“You CAN’T smoke authentic TEXAS STYLE BRISKET on a Masterbuilt Electric Smoker” is what many people say, but they’re totally WRONG.
You can cook the juiciest most tender Texas Style brisket with bark that even Aaron Franklin would be proud of, and you can do it all on your electric smoker.
I’ll walk you through it, step-by-step. This is a GAME CHANGER.
My BBQ Essentials Buying Guide:
Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):
Meater website: https://www.jdoqocy.com/click-100151489-13907073
Get the MEATER on Amazon: https://amzn.to/3e7Dz7E
Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It’s a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): https://amzn.to/37ROmSi
Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): https://amzn.to/3jFfSVq
Tongs (click click! I like the silicon ones because they don’t mess up the bark as much): https://amzn.to/2HR80Tq
Set of Good BBQ Knives: https://amzn.to/34HQoTk
Bread Knife (Your workhorse for slicing brisket): https://amzn.to/3kHSkke
Cutting board (get a big one with juice channels, trust me): https://amzn.to/2JesAhj
Cotton and black nitrile gloves (use them both for heat + liquid protection): https://amzn.to/31Vly7Y https://amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): https://amzn.to/37RXEOa
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): https://amzn.to/2HMsYDe
Butcher paper (also for wrapping): https://amzn.to/2HQUgbl
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): https://amzn.to/35Kc00x
Wood chips (for electric smokers): https://amzn.to/2TBG2xL
Pellets (for pellet grills): https://amzn.to/3mAnk6i
Brisket Time/Temp Guide
75 min/lb @225 wrapped in foil at 165 (Source: http://www.thesmokerking.com/page1a.html#:~:text=Checking%20the%20Temperature%20While%20Smoking,and%2015%20minutes%20per%20pound.)
45-75 min/lb @250 wrapped in foil at 165 (https://texasbbqposse.com/2012/02/smoke-brisket-in-your-backyard.html)
75 min/lb @250 unwrapped the entire cook (Source: https://www.bbqdryrubs.com/long-smoke-brisket/)
60 min/lb @250 wrapped after 6 hours in butcher paper (Source: https://www.bbqdryrubs.com/long-smoke-brisket/)
30 min/lb @300 wrapped in foil after 3 hours (Source: https://www.bbqdryrubs.com/long-smoke-brisket/)
Original of the video here
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