Brother I truly enjoyed this video. I’m a big fan of master built electric smoker‘s. Continue making videos. I really enjoy seeing your son enjoy the black pepper and salt mixture. Great cook the bark looks awesome.T&T barbecue approved
It was moist bc you also need to let some air and moisture out about 2 hours into the cook. Those style smokers turn into steamers. Gotta let some air out every couple of hours during that first 6 hours. I do it all the time with my smoker and it works.
Jeff, let me help you. Take a 1/3rd measuring cup, fill it with salt, dump the salt in a mixing bowl. Then use that same 1/3rd measuring cup and fill it with course black pepper, dump it in the same mixing bowl with the salt...and...tada! You have your rub. You’re welcome for the lesson in how to measure ingredients.
@@alexerdel5193 That's called a 1:1 Mixture or Equal Amounts by everyone else on earth - because it takes the Quantity - out of the equation. Suppose I have a 1 Gallon Measuring Cup? Math is pretty Cool. It even works for Cooking - No Pixie Dust Required.
@@jeffdenig705 I can tell you are new to bbq. Will get you there buddy. For those of us who understand the science behind smoking meat, it’s best to measure out what you need. 1 to 1 ratio is good, but what’s the measurement. In this case 1/3rd cup of each for a nine pound brisket. I highly recommend you subscribe to my channel to learn more.
@@jeffdenig705 in the captions on the screen it clearly states “1/3 cup salt 1/3 cup pepper. I noticed that in the voice over he didn’t say 1/3 cup he just said 1/3 salt 1/3 pepper so I had to go back to check the captions. It is a simple mistake when doing a voice over.
DO NOT BUY the 30-inch Masterbuilt digital electric smoker! I have the model with legs, a door in the window (totally unnecessary), the digital electric controller on top in the rear. It's less than 2 months old. I cannot get it to stay on. I My smoker began turning itself off on the second smoke. I filed a warranty claim on MB's website, and MB (Shannon S) at first emailed said they would send me a new controller if I gave them my shipping address. I did, Shannon acknowledged that, and then they sent me an email 6 days later saying I have never supplied the shipping address they had already acknowledged, so MB was canceling the warranty service.
It actually looks juicy and the texture is just right. You kid cracks me up....eating that mix at the end. That's like buying a kid a Christmas gift and he plays with the box rather then what's inside. You kid eats the ingredients rather then eagerly going for the brisket lol.
Kid after my own heart ❤️. As a child o used to eat l sticl of butter covered in salt, and it was So good to me. So this will be only my sec brisket flat on my traeger 575 pro. (It was gifted to me) Thank you Brian! Truly in my top 5 gifts Ever. Wish me luck bc first one I tried was nasty. Well, it was just a cheap cut to try on my gently loved traeger. I'd say my first mistake was buying what my tiny rural grocer had. Flat was completely shaved down leaving only small amounts of even marbling. Next I truly had no clue what grade meat it was either. So NOW I am Learning more with each YT vid and doing my research. Cross your fingers with me please.
I think one of the reasons why your crust was moist was because the paper you used has a glossy side which retained a lot of the moisture. Still looks awesome.
Could be that. I used standard butcher paper which was recommended in Aaron Franklins book “A Meat Smoking Manifesto”. highly recommend for anyone taking smoked meat seriously
I added chips four times, every hour for the first four hours. After four hours I did not add any more. However, you can add chips every hour throughout the entire cook, depends on how smoky you want the meat to taste.
The stall can happen anywhere between 165 and 185 degrees. In this instance the stall happened at 185. Every cut is different, so you will have to closely monitor. My temp gauge was moving up steadily until I hit 185, the stall. On other briskets I’ve done, I’ve had the stall occur at 165. It really depends on several factors.
Yes you can. foil will accelerate the cook process and help get you past the stall phase. I usually will warp the bottom half in aluminum foil and then wrap the top half in butcher paper to allow some steam to escape during the final process.
Nice. I'm going to it this weekend!
Brother I truly enjoyed this video. I’m a big fan of master built electric smoker‘s. Continue making videos. I really enjoy seeing your son enjoy the black pepper and salt mixture. Great cook the bark looks awesome.T&T barbecue approved
I do fat side down since the heat source is on the bottom. I tried fat side up last time and the brisket was noticeably drier
The spraying it every few hours does that help it stay juicy
It was moist bc you also need to let some air and moisture out about 2 hours into the cook. Those style smokers turn into steamers. Gotta let some air out every couple of hours during that first 6 hours. I do it all the time with my smoker and it works.
Awesome Vid...
Nice, but let it rest with the wrapping open for one hour then wrap in the towel in a cooler. Better for the bark. Enjoy!
Isn't it funny, they're never around while the work is being done but as soon as the carving knife comes out, you gotta watch out for the fingers!
How often did you sprits?
I only spritz three times. Once at 10am, after the first three hours, once at 1pm, and then Once before I wrap it. Essentially once every three hours
Dark brown sugar helps with bark I’ve learned. Almost like a sugar cookie they call it.
Doesn’t the water inhibit any type of bark from forming?
Too much water can, but have a little in the pan and you will be fine. Spritzing too often is the main factor in poor bark.
Lost me at Salt and Coarse Black Pepper - 1/3rd each. I guess - 1/3Salt - 1/3 Pepper and 1/3 Pixie Dust?
