Smoked Brisket

Smoked Brisket


  • Masterbuilt Gravity Series 800
  • Water Container Use disposable aluminum pan
  • Sprayer for Apple Cider Vinegar


  • 15 lb Brisket Trim fat and rounded edges
  • Yellow Mustard
  • Barbecue Rub


  • Trim fat from the separated pieces top ¼ inch or less. Slather meat with yellow mustard and cover with Barbeque Rub.
  • Rub meat generously with the dry rub. Wrap and let rest for 8 to 12 hours
  • Set your Masterbuilt smoker to 230°F. Foil the water tray to make clean up easier.
  • Add a mixture of hot water, beer and apple juice to the bath.
  • After hour 2 of the smoke, start spritzing the meat with apple cyder vinegar every two hours, until the meat hits 165°F.
  • Foil the meat with one last spritz of apple cider vinegar.
  • Continue to cook until the internal temperature gets to195°F.
  • Average brisket time is 13 -15 hours with a few going longer. This is only an estimate because every brisket is different.
  • Remove from smoker, wrap in towels and rest in an insulated container for a minimum of 60 minutes.

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