do you have any suggestions on what I may had missed or done wrong?
@@BakersBBQ Hi, thanks for getting back to me so quick. I am using a Masterbuilt 30 Electric Smoker. It looks exactly like the one in your video. I started at 225 but raised the temp to 275 after about 8 hours. I used a blue tooth thermometer so that I didn't have to open the smoker too often. But when I did open it up I checked the temp with an instant read thermometer. My blue tooth was pretty much on target. Also, I did have water in the pan. I saw a couple other videos that said that they didn't use water. I wasn't sure if you used water or not. Thanks for helping.
@Peter Berard you’re welcome my friend! I usually use water or apple juice in the water pan on a brisket. I recommend that the next time start at 275* and stay there for the entire smoke. A brisket will always stall around the 150-165 range and I have had mine stay in the stall for hours before coming out, but it is important to wait until it starts coming out of the stall to wrap so that you can develop the best bark possible. Also, always allow for extra time in your cooking timeline especially on a brisket. I usually let mine rest 5-6 hours in a dry cooler when done, yields a much better product and gives me timeline wiggle room and it will still be hot when it’s time to serve. Let me know if you have any more questions 👍🏻
Hi Chris, thanks for watching and for stopping by. I smoked it fat side down as my heat source was from the bottom. Thanks once again and please smash that like button and subscribe to my channel 👍🏻😊
The Masterbuilt will keep a steady temperature. It may fluctuate a few degrees as it regulates throughout the cooking process but that’s to be expected.
Hi Carrie, thanks for watching! It depends on what type of meat I am cooking, but on a brisket smoked in this electric Masterbuilt smoker I would add wood every hour for the first 5 or 6 hours depending on how the bark is forming. Hope that helps. Thanks again for watching and please hit those subscribe and like buttons 👍🏻
Hi Corey, thanks for stopping by and watching! On the electric smoker I add dry chips every hour until I wrap the brisket in butcher paper but you can adjust that depending on how much smoke flavor you like. Thanks again for watching, and if not already, please hit that subscribe and like button…Happy Smoking 👍🏻
@@coreysheets8863 winging it is how you get good my friend 👍🏻😊. I cooked a whole lot of bad bbq before it got good. No better way to learn than making mistakes and then fine tuning it👍🏻😊
Hi Wally, thanks for watching! I fill the wood chip trey as full as I can each time I add, which is usually once an hour. If not already please subscribe to my channel and like the video 👍🏻
Great video.....I used the exact ingredients. Can I offer some advice as a viewer....the part of the video where you are preparing your brisket, can you remove the "preparing the day before" words from the screen. It stays up the entire time. Other than that, awesome video!
Thanks for watching Michael & glad you like the video! I appreciate your feedback but I am unable to edit a video once it is posted. Making UA-cam videos is a learning experience but I strive to make each one a little better than the last. If not already please like the video and subscribe to my channel.
No, especially if you let it rest still wrapped in a dry cooler. I have let mine rest as long as 8 hours and it was still piping hot. Just make sure it stays above 140* internal for food safety. Thanks for stopping by and if you haven’t already please smash that like button and subscribe to my channel...Happy Smoking 👍🏻😊
Hi manddjohnson and thanks for watching! I don’t but if you are just starting out with no frame of reference that experience has taught you I recommend that you do. If not already, please subscribe to my channel and hit that like button 👍🏻
Hi Tiyana, thanks for watching and I’m more than happy to help. Let me ask you a couple of questions; 1) how many pounds was your brisket, 2) was it just the flat or the whole brisket, 3) how long did you smoke it, 4) at what ambient temperature did you smoke it at, 5) what type of smoker did you use?
@@tiyanaboulden3829 are you sure your meat thermometer is accurate? Also, are you sure that your ambient temp gauge on the smoker is correct? Keep in mind that every brisket will cook a little different but 260* for 8 hours on a 4lb brisket sounds about right give or take an hour or so.
@@BakersBBQ I also had to put more pellets in at one point. Would that slow it down even with the internal temp reaching 205? I'm also going to check the thermometer!
@@tiyanaboulden3829 yes I would think it would have slowed it down if you ran completely out and had to restart etc. Where I’m most confused is you saying that the internal temp came to 205 but it is still pink in the center. If your meat thermometer is accurate you may be confusing the smoke ring for pink in the center but usually the smoke ring is around the outer edge.
I need to know how to do them and skin not be rubbery. Vents wide open? Temp? Rack level? I know my Masterbuilt doesn’t go above 275. So any help would do.
