Masterbuilt Smoker Brisket – How to Make the Perfect Beef Brisket in an Electric Masterbuilt Smoke

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A beef brisket is a thick cut of meat that produces the most tender, and flavorful meat once cooked appropriately. Often a Masterbuilt smoker is used for large cuts of meat like these, to cook the meat for its appropriate time, promising flavorful results. Here’s how to make the perfect beef brisket in an electric smoker.

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Table of Contents

How to Prepare Beef Brisket in an Electric Smoker?

When choosing your beef brisket you must ensure that it has a thick layer of fat on it. This layer of fat will slowly melt over the meat as it cooks, infusing it with moisture and an incredible flavor.

It’s also important to familiarize yourself with the different types of brisket cuts.

The brisket includes two main muscles and these are:

  • Flat: The flat is a long and thin muscle that winds down the entire length of the meat, and has a thick layer of fat called the fat cap.
  • Point: This sits at one end of the cut, with a layer of fat between it and the flat.

For best results, marinate your beef brisket the night before, ensuring maximum flavor absorption. If this isn’t possible, then try to prepare your brisket for at least 2-4 hours before smoking.

We also have on the blog a recipe for Masterbuilt turkey, if you’re interested!

Now, here’s how to prepare a whole brisket:

Trim Your Brisket

Trimming is an essential step in preparing your brisket, and this must be done before you rub the beef with any type of seasoning or marinade. You must trim down the fat, enough to moisten the meat.

To trim your brisket you’re going to need a sharp knife, that’s around seven or eight inches long. You can choose the best brisket-slicing knife for yourself, before proceeding with this step.

Find a Good Brisket Rub

Don’t forget to apply a flavorful rub to your brisket, as this will embellish the smoky flavors perfectly. You can create the seasoning however you like, but keep in mind that the simplest of rubs produces the tastiest of meats.

Try this recipe for tri-tip rub!

Preheat Your Electric Smoker

Choose a smoking wood that will complement your meat. I recommend mesquite, but feel free to consider other options. Your wood chips must be dry hardwood, as this will ensure that your smoke is clean.

Once you’ve loaded your wood chips into your smoker, preheat the smoker and wait for the temperature to reach 225 degrees F. This will help the meat cook evenly, without the risk of uncooked areas.

Cooking Beef Brisktet

Once your brisket has almost achieved room temperature, place the meat fat side up into your smoker. This will enable the fat to melt over the meat, effectively infusing it with a deliciously moist, and fatty flavor.

Additionally, if the main heat source of the smoker comes from the lowest part of the smoker, simply move the rack lower so that the heat isn’t blowing beneath the meat, as this will dry it out entirely.

Place a pan filled with water in the smoker, as this will help the smoker retain moisture. Close the smoker door and let it smoke for the first three hours. Once three hours have passed, open your smoker and spray your beef with beef stock or water. This will help your meat develop a beautiful juicy layer of crust.

brisket in masterbuilt

How Long Does Brisket Take to be Smoked?

Generally, you’ll want to cook your beef brisket for an hour per pound. This means that for a 6 lb brisket, you’ll need around 6 hours of cooking time.

Internal Temperature of Smoked Brisket

The ideal internal temperature for the perfectly smoked beef brisket is 190 degrees Fahrenheit. Watch out for the stall, which is a time that may occur due to the intense heat of the smoker, which can evaporate moisture from the flesh.

I recommend wrapping brisket in aluminum foil to avoid this.

The Best Smoked Brisket Recipe

Smoking brisket is probably one of the best ways of cooking your large cuts of beef.

Follow the simple step-by-step instructions below.


