Slow Smoked Texas Brisket for Beginners | Masterbuilt Gravity Smoker 800
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- Опубліковано 2 жов 2024
- Please vote for me here / smokinjoespitbbq
On this show, it's a slow-smoked Texas brisket that's perfect for beginners. Let's go 225f low and slow to a perfect toothpick tender. Will do a simple kosher Salt and Pepper rub and slow smoke it to a perfect toothpick tender. This slow smoked texas brisket is perfect for the backyard beginners pitmaster.
#BBQPITMASTERSOFUA-cam
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Cooking with CJ / @cookingwithcj
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Classic East vs West, low and slow vs hit and fast!! East coast got my vote. Loved the slaw and cornbread sides. Tommy is the G.O.A.T
Shawn. I took you along on this all night cook. Cheers.
Very nice and I like that you bought it local like the average backyard bbq'r. Not everyone can afford a wagyu brisket. Smoked on the average pit. This is true to the roots bbqing.Well done Mr Pitmaster
Thanks man. Love to support my local shops.
Another great looking cook. We need everyone to vote.
Tommy got my vote.
Gonna need some help on this one.
Winner!Winner! Brisket dinner! Nice cook Tommy,,good luck buddy
My man. Thanks buddy!
Looking good Tommy! Red onions are great in slaw. Nice job brother!!
Thanks man.
Yet, another great video! I’m ready to give it a try!
So so good. If you ever need any tips. gallerybbq@gmail.com
This was a great cook off. Great job in presentation Tommy.
Cheers and thanks for watching.
Great looking bark Tommy! That was a great looking brisket buddy, Super nice and tender!
Cheers Joe and thanks for running this comp.
Love it Tommy! You got my vote, good luck
My man. Thanks brother.
Red Onion in the Slaw? Fuggedaboutit👏
My man char. Cheers brother and give it a try. Its new world stuff.
Red onion would be awesome in Cole slaw. Awww Molly gets ate taste so awesome. Stay safe & take care of you all. Thanks for sharing eh :))
Cheers. Thanks for the comment.
Your welcome Tommy. Enjoy your day eh@@thegalleryBBQ
I was wondering if the brisket should be more pink then I remembered that I used to dance under the name "Pink Brisket" back in the 80's. That didn't go well.
lol..... Good one Spike!
I'll be over tomorrow for a leftover brisket sandwich 🥪😋
You betcha. Thanks-
Great job Tommy! That brisket was awesome! Cheers brother!
Cheers brother!
Love everything you do man... I'd go with the Z-Grill 1100 over that medium well done.. Better Smoker..
Good choice!
Going to try that red onion in the slaw today
Gotta do it and let me know.
Awesome job Tommy! I will be adding red onion to my slaw👍
Bobbi give it a shot and LMK;)...
Dang Tommy Perfection everytime. Looks like money 💰 in the bank. Good Luck my brother. Cheers !
Why do people recommend low and slow on the top rack and not the bottom one ?
the bottom is to close to the heat source
I'm sure you get this all of the time, but if not, did you mean to spell "company" wrong on your sign?
Yeah. Its been changed although that became something of an inside joke! Thanks for watching
Please consider voting for me here ua-cam.com/users/SmokinJoesPitBBQcommunity
Hi Tommy! I just got my pit boss 1150 so I’ll be binge watching ya for a while. I haven’t a clue what I’m doing yet lol so thanks in advance
Here's my email so reach out anytime;)... gallerybbq@gmail.com
You should have used Dukes Mao
Tom. Can't get that in Jersey. Ive heard good things though!
Great looking brisket 👍👍👍
Thanks 👍
Great cook Tommy. Beautiful briske. What pit would you suggest between that Masterbuilt or a Chargriller 980??. also I would like to buy a Dalstrong Chef knife . Any suggestions?. Keep up your great videos!
Masterbuilt! Matter of fact I was the only influencer that never jumped off the Masterbuilt ship!
Bill. Follow this link and grab 10% off any Dalstrong knife. dalstrong.com/?ref=5537779.1e9c73
How often did you have to add fuel? Thank you
You'll get around 12 hours on one hopper.
Looks amazing! How many times did you reload the charcoal throughout the cook?
Once. Cheers Luis and thanks for the question.
How many times did you have check during the night?
Tony. It's all on film. I set my igrill with temp alarms so if it went above 275 it'll ring. Same if it went under 225f..
Flat looks dry. Point cooks faster maybe try flat side over your hot spot
Thanks- Cheers.
Winner Winner Tommy's Brisket Dinner baby! :)~ 1 question bud...was that a 14 lb'er before or after the trim? Need your stand on the boardwalk buddy! ;)~
Before the trim. I purchased it local and was not happy with it. Thanks for watching.
@@thegalleryBBQ It's STILL a wINNER WINNER Bud! ;)~ I wanna taste!!!
Look brother. You could have won the brisket challenge. You did not do you. The comp one was in your head. Over cooked. The one you did for you and us. The point. Was perfect. If you did that you win hands down. You need to do you. Remember. We watch you. Because we like your cook's. Not watch you think we want to see. I am a 1050 guy. But I do watch your pellet videos. Lol. I can do them on my pit. Just remember do you. You rock.