@@marco785 it is more difficult in an electric smoker than charcoal or wood but try this; put a light coat of peanut oil on the chicken before applying you rub and then smoke them at 275* until the internal temp of the wings reaches 180 ish. At this higher internal temp the meat will fall off the bone plus you help your goal of crispy skin. Make sure they are spaced out a but to allow for full air circulation around the chicken. If you haven’t already done so please subscribe to my channel. Thanks & happy smoking 👍🏻
@@marco785 LOL, believe it or not it never bleeds into the car and most of the time I back it out. As soon as spring kicks in I’ll be on the patio by the pool 👍🏻
Thanks bid Dawg! Informative I like my master built electric as well, keep on smoking! ✌️
Thanks Brother & thanks for watching! I’ve got a video coming out Sunday on the Masterbuilt Electric Smoker and how to get longer smoke times so be sure and turn on that notification bell and check it out 👍🏻…Happy Smokin!
Well done! Instructions are straight forward and easy to follow. Results looked great. Going to use the video for my first brisket flat on the Masterbuilt today
Awesome and thanks for the feedback Roy! Please let me know how your brisket turns out 👍🏻😊! Thanks for watching!
@@BakersBBQ By the way, what knife are you using to slice the brisket? Thanks
@@royswygert6535 It’s a knock off brand I got at Academy of Sports and can’t recall the brand off hand. It works really good as long as I keep it sharp. I’m gone on vacation or I would look at it and give you the brand. Thanks for watching and I will try to remember to look and let you know when I get off of vacation. Sorry about that Brother.
Hey Roy it is an Outdoor Gourmet. I bought it at Academy of Sports but it is a really good knife 👍🏻
Well done.....mouth watering....lol. Thanks and God bless
Thanks Barry & thanks for watching 👍🏻!!
@@BakersBBQ You are welcome.
Very good information!! Well said. I love my electric smoker too. I have the 30 inch east oak. Pretty much the same. But anyway thanks for the info.
@@Elitewelder1980 you’re welcome and thanks for watching my friend 👍🏻👊🏻!
Absolutely flavorful and mouthwatering recipe I'm sure it is incredibly delicious
That is so cool.
Thank ya my friend and thanks for watching! Wishing you a wonderful New Years and a successful 2022! If not already, please subscribe to my channel and hit that like button 👍🏻
I have the same electric smoker and a Bit Green Egg. did your method with a 5 Lb flat and we loved the results. Thanks!
Excellent, thanks for the feedback and for watching. Happy your family liked the results! Please remember to subscribe and like. Also if on Facebook join my group “Baker’s BBQ” 👍🏻 facebook.com/groups/280562716647074/?ref=share
Good job man. Keep up the good work. Getting some traffic from this I appreciate it.
Thanks for watching and showing your support Video Recon 👍🏻😊!
I appreciate the words of wisdom comparing a pellet to the electric… I’m currently extensively researching how to perfect my first brisket flat on my fairly new Masterbuilt electric smoker. I have the slow smoker coming in Friday for continuous smoke; I hope to have great results for the in-laws this holiday weekend. Great video. Really appreciate your insight.
Thank you Brother and thanks for stopping by! Good luck on that brisket and let me know how it turns out...please hit that like and subscribe button 👍🏻
This is awesome.
Good job!😀
Thank you Michael and thanks for watching! If not already please subscribe to my channel and like the video 👍🏻
Love my vertical propane smoker but kinda wish i went with electric at times.. propane here in TN is getting harder to find for exchanges in Winter. Almost everywhere is out and the ones that arent want $25 to exchange. Uhaul isnt much better for refills at $5.45/gallon
Wow, I didn’t realize that. You won’t have that issue for sure with an electric smoker! Thanks for watching my friend and please subscribe to my channel and hit that like button 👍🏻
Thanks
Thanks for watching Jeff and if not already please subscribe to my channel and like the video 👍🏻
Sure would like to purchase a table like your using or similar
Thanks for watching Harley! This cart is awesome and easy to move around. It’s just a toolbox base and you can find them in any hardware store. You’ll be glad you did if you get one 👍🏻
Q: what was your starting meat internal temperature? Do you let it sit out for awhile before putting in the smoker, or do you come right out of the fridge? Thanks.
