Smoked Brisket in Masterbuilt Electric Smoker Featured

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  • Sunday, 27 September 2015 00:00
(2 votes)

Ingredients: Beef Brisket (13 lbs)
Dizzy Pig Red Eye Express BBQ Rub
Apple Cider Vinegar
BBQ Sauce (any brand, 1 1/2 cups)
Ketchup (any brand, 1 cup)
A1 Steak Sauce (3 tablespoons)
Worchestershire Sauce (2 tablespoons)
Brown Sugar (1/4 cup)
Fresh Cracked Black Pepper (1 tablespoon)
Paprika (hot smoked, 1 1/2 teaspoon)
Chipotle Chili Pepper (can substitute cayenne pepper if desired, 1 teaspoon)

Recipe: Begin by cleaning and trimming excess fat off of the lean side of the brisket (opposite the fat cap side).
Then lightly trim the excess fat from the fat cap side of the brisket.
Use a knife to separate the point from the flat parts of the brisket.
Generously sprinkle the Dizzy Pig Red Eye Express BBQ Rub on both sides of the point and both sides of the flat.
Place point cut of brisket fat side down on the grill rack and insert thermometer in thickest part of meat.
Then place flat cut of meat directly on top of the point cut and insert another thermometer into thickest part of flat.
Place 3 charcoal briquettes in wood chip tray of smoker along with hickory wood chips and put tray in smoker.
Put water catch pan in bottom of smoker.
Pre-heat Masterbuilt smoker to 250F, place brisket in smoker, and begin cooking.
Add more wood chips to tray every hour for the first 5 hours or as needed.
After 2 hours cooking, turn temperature down to 225F and add 2 additional charcoal briquettes to tray.
Continue to slow cook for 10 more hours overnight or until internal temperature of brisket reaches 175F.
Once brisket is at 175F, spritz apple cider vinegar overtop.
Decrease temperature of smoker to 200F.
Continue cooking until internal temperature of brisket reaches 200F-205F (about 7-8 more hours).
Remove brisket from heat and place point and flat on aluminum foil.
Heat up sauce (see below for recipe) if not already hot and baste both sides of the point and flat of brisket.
Place point on top of flat, then wrap both in aluminum foil.
Return brisket to smoker for about 5-10 minutes, then remove from heat and wrap in a towel.
Place in cooler and let rest for 2 hours.
Slice, serve, and enjoy!

-To make sauce-
Place medium saucepan on stove over medium-high heat.
Add BBQ sauce (1 and 1/2 cups), ketchup (1 cup), A1 Steak sauce (3 tbsp), and Worchestershire sauce (2 tbsp) to pan and stir until mixed thoroughly.
Next add apple cider vinegar (1-2 ounces) and brown sugar (1/4 cup) and stir in until mixed evenly.
Then add fresh cracked black pepper (1 tbsp), hot smoked paprika (1 1/2 tsp), and chipotle chili pepper (1 tsp) and stir until evenly mixed.
Turn down heat to low and simmer sauce for 5 minutes, stirring frequently until sauce thickens.
Taste sauce and add an additional 1/2 cup ketchup, heating for another 1-2 minutes.
Remove sauce from heat.