Masterbuilt BBQ Recipes: Smoky Main Courses to Savor

I’m obsessed with the smoky flavor that my Masterbuilt BBQ brings to main courses. 🔥 The low-and-slow cooking method is perfect for tenderizing tougher cuts of meat, and the results are always impressive. I’ve spent years perfecting my BBQ techniques, and I’m excited to share some of my favorite recipes with you.

From classic pulled pork to innovative brisket and sausage recipes, we’ll explore the versatility of the Masterbuilt BBQ together. With precise temperature control and generous cooking space, this BBQ is a game-changer for anyone who loves smoky, tender main courses. Let’s get started!

Ingredients for Masterbuilt Bbq Recipes

Low-and-slow cooking brings out the best in these smoky main course ingredients.

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The brisket is the star here. Look for a flat cut for even cooking. Most grocery stores carry it pre-trimmed, or you can ask your butcher to trim it for you. I like to use 2-3 pound briskets—big enough to feed the gang, small enough to cook evenly. If you’re feeling fancy, try a pitmaster blend of spices for extra depth.

No hickory wood chips? Apple or cherry wood works beautifully too. The key is to keep that smoke going throughout the cook. If you’re using a Masterbuilt (as I am), you’ve got the temperature control dialed in. For the rub, Penzeys has amazing spice blends that’ll elevate your brisket game. Don’t be shy with the black pepper—it adds a nice kick.

This dish keeps beautifully: 4-5 days in the fridge, 3 months frozen. I like to portion it into containers so lunches are sorted for the week. When reheating, a splash of beef broth helps keep it moist. Slicing against the grain makes all the difference—worth the extra minute.

Step-by-Step Instructions for Smoky Brisket

Here’s the method. Straightforward, tested, works every time for perfect brisket.

🔥 Step 1: Prepare the Brisket

Start by trimming the 2 lb Brisket fat cap down to about ¼ inch thickness if needed. I use a sharp boning knife for this. You want to leave enough fat to protect the meat during the long cook, but not so much that it prevents smoke penetration. Coat the brisket evenly with the 2 tbsp Olive Oil to help the rub adhere.

Next, mix together the dry rub ingredients: 0.25 cup Brown Sugar, 2 tbsp Smoked Paprika, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tbsp Black Pepper, and 2 tbsp Kosher Salt. Apply this rub generously to all sides of the brisket, pressing it into the meat to ensure it adheres well. Let the brisket sit at room temperature for 1 hour before smoking.

🔥 Step 2: Set Up Your Smoker

Preheat your Masterbuilt smoker to 225-250°F using 2 cups Wood Chips (hickory or apple wood work well). I’ve found this temperature range gives you that perfect balance of smoke flavor without drying out the meat. Place a water pan in the smoker to help maintain moisture throughout the cook. When the smoker reaches temperature and you see clean, thin blue smoke, you’re ready to put the brisket on.

Position the brisket fat-side up so the rendering fat bastes the meat as it cooks. Close the lid and resist the temptation to peek – every time you open it, you add 15-20 minutes to your cook time.

⏰ Step 3: Smoke and Monitor

Smoke the brisket undisturbed for 4-5 hours until the internal temperature hits 165-170°F. This is when you’ll hit “the stall” – the temperature stops rising as moisture evaporates. Don’t panic; this is normal. At this point, I wrap the brisket tightly in pink butcher paper (not foil) to power through the stall while maintaining that crispy exterior. Return it to the smoker and continue cooking.

Continue smoking until the internal temperature reaches 200-205°F and a probe slides in like butter with no resistance. This usually takes another 1-2 hours. Once probe-tender, remove the brisket from the smoker and let it rest in the butcher paper for at least 1 hour. This resting period allows the juices to redistribute throughout the meat.

🔪 Step 4: Slice and Serve

Unwrap the brisket and locate the grain direction – you’ll see lines running through the meat. Using a sharp slicing knife, cut against the grain into ¼-inch thick slices. If you’re using 1 cup BBQ Sauce for glazing, brush it onto the slices just before serving. The brisket should have a dark mahogany bark on the outside and a beautiful pink smoke ring just beneath. Each slice should be tender enough to pull apart with a gentle tug.

Serve immediately while still warm. For added moisture, you can mix some of the reserved 0.5 cup Apple Cider Vinegar with the BBQ sauce for a tangy glaze. Enjoy your perfectly smoked brisket with your favorite sides.

Perfect Pairings for This Dish

Classic BBQ Side Dishes

When it comes to pairing with Masterbuilt BBQ, I always turn to classic comfort foods. A simple coleslaw made with shredded cabbage, mayonnaise, and a hint of vinegar provides a refreshing contrast to the rich, smoky flavors. You can also try baked beans with a sweet and tangy BBQ sauce for a traditional BBQ experience. For something a bit different, grilled vegetables like asparagus or bell peppers brushed with olive oil and seasoned with salt and pepper make a great addition. 🌽

Refreshing Salads

To cut through the richness of your BBQ, a fresh salad is always a great choice. I love a Caprese salad with ripe tomatoes, creamy mozzarella, and basil for a light and refreshing side. Alternatively, a mixed greens salad with a tangy vinaigrette and topped with crumbled blue cheese can provide a nice contrast. For a more substantial salad, try a grilled corn and black bean salad with a zesty lime dressing. 🌶️

Comforting Sides

For a heartier side, consider something comforting like mac and cheese or garlic bread. These classic comfort foods pair perfectly with the smoky flavors of your Masterbuilt BBQ. You can also try roasted sweet potatoes tossed with olive oil, salt, and your favorite spices for a delicious and filling side. For a bit of crunch, crispy onion rings battered with flour, eggs, and breadcrumbs are always a hit. 🍟

Beverage Pairings

When it comes to drinks, I recommend something refreshing like iced tea or lemonade to balance out the richness of your BBQ. For beer lovers, a crisp lager or pale ale can complement the smoky flavors nicely. If you prefer wine, a rosé or Pinot Noir can pair nicely with the variety of flavors. For something bubbly, try a sparkling water with a squeeze of lemon or lime. 🍺

Dessert Ideas

No BBQ is complete without a sweet treat to round things off. I love a classic peach cobbler with a scoop of vanilla ice cream for a warm and comforting dessert. Alternatively, a watermelon salad with fresh mint and a drizzle of honey can provide a refreshing finish to your meal. For something a bit more decadent, try chocolate chip cookies or brownies for a rich and satisfying treat.