Clever with the cast iron plate! It's the same issue with pellet grills and electric smokers. The new MES has an optional top broiling element. Too bad the gravity doesn't have that option. One thing I've found that works on pellets is cooking hot and fast at like 325 and using a massive water pan to suck up all the radiant heat from below. Then you'll be left with just pure 325 degree convective heat getting to the top of the brisket to render the cap. Not sure if something similar would work on the gravity?
I’m smoking an ex-dairy brisket point on Sunday on an MB800, I might try that. I’ll dry brine the night before, then smoke at a really low temp, add a water pan and go up to 325°F
Thanks for showing your method! I’ve had my masterbuilt 560 for about 3yr now. I’ve found that if I start my brisket fat side down it protects the meat and helps render the fat. Then I flip the brisket over when I wrap with a water pan under the brisket or heat defuser.
Appreciate the time a qaulity. Ive struggled with my masterbuilt after switching from my OK Joe. Looking forward to giving this a go. I have a brisket in the fridge for this weekend.
I have a Rebel gravity feed and the last brisket I did, I had the fat side down for 5 hours and then flipped it so the fat side up until it hit 175 degrees. Than put in the foil boat until done at 203 degrees with the flat pointing to the hotter side. I have a electric over that has a warm setting and it runs about 147 to 165 and let it rest for 12 hours. I did transfer it to pink papper and put smoked tallow on and wrapped it up and wrapped cellophane before putting in the warmer. It turned out as one of my best brisket. The brisket before I did fat side up the whole cook before the foil boat and the bottom was a little cooked.
all things considered that's an excellent outcome for a gravity-fed cooker, more than decent and certainly better than what one would normally achieve; and honestly didn't expect that level of moistness from a UK brisket! Cheers
One of the best brisket videos for the masterbuilt! Thanks for sharing. Did you really have it at 275 wrapped in foil boat for an additional 8 hours so 18 hours total cook time?? Is putting in warmer necessary? At what temp and how long did you have it in warmer? How many hours is too long in warmer?
Sorry that was probably unclear. The total cook time was probably 8-9 hours. The warmer isn’t necessary at all. But it does help with timings. It went in at about 145f overnight. I personally wouldn’t go much longer than 18 hours.
I see you've put a grate in your firebox to suspend the wood chunks. I've done the same and found them burning in open flame when I open the firebox door. I also put chunks in the hopper. Ive only done one brisket on my 560, it was a 9#er and it turned out well,with good bark. I bought the LSS mod to put a drip pan on top of the manifold, under the lower grate. Then found some aluminum pans that are close to the width of the manifold and put water in the drip pan. Then I can put meats on the lower grate since the radiant heat is now buffered by the drip pan/water. From what I can tell, I'm getting good convecton on the lower grate. But I also cook on the middle grate, where I think the air flow is better. I've used an 18 WSM since 2002. I think this MB560 has much better air flow and produces a clean smoke. I'm not sure how that happens since its still charcoal/chunk that smolders. I cook on a stick burner also and the smoke from 560 is comparable, IMO. 560 smoke is thin blue and I only get white billowy smoke during start up.
The creator of gravity fed smokers believes that the smoke from wood in the ash bin gets cleaned up as it passes through the burning charcoals. (This would not be the case with wood in the hopper.) In theory, with water pans, you can maintain that higher combustion of these “filtering coals” against a target temperature, and with a raised ash grate generate a lot of smoldering smoke. I suspect even Minion method with buried chunks can replicate that effect because the combustion isn’t high enough.
That is a tremendous amount of effort you have put in to get that brisket out of the MasterBuilt, my question is, can you think of anything that the MasterBuilt can own hands down? Apart from the cold smoking of sausages?
If you like cooking your brisket fat side down, just keep on doing that! I like mine up - so the metal plate idea is for people like me. Let me know if you try any of these tricks!
I have a JD UK brisket in the freezer. I wonder in my 800 whether I’ll have more room for a water pan. I have the manifold cover with pan stands from ProSmoke so that allow for more even heat coming up. Looks like the plancha needs to be fairly close to the brisket? Did you use any wood in the hopper or just in the ash bin?