Jeff, let me help you. Take a 1/3rd measuring cup, fill it with salt, dump the salt in a mixing bowl. Then use that same 1/3rd measuring cup and fill it with course black pepper, dump it in the same mixing bowl with the salt...and...tada! You have your rub. You’re welcome for the lesson in how to measure ingredients.
@@alexerdel5193 That's called a 1:1 Mixture or Equal Amounts by everyone else on earth - because it takes the Quantity - out of the equation. Suppose I have a 1 Gallon Measuring Cup? Math is pretty Cool. It even works for Cooking - No Pixie Dust Required.
@@jeffdenig705 I can tell you are new to bbq. Will get you there buddy. For those of us who understand the science behind smoking meat, it’s best to measure out what you need. 1 to 1 ratio is good, but what’s the measurement. In this case 1/3rd cup of each for a nine pound brisket. I highly recommend you subscribe to my channel to learn more.
@@jeffdenig705 in the captions on the screen it clearly states “1/3 cup salt 1/3 cup pepper. I noticed that in the voice over he didn’t say 1/3 cup he just said 1/3 salt 1/3 pepper so I had to go back to check the captions. It is a simple mistake when doing a voice over.
DO NOT BUY the 30-inch Masterbuilt digital electric smoker! I have the model with legs, a door in the window (totally unnecessary), the digital electric controller on top in the rear. It's less than 2 months old.
I cannot get it to stay on. I My smoker began turning itself off on the second smoke. I filed a warranty claim on MB's website, and MB (Shannon S) at first emailed said they would send me a new controller if I gave them my shipping address. I did, Shannon acknowledged that, and then they sent me an email 6 days later saying I have never supplied the shipping address they had already acknowledged, so MB was canceling the warranty service.
Think someone failed math. Where’s the other 1/3 genius?
Best part of the video. Your son eating the salt and pepper mix. 😂
Looks sooo good!! I will be cooking my 1st brisket soon - doing a little homework ahead of time. Ur video has helped. Thanks
Great job man👍! I love my little electric smoker. Wait until you put some ribs on it. That’s the best.
Great stuff . I just followed your instructions for my first one and it came out amazing!!! My wife loved it!!
It actually looks juicy and the texture is just right. You kid cracks me up....eating that mix at the end. That's like buying a kid a Christmas gift and he plays with the box rather then what's inside. You kid eats the ingredients rather then eagerly going for the brisket lol.
Thanks for making the mistakes for me. Going to try my first brisket Tuesday.
Lol at your son at the end. You not knowing what to think 🤣 i can relate
Kid after my own heart ❤️. As a child o used to eat l sticl of butter covered in salt, and it was So good to me.
So this will be only my sec brisket flat on my traeger 575 pro. (It was gifted to me) Thank you Brian! Truly in my top 5 gifts Ever.
Wish me luck bc first one I tried was nasty. Well, it was just a cheap cut to try on my gently loved traeger.
I'd say my first mistake was buying what my tiny rural grocer had. Flat was completely shaved down leaving only small amounts of even marbling.
Next I truly had no clue what grade meat it was either. So NOW I am Learning more with each YT vid and doing my research. Cross your fingers with me please.
Good job, thanks for sharing!
Keep cooking brother. Great stuff.
Good video, question 1/3 salt,1/3pepper. Is 2/3 what’s the last 1/3
1/3 cup.
1/3 Cup of sadness.. LOL Should have been garlic.@@jimjordan5630
granulated garlic
I've never heard so much "bull"
I think one of the reasons why your crust was moist was because the paper you used has a glossy side which retained a lot of the moisture. Still looks awesome.
Could be that. I used standard butcher paper which was recommended in Aaron Franklins book “A Meat Smoking Manifesto”. highly recommend for anyone taking smoked meat seriously
The paper works better than aluminum foil? I can't believe the paper don't burn. Where you get the paper
How often do I keep adding wood chips and when do I start spraying my brisket and how often do I keep spraying it please help me out thanks
Try some wings.
Love my Masterbuilt 30. I’d rather wrap it early for juicy meat
Nice job looking a this smoker to purchase soon brisket looked very good.
How many times did you add chips in total?
I added chips four times, every hour for the first four hours. After four hours I did not add any more. However, you can add chips every hour throughout the entire cook, depends on how smoky you want the meat to taste.
Should I have my vent all the way open or should I have it half was open
You should plan on a rest time of 6 hours, put it in the oven lowest setting 170 … will take your barbecue to professional grade
Put it in the oven for 6hrs?
What wood chips you using hickory, cherry etc?
I thought you were supposed to wrap at 165-170 when it stalls....
The stall can happen anywhere between 165 and 185 degrees. In this instance the stall happened at 185. Every cut is different, so you will have to closely monitor. My temp gauge was moving up steadily until I hit 185, the stall. On other briskets I’ve done, I’ve had the stall occur at 165. It really depends on several factors.
How many time do I add wood chips
Can I use foil to wrap it
Yes you can. foil will accelerate the cook process and help get you past the stall phase. I usually will warp the bottom half in aluminum foil and then wrap the top half in butcher paper to allow some steam to escape during the final process.
Using foil will cause the meat to stream. The paper is able to breath. Foil doesn't.
trim off more fat if you are going to wrap for a better crust
Bryan Smith thank you for the input. This was my first one. I’ll trim more next go round