Smoked BBQ Prime Brisket - Masterbuilt Gravity Series 560
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- čas přidán 19. 05. 2020
- This is a step-by-step tutorial of smoking a brisket on the Masterbuilt Gravity Series 560. This was the first time I've smoked a brisket on this cooker. If you are intimated by brisket, you don't need to be. There are a few helpful tips and tricks to master smoking this cut!
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Great video! I am getting ready to smoke my fourth brisket on my 560 tomorrow, and this video was the perfect refresher. You gave some great tips so I’ll share one with you… my first brisket I put in a cooler to rest, but then I had a revelation of why not just leave it in the smoker with the fire cut off? Put the slides in, pull the brisket, leave the lid open, let the brisket steam off, shut the smoker off, turn it back on so you can monitor temp, the. Put the brisket back in and let it rest there. It stays warm for a while, just the right temp like the holding chambers you mentioned. Then you don’t have a dirty cooler to wash and dirty towels to wash!
Great tip! I’m all about less clean up.
I've watched dozens of brisket videos. Yours is definitely one of best. I watched it at least 3-4 times over last year. Little too long, but very informative and educational. You deserve more subscribers man. Keep it up and good luck
I really appreciate the comment, Marc! Thanks so much for following along!
As a native of Travis County, I feel compelled to comment. The barbeque restaurants you visited in Austin are good, and Franklin seems to be a great teacher, but in case you return to the area, I would like to point you toward some folks who wrote the books from which Franklin may have learned.
The first among these is Southside Market and Barbeque in Elgin. I'm from Elgin, so that is my favorite. My second suggestion in Elgin is Meyer's Elgin Smokehouse. Meyer's is great and both companies have perfected their art, but SouthSide is the original, and their hot sauce and hot sausage called "Hot Guts" is world class, if you can handle it.
The next on my list are in Lockhart, and there are several, but Blacks and Kreuz are the originals. All the aforementioned eateries, except Meyer's, were established in the 1800s and are regional institutions.
I am not a cook, but I have eaten more of these gourmet delights at all of these places than any person should, who cares about their health.
Finally, in my opinion, you over trimmed your brisket, but I'm sure that issue goes away after the first bite. Thank you and I will subscribe.
Thanks so much for these suggestions. I hope to make it back someday soon!
I bought my husband a Masterbuilt gravity series 560 for Christmas and I've been looking at videos and videos and Noah thank you so much your videos are so easy to listen to and easy-to-follow thank you again don't tell my husband I really bought this for me
Some how I missed this comment but this is amazing!! I hope you two are enjoying the smoker!
You did a good job trimming it brother. Dont worry about what other people think.
Appreciate you!
I smoked my first brisket for Christmas on my 560 using the methods you teach in this video, it turned out amazing! Just wanted to say thanks for making these videos, they really help those of us just getting started with smoking BBQ.
This is THE best tutorial i've seen for smoking a brisket. All the details and info are there. Cheers from Australia mate.
Thanks so much for watching! Really appreciate it!!
I keep coming back to this video cause it’s one of the best brisket tips video. Tips are amazing and helpful!
Thank you so much!
7:48 - trimmed that brisket really well in my opinion, best I seen on youtube so far.
Appreciate that, Max!
I've smoked a few briskets now and I watched a lot of content on them. I wish I would have watched this video first. Great job man! No stress, all smoking.
Man, I appreciate that comment more than you know!
Your giving away gold here Boss. You’ll be my go to. Appreciate you and the channel.
Thanks, Nikk. Really appreciate it.
I just got a 560 and I love that thing!!
It's such a beast!
thank you for a thorough lesson...excellent cook...that brisket looks great!
Glad you enjoyed it! Thank you!
Appreciate all the extra detail you included in the brisket cook, very helpful! Great video!
Thank you! I appreciate that. Brisket can be intimidating and it doesn't have to be!