That turned out awesome! I have really liked my chargriller 980 with briskets so far. Might have to try that really low and slow for a couple hours next time!
I did pretty much the same technique last Sunday with a grass fed brisket on a Master built digital charcoal smoker. Results were the best I've had so far.
I've just bought a Warrendale Wagu brisket, 5.7Kg. I remember watching this video when it came out thinking I'll never go for a full brisket cook but £65 was to good to pass up on offer. It's there anything you'd refine on this method with another year of experience under your belt? Cheers for the great content 🍻
Nice dude been looking for a marbled brisket for years! I would be happy with that brisket you cooked. I’ve done so many briskets all have been a absolute disappointment. That looks great. I’m going to try your suppler 👍🏼 I have a gravity also
Awesome video! Quick question, with the heat of the Masterbuilt coming from the bottom, why didn’t you cook the brisket fat side down? That would eliminate the need for a hot plate wouldn’t it?
The brisket looks really nice. I have a materbuilt 800 and will try this over the weekend. How long did process take from start to finish as I am planning to follow this step by step?
Technically and officially, probably not... But you'd have to monitor the various points of the meat to know whether it stays within the danger zone for more than 4 hours. However, it is questionable for any cooks that cook around the 225f mark. Some big pieces of brisket cooked at 225 will take longer than 4 hours to get to a safe temp.
No spritzing for me. I try as best as I can’t to avoid spritzes, unless things are getting way too cooked. And the MB is a fairly gentle heat, apart from underneath! So generally I don’t find anything needs spritzing. That underside comes out best with a water pan below for sure
I started smoking on a masterbuilt 560 last year, I have the 1050 now, never really had an issue with getting a good bark. Not a bad looking brisket non the less.
@@jamesthomson5774 that’s exactly where I’m at with it. My last ones came out great with like 5 chunks of pecan. But wanted to see someone like Wilson give it a shot
Thank you for the great video, although I watched it when it was released I only today got round to smoke two briskets in my 560. Can I please ask if you hold the briskets in the warmer uncovered in the foil boat, or you cover them with foil? I need to hold them for about 12 hours. Thank you
I sure do! I have a fitted cover made for the masterbuilt. I’d say storing under a cover of some sort is essential. Especially with the electrical elements!
@@WilsonsBBQ thanks for the reply! I’m really tempted but Welsh weather isn’t the best 10 months of the year haha Love the channel so I’ll be on a binge this week!
If you’d had a water tray would you have skipped going at 260° and gone straight to 275°? I have the manifold cover with pan rests from ProSmoke on my 800 so wondering what you’d change with my set up.
I have had my Masterbuilt 1050 for almost 2 years now and have yet to cook a brisket for various reasons. After watching your video I now have the confidence to make a go at it. I will definitely put that technique to use. Between what you have done and using the CHUD FOIL boat i think I can knock it out of the park on my first try.
Good sir! Great cook! Do you think it would be possible to achieve a good bark hanging a brisket in a barrel cooker? Haven’t seen anyone achieve it on UA-cam yet. Thank you!
Best vid I've seen for a brisket on the Masterbuilt so far. My first brisket was a bit ropey so this gives me the confidence for the next one, especially considering how darn expensive they are to buy now. Top tips in this 👌
If they haven't already , MasterBuilt needs to endorse you 🤌🏻 that brisket speaks wonders. I've never considered buying a MB and I've been around them my whole life...but damn if I don't want one now 😭😭 they say it isn't the cooker it's the cook ! Impressive improvisation 👍🏻
Will be trying this is my MB800 thanks for the tips in this vid. Does anyone know what he means by letting it rest in the warmer to rest, is it in a cooler/esky? So you wrap completely when resting?
Hi there. Very helpful vid. I'll be cooking my 2nd ever brisket this Friday on the bullet smoker. My plan is to rest it overnight to serve the following afternoon. What temperature do you recommend for the overnight rest? I'll be using the oven for this rather than a dedicated warmer
Would the cast/steel plate above the brisket apply to a kamado style cooker as well? Or do you think the shape of the dome is enough to make some of the heat go down on the fat cap?
