Whether you want to make your own smoked brisket or travel for some of the nation’s best bbq, we’ve got you covered. Before I moved from the big city to the Southland, I didn’t know too much about smoked food. I’d heard of it, of course, and I even remember adding some hickory chips to the BBQ – er, as I’ve been corrected numerous times in the South – the grill – for a little bit of smoky flavor. Still, I had no idea until I moved to the ATL that there are legions of dedicated smokers out there. Traditional smoker require dedication. It takes hours, and not just hours of waiting but hours of tending the fire, monitoring the temperature and monitoring the meat itself. The results were delicious, but it was a ton of work. Fortunately, there’s an easier way, as I learned when the good folks at Masterbuilt asked us to give a Masterbuilt Electric Smoker a try back in 2013.
When the ginormous box arrived at our door, I felt like it was Christmas morning. After about 15 minutes of unpacking and attaching the wheels and a few other accessories, I was good to go. About the size of a dorm fridge, the Masterbuilt Electric Smokehouse is light enough rolling it onto our back deck was no problem.
The smoker is a pretty cool piece of equipment. On top of the sleek stainless steel unit is a panel of electronic controls, plus and there’s also an RF (radio) remote control that lets you monitor things from afar. Inside the cabinet are four metal racks, a stainless steel dish for water, a light, and a cooking probe that gives you the internal temperature of whatever you’re smoking.
Masterbuilt Smoker Cookbooks
Along with the smoker, we got two great cookbooks by John McLemore, “Dadgum That’s Good!” and “Dadgum That’s Good, Too!” McLemore is not only an expert smoker, he’s the CEO of Masterbuilt, which was founded by his dad in Columbus, Georgia. Both books are full of straightforward recipes for smoking, frying, and grilling, as well as huge color pictures and some nice stories about John’s family and friends.
After a trip to the store for a bag of hickory chips, the first step was to season the smoker by running it for a few hours empty except for the chips. With that out of the way, I was ready for my first run with a six-pound beef brisket from Costco.
There were a few brisket recipes to choose from between the two books, and while they all looked great I ultimately chose the simplest one, “Keith’s Beef Brisket” from the second “Dadgum” book. With only five ingredients, it was my kind of recipe.
Making Brisket in the Masterbuilt Electric Smoker
The night before, I spread out several sheets of plastic wrap and laid the brisket on top. I trimmed some of the thickest fat deposits down so that the fat was about 1/4″ thick.
Next, I rubbed a generous amount of yellow mustard all over the brisket and followed that up with Montreal Steak and Cajun seasoning. Finally, I put a layer of brown sugar on the brisket. I wrapped it tightly with the plastic wrap, stuck it on a rimmed baking sheet (this is important as some liquid will leak out of it while it sits), and put it in the fridge overnight. The next morning I took it out of the fridge a little over an hour before I wanted to put it into the smoker.
Outside on the deck, I got the smoker fired up to 225F. The recipe called for 250F, but I was not in a hurry and decided to turn a down a notch, having seen 225F for most other smoked brisket recipes I’d looked at.
With the smoker heated, I put the brisket in fat side up. This ensures that the fat bastes the meat as it melts and runs off. I added some water in the steel dish below the brisket to help keep the brisket moist, stuck the temperature probe into the deepest part of the brisket, and closed the door. Before heading inside, I added a cup of hickory woodchips to the chip tray via a hopper that inserts in the side of the smoker. With this Masterbuilt electric smoker there’s no need to worry about soaking the chips before adding them, which is convenient.
I monitored the meat’s internal temperature with the remote control unit that comes with the smoker. After roughly 2-1/2 hours the temperature hit 155F and it was time to wrap the brisket in foil. Using these fantastic insulated food gloves, I was easily able to remove the brisket, wrap it up and put it back into the smoker. The goal was to get the internal temperature up to 185F, which came about 1-1/2 hour after I’d wrapped the brisket in foil.
Once I removed the brisket, I kept it wrapped and let it rest for 30 minutes. I then sliced it, cutting across the grain of the meat. Served with some BBQ sauce, it was as good a brisket as I’ve had! And incredibly easy, too.