That is a mighty fine looking (and tasting, I'm sure!) brisket right there. The color was awesome, killer smoke ring and it passed the requisite bend and pull tests. For a first brisket on a new cooker, I would call that a win. You've set the bar high, for sure. Good job!
Thanks so much, David. Always nervous on a new cooker. It seemed to perform really well! I think I could have let it go a little longer.
Just made a horrendous brisket on my 1050 so I'm here to learn 😂
Hey man, I really appreciate your thoroughness. I suck at grilling, I'll admit it. You make me want to keep trying. Keep it up!
Thanks so much, dude. I appreciate that! You gotta make a lot of bad BBQ before you make good BBQ!
I been smoking and grilling since I was 20. I’m 34 now, and I’m still learning. It takes time and a lot of failing but so worth the while. Don’t give up, it gets really addicting once you have an idea what your doing
Great Video!! Awesome looking brisket....way to go👍🏻
Thanks so much! I appreciate you watching!
Good lord your trimming is incredible. Saludos from Michigan brother.
Really appreciate that!
Looks amazing brother
Nicely done! Brisket looks awesome!
Thanks so much! Appreciate you watching!
Awesome demo
Thanks man!
Great Video! Keep up the strong work!
Great instructional video. Thanks
Thanks so much for watching!!!
Looks amazing
Love me a great brisket especially in my masterbuilt smoker! U did a great job
Thank you!!!
My mouth is literally watering watching you season this thing up.
Thanks, man!!! I salivate over brisket too!
Dude that looked like some good knife work to me. Looks like you did an excellent job on that brisket.
I appreciate it! I got a little deeper than I normally like to, but all the trimmings are in the freezer ready for burgers, tallow, and maybe some sausage!
Awesome work man!!!
Love you, bro.
Nice information and video!
Great video!!
That trimming is very good
Thanks, Ben! I appreciate it. Nicked a few spots on the fat cap, but okay overall.
Hey Noah. Nice video. The masterbult gravity series really seems like a nice cooker. Good luck with your new channel.
Thanks so much for watching! I appreciate it!
Looks great!
Thanks so much for watching!
Sharp knife good results🤘🤘🤘
I really appreciate it!
nice job on the brisket! looks juicy with a nice smoke ring good stuff! cheers
Thanks, man! Especially for being my first one on this grill, I was happy with the results.
Cheeky BBQ no problem! And for sure !good stuff
Great cook there fella 👍👍
Thanks so much for watching!
Great video! I'm going to do my first brisket on my 560 this 4th of July. I have done nearly everything else on it in the 3 months I've had it. I will definitely be using some of these tips when I tackle mine, thanks for this, best video I've seen on briskets...and I've watched tons of them!
I hope it turned out great! Happy 4th!
Hey Heater how's it going man! I just got my gravity feeder and am nervous but excited to give it a go. Any pointers on the brisket?
@@rudyarmendariz4632 I trimmed and injected mine the day before I began the cook, used Butcher BBQ Prime injection. I smoked it for about 16hrs at 235, it was probably a 14lb packer brisket(after trimming) it barely fit in the 560. For seasoning I used Malcom Reed's Texas Brisket rub, wrapped at about 265 internal temp w butcher paper. Turned out excellent, can't wait to do another next spring! Planning a prime rib for Christmas next. Good luck, it's really pretty easy w the Masterbuilt because you can control the temperature so accurately & that's the key.
@@heater365 wow!! I'm sure it came out amazing
@@heater365 You smoked it for 16 hours??? And that at 235? How big was the smoke ring and was it dry??
I have watched a lot of brisket videos and this one has to be on top of the list. Great info all the way thru. Thank you from a new sub!
I appreciate that more than you know. Thank you!
Hell of a trim!!!!!!!
Appreciate ya!
Nice video! Will follow
Good job
Great video Noah! Thanks for the time lapse of the trimming. That is always the hardest part for me. Do you have a suggestion on where to get the butcher paper you used? Thanks!
