Texas Brisket on the Masterbuilt Gravity Series 560!
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- Опубліковано 4 жов 2024
- Its time to put this thing to the test on a major Texas staple..... Brisket! I've been anxious to do my first cut of beef on this smoker and brisket seemed like the perfect option. We all know that smoking a perfect brisket can be a challenge no doubt. Check out my video and see how this one turned out! Hit that like and Subscribe buttons while you're at it if have not already done so so that you are kept up to date anytime I post something new. Cheers!
James
I’m seeing this because i now own a masterbuilt. I love how detailed you are and talk normal. I can’t wait to do my first brisket on this new rig. Everything you had done looked right. 560 is my first modern smoker everything i learned on was stick burn coals . Hand cut wood also. I rest my briskets at 205. 1/4 inch cut should draped over your finger straight down. Smoke on man !
Oh man, you are gonna love it. Appreciate the kind words. Nothing ever beats a true offset cook but this thing comes pretty close! Cheers!
Dude . Been smoking all week . Started with chicken thighs. Bacon, pork chops , baby back ribs , boneless thighs , chicken legs , deer steak, spare ribs, this weekend t bone steaks for memorial weekend and a chuck roast i like to do like brisket and pull it at 120 wrap and bring temp to 145. Pull and rest then frost in the freezer then run on the meat slicer.
Every meal no joke . Phenomenal. Hickory cherry kick right now .
Looks good so far 2 hours in!!!😋 200 degrees!!! Yummy,!!! I put mine in the oven to rest too 😃 bro!!! So effing juicy!!!💞💞💞 Awesome 👍👍 😎!!!
Tonight I am seasoning a new cast iron pot while I watch you cook! I also have a new gadget on the way called Easy Kabob Maker (coming from Kuwait!) which I can't wait to get and demonstrate! LOL! I love my oddball gadgets and who doesn't love a new gadget? Something very ASMR about watching you cut the fat off that brisket. It's relaxing me! I am missing my grill! I can't wait until Spring! That looks insanely good! Loved this! Happy weekend!
Almost time for your area to have some grilling weather, Tink!
Nicely done bro! Just waiting for my MB560 plus KlotesMods parts to arrive. Keep up the nice videos. Salt & Black Pepper always for Beef plus plain butter ❤️ learnt from my uncle in Argentina 🇦🇷 Cheer’s from 🇨🇦
DAYUM nice smoke Ring n not as much work as doing 1 on the akorn!! I want 1 masterbuilt!!!😎 GOOD looking bro
The 3-2-1 method on the 560 works for me. The flat is a learner piece but if you cook it low & slow AND spritz it every so often with a vinegar/water mix you’ll be fine....nice vid son!
Thanks! Yeah, I’m guilty of not spritzing enough. It kind of comes with the whole “set and forget” mentality on these digital smokers lol. Cheers!
@@TheBrewQ Roger that but most guys do what works for them. Smoking is an art form and my goal is to perfect it like that dude Franklin has done. There’s a reason why ppl line up for hours at his spot. I know a brisket isn’t cheap but I give samples to ppl and then I take note of the feedback and if I’m inclined I will tweak the “formula” like Walter White and Jesse did for meth on “Breaking Bad” and eventually you will make a GOLD batch, just record how you did it......I’ll see you in the winner’s circle...HOOAH!
I usually bring it up to 165 and wrap. you took it to 205 and then wrapped. I am going to try it.
I love smoking brisket. I try to buy the point by itself but its very expensive. It's a shame there's so much fat on some of these but right not, brisket has been reasonable.
Keep up the great smokin!
Yeah, usually doing the “bend test” when you are buying a brisket can sort of help you determine how loaded with fat it is. The better the bend, the less fat in the cut. I always do the bend test no matter how stupid I look in the store 😂
Looks great bro
Thanks!
Awesome vid. Will try my 1st brisket soon. You mentioned something about pouring water in a container or bowl and filling it up inside the grill. Can you explain that to me, and a how to step. Thanks
Yes, you can take a foil pan you can set it off to the side in the grill or if you have a way of supporting it, place it under the brisket and fill with water. This will provide a steamy environment for the meat to help in reducing the possibility of the meat getting too dry. You just have to check it periodically and refill it when it gets low.
You're done 🤣🤣🤣 ✅✅
I didn't see ya apply oil to the other side !! U must have snuck it on !!
Are you feel smoke match?
Not sure what you are asking?
Where did you get the fan protector and ash collector grate and the vent damper?
A guy named Luke makes them. LSS Mods. Kind of pricey but they work well.
lss-mods.square.site
I've been trying to make a brisket on my 560, and I've only done it twice now. Every time I do it, some of the grease from the brisket drips down to the heating manifold and catches by brisket on fire. it goes from 225 degrees to 600! Have you seen this? Do you have any advice on how to stop this from happening? Very disappointing so far because idk how to control it and it only happens when I make brisket. :/
Yes, it’s very much a problem with this grill. You can take foil and put it over top of the manifold and shape it like a grease tray that will allow the grease to run off the edge of the foil versus down the manifold. Be sure to keep that grease tray super clean to avoid the flare ups. It’s a big design flaw for sure.
If I may add…..Before certain cooks I (safely) heat my Masterbuilt 800 above 500 to burn off any trap grease. If I’m going to cook right after I’ll lower the temp to about 200 and wipe down the grates with a wet rag, adjust my temp and throw on the meat. And like he mentioned a foil pan with or without water should help. Also, brisket or ribs on the middle rack for me.
Awesome video!
Oh Bloody damn... I watched around 10 of your early vids on the ceramic cookers. I drove to the shop bought 1, now you've moved on. Us Aussies are too far behind.
Nah, I still use my Kamado lol. I like to change it up sometimes
@@TheBrewQ i love my Louisiana grill kamado! But i want to get an insulated smoker from lonestar grillz
You might as well of done that trimming with a hatchet lol.
I do have one laying around here somewhere 😁
My apologies, but you lost me at "I prefer the flat ..."
Lol
Why fat side up?
Well, I have personally had better results with the fat cap up as far as moistness goes with my flats. This concept has been argued back and forth but I have had better results far cap up. To be honest, in a Kamado, I’m not sure it matters considering how well they retain moisture 🤷🏼♂️
@@TheBrewQ how many have you done on a 560 fat up and or down?
On the 560? Only 3 all fat side up. On other grills I’ve tried both ways and found that I prefer fat cap up. I really found that on my old traditional offset (that I no longer have) my brisket tended to be a bit drier with fat cap down.