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I just use a napkin and oil to start mine and never had a problem.

@CheekyBBQ I got the 800 for $200 off of someone from fb market place. What a steal

275 is the ideal temp for nearly all bbq

Rusty

Please tell me what you used to season the meat 8 hrs before?

Great tip on taking a nick on thr flat

You did that so easily

Steaks look good. Did you steal a tray from Franklin BBQ? 😂

I've known the owner of masterbuilt for years and years and he is from Columbus Georgia

Great Vid, Thank you.

That was coke zero?

Can you add a water tray under the grills?

Did you fill it up to the top with Charcoal and wood for it to last the whole 6-7 hours?

what was the internal temp once you seared them?

More much more sauce.

Just out of curiosity . . . once you wrap your meat, do you still keep running your smoke woods?

So how many more hours did you put it back in the smoker before you took it out at 205 temp.

Bought my 560 3 years ago and it still runs great

I just bought a Gravity 560 Can I fit a 17 pound whole packer comfortably ? what size whole packers fit pls.

Mine didnt look like this but i'm in the UK and I had to adapt it 😂

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.

Haven’t done a brisket on my master build yet but this month I’m going to be making one.

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.

I just got this smoker. Can you run it like an offset stick burner? So no coal just wood chunks?

Clean your grill bro

Looks amazing

Yum

Love pepperoni pizza ❤

🤤

I had my 560 for a couple of months, and I'm in love with this grill. Great video, very helpful!

Were they frozen?

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?

Way overcooked.

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.

Just got a 560 and was browsing some content and came across your vids. great videos subscribed!

I'm glad that glove saved you from covid ... outside... by yourself

Thanks for the video! Just got my 560 a few weeks ago. I've only done burgers and ribs so far, but I can't wait to try this method with some steaks!

Chili

If you flip the grates over they say “sear” and are wider for better contact

over cooked

How long did you sear for?

What internal temp when done? Thanks :)

Waht size pork sholder is this?

What temp did you smoke it at?

Yum

I would eat it

Great tutorial. Bought a 560 this week and this was the first slow cook on it. Came out brilliantly. Thanks for this guide, really helpful

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.

Do you have the temperature go over the set temperature 40 or even 100 degrees sometime after you started?