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Hot and Fast Beef Brisket | Masterbuilt Gravity Smoker 560 | 5 Hours
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- Опубліковано 14 сер 2024
- Lets do a Beef Brisket in 5 Hours using my Masterbuilt Gravity 560.
#masterbuiltsmoker #masterbuild #masterbuiltsmokers
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3 Hours @ 375f or to the Stall,
Wrap, then take it to 200f+ in 2 Hours.
Total cooking time, 5 hours.
Pink Butcher Paper Roll - 24 " x 175 '
amzn.to/3anuPYB
Winco APL-11 Aluminum Sizzling Platter, 11-Inch
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Complete guide to Breaking down a Brisket, from the Master
• BBQ with Franklin: The...
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can you please stop whispering sweet nothings into my ear while you work your meat?
Haha.... post of the day:)..
🤤 yup drooling again
Thanks Mike... Wait to you see whats coming. lol
The Gallery Backyard BBQ 🧐👀
Great work once again! You’ve been my go 2 for all my bbq tutorials as I’ve started to get into it. My question is what’s the temp you look for when you wrap it up? Also how does this compare to a brisket that cooks for about 12 hours?
Cheers and me thinks your gonna love Saturdays video.
oh man... those close up shots make me drool!
I know right. lol thanks and stay safe.
Instead of the hot plate, could you put a pan with water in it under the grates? Or put the brisket on the 2nd level and the pan of water on the main grates?
Yes. That'll work.
You need a table outside to work with. Great Video.
My wife is using it cause she is working from home. Thanks and hope to see you posting again.
Incredible Brisket Tommy!!! Yummy, yummy in my Tummy!!!
Thanks Ellen. Thanks for the comment.
brisket looks great but whats the name of this song lol
Id have to go back into the video and look. lol most are generic type songs for creaters.
Duuuuuuude, this is killer 🙌🙌🤤
Not bad for H&F...... :)
Thx you for video my uncle's smoker broke down on him this morning & he was go'n to cook a brisket so I'm smoking them now. So this video is awesome! By the way I lowerd my warning racks & put an aluminum pan w/water and put it underneath the Briskets! Happy Easter 🐣 & enjoy your day!
Awesome brother. Feel free to send over pics gallerybbq@gmail.com
That will make some good brisket sandwiches, tacos and nachos for sure...
Dawg, The next days lunch was good stuff. Alton I hope your doing well. Stay Safe...
Great job sir and thank you sir.
Nederland,southeast, Tx.
glenn, Thanks and I appreciate you commenting. Stick around for more great cooks.
Damn fine hunk of meat Tommy! Cheers brother!
Thanks CJ, I appreciate you stopping by. Thanks and stay safe.
Looks wonderful. That’s a very cool looking smoker.
Thanks Lew. I appreciate the support. Stay safe buddy.
Outstanding 👍🍻👋😬🤛🤜...keep an coming Homerun Tommy !!!!
Dan the Man Na..... Thanks brother. Stay well and thanks for your continued support 🙏
Good job Tommy on the trim and cook. Looks delicious on the cutting board!
Thanks Brother... We love eating brisket. And hot n fast saves a great amount of time. Thanks brother. Stay Safe.
What kind of carving knife do you have? I have lots of customers at my Ace hardware store asking for carving knives? Thanks for the informative video
Dalstrong. If your looking for 10% off shoot me an email. gallerybbq@gmail.com
Good Morning. Have a great day!
Have a nice day😀
Looks great! The bark had good color and it looked as though it came out pretty juicy. Awesome job
Michael. Wally world Brisket is hit or miss. This one was pretty Hit...thanks brother and stay safe...
Perfect for a quick holiday meal when your in a time crunch!! Excellent upload Tommy. 👊😊👆
Jason, Defiantly, When you ain't got the time H&F is the way to go.
I love the simple salt n pepper rub. I was a little worried at first with the heat from the bottom but it looks like it came out great 👍
Thanks Ryan. I did a beef chuck, first level grate. That just maybe the sweet spot with this pit. It moves the food 5 more inches away form the heat source. Thanks brother and be well.
I have a question can I just use top grate so it don't burn ?
Hi Michael, unless I'm using the pit to grill, like in my upcoming surf n turf video, I do all long smokes up top. Thanks
Great looking brisket Tommy ... Nice bark juicy and great bend ... Awesome job brother .. Hope your doing well stay safe
Thanks John. Be well my friend.
