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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.
20 авг 2020
