John McLemore shows you how to make Smoked Brisket. John, former President/CEO of Masterbuilt, and the author of two best-selling cookbooks, "DADGUM That's Good!" and "DADGUM That's Good, Too!".
I've used my Masterbuilt smoker for a year now and have no problems. Its a great smoker. I see friends fight with their gas smokers and wood fired smokers all the time, they can't keep temperature. The Masterbuilt holds a great temp for you. I've used this exact recipe for brisket and it came out wonderful. I'm not the biggest fan of the rub, but its not bad. Everyone has their own taste. I am extremely happy with my Masterbuilt smoker. The only problem is my friends always ask me to smoke meat for all their parties now. :)
Smoke the brisket fat side up for the first 3 hours after that flip the brisket fat side down . set the smoker for the first 3 hours 200 degrees it will help the smoke penetrate the brisket. You don't need to wrap that brisket at all!! I have cook a lot of brisket using my MASTERBUILT SMOKER you have to let that brisket rest for about 2 or 3 hours .KEEP SMOKING T&T BBQ
I love my Masterbuilt smoker and I've never had trouble with it. I ordered it from QVC. I don't have this model though. I can't wait to try pulled pork and a brisket
I have a Masterbuilt, I've smoked lots of fish and all meats you can think of with many different woods. I've had it for 5 years, use it a few times a month and never an issue, smokes perfectly, how you season etc. is your own choice. I recommend a cover for the unit when not in use.
I have one much like the one here in this video, and people absolutely love my brisket. I have had mine like three years now. Now too, I cook using other smokers, and use wood and charcoal. I have pictures to prove my BBQ too, thank you
Did my first brisket this way and it turned out amazing. everyone said it was better then restaurant brisket. Thank you for a great recipe and product.
I'm smoked the smaller brisket but I have a large one in the freezer and I may smoke it this weekend. As usual, great job! I love my Masterbuilt Smoker! Smoke on y'all!
So, just a couple of things: 1. Most experienced bbq/smoking cooks would tell you to put the brisket with the fat cap facing the heat source where it can protect the meat from drying out. In the Masterbuilt, that would be with the fat cap facing down, not up as is indicated in the video. 2. 180°F is not close to high enough internal temperature for a tender and juicy brisket. Again, most experienced bbq cooks will tell you that you should wrap the brisket tightly in a double layer of heavy-duty aluminum foil when the temperature starts to stall around 160°F (or higher) or after about 4 hours at 250° cooking temp. Keep it wrapped with the temperature probe stuck into the center of the thick part of the flat (poke it from above the center line to avoid losing the juices that accumulate) until the internal temperature reaches 203°F OR the temp probe goes into the meat with virtually no resistance like sticking it into warm butter. Then take it out of the smoker, leaving it wrapped and further wrap it in some beach towels and place it into a good sized cooler (you can pre-warm the cooler by putting hot tap water in it and then dumping it out) where you leave it for several hours until the internal temp comes down to about 160°F. This resting time will cause the collagens in the connective tissues to continue to dissovlve and convert and will result in a very tender and juicy brisket. You should also separate the point from the flat before slicing. 3. Before cooking, salt the prepared brisket with about 1/2 tsp per pound of kosher salt evenly sprinkled over all sides and put it back in the fridge for at least 24 hours and up to 48 hours. Salt (but not any other seasonings or spices) will penetrate the meat and help it to hold moisture and make it more tender. Then put a thin layer of oil (you can use cooking spray for this) on the meat about 1/2 hour before you want to start smoking it and rub any additional spice mix (but not more salt!) into the meat.
You can cook it either way, just as long as your technique takes into consideration whether it is up or down. Wrap it for a while if you are concerned about drying out. Looking for good marbling is more important that anything else.
My wife got me a 40" Masterbuilt a few years ago and it works great. Only thing I haven't done yet is a brisket. Many racks of baby backs, a few salmon fillets and probably more cheese than I care to admit consuming. Oh yeah, and a couple of turkeys and bone in hams. Never had an issue with the smoking process. Absolutely love it.
Mr. Maclemore I just wanted to say thanks for making an awesome smoker. I have the 30in smoker and love it. I used your recipe shown here with a little tweak of my own. I'm a first timer when it comes to smoking. My brisket came out perfect and everyone loved it. In hindsight I should have gotten the 40in. Just wanted to say thanks and keep up the good work, and please bring the manufacturing back to the states.