Tommy totally awesome, new direction with the Mexican Asian fusion on those Short Ribs. Looks delicious 😋 never have seen that black label sauce
Jimbo. Thanks brother.
Hey Tommy! .....that's a mighty fine looking Brisket for Hot and Fast. Guess you'll be having some brisket sandwiches or brisket and creamy mashed potatoes nice cook my brother. You and the family stay safe and be good.
Thanks brother. You know leftovers seems to be always better. We defiently rocked the sandwiches the next day. Then I shipped the rest off to the mom-n-law. Be safe my friend.
Great cook Tommy! Hot and fast turned out a great piece of beef, great video,thanks for sharing brother 👍
Thanks dude and stay well.
Wow that’s a big old brisket! Looks like it handled it fine! 👍😁👊
Thanks Brother. Stay Safe...
That’s not too bad at all, nice and juicy, great color and really quick for a good sized brisket. Great cook tommy, hope you’re all doing well there!
Charley, We are hanging tough, Hope your doing great. Thanks Brother.
Great looking Brisket Tommy, looks like you're learning the new smoker fast. Stay safe and healthy my friend
Tom, thanks brother. With being laid off I got nothing to do but cook:)... I hope your doing well.
Good to see you fixed that slider issue :)
Thats a beautiful smoke ring mate, looks delicious.
Thanks Brotha. I would have giving you the motivation credit but your name slipped my brain. lol Appreciate the support. Just did up some Steak Fajitas that were off the chart in flavor.
Your brisket looks delicious 😀
Thank you 😋
@@thegalleryBBQ you welcome
You can sous vide walmart briskets, ice bath and smoke to about 165 and they are great.
Sous vide 140 about 48 hours.
Jeff, thanks. That said I'm not really down with that Sous Vide yet.... Maybe soon. Thanks and stay safe.
You can't ask for much better than a spot on flavor .. hehe. Looks like it turned out nice Tommy. Never been crazy or had good luck with Wal mart brisket. Now I don't even waste my time. I am glad others have good luck with it though. It's funny cause I can get a lot of good meats at Wal mart for the most part. Briskets, oxtails and beef cheeks all suck around here.
Jaxx, just saw a Trip Tip at my local Wally world. That's unheard of in NJ... Pretty cool. Thanks brother 🤟
@@thegalleryBBQ That's pretty surprising. I looked for a week and a half for a bag of all-purpose flour at Wally's and never did find any here in Michigan. I did find a couple of bags hiding at Kroger's. I do mean hiding, too. I had to get down on the floor and crawl to the back of the bottom shelf to get them.
Question in the video you say you used a hot plate. What kind of plate is this for putting under the brisket?
Grab two of these and your all set. Winco APL-11 Aluminum Sizzling Platter, 11-Inch
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@@thegalleryBBQ thank you so much!
@@hectorvidana3342 NP... and if you ever need me quick with questions you can always shoot me an email. gallerybbq@gmail.com
Hell yeah, can't wait to do some BBQ - TinyTrainTrack
thanks-
Looked good! I have a prime brisket on my Kamado Joe Big Joe right now! I am doing my version of hot and fast today, got a late start. I start at about 200 and just let the heat rise naturally until it gets about 300, which takes about 3 or 4 hours. Should get done in about 7 hours! Stay Safe Tommy!
I'm looking forward to that:)...... I'm guessing your filming it??
The Gallery Backyard BBQ Not filming this cook. Just for a good meal and leftovers!
That’s super fast! Would you say it was worth it? I’m craving some brisket now brother! Looks great! I’m glad the flavor was on point!
Defiantly worth it.... Enjoy:).....
I appreciate the vids! I didn't know if you were aware, but when you set the temp, pushing the power button after setting does nothing. The instructions actually say to push the temp button again after setting temp. If you don't, it will store it after 3 seconds. But pushing the power button doesn't activate the temp....
Keep the vids coming!
P3T, Appresate that. It just seems like the natural thing to do. Im doing some Steak Fajitas as I type this so let me see if I can break it... Thanks Bud. Appreciate the comment and support.
Your voice reminds me a lot of the BBQ Pit Boys.
Thanks Jeff. I get that from time to time...
Looks great. I have to try a hot and fast cook soon. Just hard to give up the old tried and true method. A suggestion to avoid all the foil to protect the bottom of the brisket would be to put it on the second set of grates above the cast iron. i look forward to seeing more of your videos. Smoke on brother !
John, Thanks-. Just did a Beef Chuck up there. Came out awesome. Thanks brother and Enjoy!
