Today, I'll show you how to make a Brisket in the Masterbuilt Electric Smoker. We will season the brisket with Stubb’s Beef Rub, smoke at 225 degrees, wrap in foil to get through the “stall” (a.k.a. Texas Crutch) and then make a Brisket sauce.
Ingredients
• Stubb’s Beef Rub (approximately 1 ounce) http://armadillopepper.com/Stubbs-Beef-Spice-Rub-BBQRUB-SBBS.htm
• 2.5 lb Brisket Flat
• 6 ounces of Beef Broth
For the Sauce:
• Drippings from the Brisket
• 1 Cup Beef Broth
• 1 Cup Apple Cider Vinegar
• 1 Diced, Shallot
• ¾ cup Ketchup
• ½ bottle Beer
• 1 TSP Kosher Salt
• 1 TSP Black Pepper
• 1 Pinch Ghost Pepper
• 2 TBSP Brown Mustard
Preparation:
Apply the Stubb’s Rub to the brisket and let rest in the refrigerator overnight. Next day, let brisket come up to room temperature and inject with the beef broth (space about 1 inch apart).
About every 60 to 90 minutes, mist the brisket with beef broth for the initial 3 hours.
Smoke at 225 degrees F. When the temperature reaches 155 degrees F, remove the brisket from the smoker and wrap tightly in foil (a.k.a. Texas Crutch). Add a couple of ounces of beer to the foil before sealing. Place back in the smoker and continue to smoke until 202 or 203 degrees.
If you are not ready to eat the brisket, wrap in a towel and place in a cooler. Don't skip the towel or you risk damaging your cooler. This will be fine for 2-3 hours.
To make the sauce, add the beef broth/apple cider vinegar to the pan with the meat drippings. Add ¾ cup Ketchup and mix. Add the salt, pepper, shallot and beer. Mix well and add the pinch of pepper (this step is optional). Add 2 tablespoons brown mustard, 3 teaspoons of Worcestershire.
Mix and bring to a boil. Reduce by ½.
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Please watch: "Mississippi Chicken Recipe in the Masterbuilt Smoker | Mississippi Chicken Sliders"
https://www.youtube.com/watch?v=pFrfWm5Qrkw
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