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Masterbuilt Gravity Series 560 - Brisket Experiment
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- Опубліковано 27 бер 2020
- I experimented with a brisket. Normally I like to go fat down on the 560 above a water pan and cook it at 225°-250°, but this time I tried fat side up sitting on a baking sheet with a rack and cooked at 275°. I learned that I don't like any of the things that I did differently and I'll go back to my normal way of smoking a brisket on the 560.
It came out delicious, but the fat cap was tough, but the meat was over cooked. It was strange that the fat didn't render considering I overcooked the brisket.
I just have to say that is THE BEST looking brisket I've seen a regular guy cook. I saw the "jiggle" when you moved it - hardly ever see that, but a solid indicator of a brisket done right.
That’s not over-done; that’s JUST RIGHT.
Brisket looked pretty good from here. Going by all the steam, it might’ve retained a little more moisture if you let it cool down a bit more before slicing. The reason the cook took so long was that the pan was keeping the heat from the meat prior to wrapping. I understand why you tried it, though, and really appreciate the video. That sure is a neat cooker. I’ve used those briquettes in a WSM before and I’m really surprised how clean the cooker can cook with them. I’ve found that every single briquette I’ve tried will leave a significant and distinct smoke flavor with the Minion method using a WSM, and so because of that I’m a big fan of lump. I sure couldn’t see any smoke from your cooker, though, so there’s a much cleaner burn evidently.
Dont be afraid to go over 203. The best brisket I ever made was at 210 when I pulled it. I let it ride when we went to church and got home and it was 210. I was sure it was over cooked, but it was incredible
I don't go by temp, but by probing to determine doneness. When it probes like butter, it's done. Usuay for me it's about 203°, but some take much longer.
Great video. I’m considering getting a 560 and this was a good indicator of the cooler being able to fit a brisket.
Holy crap. That thing was a beast! I haven’t tried a brisket on my 560 yet. Looked awesome.
Thanks!
Doesn't matter how you cut it. Its all going to the same place. Looks great.
Looked good from here. I just did one Hot and Fast with some pretty good results.
Thanks!
Awesome! Would you recommend this bbq or a traeger?
Good to see another video from you. I got my 560 up and running last week and it’s been great so far. What other methods have you used and what has worked best for you in the 560?
Thanks! For brisket, the method that has worked best for me is to cook on the 2nd grate with a water pan below and fat side down. I made a group for the Gravity Series on Facebook (Masterbuilt Gravity Series Fans) if you check it out, there's a ton of info on there.
Awesome, digging that cooker!
Thanks! This thing is better than anything else I've ever seen or used!
This thing is awesome! Ive been eyeing the Pit Boss but you might have changed my mind..
I love the master built it cooks awesome and works like a pellet grill which I also own. Do it!
Great video bro. The brisket looked good. I'd rather have over cooked brisket than undercooked tough brisket. Great job.
Thanks! I agree, I'd rather have an overcooked brisket than an undercooked one. Tough brisket is terrible!
Overdone?!? Oh well, looks delicious to me! I’m hungry for brisket now.
Thanks! Yeah, it falls alart a little too easy, but I'd rather have it overcooked a little than undercooked and tough.
Nice job. I like how you try new things. Maybe next time put it on the second rack with a drip pan on the lower rack. I'm taking a serious look at adding this smoker, just waiting for the bigger model.
Thanks! I like to experiment with my bbq and try new things to see if I like how they turn out for me. I usually smoke my briskets on the 2nd rack with a water pan below. I'll have to make a video showing that method, it's my favorite so far on this thing.
Also waiting on the bigger model. Brisket came out amazing on this M.B.G.F.....looks like Master Built has a winner here.
Heard a 1050 is coming
The 1050 is supposed to be coming this Spring (that's the rumor at least), but with everything being shut down, I'm pretty sure it's getting delayed. No official word from Masterbuilt about it, though, so it's all speculation.
J luberto every video review I’ve seen has been very positive. I’m excited to get my hands on one.
I'd eat that right now. I will be cooking one tomorrow night (Thursday) to eat Friday. I hope it turns out as good as yours.
hello nice brisket I was wondering what bag size of charcoal did you use just wondering on lbs of coal for 12 hours
I used a 17lb bag of B&B Oak Briquettes to get 12 hours on a hopper full. Kingsford and Royal Oak get 6-8 hours on a full hopper.
looks good. some times briskets take up to 18 hours dependes
That looked fabulous!
Yeah buddy! Great job.
I never see anyone adding wood chunks to these units. Non electric gravity smokers have a space for them where the embers can fall and smolder the chunks. Is there no way to add wood chunks to these units for wood flavor?