The will radiate some heat downwards and so partly replicate the metal plate, but the dominant heat source will still be bottom upwards. I use a poor man's version of @smokingdadbbq's double diffuser to balance this out by putting a pizza stone on top of the diffuser plate, with a few pennies separating the two.
I absolutely ballsed up my first brisket on the 1050 but everything else I have done on it has been excellent. Brisket is a big old mountain for me to conquer some day
A lot of people will claim that as long as you cook a brisket right, it doesn’t matter the quality. The fact is - if it’s low quality and super lean to begin with, the cook isn’t going to add fat and connective tissues. It’s hard to get a budget brisket great. Always go for the best you can afford! You’ll smash it
Thank you! I don’t think so unfortunately. The purpose for using something like cast iron, or a thick sheet of steel is because of its high thermal mass, and ability to absorb, retain and radiate heat. Like a pizza stone or pizza steel. You won’t get any radiant heat that would render fat from tinfoil unfortunately! A cast iron sheet is super cheap from Amazon though! One sold for cooking on a home gas stove.
looks very tasty indeed. Just a weird thought i had. Not that i will be getting a masterbuilt or anything, but i wonder..... can you run just wood through the top chamber instead of charcoal???? probably wouldn't get hot enough i guess. Anyone tried it????
I wondered the same thing. I spoke to a guy who tried it - he didn’t mention any issues with it getting hot enough, though I imagine he burned through a tonne of wood. But he did say that it was unpleasantly smokey. I guess that’s the issue with any low airflow smoker that relies on smouldering wood for flavour. I definitely want to try it though
will be an interesting video if you get around to it. Wonder if a lower smoking wood would be better? maybe some local Ash or something??? Food for thought. Cheers
Hi! Yes we generally sell out pretty quickly. I think you mentioned before you don’t have any social media. Because we’re not a restaurant - the only way we can communicate when we are popping up is via social media. You make an order using this link order.storekit.com/wilsons-bbq/menu However, we are not always open as we do this every few weeks. So you’ll need to keep an eye on the main page information. I don’t use UA-cam for promoting popups/dates etc
YEHHHH I been wanting to try your food for best part a year now 😓 I checked that Sunday was all gone do you have any idea on next date I can set a reminder next time I have few mates to who want to try where I live so I’d be coming for big order ££££ food looks unreal
I used diamond crystal kosher salt and Kirkland (Costco) coarse black pepper. I’ve tried a tonne of different combinations and this is the best one for consistency for me
@@WilsonsBBQ Thanks. The Moberg is way easier to maintain temps than the 24x42 LSG that I sold. Been subscribed to your channel from the start. Keep the videos coming!
Never had a problem with bark or top fat render on my 560? No mods, no cast iron. Cherry wood definitely helps as does spritzing with 50/50 ACV and a fruit juice after about 3 hours. Short ribs, JD briskets XM and standard black rock both came out superb.
That’s good to hear! In my experience, and most people that I know, the wood type makes no difference. Spritzing also does nothing but introduce moisture to the environment which prevents fat render (which is why you won’t wrap a pork belly when trying to make crackling etc) unless you’re spritzing to prevent burning, it does nothing for bark. That’s a common misconception as you probably know. If you’re using fruit juice - it may be the sugars burning. Would love to see how yours come out though! Drop me a message! Would be good to see what I can do differently to get the same results! If I can do fewer steps, I’m all for it! Maybe I’m missing something
I agree. I am about to post a pic of mine on the gravity Facebook page. I always suspend my brisket fat side down in my 560. I put post oak in my hopper and ash pan. I also cook mine and don’t wrap until my temp starts going up after the stall. 170ish temp.
Fat cap down is exactly what I was trying to avoid. It’s all personal preference - I like cooking fat side up, and I don’t like how the fat renders this way on the masterbuilt. The beauty of BBQ!
Next time try wrapping the entire brisket in foil after the flat is at 190 f. Then wrap that in towels, place in an ice chest for 1 to 2 hours. It will help rehydrate the flat and finish off the point. Been smoking briskets for 20 years. Never did me wrong. I also leave mine out for about 6 or 8 hours before putting it on at 190 f. I crank it up to 260 f. After 10 to 15 hours of cooking on a rotisserie smoker.
