I've got a prime cut from Sam's sitting in my freezer. Gotta love that Victorinox knife! I have the same one. Hope mine comes out looking like that. Mad Scientist says that you can start out at 200F for the first couple of hours to let more of the smoke get in. He and Chud have been my go to guys for learning. Great video!
Thanks for watching! I wanted to try it at 200 for a couple of hours but I also wanted to go to bed so I threw it on and crashed. Good luck with your cook, I hope it turns out. I'm sure it will!
Just saw your comment in Chud Chat. I make beef tallow with every brisket. I use it to cook veggies, steak, burgers, and make my own tortillas! It's also very good for oiling your smoker to prevent rust!
Great camera and lighting setup! My family just got me a MB900 from Costco for Fathers Day, I cant wait to do my first brisket! Great production on your videos!👏👏👏
Brisket looked fantastic. Prime always helps you. At this point I probably will stick with Butcher Paper I've been getting the same results you are so no reason to change. Can't wait for my MB 560 to arrive I've been using an offset & a Traeger so far. With my pellet burner I have to do a few things to get a bark similar to that darkness. My SPG has a lot of Garlic Powder which gives the smoke a bit to stick to. Then I smoke on 180 all night long also. Pellet burners need a lil help.
@@grubbyssmokeshack What offset did you buy? Looking to get one myself but I’m put off by the insane price tags for a good quality offset. Btw great video and beautiful looking brisket 👍🏼
@@chicagosveryown7979 thanks for watching! I got a good deal on a used Pitts and Spitts offset. It's the 48x24 one with the bigger firebox. I don't think I'd recommend it, it's not a great design for the money you spend. I'd get the Workhorse Pits 1975 if I had the money for it. It's the best bang for the buck in my opinion. Also look at Shirley Fab, their stuff looks great. I do highly recommend an offset in general. You cannot beat the results.
@@grubbyssmokeshack Thanks. In all honesty, I’ve probably spent close to the amount of money I would have for an offset with buying pellet and gravity fed smokers. I like Workhorse design as well. Might just bite the bullet 👍🏼 Thanks!
@@grubbyssmokeshack you are the mvp man. great video. for the hot hold do you normally keep it in the boat? ive been holding it in a toaster oven but covered in butcher paper.
Turn your Auto focus off! I see you shove stuff up to the camera. when Auto focus is turned off, take your camera outside, with a tripod, mount it on the tripod and zoom all the way in. Now using your focus controls, zoom on something far away, a car license plate a block away or something like that. once you have that in focus, as long as you never touch the focus controls again, anything you do in front of that camera, at any zoom, will be if focus
Beautiful cook! Gotta love that bark! Great video quality as well!
Whoa, thanks for watching! Totally unexpected! Love your channel, bro.
More great material to binge thank ya
I'm not strictly BBQ but thanks for watching! I always see you in the live Chud chats.
Big fan of chud..been following hum for years and just started my own channel...I the guy who mad a lot of turtle comments lol
Looks awesome. Great video!
I've got a prime cut from Sam's sitting in my freezer. Gotta love that Victorinox knife! I have the same one. Hope mine comes out looking like that. Mad Scientist says that you can start out at 200F for the first couple of hours to let more of the smoke get in. He and Chud have been my go to guys for learning. Great video!
Thanks for watching! I wanted to try it at 200 for a couple of hours but I also wanted to go to bed so I threw it on and crashed. Good luck with your cook, I hope it turns out. I'm sure it will!
Just saw your comment in Chud Chat. I make beef tallow with every brisket. I use it to cook veggies, steak, burgers, and make my own tortillas! It's also very good for oiling your smoker to prevent rust!
That's awesome! I still haven't used mine for much. I need to lay it on the griddle next time I make smash burgers.
@@grubbyssmokeshack it makes burgers next level! Enjoy my friend!
@@mattvangampler7508 now I feel dumb for not trying it last time. I gotta get some ground beef.
Great camera and lighting setup! My family just got me a MB900 from Costco for Fathers Day, I cant wait to do my first brisket! Great production on your videos!👏👏👏
Thank you! Enjoy that brisket, I'm ready for another one. Check out my rib vid too please.
What an awesome video! I have yet to do the foil boat method. I guess that’s something I need to try!
Yeah, definitely worth trying! I'm sure it'd turn out better on your offset.
@@grubbyssmokeshack you never know!
Seth been shouting you out, make sure and save some for him!
All I have to do is tell him to come get it and I'll have it all to myself. He only leaves his house for work and coffee.
@@grubbyssmokeshack Lol! I guess he does need to finish that CR-X!
@@jeffjones8434 that thing isn't ever getting done...
@@jeffjones8434 Don’t let him fool you! He won’t share!
@@grubbyssmokeshack It’ll get done before you post your next video!
Brisket looked fantastic. Prime always helps you. At this point I probably will stick with Butcher Paper I've been getting the same results you are so no reason to change. Can't wait for my MB 560 to arrive I've been using an offset & a Traeger so far. With my pellet burner I have to do a few things to get a bark similar to that darkness. My SPG has a lot of Garlic Powder which gives the smoke a bit to stick to. Then I smoke on 180 all night long also. Pellet burners need a lil help.
I think you'll like the Masterbuilt as a smoker. Great results. Not a great grill. I ended up selling it and getting an offset.
@@grubbyssmokeshack What offset did you buy? Looking to get one myself but I’m put off by the insane price tags for a good quality offset. Btw great video and beautiful looking brisket 👍🏼
@@chicagosveryown7979 thanks for watching! I got a good deal on a used Pitts and Spitts offset. It's the 48x24 one with the bigger firebox. I don't think I'd recommend it, it's not a great design for the money you spend. I'd get the Workhorse Pits 1975 if I had the money for it. It's the best bang for the buck in my opinion. Also look at Shirley Fab, their stuff looks great. I do highly recommend an offset in general. You cannot beat the results.
@@grubbyssmokeshack Thanks. In all honesty, I’ve probably spent close to the amount of money I would have for an offset with buying pellet and gravity fed smokers. I like Workhorse design as well. Might just bite the bullet 👍🏼 Thanks!
@@chicagosveryown7979 you totally should. Tag me on Instagram when you get it home please.
Hey Craig what rack are you using on the Mb800? Is it the LSS? Thanks!
I put a link in the description, it's under the link for Chud's channel. It's from Amazon, around $30 and well worth it.
@@grubbyssmokeshack you are the mvp man. great video. for the hot hold do you normally keep it in the boat? ive been holding it in a toaster oven but covered in butcher paper.
@@johnp8994 this was my first time but from Chud's videos yes. Hold on the foil boat until ready to serve.
What apron is that?
amzn.to/4ecXnoK
amzn.to/4ecXnoK
amzn.to/4ecXnoK
How did those scrape pieces of meat (the trim that you wanted to be burnt ends at 3:50) turn out?
Burnt.
Turn your Auto focus off! I see you shove stuff up to the camera. when Auto focus is turned off, take your camera outside, with a tripod, mount it on the tripod and zoom all the way in. Now using your focus controls, zoom on something far away, a car license plate a block away or something like that. once you have that in focus, as long as you never touch the focus controls again, anything you do in front of that camera, at any zoom, will be if focus
LoL, I'll just leave my autofocus on....
To be honest one of the worst smoker videos😢
It's not a smoker video, it's a brisket technique video. Thanks for watching though.