Smoked Beef Brisket on the Masterbuilt Gravity Series 560

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Smoked beef brisket on the Masterbuilt Gravity series 560, nice and easy! The Masterbuilt Gravity series smoker made cooking this 12lbs USDA Prime brisket a breeze. I use Simons Montreal BBQ rub which brought it to the level of epicness.
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Опубликовано:

30 окт 2020

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Комментарии : 40

@otiskeithwatkins1679 3 года назад

There's really no need to wrap it if you're just going to unwrap it. Either is fine but once you wrap keep it wrapped and you'll get to tenderness a lot sooner.

@dsquebackyardbbq217 3 года назад

I love the gravity series my wife and I wore out our 560. I was close to getting theb1050 for her. Oh, and here in OH I totally agree with the hint of sweet on the back end of the taste. Nice to see someone else out there that likes salt and pepper but knows that there are some other flavors that works as well. Watching this was like looking in the mirror. I've said it on video, I've said it to buddies and anyone else that will listen. It doesn't take all of those extra steps for some great backyard bbq. We scare off a lot of people by prepping everything like it will be submitted for a competition. I loved watching this!

@getoutandgrill 3 года назад

Thanks D.

@burnthru1 2 года назад

Thank you!

@GobbaGooBBQ 3 года назад

Excellent color on that bark. Well done brother.

@getoutandgrill 3 года назад

Thanks 👍

@jasonross8996 Год назад

It looks great, but I wish you would give it a little bit more detail. What’s the color that you prefer before wrapping? About how long would someone expect it to be wrapped?

@Sharky762 3 года назад

The Meater probes are great but they have to be inserted far enough to give proper readings. There's a line on the probes to indicate how far they have to ne inserted. I use them om larger cuts, but on smaller cuts I use other equipment

@getoutandgrill 3 года назад

Thanks. I actually did not realize that. Lol. RTFM😂

@THEREALSHOWBBQ 3 года назад

Awesome bro. Great smoke ring and that rub gave it a nice color.

@getoutandgrill 3 года назад

Thank you! Cheers!

@marceljoanisse4237 Год назад

After it’s wrapped, does it matter if fat side is up or down? Why do you smoke fat side down?

@user-oc6qs1po3j 3 года назад

So how do you like smoker now???

@RayMacksKitchenandGrill 3 года назад

My brother that looks good...it was juicy and tender.

@cameronbragg3612 2 года назад

What you trim that fat cap with a hatchet lol 😆.. good cook brother looked good 👍

@Ricky-je3dz 2 года назад

So it cooked for 4 hours before the wrap and 4 hours after but I couldn’t figure out how long you cooked it wrapped

@jasonross8996 Год назад

That’s what I was wondering

@steventaylor4326 3 года назад

How large a brisket will that thing handle. I want one but can’t find any on display at any of the stores. Don’t know if the 560 would work or if I need to go with the bigger one.

@getoutandgrill 3 года назад

I've a up to 16lbs on it.

@steventaylor4326 3 года назад

@@getoutandgrill And there was plenty of room for it?

@anthonyjuliano175 Год назад

What is the reason for butcher paper?

@ryanoso Год назад

What did you do to that poor brisket? Did you trim it with a spoon? I beg anyone watching this to not make a brisket this way.

@Lightningbomb14 2 года назад

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. :/

@Del_Keba Год назад

Throw two drip pans under the grates directly on top of the manifold that way it drips into the pans instead of the heat source.

@rudyholguin8909 Год назад

Drip pans can still heat. I also noticed that when I used the 560 probes, the temp was out of control . It kept turning fan on, trying to cook meat fast.

@user-qe6xd5qy9e 9 месяцев назад

put 1 inch blocks on right wheels. Grease will drip down to the left

@anthonyjimenez6218 2 года назад

So you recommend fat side down vs up???

@getoutandgrill 2 года назад

I tend to do fat side up now. If I need to protect the meat from high heat I would do fat down.

@cantbe03 2 года назад

Do fat side down on a cooker like this where your heat comes from the bottom up. On a stick burner your heat enters from above, do fat side up. But the key to a great brisket is the rest, up to 10 hours, usually 8 in a good cooler with towels. A good brisket knife. Not unwrapping until temp comes down to 150.

@crunchmunch5282 3 года назад

Looks pretty tasty, and I am hungry for brisket now. I have been wrapping mine in butcher paper but have found out that if I roll it from the corner of the sheet, it wraps tighter and uses less paper. Really like mine in paper instead of tin foil because I really like a firm bark. When I finish it in tinfoil, the bark just gets too soft. Great video, kind of surprised how small the brisket was but for just a couple of us, it would be perfect if it was Prime.

@getoutandgrill 3 года назад

Good tip!