Of course, you can smoke more than meat. John’s cookbooks contain recipes for all kinds of smoked vegetables, mac & cheese, casseroles, you name it. It’s a far more versatile mode of cooking than I ever would have imagined. I’ll keep you posted on my smoking adventures as they come. In the meantime, I’ll put in one last plug for this smoker: it’d make a heck of a lot better Father’s Day gift than a shirt and tie!
I also tested out babyback ribs in a Masterbuilt Electric Smoker. Check out the video.
Ready to get your own Masterbuilt Electric Smoker?
Masterbuilt Electric Smoker (40 inch)
The cookbooks: Dadgum That’s Good! and Dadgum That’s Good, Too!
The insulated gloves: Insulated Food Gloves
5 Must-Try BBQ Travel Destinations in the US
So, you’ve conquered your backyard with your Masterbuilt electric smoker, but now it’s time to hit the road and explore some of the best BBQ joints across the US. Let’s dive into five sizzling destinations that promise to leave your taste buds tingling!
1. Austin, Texas: The BBQ Capital
Austin boasts legendary spots like Franklin Barbecue and Micklethwait Craft Meats, serving up mouthwatering brisket, ribs, and sausages. Pair your meal with classic sides like mac ‘n’ cheese for the ultimate BBQ experience.
Stay – Hotel Zaza
2. Lockhart, Texas: Tradition Meets Taste
Make a detour from Austin to Lockhart, the “BBQ Capital of Texas.” It is home to Black’s Barbecue and Kreuz Market, serving up juicy brisket and savory sausage that honor Texas BBQ traditions. Interesting fact – brisket originated as a dish enjoyed by the Ashkenazi Jewish community, and it became a part of Texas BBQ culture when Black’s adapted the dish from immigrants.
Stay – Colton House Hotel
3. Kansas City, Missouri: BBQ Royalty
Tired of Texas style bbq? Kansas City is known for its burnt ends and signature sweet and tangy sauce. Indulge in classics at Arthur Bryant’s or Joe’s Kansas City Bar-B-Que for a taste of tradition.
Stay – Crossroads Hotel
4. Memphis, Tennessee: Blues and BBQ
In Memphis, BBQ is a way of life. Enjoy pulled pork and dry-rubbed ribs at Central BBQ or The Rendezvous, and soak in the city’s vibrant music scene.
Stay – Arrive Hotel
5. Lexington, North Carolina: Southern Hospitality
Head an hour outside of Charlotte to Lexington, NC, which offers family-owned joints like Lexington Barbecue and The Barbecue Center. Here hickory-smoked pork shoulder reigns supreme. Don’t miss the vinegar-based slaw and cornbread on the side!
Stay – The Ivey’s Hotel
After mastering your Masterbuilt electric smoker at home, these five destinations offer a delicious tour of American BBQ culture. So, pack your appetite and get ready for a smoking hot adventure you won’t forget!
Check out these additional foodie destinations
* As I mentioned, Masterbuilt generously provided the smoker and cookbooks for my review. As always, I did my best to provide an unbiased opinion. Adventurous Tastes is reader-supported. I have included affiliate links in this article and may receive a commission for any purchases made using them.
This is exactly what is required when cooking on a bradley smoker.
I just finished smoking a brisket following the directions on this site. It was my first. It ended up being dry, tho it was exceptionally juicy when I wrapped it. It was a tad tough as well. What did I do wrong? I smoked it in a 30 inch Masterbuilt.
Herb you either had your heat up too high or not enough water in the smoker pan
I just finished smoking a brisket, my first, and it was dry even tho when I wrapped it, it was exceptionally juicy. I followed your direction to the letter. What did I do wrong?
I don't wrap my brisket I let it go through the stall. Any one else do this?
I smoke my brisket for about 10 hours without covering it. When it's finished I wrap it in foil and then a towel then I let it rest in a cooler for a couple hours.
Wow, it is amazing, I also like eletric smoker, it is very easy and comfortable to use.getmysmoker
This recipe looks good, great presentation, and easy to understand for a first-timer. Well done. I will be using this guide to smoke my first brisket, wish me luck!