Cheers brother and thanks for the comment.
Just bought one of these smokers. I have 3 others but I'm thinking they'll be lonely because they won't be used anymore. Definitely looking forward to doing a brisket!
P Roth. Thanks- Cheers,
I am drooling over that brisket and the sides. It's a thing of perfection. The competition was so much fun to watch. So enjoyable. Cheers, Tommy! ✌️
Thanks brother. Your awesome with all the support you show me.
I used red and white onions. It tastes amazing!!!
Thanks-
@@thegalleryBBQ No problem at all!!
You done it again Tommy. Well Done Pal.
Thanks bud. Get that vote in.
Beautiful Tommy. Another awesome cook. Thank you for sharing your skills with us all. Question, if I may please, it looks like you are not using the temperature probes that come with the Masterbuilt Gravityfeed - why is that. Cheers man. Kiwi Tony
I never use any probe that comes with any grill. A, I need more wifi/BT reach, B, no way for me to tell if they're accurate. On my WeberI grill2 I dial it in with boiling water(212)so know it's perfect. Also, I get BT/Wifi reach all the way inside my house.
@@thegalleryBBQ Hey thanks Tommy. Good point regards accuracy. I will run a test on my grill. Cheers man. Kiwi Tony from New Zealand
Beautiful !!! ... we make our slaw the same except I like to add a dollop ( to your liking ) of horseradish to give the slaw some zing
Sounds pretty awesome. Ill give that a try as slaw can be so much more than people make.
Is that fat cap up or down?
Fat cap always up unless your looking to protect the beef from the heat source.
Risk it for the Brisket!
Gotta be. Good luck brother.
Can I use foil if I don't have the paper?
You'll lose some bark using foil. Grab some paper here- amzn.to/3O6giH5
@@thegalleryBBQ Tha k you for your response 🙂
Congrats on the marathon cook! Best wishes in the competition.
Thanks so much!
Great video Tommy. I see your in cape may. I’m the FedEx guy in Avalon. I have a ironwood 650 on order. Now I’m thinking I should of got the MB800. Now you got me thinking. I usually smoke on my Weber’s.
The 800 will get you better smoke. That said. The 650 is a good pit!
What times dinner lol
Mike, Thanks buddy.
Great cook Tommy!! Good luck in the competition brother!👍👊🍻
Thanks bud.
Хорошая беседка)
Im guessing you like the shack:).... Cheers.
That’s a beautiful brisket 🤤🤤
Kev. Cheers bud.
Good Lord...You just keep stepping it up.... Tommy, I think this comp has been the best thing for your video career. If there was a " Just keeps getting Better" Award it would have to go to you. I was a silent watcher for a while and some probaly wish I still was.. And the vids just keep better...Notice most of the vids now have sides??? Who was the 1st?? Great Job... When you have a Cook that turns out like this and then see it as a Meal you Go "Damn, I wish I was eating that" Keep Rocking Brother.. GREAT VID
Damn fine awesome post thats greatly appreciated. Cheers
I'm cooking my second brisket on Tuesday. It's about a 12 lb brisket that I got at Kroger's. I'm going to try to inject it this time with Kosmos q original beef injection. Going to cook it low and slow at 225.
I would like to have it served by 6:00 p.m. My question is what time do you suggest I start cooking it for it to be ready to serve? I'm using my camp chef woodwind Wi-Fi pellet grill.
Its so hard to time. Start it way early because it'll rest for up to 6 hours.
Tommy, you are awesome!! After 13 hours my brisket is done and delicious thanks to you!!
Used the trimmings when I was prepping it for your Chili :)
J V. amazing. Thanks brother
Nicely done Tommy, looks delicious
Thanks 👍
Tommy, thanks for keeping it backyard style, you nailed the cook, the only thing I can think of to help the viewers is more ways to serve the leftovers, Brisket dip sandwich, brisket Poboy, Cheese steak style, but after the hours you put in, I'm glad you thought of Molly. Good Luck Buddy. I shared on fb.
I appreciate you, Will.
You know you keep using that Masterbuilt you are tempting me to no end. Did you and how often did you have to add charcoal?
Its an awesome pit.
Holy Cow T,.....that looks like a religious experience!!! Good girl, Molly.
Good stuff brother. Long night, but good stuff.
you should've taken it out sooner and let sit in the cooler longer for it would've came up to temp and tenderness.
Brad. Thanks bud.
Ding Ding Ding!! Tommy has come out swinging!! Great job Tommy! The brisket jiggle had my head bobbing from side to side!! LOL
Thanks 👍
That Dalmatian rub. Hope Molly didn’t think you were cheat in’ on her...
Haha. Thanks Larry, Awesome comment.
If you don’t mind what is your procedure on adding wood to the 560?
Casey, of course. go about 2-3 inches fuel, 2-3 chunks, then 6-8 inches fuel few more chunks. That'll get you half up or a tad more. Also 2-3 chunks in the ash catcher. Enjoy and if you have any other questions. LMK...
