Masterbuilt Gravity 560 | Low and Slow Smoked Brisket
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- Опубліковано 13 лип 2024
- Welcome back to Anderson's SmokeShow! Today we are preparing a Choice Brisket Flat and we are going to smoke it low and slow on our Masterbuilt Gravity Series 560! This low and slow approach produces a tender and juicy brisket.
I didn't show how I trimmed the brisket because there are some really great videos out there. In the video I put a link to my buddy Joe from Smokin' Joe's Pit BBQ, as he has some great brisket trimming tips and techniques.
For this brisket flat I used some yellow mustard as a binder and followed that with a heavy layer of the Sucklebusters 1836 Beef Rub, then wrapped it the brisket flat in plastic wrap and refrigerated over night.
With the Masterbuilt Gravity Smoker set to 200F, I smoked the brisket to 160F internal temperature. For this smoke I used hickory wood chunks along with some Kingsford Original. I used an apple cider vinegar and water spritz to keep the surface of the meat moist. Once we hit the 160F internal temperature we removed it from the smoker, wrapped it in foil, then returned to the Masterbuilt 560 at 250F. Continued to cook until the internal temperature hit 200F, then removed the brisket and wrapped it in a towel and placed it in a cooler for 1.5 hours.
Link to Thermapen Mk4 Instant Read Thermometer - bit.ly/3Nid5nm
Link to Sucklebusters 1836 Beef Rub:
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Link to budget friendly slicing knife:
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Link to the ThermPro thermometer I used in this video:
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This approach can be replicated on your favorite smoker, pellet grill, or grill. Whether that is a Traeger, Pit Boss, Camp Chef, Green Mountain Grills, Yoder, Weber, etc.
Thanks again for watching! Be sure to hit that subscribe button, like the video, and write me a comment!!
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#SmokedBrisket #MasterbuiltGravitySeries #GravitySmoker - Навчання та стиль
Oh my Anderson! That brisket looked absolutely savage! That smoke ring was on point. Heck, it looked good before you wrapped it too. Home run brother!👍🏼 Thanks for the shout out.🤘
Thanks man! It turned out great! I don’t know how many briskets I’ll do at these prices but I think this one was worth it for sure! Thanks for the support Joe!
Would be sweet to see full size brisket on the Masterbuilt. Actually anything on the master would be sweet. Good videos keep it up!
Yeah for sure! When I did this video I was trying to do a whole brisket but prices on beef in my area were STUPID. I payed like $85 for this choice flat..... but I will get a whole brisket cook some time in the next month or two
@@AndersonsSmokeShow that’s nuts son! I paid $35 for a 4.5lb flat at Costco and that was more than I wanted to pay. Mr. Magoo in the WH has killed us all financially when he signed that ungodly E.O. to kill the Keystone Pipeline which boosted the prices for everything, what a jackass!
Prices have come down a bit here. This video was from the height of the pandemic
Ok I'm sold. Think I'll be going with the 560 as my first smoker. Thanks for the detailed videos!
I’d check out the 800 too! That’s what I’d personally go with. I’ve got a few videos on the 800, and even one comparing the 560 to the 800.
Great Job! A contest between the Camp Chef and the Masterbuilt with a blind taste testers would be Epic!
My cameraman and I were just talking about that with some wings and including the Pit Boss as well!
Love the steam coming off the meat as you slice it! Nice video!
Thanks for watching Sylvia!
Did my 1st flat on my new 560. Followed your video to the letter. Everything went exactly as your video except mined stalled @ 146 so I went ahead & wrapped. It pushed on up to 200 in about 2 hours. I have never been so pleased with the results. Wish I could show u a pic, never seen a smoke ring like this. Competition caliber!
Damn! That’s awesome!
Wanna see more great content? Click this link to subscribe: ua-cam.com/channels/bXJeP9Xkq_cu7ZfhIop_Kw.html
Nice work, dude. That brisket looks delicious.
Thanks man!
Great, informative video. Thanks for explaining the choice of foil wrap vs. butcher paper.
Thanks for watching!
I love mine. I want the 700. That thing is massive
You did a great brisket looks yummy 😋 great video 👍👍👍😎😎😎
Thanks man!
Looks amazing brother
Thanks!
Very nice, that brisket looked fantastic. I'm gonna have to build me one of these gravity fed smokers, they're getting very popular. Great video. 👍
Thanks man! It turned out great (don’t ask me about the price though...)! I’m really loving the gravity fed and it would be pretty simple to make one honestly! Thanks for watching!
@@AndersonsSmokeShow try putting the wood chunks in at the very bottom of the gravity tube I think you'll get a more consistent smoke and you can quit the smoke when you want. Just a suggestion, that's how I see the pros do it.
Awesome
Thanks Yosef!
That’s looking pretty good Andrew! Nice smoke ring and I hear the 1836 is good stuff, I got a bottle I need to try. They have flats at the Kroger’s, drives me crazy there’s no packer but they’re still expensive as anything. Killer job brother!