Jamie! Thanks dude. There are some great pink butcher paper options on Amazon!
Faaaantastic brisket!
Thanks so much!
Butcher paper wrapping is tricky! If you’re a first timer, I’d use foil instead. Good video sir!
Definitely pros and cons to both. I typically recommend foil for the first timer as well. I favor butcher paper myself now.
Broooo!!! Great video
Thanks dude!!
awesome want some
Thankfully brisket is a large enough cut to share :-)
Nice trim work, a lot better then what I would have done!!! lol
Thanks, Josh. Not my best work, but came out okay haha.
@@CheekyBBQ Noah, I think Aaron would have approved of that trim job. Thanks for a great video.
Haven’t done a brisket on my master build yet but this month I’m going to be making one.
much respect bro
thank you!
Great video, the background music (especially during trimming) playing over and over made me feel like I was going to lose my mind though.
That was a great trim, knife work was superb. One of the best trimmings I’ll seen
I really appreciate that! Got a little too close on some spots in the fat cap and, of course, we are our own worst critic haha.
Read this comment before I watched.. Then seen your work.. That was some talent with that blade man!
@@CheekyBBQ I think a lot of people don’t understand how much fat is really on a whole brisket. A large amount of it won’t render and any spots that stick out too much are just gonna burn. Gotta make it aerodynamic. Cheers.
Just made a Brisket following these steps. 11 Hours smoked. 4 Hours rested and man if I could send the pictures on here you all would enjoy it. Thank you for these videos Noah! The Pork Shoulder and the Brisket step by steps have produced some great meals at my house.
Great video. Any info on your prep cart in this video? Been shopping for one and this looks like exactly what I need.
Man, this is the one I got off Amazon. It looks like it's not available right now. I saw a decent one from Costco come through my emails recently. Overall, this one does work great. I'm sorry that's not more helpful!
www.amazon.com/gp/product/B0798N4Z5L/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
I've followed your pork shoulder and ribs walkthroughs to the letter, and both turned out perfectly. Time to move up to the brisket. For the butcher paper, what width do you use? I'm seeing 17.5 and 24 inch options.
Great video and great tip about the probe feel when wrapping and the temps of pellet vs offset or barrel for smoke. Only thing you missed was a good close up fo the finished brisket when you sliced it. Also what was the total time of cook and did you need to refill some coals?
Thanks so much for watching and for the feedback! I'll post some close ups on my Instagram, @cheeky_bbq. I'll make sure to add them in my next videos! I did refill the coals once, but mostly just as precautionary. I think I could have gone without needing to add. Total cook was about 11 hours.
I’m a Green Mountain Grill fanatic and was thinking about upgrading to a Prime Jim Bowie but damn the 560 looks so tempting.
I just got the 560. I did ribs yesterday - I have no idea how I got by with anything else. I'm doing a brisket next weekend. Really looking forward to it!
GMG makes some amazing grills at even better value. Certainly can't go wrong with the Prime JB. If you were looking to jump into the MB Gravity Series, I might hold out for the 1050. That size will be closer to the JB that you are thinking about. I think having a charcoal and a pellet are excellent options on your patio if you have the space.
That's cool feedback, Randy. I had another friend change up from a pellet to the 560 and they had similar sentiments.
I got a GMG Davy Crockett that I use all the time and A Weber 22 Kettle I honestly think I’m gonna wait to get til the 1050. Can’t go wrong with Charcoal Smoke
Did you mix the wood chunks with run of the mill charcoal? If so what was the ratio or what would you recommend?
I have the 560 model and the 2 briskets I have smoked thus far have been dried out. A few things, both times I have placed on the bottom shelf and further left. I have found that is the hot spot which doesn't help. Used foil on both and pulled at 202-203 temp mark. Now neither time I didn't use a water pan. This weekend I am thinking of trying that out and putting the brisket on the second shelf like you have. Also running JD lump with post oak chunks.
