Masterbuilt Smokers
how to smoke brisket?
Im a first time smoker want to smoke a brisket i have a 7 in 1 masterbuilt smoker i need to know how much wood to use how often to put new wood in and whether to use water in the smoker please any step by step would help thanks in advance i wanna get it right
The first thing you need to do is buy a good brisket. Get a whole one that weighs about 10 pounds. Trim the fat on the top side down so it’s about a half inch thick and score it criss-cross with a knife.
Next, you could marinate it to add some flavor, or cover it with a spicy dry rub. Dry rub is a little easier than marinating…you don’t have to deal with a large container of liquid in the fridge. Here’s a good recipe for brisket dry rub.
Mix together 1/4 cup each of paprika, hot chili powder, cayenne pepper, black pepper, onion powder, garlic powder, brown sugar, and kosher salt. Let the brown sugar dry overnight on a cookie sheet before combining it with the spices.
Combine the ingredients and coat the brisket, but not too heavily. Wrap it in plastic wrap and place it in the fridge for one or two days. The dry rub flavor will soak into the meat.
Smoke the brisket at 225 degrees. Use water in the drip pan to add humidity to the smoke chamber. Keeps the brisket from drying out. Use a chunk of smoking wood (presoaked in water) about 2×2x2 inches every hour or so. Use a couple of pieces at a time the first two times you put the wood in the smoker. Cooler meat absorbs smoke flavor better, so give it a bit more smoke as it’s heating up.
It’ll take ten hours, maybe more to smoke the brisket. To cut down on the time, you can wrap it in foil after five hours and continue to cook it at 225 in the smoker. It’ll stay moister and cook quicker in the foil.
If you don’t wrap it in foil, use a brisket mopping sauce to add moisture and flavor to the meat as it smokes.
Use a meat thermometer to check the temperature of the meat. When it reaches 190 internal temperature, it’s done. It’s best to leave the meat wrapped, and let it rest for an hour before cutting into it.
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