Nice! Was this a select, choice or prime brisket?
It was supposed to be prime however I call BS.... needless to say, ill find another butcher local.
Low and slow, over night is the way to go, great looking brisket Tommy. You have my vote!
Thanks brother.
CUT ME A SLICE OF THAT JUCY BRISKET TOMMY , LOOKS GREAT ALSO LOVE ME SOME CORNBREAD AND SLAW THATS SOUTHERN COOKING THERE EVEN THOUGH YOU ARE WELL NORTH OF ALABAMA
Heck yeah!
Hey Tommy does the MB 800 or 1050 get too hot to put the meat on the bottom grate for smoking
I think so although some have. It just needs to be watched.
Great cook as always Tommy! You got my vote 😁
The Smokehouse is coming along nicely! I see the addition of new accoutrements - spied the V-Sharp in the corner - love mine!
Oh yeah. As my cooks un-fold you'll see more and more stuff.
not bad tommy. but cj brisket was juicy thing. hard to beat a texas boy on briskets..
I hear that. Stayed local on this one. Thanks brother.
I pulled out a pork butt for this weekend now I wish I would’ve grab the brisket
Haha. Thanks buddy. Brisket always for the win!
Good lookin' brisket Tommy! I'm definitely going to try that slaw recipe! The whole cook looked great!
Brad. TGhanks brother. Cheers.
My Masterbuilt 1050 arrives Sat. Killing Me!!!
Gary. That is KILLER!!! Welcome aboard to the best Masterbuilt channel on UA-cam!
Amazing. I'm trying my first brisket on my 560 in 2 weeks. Thanks for the good tips always
Thanks bud. Go kick azz....
Wow that looked so good. I have been waiting to see this one. Superb Tommy, time to go vote for you now. Great job
James. Cheers brother.
Hot damn Tommy that thing looked gorgeous!! Great job.
Side note can you tell me what light that is on your tripod? Thank you 🙏🏼
This one??? www.amazon.com/gp/product/B072Q42GXQ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Jon. Thanks for watching.
Nice cook Tommy! Good sides too. Good luck brother.
Thanks, you too!
Looks awesome Tommy brisket for me is one of the most inconsistent cooks they always come out good but every once in a while their van tastic my thought is it’s the briskets them selves as I pretty much cook them the same anyways I think you beat CJ but this one’s close hopefully you make it to the finals good luck and have a great one🇺🇸🇺🇸👍
John. Win or lose it's all good. I'm building something very special. Cheers brother.
@@thegalleryBBQ Absolutely
I’ll have to try that red onion in that slaw never done that
You gotta do it.
💖👼🏻🌺
Thanks-)....
Which external Thermometer do you use?
Weber Igrill2.... Cheers and thanks for watching.
Great video man. That brisket looks delicious
It was Marco. Thanks for stopping by.
Man that looks dynamite, i'll take a few slices!
Damn good stuff. Thanks for the support!
Looks good Tommy!! Good luck in the comp!!
Thanks brother., Cheers.
I have had the red onion slaw it’s a nice twist
Thanks Merv. Cheers and thanks for all the support.
The BBQ shack looks great Tommy!!!
Thanks. It been fun cooking in there.
Great job sire 👍🏼🇺🇸👍🏼
Cheers and thanks for watching.
Looks Awesome Tommy, love red onion in everything. What's ACV btw
Apple cider vinegar
Thanks Pete.
Thanks Jeff.
great cook and info
Cheers and thanks for watching;)..
Looks amazing great job!!
Tom. Thanks-
luv red onion in slaw!!!!!
Awesome. Thanks for watching.
Cooked just right 😎
Carole. Cheers;)..
Curious if you had to add charcoal to the hopper during the cook?
Yes. After the 10Hr mark.
@@thegalleryBBQ That is one reason I have been hesitant to get that grill. I was never sure how long the charcoal would last. Thanks for the info!
Looking great Tommy!
Bruce. Thanks, brother. I appreciate the support.
So relaxing.
Im chill!!!
Soooo delicious
Thank you 😋
Another great video! Good luck brother.
Thanks!
Good looking brisket. Being a jersey guy myself why can't we invent the "Jersey Brisket?" But to do that I guess we would need to cook it over toxic waste! So much for the Jersey Brisket! Good luck, you got my vote!
Haha. Good one brother. Jersey has the Pizza and Dirty Dogs. lol
Great job 👏
Thank you! Cheers!
Go Get It Tommy. Good Luck 🍀
Jimbo my man. Let's make Jersey proud!
@@thegalleryBBQ Always Jersey Proud 👍 Great Job Tommy
👍
Tom. Thanks buddy.
Man this looks so good. I really want to try my hand at one of these but it seems like such a daunting task and the cost makes potential failure more intimidating
Check Walmart as at times they have them for under 50.00. Worth it. Thanks for watching.
Looking amazing, as usual, Tommy! Good luck in this round.
Great as always!
Thank you! Cheers!
Guess you and grill sergeant thought that you would get more views if you used the word “beginners” in the name of the video.
No, not really. I don't discuss my heading with anyone before posting.
Dumb comment....