Just want to give you ANOTHER thank you bro!!! I smoked my first brisket (cheap cut 17 pounder from Walmart) and I didn't expect it to be this great & I always refer to your videos for advice!!! The only thing I did differently was I smoked it on the MB1050 smoker at 225 for the first 3 hours. Your description on the trimming (I believe) is what made my cheap Walmart brisket look soo great!!! I'm at the point where I just wrapped (169) no stall (thankfully) and just wrapped it in unwaxed butcher paper and it looks simply amazing!!! I'll know more when tomorrow comes but for my first smoked brisket compared to other videos I hit a home run bro!!! I wish I could show you pictures here!!!! Bark amazing, used a "drip pan" (shortly), then got rid of the pan after 3 hours, then sprayed it with applecider vinegar & applehuice after the first 3 hours!!! I'm other words please keep up the amazing work you do because it really helps to determine a sloppy mess & beauty bro!!!!! 👍🍻🥩
Bruce awesome thoughtful post that is so much appreciated. Keep on watching brother as it helps me so much. Also. always feel free to send pics or ask questions but most of all. comment and watch!! gallerybbq@gmail.com
Thanks for demo-ing a brisket on the 1050. I recently decided I was going to make the jump from my gas smoker to a pellet smoker, and then I stumbled on the Masterbuilt 560 and knew immediately it would be awesome. This weekend I saw mention of the 1050, and thanks to your video I'm sold on the 1050. One thing I like to do with my cooler is a few minutes before I take the brisket off, I preheat the cooler with a large pot of boiling water. I believe this allows most of the heat in the brisket to remain inside, and not be used to warm the cooler. I think this helps the resting process - just my two cents. Thanks again - awesome channel!!
Tim, Thats a pretty cool Trick.Thanks for sharing. Check out my Facebook group on the Masterbuilt, Would love to have you. facebook.com/groups/264734041353275/
My 1050 Masterbuilt will be delivered Monday, tomorrow. I have a small version Masterbuilt already and will be donatating it. I enjoy your cooks. I have a large, old, offset smoker that I've had and enjoyed for years. Thanks for providing really good information. All the best.
Hope you enjoy it! Steve, thanks for the awesome comment. Any help you need shoot me an email and make sure you check out my masterbuilt facebook group.
I did the SPG rub aka "Texas Style" and followed your instructions. Had to pull at 190°due to time and only let rest for one hour. Killer brisket man. Thank you from Buda, TX. Been doing briskets for years now on my Lyfe Time sick burner and this was just as good no joke brother.
Thumbs up no. 174! Great job brother Tommy! That was a savage looking brisket point brother! Fantastic job, that cooker did an amazing job!👍🏼Loved that molly made a couple of appearances.
I’m here in the UK watching and literally drooling over how perfect the brisket turned out! I stepped up from using a propane grill to an offset smoker and I’ve been loving the cooks on the offset........just that it needs tending to, so I don’t cook on it as much as I would love to. I was investigating the pellet-smoker then stumbled on the 560. After doing more research I found the 1050 on your channel and I’ve been sold! I’ve not been able to find a single supplier in the UK with the 1050, but I’m trying to make some plans to get it, one way or the other!
John, Thanks Brother. Yeah. You know sometimes when filming you lose track of stuff because your always looking for that shot. On this one. The Juice was the furthest from my mind. But no Cameras. I'll have bread in my hand making small sandwiches while slicing. lol
Thanks. Your the second to comment on the music track. That alone makes me fell good, because at times, i'll spend easily an hour looking for the right vibe.
Yes sir. I had my coffee, your video on, a smirk on my face as my wife and family watched me watching the video in total bliss. I’m fishing for a 1050 too.
I feel like I've been on the ultimate BBQ meat journey...The whole nearly 20 minutes of this cook was mesmerising...I'm quite literally speechless and in meat heaven...Look at that at 18:17...Look at those meat juices😜 It's emotional, word fail me👍. Tommy, this was simply superb!
With the grill review, now this brisket i have to get this grill. I had my eye on this for weeks and you made me decide on a purchase for this grill. Not only great grill review but also a great brisket cook review. You should me a lot and everything to look out for from all the negative to all the positives. Thanks for all the videos your the man!
Nice video. So is the middle grate the optimal location for a single piece of meat like this? I just got the 1050, used your video for assembly and burn in. I'm ready for my first cook!
Bought the 1050 today. Just finished initial burn and looking forward to first cook tomorrow. Looking forward to watching your stuff in the future here in Alaska.
Paul, Thats awesome. I have a Brisket cook coming up and am also going to do a masterbuilt clambake:)... Check out my masterbuilt Facebook group and or if you need any questions answered you can email me gallerybbq@gmail.com facebook.com/groups/264734041353275/
Nice cook, Tommy. It inspired me to purchase the 12.5 lb. packer from Crowd Cow. I’m doing a Boston butt this weekend for a warm up. In my experience you cannot mess up a pork butt, but brisket is more finicky. The temp control with charcoal fuel is a big selling point for me on the 1050. Meantime , keep on rockin’ the pit with Molly supervising!
