How To Smoke A Brisket On A Masterbuilt Gravity Series 560
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- Опубліковано 20 сер 2020
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Recipe:
Here's an easy to follow recipe on how to smoke a brisket on a Masterbuilt Gravity Series 560. Brisket can be a very difficult, and intimidating cut of meat to smoke. Hopefully I can help you cook one of the most delicious briskets that you've ever had.
12-15# Brisket (I used CAB Prime in this video)
Yellow Mustard
1/2C Coarse Grind Black Pepper
1/2C Restaurant Grind Black Pepper
Butcher Paper or Heavy Duty Foil for wrapping
Trim brisket as shown in video. Rub with a light coat of yellow mustard. Mix both black peppers and salt thoroughly, and put into a rub shaker. Light the Masterbuilt or whichever smoker you have. I started by filling the chute with B&B Charcoal Hickory Lump, used a charcoal starter in the starter slot, opened the top of the chute and firebox door to allow for more air to get in while lighting.
Once up to 250*, I placed the brisket, fat side down (because of this particular smoker), on the top shelf. I added some B&B Post Oak wood chunks to the firebox. I then sprayed with water every hour, and flipped the brisket over every two hours. At around the 8 hour mark, the fat had rendered, and I was ready to wrap. I wrapped tightly in butcher, and placed back on the smoker to finish. I was done when the probe slide easily into the brisker. You can also check by feel with your hands as well. Look for it to be a little floppy, and very pliable.
Slice, and enjoy. I hope you enjoyed the video, and look for us to be back next week with another. - Навчання та стиль
Fine looking brisket James and you gave out some great tips! Looking forward to many many more! Your rocking it brother!
Thank you, Rus
Fantastic cook Brother-James! Really looking forward to more videos!
Thanks Greg
Great video bro! I purchased my Masterbuilt last week and I can't wait to smoke a brisket in it! Keep up the good work!
Thank you. You're going to love the MB. They're very easy to use, and put out some great flavor.
Great looking brisket cook brother! 👊👊👊🍻🍻🍻
Thanks man
Daannnggg boy...that's some good lookin brisket...I tell you what!!👍
Great video!!! How many pds was that bad boy?
Awesome video
Thanks brother
Great job .. I have to come to the restaurant soon. I'm local so its not problem.
Thanks, come on by. Ask for me, I'd love to say hi.
I'm sorry if I missed it in the video, but what was the temp on the grill?
if a sm. 5-6lb piece, would shorter time be better ? is temp. important or not so much ? what temp to look for before wrapping ?
cooking my first tmrw
You did that CAB Prime brisket justice.
It was pretty good. That smoker is fun to play with.
That looked perfect, nice bark and juicy, good video. Jaxx sent me.
Crunch Munch thank you. I might have to put Jaxx on some sorta commission plan. Lol
@@CentralCityBBQ He knows good food, that is for sure.
What temperature did you cook brisket at?
Where you the pitmaster in 2019? I ate a bunch of your brisket then and it was never rendered properly unfortunately. Had good flavor but fat was chewy and tough wasn't impressed. Hopefully it's gotten better so when I visit for 3 months again I will enjoy it. Subbed!
Wow great video brisket cut like warm butter and moist. looking to get a masterbuilt just doing my homework on them. Where did you get your leather apron if you don't mind me asking.
Thank you. That's a Xapron apron. Great quality, and pretty good pricing too.
James - enjoying your videos. I am from Slidell living in Houston Texas. I have a stick smoker but considering a Traeger but thinking about a Masterbuilt gravity fed after coming across a masterbuilt on the web. Your thoughts and did you add wood to the Masterbuilt when smoking the brisket??? Thanks
Thank you, Patrick. I like the Masterbuilt Gravity feed. It has the efficiency of a pellet, and the flavor that you'd get from a stick burner. I did add B&B Charcoal's post oak wood chunks. Forgot to record that step. Btw.....I'm from St. Bernard.
@@CentralCityBBQ James keep the videos coming really enjoying them. Trying to perfect bacon wrapped shrimp with jalepno, cheese. U-15 or shrimp wrapped with bacon, jalepeno and cheese. The bacon doesnt get cooked with out the shrimp getting over done. Also basting sauce? Your thoughts or possibly a video!
Looks killer James. Been debating picking up a 560 or the 1050. That your personal pit?
Thanks Bo. Yes, it's one of my favorites. Easy to use, and very consistent cook with it.
I'd definitely recommend one.
Go with the 800
Did you add any wood to the charcoal basket?
I added B&B Charcoal's post oak wood chunks to the basket, but forgot to record that step.
Awesome. Thanks for sharing. Can I write your jokes?
Thanks Mike. I'd love to add to my amazing joke repotoir. Lol
Did you rest it on the counter or in a cooler, etc.?
I rested it on the counter. It was about 95* in that pit room, so I knew that it wouldn't cool too quickly.
What do you spritz with?
Just water
How long was the total cook? 12hr
I need the total cook time as well
What temp where you cooking at?
250
You weren't searching for jokes, you were checking TD, baw.
This could very well be true. lmao. Are you a member on there?
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. :/
I have had my Gravity smoker for at least 4 years now and I ALWAYS put put my brisket on the second rack and put a pan underneath with water of broth in it. Never had a flare up and keeps the brisket from drying out cause there is a lot of air flow going through that pit.
Put a 1 inch blocks under the right side of wheels so the grease will drop to the left. Helps me
First!
Lol
Is it still called a beef great dad joke
Thank you lol. For just 4 easy payments of $19.95, you too can be the proud owner of these jokes. 😂
I would of put tallow on it before I wrapped it.
Would've or would have*
Would of isn't proper grammar
Trimming is so overated. You honestly think that thin little fat on a brisket that cooks for 10 hours or more really matters 😅
That 2 lbs of meat that overcooks and burns and has to be cut off and thrown away does matter. I trim my briskets before smoking and put them through my meat grinder and make them into ground beef. Much better use of it. That way when your brisket is done you get 100% quality slices