Because typically, grass fed U.K. beef is lean, poorly butchered and isn’t the best fit for a 10+ hour cook. I’ve bought and cooked probably 60+ U.K. briskets - 95% of them have come out a lot worse than this did. So this is not at all bad for a U.K. brisket.
Beautiful Brisket! Fantastic Bark! Gotta love the boat!
Chud id love to see what you could do with the masterbuilt, knowing that you love cooking with charcoal!!! please do it for us masterbuilt guys :D
I second that!
Just replicated this with the same brisket on the same grill - same result - as good a brisket as I’ve cooked in twenty years. Thanks so much
Clever with the cast iron plate! It's the same issue with pellet grills and electric smokers. The new MES has an optional top broiling element. Too bad the gravity doesn't have that option. One thing I've found that works on pellets is cooking hot and fast at like 325 and using a massive water pan to suck up all the radiant heat from below. Then you'll be left with just pure 325 degree convective heat getting to the top of the brisket to render the cap. Not sure if something similar would work on the gravity?
I’m smoking an ex-dairy brisket point on Sunday on an MB800, I might try that.
I’ll dry brine the night before, then smoke at a really low temp, add a water pan and go up to 325°F
@@jamesgalbraith5011 did you try this? How did it go?
@@Decisive25It turned out well, but the ex-dairy brisket helped a lot.
@@jamesgalbraith5011 Thanks for getting back to me, i'm trying it to day with a USDA Prime, hoping to get a similar result
@@Decisive25
Are you in any Facebook BBQ groups? If so I’ll look out for your results 👍🏻
Not bad at all brother. Looking pretty tasty to me. 👊
Thanks for showing your method! I’ve had my masterbuilt 560 for about 3yr now. I’ve found that if I start my brisket fat side down it protects the meat and helps render the fat. Then I flip the brisket over when I wrap with a water pan under the brisket or heat defuser.
Appreciate the time a qaulity. Ive struggled with my masterbuilt after switching from my OK Joe. Looking forward to giving this a go. I have a brisket in the fridge for this weekend.
I have a Rebel gravity feed and the last brisket I did, I had the fat side down for 5 hours and then flipped it so the fat side up until it hit 175 degrees. Than put in the foil boat until done at 203 degrees with the flat pointing to the hotter side. I have a electric over that has a warm setting and it runs about 147 to 165 and let it rest for 12 hours. I did transfer it to pink papper and put smoked tallow on and wrapped it up and wrapped cellophane before putting in the warmer. It turned out as one of my best brisket.
The brisket before I did fat side up the whole cook before the foil boat and the bottom was a little cooked.
"For a UK brisket" seems un-necessary to me- best looking brisket I've seen on youtube for a gravity series, I think you nailed it.
Best we've seen, trying this ASAP!! Nice work Wilsons BBQ
Looking forward to learning all the tricks this weekend…
all things considered that's an excellent outcome for a gravity-fed cooker, more than decent and certainly better than what one would normally achieve; and honestly didn't expect that level of moistness from a UK brisket! Cheers
ur reppin bbq across the pond pretty damn impressively my man!
One of the best brisket videos for the masterbuilt! Thanks for sharing.
Did you really have it at 275 wrapped in foil boat for an additional 8 hours so 18 hours total cook time??
Is putting in warmer necessary? At what temp and how long did you have it in warmer? How many hours is too long in warmer?
Sorry that was probably unclear. The total cook time was probably 8-9 hours. The warmer isn’t necessary at all. But it does help with timings. It went in at about 145f overnight. I personally wouldn’t go much longer than 18 hours.
I see you've put a grate in your firebox to suspend the wood chunks. I've done the same and found them burning in open flame when I open the firebox door. I also put chunks in the hopper. Ive only done one brisket on my 560, it was a 9#er and it turned out well,with good bark.
I bought the LSS mod to put a drip pan on top of the manifold, under the lower grate. Then found some aluminum pans that are close to the width of the manifold and put water in the drip pan. Then I can put meats on the lower grate since the radiant heat is now buffered by the drip pan/water. From what I can tell, I'm getting good convecton on the lower grate. But I also cook on the middle grate, where I think the air flow is better.
