I'm breaking in the new year with my first ever smoke: a brisket. I've got the Masterbuilt 30in Electric Smoker. I bought a 7.6 lb Brisket from Kroger
Started last night around 9pm, and made a homemade dry rub according to the Masterbuilt website. I figure for my first run I'd go with directions, then alter the recipe each time afterwords to find my likes/dislikes.
The rub [from Masterbuilt] is as follows:
1/2 Cup Paprika
4 TBSP Garlic Powder
4 TBSP Onion Powder
2 1/2 TBSP Dried Oregano
2 1/2 TBSP Kosher Salt
1 TBSP Black Pepper (Course grind)
1 TBSP Cayenne Pepper*
* I didn't have any Cayenne pepper, so I looked up replacements and I found red pepper flakes. So I ground up a TBSP of red pepper flakes and added it to the mix. Figure it's for some zest anyway, and could be a good taste. (It works well on pizza, so on a brisket it must be good!)
I rubbed that all over the brisket, making sure to get it in the fats really good. After a good moist coating all over, I added a little more to thicken up the rub. Then I wrapped it up in foil and plastic, and put it in the fridge overnight.
This morning at 8am, I added chips (Hickory and Apple combination), added water to the water bowl, and started the smoker. My destination temp (for the smoker) is 205 degrees. I waited about 20 minutes for it to warm up a bit, then added the brisket fat down, then left for work. My wife has added a tray of chips about 2 hours later.
My destination meat temp is 190-200, closer to 190 for slicing. Right now it's sitting at 120 internal, so I'm hoping that it will slow down a bit, as I'd like to take it out around 5pm.
My goal is to pull it out at 5pm, and let it rest until about 5:30, and let the internal temp get down to 170-175. I'll then wrap it up in foil, put it in a cooler and add towels - so it can be transported to the party destination, in which things start at 6pm. I'm hoping that with my time(s), temps, etc, I'll have a tasty good brisket.
Since the brisket is 3-4 hours in, does anyone have any suggestions on my ideas above? Am I doing it right?
Here's some prep pictures I took last night:
Started last night around 9pm, and made a homemade dry rub according to the Masterbuilt website. I figure for my first run I'd go with directions, then alter the recipe each time afterwords to find my likes/dislikes.
The rub [from Masterbuilt] is as follows:
1/2 Cup Paprika
4 TBSP Garlic Powder
4 TBSP Onion Powder
2 1/2 TBSP Dried Oregano
2 1/2 TBSP Kosher Salt
1 TBSP Black Pepper (Course grind)
1 TBSP Cayenne Pepper*
* I didn't have any Cayenne pepper, so I looked up replacements and I found red pepper flakes. So I ground up a TBSP of red pepper flakes and added it to the mix. Figure it's for some zest anyway, and could be a good taste. (It works well on pizza, so on a brisket it must be good!)
I rubbed that all over the brisket, making sure to get it in the fats really good. After a good moist coating all over, I added a little more to thicken up the rub. Then I wrapped it up in foil and plastic, and put it in the fridge overnight.
This morning at 8am, I added chips (Hickory and Apple combination), added water to the water bowl, and started the smoker. My destination temp (for the smoker) is 205 degrees. I waited about 20 minutes for it to warm up a bit, then added the brisket fat down, then left for work. My wife has added a tray of chips about 2 hours later.
My destination meat temp is 190-200, closer to 190 for slicing. Right now it's sitting at 120 internal, so I'm hoping that it will slow down a bit, as I'd like to take it out around 5pm.
My goal is to pull it out at 5pm, and let it rest until about 5:30, and let the internal temp get down to 170-175. I'll then wrap it up in foil, put it in a cooler and add towels - so it can be transported to the party destination, in which things start at 6pm. I'm hoping that with my time(s), temps, etc, I'll have a tasty good brisket.
Since the brisket is 3-4 hours in, does anyone have any suggestions on my ideas above? Am I doing it right?
Here's some prep pictures I took last night:
Last edited:
