what's up YouTube this is Lucio and
welcome back to my Channel today we're
doing brisket in the Masterbuilt
electric smoker
as always this recipe is super easy to
make so yeah let's get into it
so what I got here is a 12 pound USDA
prime brisket that I bought from Costco
you want to go ahead and get yourself a
nice sharp boning knife and we're going
to take it out of the packaging make
sure not to get any of the blood on the
counter
personally I like to wear gloves when
I'm working with raw meat and with big
hunks of beef like brisket you never
want to wash your meat in the sink just
because you may contaminate your entire
sink and anything else that you put in
there I'm going to show you the entire
process of trimming a brisket every
YouTuber has a different way of trimming
their briskets but I will go over some
of the key things that I like to do I
like to remove a lot of The Deco fat I
like to take off a lot of the silver
skin on the meat side and I like to trim
off some of the rough edges on the side
of the brisket just to you know make
sure the brisket's a little more round
as you can see we've got beautiful
marbling just because this is a prime
brisket definitely take your time when
doing this and use a sharp knife it just
makes your life so much easier
if you see here there's like a very thin
part of the flat I like to take that off
just because it makes the brisket cook a
lot more evenly
gonna trim the fat cap down to about a
quarter inch
it doesn't have to be perfect I tend to
take out a little bit more than most
people just because I don't like too
much fat in my brisket
as you can see there's still bald spots
in the fat cap but it doesn't bother me
the rubs I'm using are holy cow and holy
gospel from meat Church
you're just going to want to sprinkle an
even layer of both out mines were
running out so I ended up using the
bottle for the whole bottle for both of
them
and I'm gonna let this sit in the fridge
overnight and let it marinate just so
that way I get more flavor
today we're going to be cooking with the
Masterbuilt electric smoker I love using
this unit it makes cooking briskets so
easy and so convenient I'm just gonna go
ahead and clear out some of the ashtray
I'm gonna set the smoker to about 2 30
to 235 we're gonna let this preheat for
about 30 to 40 minutes
because it's the next day I went and
took out the brisket from the fridge and
before I put it in the smoker I'm gonna
go ahead and add some of this Morton's
Tender Quick this is just a curing salt
that allows the brisket to get that nice
pink Smoke Ring the masterbit electric
smoker doesn't produce a smoke ring in
the unit just because there's not enough
oxygen in the chip tray to produce one
so I'm just doing this to kind of cheat
pecan is my favorite smoking wood but
you could use apple you could use cherry
or Mesquite or hickory doesn't matter
we're just gonna add some wood chips to
the tray and we're gonna put this back
in the smoker to let this preheat and
start smoking up
now that we got some smoke we're gonna
go ahead and load up the brisket
I like to add the brisket on the top
rack just so that way it gets as much
airflow as possible
I'm not adding any water to the water
pan just because I'm Gonna Get Enough
moisture in the cooking Chamber from the
brisket
I'm also going to leave the vent wide
open so I get plenty of airflow and I
bumped up the temperature to about 250.
one trick I like to do to create more
airflow is leaving the chip loader
sticking out of the opening this allows
a little more oxygen to enter the
cooking chamber without making the chips
completely ignite into flames
after about four hours we're gonna go
ahead and check on the brisket
[Music]
as you can see we're starting to develop
a little bit of bark
I'm gonna start spritzing it with 50 50
apple cider vinegar and water
and when you're spritzing just make sure
to only get the dry Parts you don't want
to soak the entire brisket
we're going to let this rock out for
another two hours and my chip tray is
looking a little burnt out so I'm gonna
add a little more wood chips and with
this unit you definitely want to add
wood chips about every 30 to 40 minutes
We're Gonna Leave This in and we're
gonna let it sit for another two hours
before we start spritzing again
all right after about the six hour Mark
we're actually starting to get a little
bit more bark as you can see the
brisket's definitely getting darker and
just take care of the Spritz just the
drier crusty bits
at about the nine hour mark the briskets
developed enough color and bark that I
like so I'm gonna go ahead and take it
out of the smoker and get it ready to
wrap
and be very careful not to ruin the bark
that you work so hard to create
[Music]
same as always guys I'm gonna wrap my
brisket in two sheets of butcher paper
and I'm gonna drizzle it with some
smoked beef Tallow that I made from the
shavings from earlier maybe in one of
these videos I'll show you guys how to
make smoked beef tallow
but like I said before I didn't want to
make this video too long now make sure
you wrap that up nice and tight so
nothing that leaks out
now I'm going to be finishing this in
the oven at about 250 degrees and to
keep me from overcooking it I'm going to
monitor the temperature with this wire
probe I'm going to leave it in the oven
until it hits about 195 and then I'm
going to start checking for tenderness
once the brisket hit 196 I started
checking for tenderness and it
definitely was pretty tender so yeah
this brisket was ready to come off
the probe was just slipping right
through both in the point and in the
flat
we're gonna go ahead and take the
brisket out we're gonna let this cool
down to about 180 degrees and then we're
gonna wrap it back up we're gonna put
this in a cooler and let it rest
overnight
okay guys and after all your patience
and waiting you get rewarded with this
beautiful smoked brisket
now don't forget to save all the beats
out that rendered off the brisket and
pour it on top of it like this just so
that way you can get a nice beautiful
presentation
now unfortunately guys I lost the
footage of when I first got into the
brisket which kind of sucks because
that's the money shot of the whole cook
but that's okay I promise I'll get it
next time but either way this brisket
came out so juicy and tender and to
stealime from Matt Pittman from meat
church I'm not even mad at it
now definitely get yourself a nice sharp
slicing knife just because it makes
carving the brisket so much easier
they say You're supposed to get very
thin slices but I guess I tend to carve
on the thicker end
you can really clearly see that smoke
ring that you get from the curing salts
it just gives it that beautiful Texas
barbecue look that everybody always
strives for
and it's so tender that honestly you
could just pull it apart it's just melts
in your mouth
and when you get to the point you want
to turn it 90 degrees and continue
slicing vertically
again my slices aren't too thin I tend
to carve on the thicker side don't mind
me
now you don't want to forget the ends
you could go ahead and turn those into
burnt ends if you want
now a lot of people like the point end
of the brisket personally it's too fatty
for me but I could see why people love
it it's just so tender and juicy
well guys there's only one thing left to
do now
just like my pulled pork videos I'm
gonna keep this nice and simple I'm
gonna get a nice potato bun
gonna lay down a few slices of brisket
and we're gonna drizzle a little bit of
my own homemade barbecue sauce
well there you have it guys barbecue
smoked brisket made in the Masterbuilt
electric smoker
if you guys like this video don't forget
to like And subscribe and I'll catch you
guys in the next video peace out