Smoking Juicy Brisket on a Chilly Fall Day and a New Seasoning Recipe

Cold weather and barbecue might sound like a strange combination, but for a gal like me, it is one of the best ways to spend a day outside. The crisp air makes the warmth of the fire even more inviting, and the aroma of hickory smoke curling up through the cold is absolutely unbeatable. On a recent chilly day, I fired up my Masterbuilt Gravity 1050 and turned out a brisket that ended up so juicy it nearly melted when sliced.

I began with a good sized packer brisket, trimming away just enough fat to clean it up while keeping a nice cap for flavor. I tend to leave a little more fat than most, but I like a little gristle. For my binder, I went with Dijon mustard. It adds a subtle tanginess, helps the rub adhere, and does wonders for developing that gorgeous black bark every pitmaster dreams about.

When it came to seasoning, I wanted to do something a little different. Instead of sticking to my normal combo, I tweaked my recipe and added a few things.

My New Fall Brisket Rub

• 2 tablespoons kosher salt
• 2 tablespoons coarse ground black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon espresso powder
• 2 teaspoons garlic granules
• 1 teaspoon onion powder
• 1 teaspoon dried adobo
• 1 teaspoon ground coriander
• 1 teaspoon light brown sugar
• Add in some cayenne for a bit of spiciness!

The espresso powder added depth and a slightly earthy bitterness that paired beautifully with the beef, while the adobo and coriander gave it a subtle herbal lift. The light brown sugar brought just enough sweetness to balance it out without turning it into a sugary rub.

I was pretty happy I didn’t ruin a very expensive piece of meat.

Once the mustard was spread evenly across the brisket, I pressed the rub into every surface. The Masterbuilt made it easy to hold steady temperatures, and I fed it chunks of hickory to keep that smoke rolling. I added a water pan which helps the temp stay consistent.

After several hours, the bark was exactly where I wanted it. Deep black, flavorful, and just starting to crunch under my fingertip. Once the brisket hit the stall, (about 6 hours) I wrapped it tightly in foil to power it through the last stretch. I increased the temp from 250 to 270.

When it finally probed tender (for mine it was 8 1/2 hours), I removed it from the smoker, still wrapped in foil, and then cocooned it inside plain white towels. From there it went into a cooler to rest. Letting it sweat for two full hours was torture because the smell was unreal, but I forced myself to wait.

When I finally unwrapped it, the brisket was perfect. Juices pooled as I sliced, the bark was rich and smoky, and every bite had that tender balance of flavor and texture that makes brisket so rewarding.

Smoking brisket on the Masterbuilt Gravity 1050 in cold weather turned out to be the perfect test. The pit held temperature beautifully, the smoke kissed the meat just right, and the end result was the kind of meal that makes the whole day worth it.