Thanks for watching Barney! I usually set my brisket out about an hour before I put it in the smoker to allow it to come up to room temperature. Happy Smokin 👍🏻
Can you smoke this overnight what temperature should it be Imy smoker does not have a temperature prob with it we're can I find a good one can you please help me I have never smoke brisket before I have a master build smoker electric
Hey Harry thanks for stopping by! You can smoke it overnight and I usually smoke my briskets at an ambient temperature of 275* bringing the internal temperature up to 205*. Inkbird has some great thermometer sets so check them out and get the one that fits you best. You can find them on Amazon. If you haven’t already, please hit that like button and subscribe to my channel 👍🏻
Where did you get that work bench because that would be perfect for me
Hey Mike thanks for watching Brother! That is simply a roll cart for a tool chest with the tool chest gone. It works like a charm and is easy to move around being on rollers 👍🏻
Great video 🍺👍
Thank you and thanks for watching 👍🏻!
@@BakersBBQ how much water did you put in the pan? Also did you stick the brisket in the smoker by itself or in something when it originally first goes in?
@@rickyfanning719 thanks for watching Ricky and thanks for your support! I filled the water pan about a quarter full and I put it in by itself directly on the rack. I placed the fat side down as well. Happy Smoking Brother 👍🏻
@@BakersBBQ thank you for responding brother!!! Thank you very much
Sure thing Brother 👍🏻!
Subahan Naullah عمل جيد جدًا ، يا أخي ، إنه يضيف نظرة ثاقبة بالنسبة لي ، استمر في ذلك ، دعم يا صديقي من أجلك ، آمل أن تكون أكثر نجاحًا في المستقبل ، يا أخي
Wow🥰🇮🇩🇮🇩🇮🇩☺
Great video! Did the internal probes come with the smoker or did you buy them separately? If separate, what probes do you have? Could not catch it in the video.
I bought the probes separately; Inkbird IRF-4S Wireless. It works great! Thanks for watching, please like and subscribe to my channel 👍🏻
Hey Mike. Moe from Moe's Black Gold BBQ spoke highly of your channel in a recent video so I clicked the link he posted. (Thanks Moe.) I like this video of the brisket flat cooked on the Masterbuilt electric. I've been thinking of adding an electric to my cookers for doing jerky, resting a pork butt or a brisket at low temp for next day, or for Football Saturday in the fall when I want bbq for supper but don't want to miss the games, etc. How low of a temp will your electric hold steady over long periods of time? I just subscribed. Thanks in advance and I'm gonna enjoy your content.
Hi Pete, welcome to my channel and thanks for watching and subscribing! My electric smoker will go down to 190*ish and hold steady with a very small variance as it regulates temp. I’m an old school wood and charcoal guy but I love having an electric smoker for the things you mentioned plus there are days when I want to cook but don’t have the time to tend to the fire etc. overall it’s been an excellent smoker and very easy to use 👍🏻
Thanks Mike, for the quick reply and answer to my question. Moe had good things to say about your channel and I trust his opinion. I'm looking forward to your cooks and thank you for them. Later Mike.
@@petemoore1512 you are welcome and I look forward to more conversations with you as well Brother. Moe is a great guy and I’m a big fan of his channel as well. Happy Smoking Brother!
I'm trying this method today and have a question: you said it took 3 hours to get to 169 degrees and then you show 8 1/2 hours to get to 203 degrees. Was that an ADDITIONAL 8 1/2 hours after the first three or 8 1/2 hours (including those first 3 hours) in total to get to 203 degrees?
Also, thanks for this video! One of the most informative I found!!
Hi Andrea and thanks for watching! It was 8 & 1/2 hours total including the 3 to get to 169*. It was in the stall and took an additional 5 & 1/2 hours to reach 203* once wrapped. Your comment makes me super happy and I am glad you like my video! Happy Smoking my friend 👍🏻😊
@@BakersBBQ thanks so much!! I got just a little bit to go then! Can't wait to taste it! 🤤
@@andrearees8511 let me know how it turns out 👍🏻! Fyi don’t rush it through the stall...it’s done when it’s done. Also, if you have time to let it rest in a dry cooler for 3 or 4 hours it will be that much better. If not already please like and subscribe...Happy Smoking 😊
@@BakersBBQ just to follow up: that brisket was THE best thing I have ever made in my smoker so far! My husband and my two sons RAVED about it and it was gone in about 5 minutes flat (no pun intended, since it was a flat and all - LOL)! There are a couple things I need to tweak for next time (all things I did and nothing from your directions), but all in all it was a roaring success!! Thanks again for the superb directions and video!
Hi Andrea, awesome news and very happy for you 👍🏻😊! Thanks for watching my videos and supporting my channel! Happy Smoking!
Did you put anything in the bowl? I didn’t hear you say anything about using your bowl
Hey Mebadwow, thanks for stopping by and watching! If you are referring to the drip pan/water bowl, I can’t recall exactly what I put in on this cook but I usually add some water or apple juice. Hope this answers your question. Also, if not already, please subscribe to my channel and like my video. Would love to have more BBQ interaction…Happy Smoking my friend 👍🏻😊!