Try setting it up on the middle shelf. My idea was that it would help with overall smoke and bark formation. Water pan will help, you can also try injecting with just low sodium beef broth. Let me know how it turns out!
I've had the same problem with the only brisket I've don'e so far on the 560 (got great briskets on my Weber kettle). I'm going to try a water pan next time and try temp lower than 250
Great video, really loved the tips in this about trimming and cutting off the corner.
I love a good brisket. My issue is its only me and my wife to eat it.
What do you like to eat with brisket? What do you do with left overs? Would you freeze it?
Freezing it isn't the best - but I have to say, even though I'm the only brisket eater in my house I've never had trouble going through it. Putting aside sandwiches etc in the days following, I've found ways to incorporate it into breakfast - burnt ends and eggs on a sandwhich...HEAVEN
Awesome video. Did you cook fat cap down? Looking at purchasing either this grill or a pit boss. After watching this its probably gonna be the masterbuilt gravity!
I ran fat cap down on this since the heat source comes from below, that way the fat cap acts as an insulator to protect the meat. I also positioned the point to the right since I figured that side would be hotter. I think it was the right call!
Video definitely informative sir…
Nice job....Looking forward to your next video. I just purchased the 1050 and was curious as to why you prefer briquettes over lump?
Congrats on the grill! I have found that the uniform shape of briquettes seem to work better in these grills. You can get more fuel in and you don't run into problems with air gaps that I was experiencing with lump at first, since they are various sizes.
It is also easier to layer in wood chips with briquettes.
Some briskets make great hamburgers. That flat is so thin. I think 50% of the original is in the trimmings. I cooked 1 long ago like this. I and have no wacking 3” off the flat and grinding it up. Watching you wrap the brisket was hard. Your rest was spot on. Wow that was lean flat. Could have been a big tri tip.
Thanks for the feedback
Great video. Just received my Masterbuilt 1050 and will be doing my first brisket this Labor Day weekend. One question - when you put the finished product in the cooler, is there any ice in the cooler or are you just placing this in an empty cooler? Thanks again!
Empty...
However I digress…looks really good sir!
Looked like a good trim to me
Thank you, sir!
Hi! What cart is that where you prep the brisket? Looks interesting.
Nicking the corner is smart especially if you while your smoking you're drinkin!
Haha! That is very true!
Nice cook. (I’m now following your channel). I’ll be doing my first 560 brisket next weekend. You said your cook took 10 hours. Did that include the rest time?
Thanks for following along! That was just the cook time. Rest can be really subjective. Easily can be held for one hour up to four or five if needed. always recommend starting earlier than you think you need because of the flexibility of rest time. Better to rest for longer than rush it!
Great job on the brisket and your video was excellent! I have 2 Pit Boss pellet grills (XL Rancher & Tailgater), Char-Griller Charcoal smoker/grill and an electric smoker. After watching your video I will be adding a 560 or 1050. I’m leaning towards the 560 but waiting until both are in stock to compare. Have you tried using the Kingsford Hickory Charcoal yet? Seems as if it would be perfect on the 560. You got another subscriber so I’m off to watch more of your videos!
Right on! Thanks so much for watching. I haven't cooked on the 1050, but I think it might be the way to go, unless space is an issue. I haven't used the flavored wood chunk charcoal's that are out there, but they might be a great option for this gravity feed grills!
Cheeky BBQ I’ve used the Kingsford Hickory charcoal with my Char-Griller Smoker and the results were excellent on the chicken thighs. Next time you use the 560 try them out as I’d love to hear your thoughts. Oh by the way the brisket in your video has a lot of marbling so wondering if it was choice, prime, or?
Cheeky BBQ This is a link for the Char-Griller I have. www.chargriller.com/products/grill-kettle-red. I bought it because it is lightweight and my intention was to take it with us when we go to AQHA horse shows however I found out most shows don’t allow charcoal grills. I bought the Pit Boss Tailgater which is allowed. It’s kind of nice to throw a pork butt on the Tailgater early morning and at the end of the day dinner is ready plus I don’t have to babysit the butt.