I just got a membership Restaurant Depot over the weekend and saw that they had whole brisket at a pretty good price. This choice flat cost me $85 at Costco..... it almost killed me 🤣 As always, thanks for the support brother!
I have the 560 too, I'm currently smoking a brisket and my probe temp supplied by masterbuilt is reading an ambient temp of 34 degrees! (no not to be mistaken for Celsius). On top of that it built in temp sensor is reading 274, when my "meater probe" is is reading 225. Never go off the temps per this grill, always use another set of probes as you do, for both internal and ambient.
Yeah the temp/biscuit test is something that I do with every grill and smoker I own. It’s always best to know where the hot and cold spots are
Going to be doing this soon. If I don't hit a stall, how long did it take you to make that in the 560?
I better see you wearing that hoodie mid summer
Don’t worry I already have shirts on the way 🤣
Looks really good! Not quite as tender or fall apart as a thicker one but I like my brisket firm! Had no idea you add that mustard!
Thanks Mike! Yeah the other brisket was a prime whole brisket with a nice thick fat cap. This brisket was a choice with a very thin fat cap which ultimately plays in on the results. Overall it turned out great (just don’t ask me what I paid for the brisket)!
I made one today just like Anderson’s and it’s really good. I’ve never used mustard as a binder, normally I just use sea salt and crushed peppercorns but the mustard was cool and it didn’t change the flavor profile.....briskets are the best IMO.
I use to put a pan filed with water under it
Great cook. Good job of explaining everything involved. Did you have to add additional fuel for the 10 hr cook?
I think that I let it run low and filled it completely once during the smoke. I didn’t capture it on camera so I don’t remember if that was the only time or not.
I have a master build smoker electric. Last time I cooked a brisket in it. I didn't have the smoke ring or the juices were running out so I don't know how often I have to keep adding wood chips. Mine is on the side and I didn't have a really good smoke flavor but our smoke ring It came out good but it's just some things I didn't like about it. Can you help me out on in how often I have to keep adding with you? I surely appreciate it. Thank you
Thanks for the video! I’m doing a flat this weekend. I was wondering if you have any trouble moving the top racks around mine seem to fit real tight?
This grill makes a great brisket! You’ll love it! My grates move easily... I’m assuming that you also have the 560?
Yeah I have a 560. For some reason my top grates are very tight toward the lid. I think I’m going to buy new grates and see if they fit better. Thanks again!
great video..how long did each phase take? Need to know how to time it...i.e, time it took to get to wrapping, wrapping to cooler, etc?
With many smoked meats you want to focus on internal temperature as that’s the most important aspect. With brisket I usually plan for it to take about 12-16 hours depending on its weight. This particular brisket was a flat and took about 12 hours or so overall. It’s always better to plan for it to take longer, because it’s not going to hurt if it’s done a little early and you let it rest a little longer.
How long did it take to get to 160?
Hi thanks for the video. Can you add wood chunks to that kind of smoker?
Yeah there is a ratio of charcoal to wood that you can add, but yeah I add wood to almost every cook
Just bought the 1050 and been watching your videos. Really enjoy them. Couple of questions, if it’s ok: Does it matter if you start it with the hopper doors open or remove the slides and turn on the unit? Why put fat cap down? I would have thought fat cap up to aid in keeping meat moist as fat renders.
People have tested the theory but just about everyone goes back to fat cap down. It acts like a shield and protects the meat from the heat when it’s down. Meat can only absorb so much water (think about brining) in the time that it’s in there the meat would only absorb a small amount of moisture from the fat as it renders.
When it comes to the start up, you need a good amount of airflow I order to get the coals going. Not sure if the vents would be enough to get it going quickly.
Anderson’s SmokeShow thank you!
I watch Smoken Joe's BBQ! You get a subscription for that! @2:55 That's not Saran Wrap, that's Glad Wrap. Wrong brand ;-) @2:36 that poor brisket, I have never seen one that looks like an oversized pancake It must be your camera lens.
How long was your cooking time.......and when did you start spraying with the apple cider and water
I think the entire thing with rest was around 11-12 hours. I don’t always pay attention to time because internal temperature is most important. I started with the spritz about 1.5-2hrs in. But again I’m just watching for when the surface appears dry.. not really a particular time.
Some folks swear by butcher paper for their brisket wrap....do you think that makes a big difference compared to foil? have you tried it? thanks!
I actually wanted to try some for this one, but those store that typically had it locally was out of it. Next brisket I do will get butcher paper.
Couple questions as I'm just learning. How long does it usually take to cook per pound? How often were you spritzing with the apple cider mixture? Is the cooler preheated before you add the brisket? Your brisket looked excellent and I can't wait to cook one.
