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!
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!
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.
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.
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!
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 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.
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.
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.
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!
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?
@@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.
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!
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.
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.
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
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. :/
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!
@@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.
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)
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.
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.
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
