How to Make Smoked Brisket (Masterbuilt Electric Smoker)

Get SMOKE TRAILS BBQ BRISKET RUB here: https://www.amazon.com/dp/B0CBY1DB1F

watch my latest video for more tips on getting amazing brisket bark and tenderness in the masterbuilt electric smoker:    • TEXAS STYLE Brisket in an Electric Sm...  

My BBQ Essentials Buying Guide:
ChefsTemp Thermometer: https://shareasale.com/u.cfm?d=100320...
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-1001514...
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


This video will show you how to make amazing smoked brisket. The dry rub recipe used in this video is 3 tablespoons salt, pepper and paprika and 2 tablespoons crushed red pepper. I used hickory to smoke the brisket and it turned out great. The brisket came out of the smoker with a thick bark but was not too overpowered with smoke. Enjoy!

Notes:

I used a cherry hickory chip blend in the MES
Added new chips every hour or so except when I was sleeping
Woke up early and continued to add chips until done
This is an "unwrapped" method of cooking brisket. If you are new to cooking brisket I would recommend wrapping in foil at an internal temp of 165 and cooking until 195-205.
I received some comments that this brisket looks dry but that was not the case. The "flat" (where I made the first cut) looked dry because it is thinner. the remainder of the brisket turned out great. Your flat may get a bit dry using an unwrapped cooking method but if you are going for heavy bark that is sometimes the sacrifice you need to make!