I've used an 18 WSM since 2002. I think this MB560 has much better air flow and produces a clean smoke. I'm not sure how that happens since its still charcoal/chunk that smolders. I cook on a stick burner also and the smoke from 560 is comparable, IMO. 560 smoke is thin blue and I only get white billowy smoke during start up.
The creator of gravity fed smokers believes that the smoke from wood in the ash bin gets cleaned up as it passes through the burning charcoals. (This would not be the case with wood in the hopper.) In theory, with water pans, you can maintain that higher combustion of these “filtering coals” against a target temperature, and with a raised ash grate generate a lot of smoldering smoke.
I suspect even Minion method with buried chunks can replicate that effect because the combustion isn’t high enough.
I've been wondering how good the XM Gold briskets were and now I know, I'll definitely give one a go for my next brisket cook.
Nicely done!
How did u turn on the logs, did u have a fire under or did u let the coals land on it and ignite them?
That is a tremendous amount of effort you have put in to get that brisket out of the MasterBuilt, my question is, can you think of anything that the MasterBuilt can own hands down? Apart from the cold smoking of sausages?
If you like cooking your brisket fat side down, just keep on doing that! I like mine up - so the metal plate idea is for people like me.
Let me know if you try any of these tricks!
I would try putting a piece of lit lump on top of the cast iron plate
I have a JD UK brisket in the freezer. I wonder in my 800 whether I’ll have more room for a water pan. I have the manifold cover with pan stands from ProSmoke so that allow for more even heat coming up.
Looks like the plancha needs to be fairly close to the brisket?
Did you use any wood in the hopper or just in the ash bin?
My god...looks great fella
Does that not make the brisket spicy, putting on so much pepper? I've tried adding extra pepper and man it has a bite that I personally don't like.
That turned out awesome! I have really liked my chargriller 980 with briskets so far. Might have to try that really low and slow for a couple hours next time!
I did pretty much the same technique last Sunday with a grass fed brisket on a Master built digital charcoal smoker. Results were the best I've had so far.
Love the video bro.
I've just bought a Warrendale Wagu brisket, 5.7Kg. I remember watching this video when it came out thinking I'll never go for a full brisket cook but £65 was to good to pass up on offer. It's there anything you'd refine on this method with another year of experience under your belt? Cheers for the great content 🍻
Nice dude been looking for a marbled brisket for years! I would be happy with that brisket you cooked. I’ve done so many briskets all have been a absolute disappointment. That looks great. I’m going to try your suppler 👍🏼 I have a gravity also
Awesome video! Quick question, with the heat of the Masterbuilt coming from the bottom, why didn’t you cook the brisket fat side down? That would eliminate the need for a hot plate wouldn’t it?
Genius move with the cast iron plate 👏👏
You're everywhere on any video I watch LOL
@@VillanuevaMedia lol really? Guess we watch the same stuff 😂
It's true...I think we all have a BBQ addiction 🤠
@@GM-vy1wy W
Black Friday is coming up and this video made me not want to get a 560 and I can’t even consider my self an amateur when it comes to smoking meat
The brisket looks really nice. I have a materbuilt 800 and will try this over the weekend. How long did process take from start to finish as I am planning to follow this step by step?
I can’t quite remember. Maybe 8-10 hours
@@WilsonsBBQ How big was your brisket? I heard that it takes around 1.15 hours per lb when you are smoking the brisket.
That rub reminds me of Louie Mueller in Taylor Texas, that's thick, but must be good
It's not easy in the UK to get the fire starters and if you can find anywhere there quite expensive. What other brand of fire starter do you recommend
For the masterbuilt, I’d 100% recommend the little pucks from pro smoke
You keep supplying great content. Thanks for that informative video!!!
What weight was the brisket you used ?
What a great video! There’s nothing like this out there (at least that I’ve seen). Awesome job, Dave.
Is it safe to cold smoke for 3 hours?
Technically and officially, probably not... But you'd have to monitor the various points of the meat to know whether it stays within the danger zone for more than 4 hours. However, it is questionable for any cooks that cook around the 225f mark. Some big pieces of brisket cooked at 225 will take longer than 4 hours to get to a safe temp.