Alden, WOW thats so cool. Thanks. If yourin my facebook group you can post pics. Or email them to me. gallerybbq@gmail.com or update this post on how you did.
I’m not on FB , but I’ll ask my wife to friend you. I’ll send you some pics and let you know how it goes. I use Stephen Raichlen’s sweet heat and I’ll send you the recipe too. I use it on the Boston and the brisket and everyone loves it! Thanks Tommy.
Awesome! That looks amazing. You got a great bark and a beautiful smoke ring on this. You and the MB are turning out some great stuff. Thanks for sharing and also for working that coupon code for your viewers. I’ll have to check Crowd Cow out. Take care and stay well!
Holy Moly....Homerun Tommy you might've out did yourself 😎. That Hunka smoking brisket looked savory and delicious , wow just keep doing what you're doing 👍👊💪🤜🤛✅...
Wow what a video! I got my 1st stimulus check right before x-mass so, there went that! 😂 Got my second right before the wife's 50th birthday so, there went that!🤣 So, guess one of the things I'm do'n with the third!😜 That's why I'm watching..... Learning all I can before I grab it! thx for the video"s!
Man man that Brisket looks delicious. How is that Masterbuilt gravity fed holding up as of electronic components and metal’s warping today? Can’t decide if I want to pick one up. I’ve always love charcoal and can’t decide if I want to go pellets yet lol. Thanks for this awesome video.
HOLY CROWD COW!! That looked amazing. I may need to give them a try. I can never get ahold of just the Point on a Brisket. My wife likes the slices too.
Ohhhh nooooo. MeatCranium knows about the masterbuilt gravity series!!! I base my bbq purchases on your videos. Please don't ruin it for us🤣 I'm just kidding love your videos!!!
Well worth every second, that was a great video Tommy! And that point turned out perfect, great smoke ring, nice and juicy, simply delicious. They only sell flats at the local grocery, who knows why. Killer job brother and hope you have a great weekend!
Amazing looking brisket!! I'm gonna keep watching these videos and hopefully soon build enough confidence to try my first one!! The Masterbuilt smoker has really caught my attention
Brisket looks amazing. I am seriously considering a 1050 and found your channel in my research. I've watched a lot of your videos and you make some killer BBQ! In your experience, would you honestly say you prefer the 1050 over any pellet grill?
Right now, Yes!!! This is the future in outdoor Backyard BBQ.... That said, Pit Boss as well as other make awesome Pits that are built like tanks and puts out amazing food. How long, how well built are these masterbuilts, Who knows. But I LOVE this technology. I love Charcoal rolling. you just dont get that with pellets.
Another great video. I’ve watched a few of your brisket videos now. One question: on some of your videos you smoke 225 some 250 and some 275. How do you decide what temp to smoke at?
Just not built for that. I mix 3-4 chunks in go halfway up the chute, add another few chunks. Also, add 2-3 down in the ash catcher. You'll be happy with the smoke.
Great cook Tommy. It looks great ! I have a couple questions. Did you have to refill your lump during your 9 hour cook? Have you tried a full packer on the 1050 yet?
Heck Yeah Tommy! Full Hundred on that cook my brother that Brisket turned out absolutely amazing great color and smoke ring as well . Great content as always and thanks for taking us through the journey you and the family stay safe and be good out there.
Yes you do on most lows for sure. Best placement is anywhere really. Just not directly under the food. Enjoy the pit and if you have any questions. Reach out gallerybbq@gmail.com and I hope to see you Sunday night on our chat!
Bloody hell Tommy - that looks incredible! I'm just a lowly Aussie down under with a trusty Weber Kettle BBQ. I've mastered the pork shoulder and chuck beef slow cook on it - do you think a beef brisket as per your recipe would work on it?
You run that bad boy at 250f until the wrap and your golden. LMK how it comes out. Also you can drop pictures here, and LMK.....facebook.com/groups/264734041353275/
Great video, I am very intrigued with the Masterbuilt Gravity Fed Charcoal Grill 1050. I am in the market for a new smoker, I have always been a charcoal griller and a stick smoker. I was looking at a charcoal/reverse smoker grill until I watched your video as well as some others on RU-vid. Will this unit be as effective in generating smoke and have the ability to grill at high temperatures? Also, I noticed that there are not any smoke stacks- can you explain why please? Also, how is the temperature flow in the cooking chamber. Is it consistent throughout within a few degrees or have you found cold spots? Thank you for the great videos and your time reading my comment. Have a great day, looking forward to watching more of your videos.