So why not put a baking tray with water on the bottom and put the packer on the middle/upper? No Burt ends? I like what this grill can become, but dude it's way too small...
Hi Pat. I learned quick and will use that middle rack for hot or longer cooks. While this Grill maybe to small for you or me it just might be the perfect size for others !!!
The masterbuilt 1050 is out now. Double the space
@@MelloHubb It'll be here Tues:)....
That brisket looks damn juicy for a Walmart one. Great job brother. You’re putting that Pit through the tests lol!! It’s getting the job done every time!
Eric, It aint half bad ill tell you that!! Thanks brother and be well.
I like 10 hours of smoke usually Hickory or pecan.
Brent I got that long smoke coming... Thanks for watching.
I'm amateur smoker as they come now with that said if you haven't already check out BETTER THAN BOULLION BEEF PASTE. Instead of blending with water use butter.
This stuff?
www.amazon.com/Organic-Beef-Base-Ounce-Jar/dp/B005T7XORU/ref=sr_1_13?almBrandId=VUZHIFdob2xlIEZvb2Rz&dchild=1&fpw=alm&keywords=BETTER+THAN+BOULLION+BEEF+PASTE&qid=1585515044&sr=8-13 ???
It's like he doesn't want his wife to hear him.. Nice job!!
Haha, Good one Barry. Thanks for stopping in.
yep. that would make me a happy camper lol.
I know it made me happy:)... Thanks George and be well.
Looked so good after that three hour beauty sleep
We loved it... Better was the leftover sandwiches the next day...
I let mine rest 20 mins.
After 10 hours we are ready to eat.i love when the fat has crunch
That sounds killer. I'm due for another Brisket soon. Thanks for the post!
Great video of a new cooker. How is the smoke flavor compared to other BBQ cookers? Maybe a pellet grill or WSM.
Any chance you will do a video on the good and bad points of the Masterbuilt 560?
Thanks Bud. Ill have a detailed Video on the Pros and Cons of this cooker. As mentioned I have found a major problem or what I think is major and am waiting on the company to get back to me. I want to make sure its not user error. So yes, There defiantly pros and cons a coming. Flavor is like a kettle. This is the Future of grilling I do believe:)...
I see you completely filled the the charcoal basket..how much charcoal did you go thru on the 5 hour cook Tommy?
Although i cant remember that cook id guess half basket. In my latest video i talk about using what i think ill need. Video here..ua-cam.com/video/4YFrby2pK4A/v-deo.html
What is the stall? And how do you know when you're there?
Hello, Basically the stall is where the temp just stalls out and does not go up, just stalled. that can be anywhere between 150 and 170. Usually it's in the 160s. It just sits and sits and never moves. But before wrapping you want to make sure you got a good bark. ty
Did you have the paint flaking under the lid for charcoal chamber?
I sure did. I Have had a few Issues a few major and a few minor. Ive reached out to the company and am still waiting to hear back.
Just bought my 560 because of your videos!! thanks Still learning, made burgers so quick in the middle , next is a smaller brisket would you say top rack? or bottom mid left where the heat zone isnt so intense?
Top rack if you can fit it. Have you signed up for my facebook group?? also you can reach me here gallerybbq@gmail.com if you need any help! Enjoy and welcome aboard.
@@thegalleryBBQ was going to try 2pound brisket; live in Canada so fall is coming now
@@thegalleryBBQ Is it an 1hr a cook?
I’ve watched a few of your videos since I am interested in the 560, wondering do you have the heat/burning issue on the bottom rack even at 225-250 for a long cook? I’ve been on a Weber kettle and a pit barrel for years now, want something new and fun with the ability to leave all day without having to baby sit! Keep on cooking, thanks!
225, Not sure-. But this is not a problem because you can cook first level grates. see this cook. ua-cam.com/video/NRQDs44-L-g/v-deo.html anymore questions feel free to ask.
Great video. Which do you prefer? Low and slow or hot and fast?
Low and Slow. That Said, If you don't have the time, Ain't nothing wrong with Hot and Fast.
How does the brisket compare to a pellet smoker? (taste) the smoke ring looks about the same.. Deciding on this or a higher end pellet.. Thanks!
Well let's see. I sold my two pit boss and my Rec Tec and have zero regrets...😁
In other words, there is no comparison.
Great cook, how is the fuel consumption on that bad boy? Cheers Tommy!
Not bad although i'd guess faster then a kettle. Thanks man. Enjoy. Oh and PS.... just say Tri-Tips at my local wally world.