Love this video and will try on my 1050z Did U do any spritzing at all and do u think using a small water pan on the side would be alright to use?
No spritzing for me. I try as best as I can’t to avoid spritzes, unless things are getting way too cooked. And the MB is a fairly gentle heat, apart from underneath! So generally I don’t find anything needs spritzing. That underside comes out best with a water pan below for sure
@@WilsonsBBQ thanks. Would love to hear or see ur best method for ribs on a masterbuilt as well. I will try this out on my next brisket.
Has anybody tried a convection fan? One that uses heat to spin?
Thanks for the video-what weight was the brisket? Thanks again.
Thank’s for watching! It was about 6.5kg / 14.3lb before trim
Thanks!
You said you let it rest over night. How long?
Do you need to put a water pan in the smoker?
I started smoking on a masterbuilt 560 last year, I have the 1050 now, never really had an issue with getting a good bark. Not a bad looking brisket non the less.
Wilson let’s see you try this on a WSM, you’re awesome.
I’ve seen some briskets off a WSM. They’ve got to be some of the best basic smokers going for the price. I’d love one
I get amazing bark on my WSM. Still trying to nail the Smokey flavour though
@@jamesthomson5774 that’s exactly where I’m at with it. My last ones came out great with like 5 chunks of pecan. But wanted to see someone like Wilson give it a shot
I would also like to see how Dave would approach the WSM
Op is True Texas bbq fan. Mentioning Leroy and Lewis with a Truth bbq shirt on. What bbq did you like best?
Thank you for the great video, although I watched it when it was released I only today got round to smoke two briskets in my 560.
Can I please ask if you hold the briskets in the warmer uncovered in the foil boat, or you cover them with foil? I need to hold them for about 12 hours. Thank you
They’ll be fine just in the boat if holding in an actual warmer. Holding in a fan oven - you may want to wrap/cover
I'm holding in a fan oven so thank you for highlighting and your reply!
Great video but one small suggestion. Please remove the factory plastic from your control panel .. that really bothers me! 😛
I’m tempted with a MB gravity but not sure about storage. Do you keep yours outside under a cover all year?
I sure do! I have a fitted cover made for the masterbuilt. I’d say storing under a cover of some sort is essential. Especially with the electrical elements!
@@WilsonsBBQ thanks for the reply! I’m really tempted but Welsh weather isn’t the best 10 months of the year haha
Love the channel so I’ll be on a binge this week!
How is that cooker holding up? Any issues? Thinking about 1 for home but saw some bad reviews.
If you’d had a water tray would you have skipped going at 260° and gone straight to 275°? I have the manifold cover with pan rests from ProSmoke on my 800 so wondering what you’d change with my set up.
New subscriber. Nice to see another Brit BBQer on UA-cam. Nice video 👍
Love it! Quick question
1) Does the internal temp meat sit in the “danger zone” (40-140F) for too long if you’re cold smoking at 150 for three hours?
How many kilos does that brisket bro ?
I think it started off around 6kg. Probably trimmed it down to 4.5kg then ended up about 3.2kg.
Fat was starting to get that carmel color
Tried this on my 1050 this weekend with a 20 hour rest at 150 fahrenheit and WOW!
I have had my Masterbuilt 1050 for almost 2 years now and have yet to cook a brisket for various reasons. After watching your video I now have the confidence to make a go at it. I will definitely put that technique to use. Between what you have done and using the CHUD FOIL boat i think I can knock it out of the park on my first try.
Good sir! Great cook! Do you think it would be possible to achieve a good bark hanging a brisket in a barrel cooker? Haven’t seen anyone achieve it on UA-cam yet. Thank you!
Hey i just ordered myself a 1050. Looking forward to trying this as i can never seem to get bark anyway close to yours on the kamado. Thanks
What the? Is that a lava rock? A smoker's lung? Oh, it's meat. Of course, it is. I knew that.
This looks amazing! Thank you!
What kind of cooling racks you used to stack those on top of each other?
Not too shabby! Bark looks great and tips added up to a well done brisket.
Just did a brisket on the 560 a week or so ago. Turned out great.