It’s typically safe to allow and hour per pound. I spritz when the surface looks as if it’s starting to dry. Cooler is not pre heated... you’d be surprised how quick that brisket gets the cooler hot and steamy. Be sure to let me know how it turns out
@@AndersonsSmokeShow Awesome, Thank you
now i want brisket... lol danget
Don’t do it KC lol! Actually if I recall you said that your brisket prices were good down there. Not the case for me. That choice flat was $9lb
@@AndersonsSmokeShow hahahah they tried to raise for a bit.. still kinda expensive but doable hahaha. Good video man!
What's New BBQ thanks man!
Do you need a waterpan for low and slow on the gravity feed? Not bad for an Aussie built machine 😉 straya!
You don’t need to, but it doesn’t hurt
Im sure you know by know but im almost certain once you set the temperature with the dial you dont have to hit that temp button again
Anderson, what was your rough cook duration? Planning to do this tomorrow and just want a rough idea of when I need to get it on the Masterbuilt. Thanks!
This was a brisket flat and I think I had about 12hrs cook time in it.
@@AndersonsSmokeShow thanks! I am going the flat route too as I haven’t been able to find any whole briskets locally
They are finally starting to come down in price here. I paid $80-90 for that flat. Just saw a whole prime brisket at Costco for $40
@@AndersonsSmokeShow Geeze ya luckily I didnt have to pay near that for the flat. Tried this out yesterday, and overall Id say it came out pretty good for being my first brisket and being such a lean cut! One thing that did happen though, is that I had a LONG stall around 140 degrees. Took a WHILE to get past up to 160 and I had to bump the temp to get there. Any suggestions? Or should I have just let it keep sitting and wait for it to pass?
Well couple things that you can do.... wrapping in foil or butcher paper will help get through a stall period. Some people are hardcore “No-Wrap”, but I like it either way.... the other option is to just let it ride and get through. I smoked a Chuck roast months ago that was stuck at 162F for over 2 hours without moving even one degree. This is natural as the muscle fiber “sweat” just like we do to cool down.
Yo Fam, dope vid and Hooah! as we would say in the Army. I just did a flat and I spritz as you did but why do we have to wet the meat? I brought the mod for the 560’ and the mod has a water tray to keep things moist...I’m confused Duke and I’ve been grilling/smoking for about 15 years now.
I responded to your other comment
@@AndersonsSmokeShow I’m getting old Duke and I missed that but you are right on point and as one patriot to another...I don’t mess with Texas!
Question, Why "Fat Cap" down instead of up? I thought gravity would allow the fat juices to work around the meat keeping it more jucy or am I missing something.
A friend of mine did a great video on this: ua-cam.com/video/FIrde6ohces/v-deo.html
How do these smokers compare to the pellet grills as far as smoke flavor?
Pellets tend to have a mild smokiness whereas the Gravity Series grill have a more bold charcoal flavor
Looks good! Where can I order that rub?
There’s a link in the description where you can get it from Amazon!
So fam, I did the spritzer as you did but why was that necessary? I incorporated the 560 mod with the water tray, the hopper box and the heat shield....so why did I have spritz the meat?
Keeps the surface moist. The water pan will help keep a moist atmosphere within the smoker but not quite what you need on the surface of the brisket
@@AndersonsSmokeShow Good looking out “Big Tex”, my flat was DOPE with that rub and it’s really good. I’m gonna smoke another one along with some ribs next week and ship it all home to Brooklyn for Ma-Dukes, my sisters and niece for Mother’s Day. They don’t smoke like this at home.
Nice! I’m sure they will love the surprise!
Does it have a charcoal type of taste to it..
Yeah you get a good smoke flavor from the charcoal
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. :/
You could cook on the upper rack and place a foil pan under the brisket
While your waiting for the smoker to reach temp, I would think the brisket is cooling.
looks like you used just the flat the point is where the magic happens with brisket especially if you do burnt ends just saying still looks great
It’s been really tough to get beef here. At the time the only brisket I could get was this Choice Flat.... and I paid $90...
Yeah I wasn’t thrilled about the price.... especially when I saw a Wagyu brisket a few weeks later for the same price....
Can’t get my 1050 below 235 (per maverick XL) the mb probe says 200. That is a lot to be off
Where are you measuring 235F at? My grill was significantly hotter right in the middle. I have a video that shows how to test for hot spots using biscuits... and I did it with my 560.
@@AndersonsSmokeShow I set the mb for 200. It raced to 300 then came back down to 235.....I later set it to 280 and it went to 375 and settled back to 315 (probe in the middle)
Hmmm I’ve never had an issue like that. I wonder if there’s an issue with the controller?
Just the brisket flat?
That’s all I could get. This was the heat of covid
@@AndersonsSmokeShow all good. Just wondering. How well does the smoker distribute heat?
The 560 in my tests wasn’t the best, but I also have the 800 and I feel like it runs better and more true to temperature
I will NOT watch them butcher (TRIM) another packer brisket. Fine for competition I guess but they lose only a few ounces when I trim one up for home use.