Yep! 👍 Keep up the Great Work! 👍 \m/
Thanks so much!
I've seen a few videos of brisket down in a Masterbuilt and it seems they always use the middle rack. Can you use the bottom grill to do a slow cook?
I just got this smoker. Can you run it like an offset stick burner? So no coal just wood chunks?
Very good video--one question: You said you think briquettes work better than lump in the Masterbuilt. WHY? Could you describe the differences you experienced? Thanks!
The biggest benefit I see is the uniformity of the briquettes, so I can fit more fuel. Lump, by nature, has such a variance in size that the amount of fuel I can fit in the hopper changes a lot. I have started using the Masterbuilt branded lump and I actually really like that because it's typically smaller sized, so I can fit more. Other brand lump is great for things like my ceramic grill or kettle, but in the confined space of the hopper I run into issues.
Cooking my 2nd brisket tomorrow on my 560 and got a couple questions for you:
Briquettes or Lump?
Whats with the ash when I kick on my 560?
I would run briquettes because you can get more fuel in there. I haven’t had an ash problem unless I don’t clean out the bin. I also shake the grate before starting it to clear out any ash from the last cook.
When you wrapped it in the butcher paper and put it back in the smoker , how long did you leave it in before taking it back out?
Did you say you use wood chips in the hopper? I've just been layering wood chunks and charcoal and a few larger wood chunks in the pan.
I like to do both. Definitely experiment and see what works best for you!
What is your ratio of coarse kosher salt to pepper in your shaker. New to all of this. Looks delicious.
I like a 50/50 mix, but experiment and see what you like best!
Wouldn't a water pan underneath the brisket help maintain moistness?
Isn't the ideal temperature 200 to 225?
Didn't you use to have a simple canopy out in your yard and were cooking on a WSM?, I am getting ready to pull the trigger on the 560. I think I will do the heat box mods before I use it.
No sir. Never owned a WSM.
Hey Cheeky BBQ Chef, what's in the seasoning?
I just bought a Gravity 560 Can I fit a 17 pound whole packer comfortably ? what size whole packers fit pls.
How was the smoke profile with the devil charcoal? In your opinion does the large lump work better than the regular size?
I love JD charcoal. I get a nice smoke flavor, even without adding any wood. The preferable size of lump all depends on the cooker, IMO. For this gravity series grill, I think the smaller size lump works better because I get less air gaps in the chamber. If I'm cooking on my Kamado Joe, I love the bigger pieces because they burn slower and help make sure the air vents on the bottom grate in the firebox stays clear. It's nice to have a good mix of both for sure.
Does it matter for fat side down or up? I've done both and dont really notice a difference.
Love that table. Where did you find it? Manufacturer?
This was an amazon find! A couple people have asked before and they aren't in stock yet. I'll keep searching.
Hey Noah. Really great video. Some good details. Doing my very first brisket this weekend on my new masterbuilt 560.
One question, when it comes to resting and you don't have on of those type of boxes, what other methods can you use to rest the brisket in?
Right on, Johnny! Congrats on the grill and tackling your first brisket. There are a lot of options when it comes to resting. If you have a cooler, that will certainly work! If you don't have a cooler, you can use your oven! I usually start the pre-heating process in my oven (set to 350 degrees), but I only let it warm up for 5-8 minutes. I basically just want to get the oven a little warm, then I put the brisket inside there and let it rest. Two great options. Let me know how the brisket turns out!
so 10 hrs inc. cooling ?
break down the parts with times ?
if i want to start 10am & b eating by 7pm latest, what process, temps, times will work for an awesome brisket, with this time frame ?
Hey I’m cooking my FIRST brisket 4th of July weekend should i try a whole brisket or just the flat (sams club sells just the flat ) since this will be my first brisket I use an offset smoker
Man, I'm so sorry for the late reply! What did you end up doing? I like to do whole packer briskets. Flats have a tendency to dry out, but can certainly yield good results!