This Pit can generate some serious smoke. Two ways, In the chamber, and down in the ash catcher. If not carfull it can be overpowering. Grilling at High Temps, yes. No Stacks, The smoke is released by a slit in the hood. As far as hot sopots, have you seen this video, ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bymHlPrEKP8.html any other questions reach out here, or here gallerybbq@gmail.com or here at my masterbuilt facebook group. facebook.com/groups/264734041353275/
Great looking brisket. I live in Austin TX so I've seen and cooked lots of briskets. I'm going to get a Masterbuilt. I have an offset but some times I don't have the time or patience to tend to it. The Masterbuilt should fill a void. Thanks for sharing.
@@thegalleryBBQ I actually did not. I ended up getting a pellet smoker, the RecTeq 370 Bullseye. I did still use your recipe and the brisket turned out really good.
You know Tommy....I kinda felt bad sitting here drinking a beer watching you out there at 5:30 am!! LOL! Damn son....send me a few slices of that bad boy! Awesome point my friend!! Hope all is well up there!!
damn I don't know how I missed this one, thank you, Tommy, for sending me this link, I enjoyed watching and I never would have thought to wrap it in a blanket to let it cook itself
I appreciate your videos. I saw you added wood into the bottom ash tray, I was wondering if that actually worked for smoke? I liked the smoked ring, Also how often on this cook did you have to add charcoal?
Chris. You've come to the right place! Any questions. gallerybbq@gmail.com also. Hace you checked out my Masterbuilt Facebook group. 19k strong! facebook.com/groups/264734041353275
Your brisket is looking amazing! Smoke ring similar to offset. Does it taste similar to an offset, Or did the entire bag of charcoal overpower the brisket? Still Debating if I should throw my snake river farms wagyu brisket on on my 1050 should I use the stick burner. (never used my 1050 yet
Well look. A stick burner will alwayd be a stick burner. That said. This pit is bad ass. Similar in taste to a weber kettle with the temp control of a pellet. Your call on which to cook on:)..
Hey Tommy, good to see you cooking. Great way to stay busy these days. I used a $25 coupon from Mike mullens point cook. Also got a point from crowd cow. It was good but not close to yours. Mine was really thin and long. It was from painted hills farm. You cook that to perfection.
I bought a 7 lb point, but I got a 8.7 pounder. I never thought of contacting the seller. Good idea Tommy. I’ll give it a try,what do I got to lose. Thanks bro.
The 1050 is out of stock everywhere, I wanted to order it and it's at least end of June before more of them are out for purchase. Unless there is stock somewhere that can ship it to NJ. That would be great to know. The brisket looks gorgeous !
How does a premium lump brand like fogo hold up in the masterbuilt? I have heard complaints that lump does not last long in the gravity like briquettes but I know for a fact that premium lump last a hell of a lot longer than low quality lump like royal oak or cowboy that most people use as their lump of choice.
I agree. I’ll get about 5 hours out of a batch of xl royal. It’s deceiving, it will hold what they say if you place it in, to fill the voids that just tossing it in leaves. Obviously the briquettes will last longer. Physics and chemistry usually do not mix with marketing, go figure.
Thanks for sharing- I just got my first smoker (the 560). Do you think these results are obtainable for a beginner? What would you say the biggest mistakes a beginner could make trying the recipe? Thanks again!
Yes. The biggest mistake is wrapping before the proper bark is achieved. When your in the stall dont wrap until you have good color on that meat. and use butcher paper not foil:)...Pink Butcher Paper Roll - 24 " x 175 ' amzn.to/3anuPYB
Alex, Join up at my facebook group for the masterbuilt. facebook.com/groups/264734041353275/ and if you have any specific questions you can always email me. gallerybbq@gmail.com
Oóoo, when the knife went through, OMG ... Bro!!! I can tell it was perfect!! I just bought a kamado bout a year ago,..if this bad boy was available then!! GEEZ, I knew charcoal gravity was coming after the pellet craze, I'd much rather like my lump !!
Hi Tom. Doing my first smoke brisket for the first time on the MB 800. Temp probe is in the middle of the thickest part. Smoker temp set to 225 degrees. Internal temp of meat seems to be getting high too quick. 140 degrees in 90 minutes. Is this expected? Thanks for your inspiring videos Ash
@@thegalleryBBQ happy Sunday! Came out quite flavorful. But the flat part was very dry. I had wrapped it at 166 degrees after 4 hours and pulled it at 197. Think it was the fuel laced charcoal that spiked up the temp. Once it all burnt out I added fogo clumps and things stabilized significantly. Going to do smoked Dino ribs today. Any pro tips?Fingers crossed :)
Great video. Where did you purchase the 1050 at. I have watched a lot of reviews of the 560 vs 1050. The 1050 seems a little bit better built. I can’t find one anywhere. Thanks.
How much of that is point? Since they didn't remove the flat from the point, I couldn't see which was which. You'd think the smaller piece, the one that you had on top, would be the remains of the flat, but from what I could see, both pieces had wonderful marbling, and either could be the point. For your sake, I hope it was the larger piece! My 560 comes next week, as a replacement for the Weber SmokeFire EX6, which Weber agreed to take back! It had all the usual problems.