May have to give the foil boat a go next time. Cheers!
Best vid I've seen for a brisket on the Masterbuilt so far. My first brisket was a bit ropey so this gives me the confidence for the next one, especially considering how darn expensive they are to buy now. Top tips in this 👌
I came here for Celsius. Didn't get it but still very impressed!
Huge fan, you’ve inspired me to step outside my comfort zone. Really appreciate your videos and find them very entertaining!
What do you gain from letting the brisket setting overnight with dry rub?
How many pounds was this brisket ?
I don’t remember exactly. But I would guess around 13.5-14lb
If they haven't already , MasterBuilt needs to endorse you 🤌🏻 that brisket speaks wonders. I've never considered buying a MB and I've been around them my whole life...but damn if I don't want one now 😭😭 they say it isn't the cooker it's the cook ! Impressive improvisation 👍🏻
I've struggled with Brisket on my Masterbuilt. THANK YOU for this video good sir!
What struggles did u have?? I just bought one and is thinking of doing a brisket for the first time
Will you be
Doing a takeaway service soon
?
Love the idea of a cold smoke!! May have to try that for the next cook. Great video as always!
Will be trying this is my MB800 thanks for the tips in this vid. Does anyone know what he means by letting it rest in the warmer to rest, is it in a cooler/esky? So you wrap completely when resting?
He uses a warming oven, usually set around 65°C. Goldees wrap their briskets, Chuds leaves his open in a foil boat 🤷🏻♂️
When did you have to add more charcoal? Thanks.
Which of their briskets was that specifically?
Hi there. Very helpful vid. I'll be cooking my 2nd ever brisket this Friday on the bullet smoker. My plan is to rest it overnight to serve the following afternoon. What temperature do you recommend for the overnight rest? I'll be using the oven for this rather than a dedicated warmer
I rest at 145°F/ 63°C
Would the cast/steel plate above the brisket apply to a kamado style cooker as well? Or do you think the shape of the dome is enough to make some of the heat go down on the fat cap?
The will radiate some heat downwards and so partly replicate the metal plate, but the dominant heat source will still be bottom upwards. I use a poor man's version of @smokingdadbbq's double diffuser to balance this out by putting a pizza stone on top of the diffuser plate, with a few pennies separating the two.
chud boat ftw! brisket looks great!!
I absolutely ballsed up my first brisket on the 1050 but everything else I have done on it has been excellent. Brisket is a big old mountain for me to conquer some day
A lot of people will claim that as long as you cook a brisket right, it doesn’t matter the quality. The fact is - if it’s low quality and super lean to begin with, the cook isn’t going to add fat and connective tissues. It’s hard to get a budget brisket great. Always go for the best you can afford! You’ll smash it
Great video will be a massive help. Would wrapping the shelve above in decent foil work the same as the steel plate ?
Thank you! I don’t think so unfortunately. The purpose for using something like cast iron, or a thick sheet of steel is because of its high thermal mass, and ability to absorb, retain and radiate heat. Like a pizza stone or pizza steel. You won’t get any radiant heat that would render fat from tinfoil unfortunately! A cast iron sheet is super cheap from Amazon though! One sold for cooking on a home gas stove.
looks very tasty indeed.
Just a weird thought i had.
Not that i will be getting a masterbuilt or anything, but i wonder..... can you run just wood through the top chamber instead of charcoal???? probably wouldn't get hot enough i guess.
Anyone tried it????
I wondered the same thing. I spoke to a guy who tried it - he didn’t mention any issues with it getting hot enough, though I imagine he burned through a tonne of wood. But he did say that it was unpleasantly smokey. I guess that’s the issue with any low airflow smoker that relies on smouldering wood for flavour. I definitely want to try it though
will be an interesting video if you get around to it. Wonder if a lower smoking wood would be better? maybe some local Ash or something???