Cheeky BBQ lol no worries sams was sold out that weekend and I just picked a whole brisket the next weekend
Is the set time in the insulator counted in the 10 hour cook time?
No, sir. Cook time is only the time it's in the smoker. Rest time can be really subjective, anywhere from one to several hours. The longer the rest, the better!
I'd get a 560 except for feedback I'm seeing that the bottom grate runs hot, maybe being too close to the heat manifold.
I haven’t run into that issue. The only reason I put the brisket on the upper shelf was to experiment and get full smoke circulation around the meat. Check out my ribs and pork shoulder vid. I did those right on the bottom grate. No issues.
How long was the wrap part of this cook?
What type of knife are you using to cut the brisket?
Hoping to do a brisket on my 560 for July 4th this year. I’m concerned about not being able to find a brisket in town if I wait to long, so I thought I might go ahead and buy a brisket next week and stick it in the freezer for use on July 4th. Is that going to impact the end quality? Any suggestions on how to keep it fresh?
That's not a bad plan! It also gives you some time to shop around and find one that you really like, as opposed to just grabbing the first one you come across. If you are only leaving it in the fridge for a week or two, I think you are probably safe without freezing. One thing to check is the pliability of the brisket in the cryovac. If it feels really stiff and doesn't bend at all, it's actually preferred to leave it in the fridge for a little while. You can find some good content about "wet aging" briskets. I have found that the sell by dates are usually 1-2 weeks out and I wouldn't stress having it in for another week after. Another option would be to go to your local butcher and see if you can preorder one now for July 1st or 2nd. That solves a lot of the guesswork and probably will provide the best result!
If you have a restaurant supply in your area check them out. They normally only sell to restaurants but during this coronavirus mess we're in some are selling open to the public.
I just got my 1050 in and will be cooking a brisket for the 4th as well.
Awesome video!
How much babysitting would I have to do when cooking a brisket? I have a 5-7lb for my 1st one. If I start it at midnight, could I go to sleep and check it at 6 or 7 in the morning for a 160 temp to wrap it? Or would I have to check a few times through the night?
You should have enough burn time in the hopper to last that long, it just depends on how comfortable you feel letting it ride.
My first time using mines will be next weekend.. ..what do you recommend I smoke..pork should with lump coal or charcoal briquettes??
Can't beat doing a pork shoulder or ribs! I would start out using briquettes in this grill, I have found those to work better.
Pork shoulder or butt whatever they call it at your store it's great practice for brisket like he said earlier in the video you don't have to be perfect but your friends will think ur awesome
Maybe I missed the weight of that brisket. What size will fit in the 560?
pulled a little too early but looks good. i like more bark imo
What size extension cord would be good to use
The cord on the grill is actually pretty long. You may not need one!
Noah, did you share a final temperature on that video? Also, did you say that those briquettes were made like lump charcoal, IOW suitable for a kamado?
I would feel comfortable using these in a Kamado. I think they are the only briquette style charcoal I would use in mine. I don’t trust the binders and other chemical additives in briquettes vs lump in a ceramic cooker.
Ive narrowed down my pit choices to either the 560 Gravity or a Kamado Joe. How much smoke flavor would you say the 560 gives and would you say its sufficient for fast and hot cooks like steaks, chicken breast? etc?
OP can chime in but thought I’d answer. The 560 is amazing. Can’t recommend it enough. I can add more smoke flavor by choosing a stronger flavored wood. I’ve definitely smoked some meat that was too smoky, so I wouldn’t be concerned with not enough smoke flavor. It gets up to like 700°, so it does great on ribeyes, though I’d recommend you look at other videos on ways to start a small fire in there as the direct flame to a steak is missing on fast cooks, even though it’s 700°
@@ibbjamin ah thanks much man!!