Masterbuilt Gravity Series 1050 Beef Brisket
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- Опубліковано 8 тра 2020
- This was my first brisket cook on the Masterbuilt Gravity Series 1050 smoker. The results did not let me down in any way. In fact, this is probably one of the better briskets I have made in quite some time. The airflow in this grill produced a great color and bark on the meat. You can see from the video that it also made an impressive smoke ring.
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THAT IS ONE NICE LOOKING BRISKET
For those of you who wonder if the Masterbuilt 1050's controller is accurate. I monitored my Masterbuilt 1050’s pit temperature with a Fireboard and found some differences. But I soon realized that the 1050’s wide exhaust vent allows the wind to blow in and cool the Fireboard’s temperature sensor irrespective of where I placed it. The Masterbuilt 1050’s sensor is on the side of the cooking area and shielded from the wind that might blow in. The Fireboard and the 1050 pit temperature readings coincided as soon a s I put my 1050 in a place where the entire pit is shielded from the wind. I’ve concluded that the 1050’s temperature readings and subsequent responses are amazingly accurate.
I love how you showed us how to use the trimmings to produce beef tallow for later use. What a great idea while doing this cook!
Goodness! That is a thing of beauty! I have really enjoyed learning from you how to operate my KJ Classic II and now I'm looking forward to learning my MB 560. Keep it up!
I just got this grill. Been watching your videos to help prepare. Thanks for all the great tips!
Very clear and understandable series on the gravity 1050.
Love the tallow pot. I love your explanation. Thanks ATL.
Heck yeah John the brisket looks mighty fine. I've got the 1050 on my wish list for sure.
I cut down 5 stainless steel cabob sticks i got from wal mart an spaced them evenly in my ash grating. This really makes your charcole last longer. Not my idea but i seen it on utube an it realy made i difference. I did a cook at 225 using kingsford charcole for 6 hours and it only burnt up one third of my charcole in a full hopper.
This might be the perfect chance for me to try to make a brisket. I’ve been apprehensive to try but this looks super easy.
Looks pretty tough buddy. Smoke ring looks great though
Looks really delicious from great👍👍
That made me HUNGRY! Looks awesome.
That looks amazing! I want to get a Masterbuilt for our Police Dept. I have had a New Braunfels For over 20 years that I brought with me when I changed jobs from the Sheriffs Office. I love doing brisket for my co-workers. The wood pit handles chicken, pork ribs and other small cooks really well. And It does great with brisket. It would be so much better not to have to babysit a fire and I could cook a lot more for everyone here at work. I am about a hour and a half away from Atlanta and hope to come by one day soon. Thanks for the great video.
I had a New Braunfels Bandera for many years and sadly, it rusted so much it became unusable. I'm very interested in this Master Built 1050. I'll cook my brisket over my beans though. :)
I have this model with LSS mods to extend the life of the bbq. So far the controller is working fine. Always put the thicker side of meat on the hottest side of the pit.
Good idea with rendering the fat trimmings for later cooking.
That's a beautiful brisket amigo. I'd love a link to the knife that you trimmed it with.
Well John, I followed your instructions for the smoked goose a few years back which is now a holiday staple - though we like the smoked fat more than the bird and we use that fat well after the bird is gone.
So i'll be following your guidance as seen in the video on a 16.7 lb brisket I got from Costco to break in my 1050 once it gets here. I was thinking of trying this El Diablo Mesquite lump I got from the Costco business store. If mesquite isn't a good idea for brisket please let me know.
When I lived in Texas, we cooked everything with mesquite wood, many briskets, it was all good. I use hickory and Mesquite mostly but fruit wood with pork. I love the taste of the mesquite smoke and the smell when it is smoking. You will just have to give it a try and see but I bet you love it.
Looks Great! Ok..... Lets eat! :)
I would love to see how fresh-side/pork belly would turn out on the grill..
Excellent video and result, John. The Kamado Joe charcoal was lump but not Big Block, correct? Did you need to modify the bottom grate on the gravity chute to accommodate the lump?
It's all big block lump charcoal. There isn't but one variety. I have done no modifications to this grill of any kind. There is no need for it. - John Setzler
That brisket looks awesome, I am planning on cooking a brisket this weekend on my kamado vision. Will I be able to use the same cooking method shown on this video? Is there anything different I would need to do? I have learned so much from watching your videos. I cooked a 7lb dino rib a couple of weeks ago using your method and it was mouth-watering. Hoping for same results this weekend. Thanks in advance and I hope everyone has a great Labor Day weekend.
YES.. you can do this on the Kamado as well with the same technique.
I just wish that Chinese container ship would land ! I am tired of waiting for these Masterbuilt 560s and 1050s. I told Masterbuilt I could come help unload some containers if they let me buy one there. They didn't seem interested, so I guess I will be in line with everybody else when they finally get to the stores, whenever that is.
What table was that you had next to the Kamado in the beginning?
Can you post a link for your fire starter?
Awesome, John. How easy is clean up this 1050?
it's not too bad. I use drip pans whenever I can so that minimizes any cleanup - John Setzler
How long does a full load of KJ lump last in this grill? I'm thinking about purchasing one to compliment the KJ but I'm just curious on the build quality and longevity. I'm loving it's performance for sure though.
I tested for 7.5 hours at 250. It went about 4.5 hours on this cook at 300 before I decided to add more coal.
If you filled this with lump to start, how long will it go without needing more fuel? Is it quite a bit less efficient than the kamado?
i think 7.5 hours at 250. I woudln't go any longer than that. It's not as efficient as a Kamado.
Do you use briquettes or lump charcoal? How many times did you fill your hopper in your 8 hour cook?
I used lump in this smoker and I added coal once during this cook.
So you can get a good charcoal flavor on long smokes . What about grilling? Can you get that charcoal flavor like cooking over charcoal
Yes... have a look at the tomahawk steak reverse sear video I did on this grill - John Setzler
Can I get a link to that awesome cast iron pot?
atlantagrillcompany.com/products/finex-cast-iron-sauce-pot?_pos=9&_sid=77579c053&_ss=r
Hi John, do you find yourself heading to this grill or the timberline if you arent using a kamado?
I like the flavor profile much better from the Gravity Series.
@@AtlantaGrillCompany thanks for the reply. Pretty sure I'm going to get one. They are significantly cheaper too which can't be ignored
Have you had any issues im seeing with uneven temps? Such as if the temp is set at 300 its actually 250
I haven't had any issues.
I’ve had my 1050 for 2 years and the power board temp is consistently higher than actual when using multiple thermometers to compare. I even had Masterbuilt send me a replacement thermometer but still reads between 60-80 degrees higher than actual. Love the 1050 but wish I could trust the internal thermometer so I didn’t have to manipulate the temp setting to accommodate for the variance
Well over done
What about a Turkey?
Once you wrapped it why not put it in your oven?
You can do that if you prefer. I just prefer cooking on my grills :)
Can it do 2 butts and 2 briskets at one time?
absolutely
Looked tough and dry
In other words an advertisement for your companies rub
That was a hard pull on that brisket didnt look real tender