Food for thought. Cheers
Take it your sold out of eveything ?? I have no idea how I’m meant to order
Hi! Yes we generally sell out pretty quickly. I think you mentioned before you don’t have any social media. Because we’re not a restaurant - the only way we can communicate when we are popping up is via social media. You make an order using this link
order.storekit.com/wilsons-bbq/menu
However, we are not always open as we do this every few weeks. So you’ll need to keep an eye on the main page information. I don’t use UA-cam for promoting popups/dates etc
YEHHHH I been wanting to try your food for best part a year now 😓 I checked that Sunday was all gone do you have any idea on next date I can set a reminder next time I have few mates to who want to try where I live so I’d be coming for big order ££££ food looks unreal
Smart with the cast plate mate.
That turned out amazing!
Do you have a link to the cast iron plate you placed on the top?
Not this specific one. It’s about 10 years old and a gift from my mum! Search ‘cast iron plate’ on Amazon - there are a tonne on there!
Nice brisket cook brother
Good looking brisket. Did you use kosher salt or table salt? I use a 3:1 ratio 16 mesh black pepper & non-iodized table salt on my Moberg 250 offset.
I used diamond crystal kosher salt and Kirkland (Costco) coarse black pepper. I’ve tried a tonne of different combinations and this is the best one for consistency for me
Also extremely jealous of your Moberg
@@WilsonsBBQ Thanks. The Moberg is way easier to maintain temps than the 24x42 LSG that I sold. Been subscribed to your channel from the start. Keep the videos coming!
Do you not use Texas AF anymore? How does it match up to this salt pepper mix?
Little more smoke
Great video, great work.
100% trying this asap
Bark was Amazing!!
Loved the video where did u get the fire starters from
Pro smoke! They were designed for the masterbuilts. So useful
Good lookin stuff
Great video mate!
Looks outstanding
Well done sir!
Will you be doing a take out service anytime soon ?
Yeah! 5th November! Pre orders open 29th October!
@@WilsonsBBQ I’ve had same problem loads of times as not on social media ? Can I contact on here on the day and pay up front for big order
Do you have a business number ! ?
doing a good job ....but.....get an offset
😂 I have two offsets. A 300 gallon and a Franklin bbq pit
@@WilsonsBBQ MY bad ...lol
Never had a problem with bark or top fat render on my 560? No mods, no cast iron. Cherry wood definitely helps as does spritzing with 50/50 ACV and a fruit juice after about 3 hours. Short ribs, JD briskets XM and standard black rock both came out superb.
I do need to up my trim game however! Never look as neat as yours do.
That’s good to hear! In my experience, and most people that I know, the wood type makes no difference. Spritzing also does nothing but introduce moisture to the environment which prevents fat render (which is why you won’t wrap a pork belly when trying to make crackling etc) unless you’re spritzing to prevent burning, it does nothing for bark. That’s a common misconception as you probably know. If you’re using fruit juice - it may be the sugars burning. Would love to see how yours come out though! Drop me a message! Would be good to see what I can do differently to get the same results! If I can do fewer steps, I’m all for it! Maybe I’m missing something
@@WilsonsBBQ I’ve dropped you a couple pics on insta messaging.
Not up to your standard at all so be gentle! Haha.
I agree. I am about to post a pic of mine on the gravity Facebook page. I always suspend my brisket fat side down in my 560. I put post oak in my hopper and ash pan. I also cook mine and don’t wrap until my temp starts going up after the stall. 170ish temp.
Fat cap down is exactly what I was trying to avoid. It’s all personal preference - I like cooking fat side up, and I don’t like how the fat renders this way on the masterbuilt. The beauty of BBQ!
Next time try wrapping the entire brisket in foil after the flat is at 190 f.
Then wrap that in towels, place in an ice chest for 1 to 2 hours. It will help rehydrate the flat and finish off the point. Been smoking briskets for 20 years. Never did me wrong. I also leave mine out for about 6 or 8 hours before putting it on at 190 f. I crank it up to 260 f. After 10 to 15 hours of cooking on a rotisserie smoker.
Why do you keep saying 'not bad for UK'?
Because typically, grass fed U.K. beef is lean, poorly butchered and isn’t the best fit for a 10+ hour cook. I’ve bought and cooked probably 60+ U.K. briskets - 95% of them have come out a lot worse than this did. So this is not at all bad for a U.K. brisket.
Sorry bro but that looks terrible inside…. Grey is over cooked… I’d be run out of town if I served that.