Thanks for actually pulling it apart on camera. A lot of people only slice it, and it's not enough for the viewer to get a sense for how tender and moist. Great video!
Best bark I’ve seen on this smoker! I really want to like this smoker but I’ve searched all over UA-cam to find a bark that’s somewhat comparable to my barrel/drum smokers. This is the closest one!!! So basically no wrap when using the gravity smoker by masterbuilt. That or people aren’t spraying their briskets enough for a real dark bark
Nice. The MB is an awesome grill for sure. Using all my favorites charcoals and convenience in cooking. I did a 14 hour cook on a 18 pound brisket. Delicious 😋
Yeah, I'm definitely doing this in spring. I see you smoked it up on the higher rack, I made a brisket when I got my 560 and the bottom was wayyyy too hard. Thanks for the tip though! Tenderness not temperature will help.
If you are going to try it (which you should) I have gotten the best results with a prime brisket from Costco. They seem to always turn out great and don’t break the bank. Thanks for watching!
Nice! I can't wait to try that on my 560. The first brisket I did on the 560 I wrapped in butcher paper and it was a disaster, the 2nd I wrapped in foil and was great. I just got another brisket and want to try it unwrapped. Should I use a water pan? How do you keep it from drying out?
Checking for tenderness is the biggest tip I can give for a brisket. I think it is why most people starting to cook brisket end up with dry tough meat. Prob tender is the way to know. Thanks for checking out the video!
Thanks for actually pulling it apart on camera. A lot of people only slice it, and it's not enough for the viewer to get a sense for how tender and moist. Great video!
Thank you. It tasted just as good too.
Brilliant. No need to make it complicated. Simple salt, pepper, low, slow. Good job!
Thanks! It turned out really good
Best bark I’ve seen on this smoker! I really want to like this smoker but I’ve searched all over UA-cam to find a bark that’s somewhat comparable to my barrel/drum smokers. This is the closest one!!! So basically no wrap when using the gravity smoker by masterbuilt. That or people aren’t spraying their briskets enough for a real dark bark
Looks great, gonna try an overnight brisket tonight in the 560.
Great video on low and slow brisket.
Nice. The MB is an awesome grill for sure. Using all my favorites charcoals and convenience in cooking. I did a 14 hour cook on a 18 pound brisket. Delicious 😋
I have really loved mine. Thanks for watching
Yeah, I'm definitely doing this in spring. I see you smoked it up on the higher rack, I made a brisket when I got my 560 and the bottom was wayyyy too hard. Thanks for the tip though! Tenderness not temperature will help.
If you are going to try it (which you should) I have gotten the best results with a prime brisket from Costco. They seem to always turn out great and don’t break the bank. Thanks for watching!
Hope you guys recovered well from Corona by now! What did you smoke your brisket with? Nice bark 👍🏾
I got it right after this video. We have all recovered now thank the Lord. I used a mix of cherry and hickory along with b&b charlogs
Nice! I can't wait to try that on my 560. The first brisket I did on the 560 I wrapped in butcher paper and it was a disaster, the 2nd I wrapped in foil and was great. I just got another brisket and want to try it unwrapped. Should I use a water pan? How do you keep it from drying out?
I cooked a prime brisket. I get mine from Costco. I typically do not use a water pan because I am in Florida and the humidity is crazy.
@@shipwreckbbq. Nice. I'm in dry dry Nevada. If we get up to 25% humidity people act like their dying.😂😂
Great video! How often are you reloading your hopper box on a cook like this?
Once during the cook.
MAN, u should have seperated it properly bro.. the flat from the point.. you'd have 2 different textures of variety. Enjoy
Maybe invest in a full size knife.
Not a maybe..I need one for sure
Wasn't any actual tips but nice meat
Checking for tenderness is the biggest tip I can give for a brisket. I think it is why most people starting to cook brisket end up with dry tough meat. Prob tender is the way to know. Thanks for checking out the video!