And how often do I need to keep adding wood chip
I would add chips hourly for the first 2-3 hours and then back off from there to once every couple hours depending on how the bark is forming.
Mr. Baker I presume? Good video and I just put mine in. Fingers crossed, I trimmed mine down to 5.5lbs so we’ll see how long it takes. Question on your smoker. Did it come with the probe? Yours looks like mine, however that’s the only difference. It’s good for me at the moment, however I’m wondering, are your probes WiFi? Like would you ever dare leave the house knowing you could monitor temp away from bluetooth range?
Hey Wayne, just call me Mike and thanks for watching. Mine did come with a probe but wasn’t accurate so I don’t use it. I use my Inkbird instead and it is very accurate. Mine are wireless but not wifi and I leave all the time during my cooks without knowing the details until I return. How long I’m gone depends on what stage of the cook I’m in. For example I know when I do a 5.5lb Brisket like yours Im probably looking at 8-10 hours at 265-275 cooking temp...sometimes longer or shorter. Keep in mind the IT will climb quickly to 140+ but then you will hit the stall and that will take a while to come out of. Hope I answered your questions and good luck with your brisket 👍🏻
Nice video, you said you were cooking around 260-265 degrees…..that seems a little high, I always hear people cooking them between 225-250, just wanted to hear your take?
Thanks my friend and thanks for watching! I smoked a little low on this cook, I usually smoke my briskets in the 265*-275* range bringing the internal temp up to 203*-205* making sure it’s also probe tender. Brisket can support a little higher cooking temp 👍🏻. Note: I cook on all kinds of smokers and they all function a little different and each type will support a slightly different desired cooking temp. Thanks again for watching and if not already, please subscribe to my channel and hit that like button…Happy Smoking 👍🏻😊
Hi Mike, Help! - I tried my first brisket flat this past weekend. It was the same size as in your video. (Great video by the way). It stalled at about 148 deg so I let it go trying to get it up to 165. After about 10 hrs I only got it up to 158. I decided to wrap it and put it back in the smoker. After a total time of 13 hrs it was still only up to 178. At that point I couldn't keep it going so I took it out. After resting I cut it up. For the most part the taste was very good but I found it tough, not fall apart. Probably because I didn't get the temp to 205. Do you have any suggestions on what I may had missed or done wrong?
Hey Peter, thanks for watching! Let me start off by asking what type of smoker were you cooking on and what temperature were you cooking at?
@@BakersBBQ Hi, thanks for getting back to me so quick. I am using a Masterbuilt 30 Electric Smoker. It looks exactly like the one in your video. I started at 225 but raised the temp to 275 after about 8 hours. I used a blue tooth thermometer so that I didn't have to open the smoker too often. But when I did open it up I checked the temp with an instant read thermometer. My blue tooth was pretty much on target. Also, I did have water in the pan. I saw a couple other videos that said that they didn't use water. I wasn't sure if you used water or not. Thanks for helping.
@Peter Berard you’re welcome my friend! I usually use water or apple juice in the water pan on a brisket. I recommend that the next time start at 275* and stay there for the entire smoke. A brisket will always stall around the 150-165 range and I have had mine stay in the stall for hours before coming out, but it is important to wait until it starts coming out of the stall to wrap so that you can develop the best bark possible. Also, always allow for extra time in your cooking timeline especially on a brisket. I usually let mine rest 5-6 hours in a dry cooler when done, yields a much better product and gives me timeline wiggle room and it will still be hot when it’s time to serve. Let me know if you have any more questions 👍🏻
Did you put the brisket fat side up or down? If you said that, then I missed it
Hi Chris, thanks for watching and for stopping by. I smoked it fat side down as my heat source was from the bottom. Thanks once again and please smash that like button and subscribe to my channel 👍🏻😊
I never smoke a brisket before I am kind of afraid that I might mess it up
I learned by messing up so don’t sweat it and just do it 👍🏻
How can you keep a good steady temp
The Masterbuilt will keep a steady temperature. It may fluctuate a few degrees as it regulates throughout the cooking process but that’s to be expected.
How often do you add wood chips?
Hi Carrie, thanks for watching! It depends on what type of meat I am cooking, but on a brisket smoked in this electric Masterbuilt smoker I would add wood every hour for the first 5 or 6 hours depending on how the bark is forming. Hope that helps. Thanks again for watching and please hit those subscribe and like buttons 👍🏻
How often should you add wood chips? I'm a beginner.