@@thegalleryBBQ Yeah seems to be a thing, last summer Tomahawks and they have continued carrying them and now Tri-Tip I see everytime I stop. This means variety for us North East boys! Cheers!
Now I understand what that Cat is doing up there! :-) 👍
Tommy.....You know You are making me Crazy here don't You?!?! You know what I'm talking about! LOL
Thank God You went fat cap down!
Just to clarify..........the sugars in the spritz or in a rub won't burn on the meat......that is unless you are searing over direct flame.
But the sugar in a spritz or a rub Will Burn when it's sprayed on or drips on a screaming Hot deflector plate, grate, or any Hot surface in your pit,
giving off that burnt nasty taste! And that's a fact Jack!
Your H n F W M Brisket............I'de eat it! 👍
Cat=Cheap rivets, lol On my next cook I move the Chuck up on the rack with great results. And yes you are mentioned. lol
"Nobody cares"....lol. Ain't that the truth!
T Dogg cheers. Thanks for the comment.
How do you keep the temp from flashing to time and back cant seem to figure it out. Keep up the videos learning a lot from them.
Try this. After setting your temp and when its flashing just turn the dial clockwise one click. That should do it. LMK.... thanks and thanks for watching.
Manual. I'm out cooking now and just tested it....one click to the right displays temp steady. 🔥
@@thegalleryBBQ thanks for the reply will do it for the next cook. Tried a slow trip tip on the grill and it was a major fail...lol on my part it came out really well done I did it in the main grate will have to try on the second shelf after watching you're videos
@@mambru34771 What temp inside the Pit did you do??
@@mambru34771 I have one in the fridge. Ill go Low and Slow to 120 internal then ill blast the pit to 700+ and sear it;)..... Any questions you can also email me gallerybbq@gmail.com
How is the charcoal consumption? Highly considering this smoker but read that it burns through charcoal in less than the rated 12+ hrs.
Is that something to consider another option over this?
Binly I've been burning through fuel pretty quick. I've not don't a long cook to where iv added more. So are you asking Pellet vs This ??
@@thegalleryBBQ I was thinking an offset smoker. Haven't pinned down the exact one yet
@@BS_Visuals Well an Off-set will always be number 1... Have you checked out Lone Star?? or even the Oklahoma Joes...
I’m thinking very seriously about buying one of these in a few days. I have a 7 year old Trager and need something that’s capable of searing also. My problem is I haven’t seen very many videos on the reliability and overall effectiveness of this grill. Any recommendations on should I pull the trigger or wait?
Hi Toby. I'm still tossed on the reliability. Ive had a few problems and have reached out to the company and have yet to hear back. Personally, My Pit Boss KC and my Rec Tec are built like tanks, Not yet sure where this pit will land. Ill give the company another week or so, then ill start a full walk around pros and cons video of this cooker. I hope this helps.
The Gallery Backyard BBQ so you are saying i’ll be making a mistake if I buy it? I was sure hoping it was ok, because I need the sear capability. My Trager struggles to hit 400 deg.
@@tobyhigginbotham2564 Oh no Toby, I'm not saying that at all. What I'm saying is I'll need a tad more time before I can say, go for it... I've only had it a few weeks. Please give me another few weeks. Ty
The Gallery Backyard BBQ ok I’ll be looking forward to your follow up
If you mute it, it’s a lot more enjoyable to watch
Mute away my good man, mute away!!!
I don't know, "it looks good" but I think I will stick with my 12 hour recipe for now.
12-14 Hrs gets you 100% while H&F gets you 90%... In a pinch 5 Hrs works for me. That said, a good ol summer time cook will get my full 14Hrs;)... Thanks. Appreciate the comment.
No water pan? I find that my meat gets dried out more than I prefer, even with a water pan!
I'll use a water pan in any type vertical pit, WSM, Pit Boss and so forth. If I'm leaving while a long cook is happening and I can't spritz, I'll add one.
When u were at the end when u decided to stick the brisket in the oven usually I put the brisket in the foil pan (wrapped) & add a little beef broth & Worcestershire ( I know u didnt have any) but while in the oven it will continue to cook & sweat juices after 2hrs in the oven or cooler take it out & slice it up...save those brisket juices for making chili
Dr. Ama, Appreciate that. I cook a Beef Chuck sorta like that. Well close anyway. I make an Au Jus for the dipping Sandwiches and so forth and it defiantly takes it to the next level. Thanks for the Idea and comment. Enjoy and stay safe.