Untrimmed 12lb brisket heavy 50/50 ground salt and pepper. Add 2 beers to a foil water pan on the bottom rack. Smoke for 6 hours at temp 250° on the middle rack fat side up. Pull and wrap in butcher paper continue to cook for another 6 hours. After the final pull, let it sit for 1-2 hours afterwards keep warm. Can use an oven or cooler with a towel wrap.
I bought the 40" model.. So far so good. I tried the brisket as above. Mmmm. Couple of things. Mine was 9 1/2lbs butcher trimmed from HEB. Looked pretty good, marbling was nice and had a nice fat cap on it not too thick. I mixed up the rub as outlined in the video and smoked the brisket. The rub overpowered the brisket in taste and was maybe a tad too spicy and too thick. I would cut back the amount to half and back off the pepper a bit. I kept the water pan full but the brisket came out really dry. I'm thinking maybe next time 1/3 of the way through wrapping in foil with some liquid added.
Planning on doing a brisket for christmas, and as its only for 4, I only need a small brisket. the problem is that the only small ones are trimmed: isn't it best to use the untrimmed meat for this particular recipe? another issue I have (and this is just me being uninformed) is flat & point: which does this incorporate & what's the difference between the 2?
I added the cold smoker attachment with an aluminum pipe to offset my 40" smoker. It greatly increased the amount of smoke penetration into the meat. This is my second Masterbuilt smoker and it's great for someone who is super busy and does not have time to cook with wood. My only complaint is that I am on my third controller unit, and this newest controller is starting to give me issues.
I almost gave up on my masterbuilt. The element shorted out after only about 10 uses. I've read that this is fairly common. I was able to find a third party one that folks seem to like. Just waiting for it to arrive in the mail.
We apologize that your smoker stopped functioning correctly. If you have any further issues or questions, please reach out to Customer Support at 1-800-489-1581 and they'll be happy to help!
Question. How long do you let the brisket rest before you cook it on the master built? I followed the directions from this video to a T and it came out extremely dry. I smoked a small 4 lb brisket for my first try. Trying to figure out why it came out dry. This novice thanks you!
You foil the water pan and the drip tray. Personally, I double wrap the water pan because otherwise, the bottom exterior of the pan gets smoked up and takes a bit to clean.
+danny Mason We have just released our portable propane smoker that is available at Sam's Club. Perfect for transport and reheating foods! www.samsclub.com/sams/portable-gas-smoker/prod19440197.ip?navAction=
my tv roughly . I cooked my 5 lbs brisket for 6 hours @ 225-250 (It was a very cold and rainy day) . The brisket was good but I wanted to smoke it for 10 hours at a lower temp for more tenderness .
Id like to be looking at a nice brisket right now but instead im looking at my masterbuilt smoker digital display with missing numbers so i cant tell what temperature and time it is set to. Can you recommend a manufacturer that has more than a 90 day warranty? silly me! pretty much every other maker offers a YEAR at least!
Hello! If you have a digital smoker, it should come with a 1 year warranty. We recommend reaching out to our Customer Support team so they can help get you taken care of. Please take the following steps for further assistance: Step 1: Register your product: bit.ly/3cfW33L Step 2: Submit a warranty claim: bit.ly/2RBYeaW
@@ericschmidt9507 smoke rings are very hard to achieve in electric smokers. There are articles on internet detailing why. Truly only a cosmetic thing as meat still absorbs smoke and the ring is not an indication of meat taking on smoke. The name "smoke ring" is misleading. www.texasmonthly.com/bbq/the-science-of-the-smoke-ring/
Should let that rub set on that meat for at least 4 hours. Overnight would be even better. Also pull your brisket out 2/3 of the way done and wrap it in foil for the last 2 hours.
At this time, our rotisserie accessory that has been developed for our MES 400 Series will not work with past models. We will definitely forward this suggestion over to our team!