  • 12-pound uncured brisket
  • ½ cup brown sugar
  • ½ cup smoked paprika
  • 6 tbsp. chili powder
  • 6 tbsp. kosher salt
  • 4 tbsp. cracked black pepper
  • 4 tbsp. ground cumin
  • 2 tbsp. garlic or onion powder
  • 2 tbsp. dried oregano
  • 2 tbsp. ground coriander
  • 2 tsp. cayenne pepper
  • Raw, unfiltered apple cider vinegar
  • Mesquite or hickory wood chips


  1. Remove the brisket from its packaging and pat it dry with paper towels. Trim the fat cap down to around ¼-inch thickness, leaving enough behind for moisture and flavor. Place the brisket on a large sheet pan.
  2. Combine the dry seasonings together in a bowl. Gently massage the dry rub into each crevice of the beef, patting it into the meat. With the fat side up, cover the beef with plastic wrap, and place it in the refrigerator for 15 minutes to 4 hours. Meanwhile, make your side dishes.
  3. Preheat the smoker setting the cooking temperature to 225 degrees Fahrenheit, then remove the cold brisket from the refrigerator and allow it to slightly reach room temperature, whilst remaining cool.
  4. Half fill the water bowl, or pan with apple cider vinegar, then add the wood chips to the side tray. Place the brisket on the middle rack with the fat side up. Insert the digital thermometer into the thick end of the meal, then close the door and set the timer for 10 hours.
  5. Check the water bowl a couple of times, and refill it with apple cider vinegar when necessary. Check for smoke, and refill the woodchip tray when needed.
  6. Check the internal meat temperature of the beef after 9 hours of cooking. Your meat should be between 190 degrees F and 200 degrees F.
  7. Remove the smoked beef brisket and place it on a cutting board, then cover and seal with aluminum foil. Let the meat rest covered for 15 minutes to 2 hours before slicing the delicious brisket and devouring it.

So, How to Make The Perfect Brisket?

To achieve a perfectly smoked brisket, it’s important to thoroughly prep your brisket before smoking, have a thick layer of fat for that delicious tenderness, and cook your meat for an hour per pound. Then all that’s left to do, is cut and enjoy!

Beginning with smokers? Check out our post on a wood vs pellet smoker.


How Long Does it Take to Smoke a Brisket in a Masterbuilt Smoker?

Your brisket will take around 3 to 5 hours to smoke until its internal temperature reaches 180°F or 82°C.

What Temperature do You Smoke a Brisket in a Masterbuilt Electric Smoker?

You should smoke a brisket in a Masterbuilt electric smoker at 250°F or 121°C.

How to Smoke a Beef Brisket in a Masterbuilt Electric Smoker?

Preheat the Masterbuilt electric smoker to 250°F (121°C). Meanwhile, combine paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper in a medium bowl. Coat the beef brisket with this dry mixture. Finally, smoke brisket for 3-5 hours.

What Kind of Beef Brisket Should I Smoke in My Masterbuilt Electric Smoker?

When searching for the perfect cut of brisket to smoke in a Masterbuilt electric smoker, you should aim for an untrimmed or “packer” cut. This cut has both the flat and point together, with a wonderful fat cap that exposes the meat, assuring a divine finish.

How do You Fit a Large Full-Sized Packer Beef Brisket in a Masterbuilt Electric Smoker?

The best way to fit a larger brisket in a Masterbuilt electric smoker would be to set one of the shelves on its side and place your full brisket on the tilted shelf. While the brisket cooks it will shrink in size, enabling you to adjust the thick meat so that it’s now laying horizontally.

How to Prepare a Beef Brisket for the Masterbuilt Electric Smoker

Before you smoke a brisket, you’ll need to trim the meat. Depending on how it was cut and packaged, you may notice a thicker “fat cap” on the meat. You can leave some of the fat in place, but you should try to trim it down to around ¼ inch thickness.

What Else Can I Smoke in my Masterbuilt Electric Smoker?

Apart from delicious cuts of brisket, brimming with succulent flavors, you can also create a variety of delectable meals with your Masterbuilt electric smoker. Choose from pork, poultry, beef, seafood, and wild game to satisfy your meaty cravings!

By Anna

Anna Brooks, the voice behind, is a seasoned writer and editor with an insatiable love for food. While not a professional chef, her culinary adventures and unique insights have captivated readers for years. Anna believes in the transformative power of food, stating it "feeds the soul." Dive into her writings for a mix of inspiration, entertainment, and culinary wisdom. Author Pinterest Facebook Twitter Instagram YouTube Tumblr Reddit Quora

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