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.
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.
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.
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.
Love mine. Had to splice all the wires due to all the switches melting and the wifi never worked on mine. But I swear people still tell me this grill cooks the best bbq over any trager. Just sucks the build quality is china quality.
It's frustrating that these are built like they were made for Harbor Freight. Without extensive mods, they really don't work well for very long. Oh, and good luck there with customer service.
Not sure if you still monitor this account but I’m just now looking at getting a smoker and Masterbuilt is my thought. Originally I was going to get the 560 but seeing comparison videos, makes me want the 800. Do you have any regrets of your 560?