Stephen Ranti I cooked my first brisket to 175 internal temp and it was fine lol it wasn’t a professional brisket by any means but point is you don’t need to fuss too much about internal temp as long as it reaches the minimum
Hello Kevin! The recipe in the cookbook is for a 5lb brisket, which is why that was stated. However, we still smoked this larger brisket at 250 but added more time. For more help, here is a new recipe created specifically for a 10lb brisket: journey.masterbuilt.com/recipes/smoked-brisket and here is the recipe mentioned that was for a 5lb brisket: journey.masterbuilt.com/recipes/dadgum-good-brisket
seems convenient. .but always feels like cheating when you plug a smoker into the wall..part of great BBQ is all the work you put into a charcoal smoker..maybe I'm just old school and will someday convert..good video
I bought one of these I smoked some chicken on it but I couldn't get it to keep the temp so I returned it and got a smoke hollow gas smoker. Not saying that it's a bad product but just wasn't for me.
i cant imagine brisket being tender at that temp but i know for sure that it doesnt have to be dry at 200. i did one over NYE to 195 and it was perfect
+Mike Sullivan connective tissue's breakdown at 195° perfect brisket will never be under 195° i owned a restaurant for 9 years and literally have cooked 1000s of briskets . I would say if you were going to blind cook one with just an internal probe 200 to 205 is perfect, One more absolute is you have to wrap after you take them off and rest of them for as long as possible.and one trick to getting a little bit more of a smoke ring is to put your meat in the cooker cold I know it sounds strange.
Well, while I disagree with you methods and temps, I can't say anything bad about the smoker. I have had zero problems and great success with mine. Want a smoke ring, cheat like I do and throw a lit charcoal briquette in after you've put the chips.. Add chips every hour for the first 3 only.. So 3 times.. I use mine every weekend along with my weber kettle and gas BBQ. To each their own.
Got the big 40 inch one and used it for the first time yesterday. It worked ok, but the thermometer does not read accurate temp. I had 3 thermometers in there and they all read the same thing, roughly 20 degrees (maybe slightly less) cooler than what the digital read out says. The probe is off as well. If it were only by a few degrees I could be ok with it. But 20 or so??? That's too much. Looks like I just fell hook, line and sinker for this one. What an expensive mistake I made.
for the people who don't have a smoker or have just the old gas grill that's direct heat - I did one in my oven just salt & pepper more pepper than salt -injected some beef broth into it - the rest on the bottom of the roasting pan - cover at 325* for 3hrs. uncover if liquid is dry add hot water - 375* for 3hrs. - check if liquid is gone add hot water -then 1hr. at 200* - that was as good as it gets it was a 7lb. beef brisket
+Jerry Stell You can't get a smoke ring on electric. The ring is simply for looks, you still get smoke flavor and a good cook in one of these. He pulls his out a bit early for my taste. However, the meat he was holding was pretty limp. I would have liked to have seen him pull it apart.
I will be replacing my MBES with something else. The heating is not reliable (even when only smoking one BB at 7-8lbs). I'll keep it in the garage to rest my beer chest on.
+nairbmack 349 false as well. smoke ring is created the combination of carbon and nitrogen with oxygen during the combustion of wood or charcoal. All the smoke ring is is water vapor, gasses and the presence of myoglobin. you dont need wood for smoke ring but it is alot harder to achieve without fire
Its a build up of nitric acid from N02 in the wood combustion. different mixes of gasses and heat that produce the smoke will cause different ammounts of it. Generally you dont get the ring in an electric because theres not as much saturation of smoke but you absolutely can get smoke penetration into the meat with no ring. Keep in mind the N02 is only one part of the smoke.
"sometimes I get a smoke ring and sometimes I don't" This is BS, you can't get a smoke ring unless you have charcoal or an open flame on wood. Electric smokers (besides something like a pellet smoker or a Bradley) don't allow you to get a smoke ring unless you modify the method. Not that a smoke ring makes any difference in flavor, it's just deceptive to say that he sometimes gets a smoke ring because that's false.
I hate "Dadgum". Let's use some other term and I'll be back. I've been cooking briskets for 51 years and still don't claim to be an expert, but my briskets hardly ever make it to the table. Guests eat right off the pit. 👌
I bought a smoker from master built and long story short to be honest was junk, I finally bought another smoker after investing 300.00 in the master built and it not working correctly due to some internal components. Right now I have an akorn smoker and it is really nice
