"You CAN'T smoke authentic TEXAS STYLE BRISKET on a Masterbuilt Electric Smoker" is what many people say, but they're totally WRONG.

You can cook the juiciest most tender Texas Style brisket with bark that even Aaron Franklin would be proud of, and you can do it all on your electric smoker.

I'll walk you through it, step-by-step. This is a GAME CHANGER.

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Try Smoke Trails BBQ BRISKET RUB on your next brisket! You can get it here: [ Ссылка ]

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My BBQ Essentials Buying Guide:

ChefsTemp Thermometer: [ Ссылка ]=

Get SMOKE TRAILS BBQ BRISKET RUB here: [ Ссылка ]

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: [ Ссылка ]
Get the MEATER on Amazon: [ Ссылка ]
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): [ Ссылка ]
Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): [ Ссылка ]
Tongs (click click! I like the silicon ones because they don't mess up the bark as much): [ Ссылка ]
Set of Good BBQ Knives: [ Ссылка ]
Bread Knife (Your workhorse for slicing brisket): [ Ссылка ]
Cutting board (get a big one with juice channels, trust me): [ Ссылка ]
Cotton and black nitrile gloves (use them both for heat + liquid protection): [ Ссылка ] [ Ссылка ]
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): [ Ссылка ]
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): [ Ссылка ]
Butcher paper (also for wrapping): [ Ссылка ]
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): [ Ссылка ]
Wood chips (for electric smokers): [ Ссылка ]
Pellets (for pellet grills): [ Ссылка ]


Brisket Time/Temp Guide

75 min/lb @225 wrapped in foil at 165 (Source: [ Ссылка ].)

45-75 min/lb @250 wrapped in foil at 165 ([ Ссылка ])

75 min/lb @250 unwrapped the entire cook (Source: [ Ссылка ])

60 min/lb @250 wrapped after 6 hours in butcher paper (Source: [ Ссылка ])

30 min/lb @300 wrapped in foil after 3 hours (Source: [ Ссылка ])

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