He already stated that he puts wood in ashpan
nice smoke ring. dense dark bark is missing, though. i also read this on other bbq forums. solutions?
Do you think you could fit a second brisket above on the included grates? I'm debating this one because in my Weber smokey mountain 18" I have to fold my brisket over a bowl to get a full packer to fit
I've cooked 3 briskets (13lb each )on the gravity smoker 560. I added a grate on top. Just rotated the briskets. Came out great.
I am thinking about buying this grill one of my biggest concerns are grease flame UPS because of the way the heating element is underneath with that shield that runs across the grill made kind of the way a gas grill is made I know a lot of the times as Grease drips down on that during the cooler cook and then when you go to do some searing do you get nothing but grease fires because I personally cannot stand that tastes that comes from burning Grease . one of the main reasons why I stopped using a gas grill a long time ago and went back to charcoal was because of that issue. Any information you had would be greatly appreciated ty ..
I’ve sees tons of videos on this thing. The flare ups seem to only happen when searing meat 500 plus degrees. Like for a steak. Just need to keep lid up for a lot of the cook when searing. I’m getting the bigger one when it comes out. The 1050 it’s called.
I ordered mine on the 7th and it’s supposed to be here on the 16th. So that’s not bad at all. Hopefully yours gets to you sooner than later. Thanks for letting me know tho!
Just brought a 560 and it was delivered last week and I just got my upgrades from LSS-Mods and it’s time to get it on. In terms of cooking media, use either Jealous Devil or Kamando’s XL. You don’t need to smoke a brisket that high...225-230 is high enough and when you wrap the brisket you don’t need to keep smoking, the pink butcher paper will prevent the smoke from getting in and homie is cutting it too thick....he overcooked the damn thing.....rank amateur mistake but my guess is he’s a tyro.....LOW & SLOW guys, that’s how you do a brisket.
can you throw in some wood chunks along with the charcoal using this smoker?
Most people do
Can you layer your flavor woods with the charcoal on the top part? I like a lot of smoke.
Yes, you can layer different flavored woods in the charcoal hopper. You can also add your wood chunks to the ash pan at any time to get the smoke flavor you want.
Did you not use any wood? I’ve never smoked on anything except my offset and am looking for something I can set and forget, tires of babysitting the offset.
I used wood chunks (pecan or post oak, I can't remember which). I add a fist sized chunk to the ash pan every 45 minutes or so. If you're looking for set and forget, this thing is the best there is. It has a wider cooking temp range than pretty much anything on the market, holds rock steady temps, and can be monitored from anywhere with your phone. I've actually smoked briskets while at work, just monitored the temps on my phone and let the smoker do its thing.
Tim Hoff awesome thanks for your quick response. Looking at old country gravity fed from academy sports as well. Thank you
Hey how do you clean this thing?
Tim how do you like the Masterbuilt? Thinking of getting one!!
I love my 560! I could get rid of my Miron Mixon G9 and my Weber Performer and still be able to have an easier job of smoking/grilling anything I want!
Did you add wood chunks to the briquettes for a smoke?
I add wood chunks to the ash pan for smoke. The hot embers fall on the wood and allow it to smolder. You can add the wood directly in with the charcoal, but I prefer adding it to the ash pan.
Good video. Thanks. How's the evenness of the heat across the grill?
Thanks! It's fairly even. It's hotter by maybe 5-10° in the middle compared to both sides, but not too drastic.
B&b charcoal is the best. So much better than Kingsford. I get it for $8 a bag at academy sports
Is that vent in the rear that giant slit?
Yes, the slit on the back is the vent.
Please learn how to separate the point from the flat! Cutting it straight down like you did means that all slices on either side of that cut will have a portion of the meat cut with the grain and not against the grain!
Where did you get this unit? And it's electric?
I bought mine from Walmart online, but you can find them in stores at Walmart, Home Depot, Ace Hardware, and other places. You can order online directly from Masterbuilt and Amazon too. The electricity only runs a fan that controls the temp, otherwise it runs on charcoal for heat and wood chunks for smoke. I have another video showing it run off of a USB battery pack.
How big of a brisket did u cook?
Sorry bro wasent done watching video.
Does it smoke very well?
This thing smokes wonderfully. It outperforms a smoker the cost 6x as much. You get the nice thin blue smoke every time with no effort. It is amazing!
#Masterbuilt4Life
Pull it off at 199 wrap in a towel and put in a cooler it will rise to the temp you wanted. Let it rest for 2 hrs. But still good job.
Temperatures on a brisket is just for time to start probing the meat until it goes in like butter, a person can start probing around 195°
They have terrible costumer support . I would not buy another.
Overdone? If you don't want it I'll take it off your hands!