Hi Corey, thanks for stopping by and watching! On the electric smoker I add dry chips every hour until I wrap the brisket in butcher paper but you can adjust that depending on how much smoke flavor you like. Thanks again for watching, and if not already, please hit that subscribe and like button…Happy Smoking 👍🏻
Appreciate you! I'm kinda winging it. Lol Thanks.
@@coreysheets8863 winging it is how you get good my friend 👍🏻😊. I cooked a whole lot of bad bbq before it got good. No better way to learn than making mistakes and then fine tuning it👍🏻😊
how much chips do u add ? is it the loading rack full
Hi Wally, thanks for watching! I fill the wood chip trey as full as I can each time I add, which is usually once an hour. If not already please subscribe to my channel and like the video 👍🏻
Did you add water to the smoker?
Hi Jennifer, thanks for watching! Yes I added a mix of water and apple juice.
Great video.....I used the exact ingredients. Can I offer some advice as a viewer....the part of the video where you are preparing your brisket, can you remove the "preparing the day before" words from the screen. It stays up the entire time. Other than that, awesome video!
Thanks for watching Michael & glad you like the video! I appreciate your feedback but I am unable to edit a video once it is posted. Making UA-cam videos is a learning experience but I strive to make each one a little better than the last. If not already please like the video and subscribe to my channel.
@@BakersBBQ Absolutely I will. Thanks for the informative video....it really did help me alot.
@@michaelcorleone314 you’re welcome my friend 👍🏻😊!
I know this video is 3 years old but I sure hope you sharpened the first knife since then.. good video though
Is the brisket cold after sitting for 2 hours?
No, especially if you let it rest still wrapped in a dry cooler. I have let mine rest as long as 8 hours and it was still piping hot. Just make sure it stays above 140* internal for food safety. Thanks for stopping by and if you haven’t already please smash that like button and subscribe to my channel...Happy Smoking 👍🏻😊
Do you leave a probe in it if you're gonna leave it in the cooler for 8 hours?
Hi manddjohnson and thanks for watching! I don’t but if you are just starting out with no frame of reference that experience has taught you I recommend that you do. If not already, please subscribe to my channel and hit that like button 👍🏻
Can you please help me I followed the video my brisket came to temp to 205 and I took it out cut it and it's pink 🤧😓😭what did I do wrong!?
Hi Tiyana, thanks for watching and I’m more than happy to help. Let me ask you a couple of questions; 1) how many pounds was your brisket, 2) was it just the flat or the whole brisket, 3) how long did you smoke it, 4) at what ambient temperature did you smoke it at, 5) what type of smoker did you use?
!!! Thank you! It was About 4 lbs, just the flat. I cooked it at 260 for 8 hours and waiting for internal temp to reach 205 in a pellet smoker
@@tiyanaboulden3829 are you sure your meat thermometer is accurate? Also, are you sure that your ambient temp gauge on the smoker is correct? Keep in mind that every brisket will cook a little different but 260* for 8 hours on a 4lb brisket sounds about right give or take an hour or so.
@@BakersBBQ I also had to put more pellets in at one point. Would that slow it down even with the internal temp reaching 205? I'm also going to check the thermometer!
@@tiyanaboulden3829 yes I would think it would have slowed it down if you ran completely out and had to restart etc. Where I’m most confused is you saying that the internal temp came to 205 but it is still pink in the center. If your meat thermometer is accurate you may be confusing the smoke ring for pink in the center but usually the smoke ring is around the outer edge.
Have you ever done wings? If so I need your help bad.
Yes I do wings regularly and plan to have a video coming out in the coming weeks. How can I help you?
I need to know how to do them and skin not be rubbery. Vents wide open? Temp? Rack level? I know my Masterbuilt doesn’t go above 275. So any help would do.
@@marco785 it is more difficult in an electric smoker than charcoal or wood but try this; put a light coat of peanut oil on the chicken before applying you rub and then smoke them at 275* until the internal temp of the wings reaches 180 ish. At this higher internal temp the meat will fall off the bone plus you help your goal of crispy skin. Make sure they are spaced out a but to allow for full air circulation around the chicken. If you haven’t already done so please subscribe to my channel. Thanks & happy smoking 👍🏻
I bet you smell smoked bbq everyday you drive that car. Must be a lovely drive lol.
@@marco785 LOL, believe it or not it never bleeds into the car and most of the time I back it out. As soon as spring kicks in I’ll be on the patio by the pool 👍🏻
foil boating is for the cook. boating for the rest is really just a waste of foil.