How to make the perfect Brisket | Masterbuilt Gravity Series smoker 560/1050 | Step by Step Guide
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- เผยแพร่เมื่อ 8 มิ.ย. 2020
- Let's go step by step and make the perfect Brisket.
#masterbuiltsmoker #masterbuild #masterbuiltsmokers
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MAKE YOUR OWN SPG...
San Antonio Premium Coarse Ground Black (12 MESH)
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Diamond Crystal Kosher Salt(2-pack)3Lbs
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Amazon Brand - Happy Belly Granulated Garlic, 24 Ounces
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These recipes make about 2 lbs. and fits perfectly in a 33oz shaker.
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Put all ingredients in a bowl.. All measured in cups.
Ingredients for the SPG:
1 1/4 Kosher Salt
2 Coarse Ground Black Pepper
1 1/4 Granulated Garlic
Mix all ingredients into a bowl and add to the shaker.
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Products used.
Pink Butcher Paper Roll - 24 " x 175 '
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Weber Igrill2
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BBQ Grill Temperature Gauge Waterproof Large Face for Kamado Joe Barbecue Charcoal Grill
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Other stuff used on the show-
Inkbird Waterproof Instant Read Thermometer
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MAIRICO Ultra Sharp Premium 11-inch Stainless Steel Carving Knife -
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KITCHENATICS Commercial Grade 100% Stainless Steel Roasting and Cooling Rack
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Ultra Cuisine 100% Stainless Steel Wire Cooling Rack
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Winco APL-11 Aluminum Sizzling Platter, 11-Inch
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Pink Butcher Paper Roll - 24 " x 175 '
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Crazy question. I made this and it turned out perfect I thought and so did several others. My son didn’t get any till the following day. I finally got around to asking him what he thought. He said it tasted to much like charcoal then my wife kind of supported him and said it was overpowering. I even used B&b charcoal and Weber on the refill. He actually wanted me to google how to reduce strong charcoal flavor on charcoal smoker. I don’t think I will. There was a strong but I thought good smokey flavor. I did mix a small amount of cherry wood in the hopper. Everything else has been loved so far on the 1050. Kind of worries me for long cooks. Thoughts
I bet they tasted the wood flavor and not the charcoal. Also, make sure when you put the brisket on its that clean smoke rolling, and not that thick white-grey smoke. they would definitely taste that. you want that nice light Blue. Hope this helps and keep me informed. I'd love to know if it helped.
Strangely, some people just don’t like smoked meat, my wife much prefers ribs in the slow cooker than on the smoker. It’s all just personal taste preference. Don’t be offended, enjoy what you like, try different techniques for them for sure. Enjoy! :)
@@mattmts time for a divorce bro....
My wife don't like a lot of smoke either. That's why I also have a pellet smoker. The masterbuilt for me and everyone else and the pellet for her. lol
Change the wood if youd like. Hickory can be pretty harsh. I like pecan.
Just got a 560 and cant wait to try a brisket. Awesome job on this that looks phenomenal!
Hope you enjoy. Any question. LMK...
I absolutely love watching all your videos....that brisket is pure gold
I so love reading that. Stay tuned for a Rib dish that'll blow your mind:)..
nice job everything is very clear and concise looks delicious even a beginner after watching this can feel confident smoking a brisket thank you
Thanks, man. Tried to keep it 101....
Cut the corner before the cook to identify the grain? BRILLIANT!!!
:)..... Cheers Ed and thanks for the comment.
Thanks, very helpful video. Just bought my 560 this weekend, first time making a brisket and using smoker. Thanks!
Any questions feel free gallerybbq@gmail.com
Thanks for the instructional, I’ll be trying this very soon. That bark looks amazing! Yum!
Matt. This was an awesome cook. If you need any last min. tips, reach out gallerybbq@gmail.com
That was one hell of a good looking brisket! Well done, man.
Steve, Thanks buddy.
Just bought a 560 and loving it. Thanks for sharing.
Great to hear! Any questions check out my facebook group or you can email me gallerybbq@gmail.com
Beautiful brisket!!! Great bark, nice color, and super juicy- you nailed it. Awesome job 👍🏻
Michael, Thanks brother.
Another cook well done Tommy! Always look forward to your next video.
Doug, Appreciate that.
My god I don't think I could sleep for even a minute knowing I got something cooking like that. Hats off to you guys
I have a monitor bedside;)..... Enjoy buddy!
Holy crap 😱that is the juiciest brisket I've ever seen!! Great job!
Thanks and thanks for leaving a comment.
I’m smoking my first brisket for Boxing Day and going to follow this recipe! Thanks for the great video 👍🏻
Billy. Your gonna rock it. You can send along Pics gallerybbq@gmail.com or tag me @thegallerybbq
Even though I'm not a brisket person, that cook looked amazing! Great job Sir
Appreciate the comment.:)...
That is the best looking brisket I have ever seen! I am doing the same this weekend. New sub without a doubt. Thanks for the tips.
John, Glad to have you. J ou can also check me out on my facebook group. facebook.com/groups/264734041353275/
Wow beautiful brisket Tommy. I’m glad to see you do a low and slow on that cooker. It really does have some range! Hope Molly got a bite!
Thanks Gary. This was a good one...
Beautiful Tommy !!! So enjoyable to watch.
Thanks Terry. I love doing all night cooks;)...
Awesome looking bark, and so juicy. That brisket looks so good. Cheers, Tommy!
Dwayne brother. It was awesome;)... Cheers.
Ok watched the fast video earlier and this on now. This one has me salivating on my screen.
Hot and Fast is for those that just ain't got the time. lol
Great cook Tommy! Juicy as all get up, the smoke ring got better the more you cut, Molly was definitely on watch lol...perfectly done, thanks for sharing brother, have a great one, stay safe!👍
Thanks brother.
Very nice result, that grill keeps impressing!
Lasse buddy, I hope your doing well.
I recently purchase a MB gravity 1050, I’m enjoying all your content and I am looking forward to my first cook. Just waiting for some nice weather and some free time.
Your gonna love it.
That’s a beaut of a brisket Tommy! Super juicy, great bark and nice simple spg. Awesome job brother! Hope you’re doing well!
Thanks brother. Enjoy!
Holy crap that looked good Tommy. That first and second cut was dripping 🙃
Oh yeah. Maybe one of the best I've ever cooked.
Juiciest Brisket I've seen on you tube. Great job Bro!
I appreciate that! Enjoy!
Well Tommy what can I say. I was having a pretty mediocre day. Didn’t think I could feel much worse about myself then I watched this. Thanks for making me feel even worse. I have asked before to tank a cook once in awhile so guys like me can feel better about themselves. Just can’t seem to do that can you? Talk about nailing a cook. As for Molly, she can be a guard while keeping a vigilant eye out for any wayward morsel headed her way.👏
Char. Thanks, brother. That was a nice well thought out funny response. Enjoy brother!
Tommy, Love you posts, keep up the great work.
Appreciate that. Thanks-)
That's Some Champion Brisket Right Their...
Great Cook 🙌
Heck yeah. Cheers.
Looks great, and I agree on the butcher paper, I have the 18in and what a pain wrapping a full packer that was lol. Cheers!
24" is the only way to rock!!!
Nice! I plan on buying one of these grills and making some videos with it myself!
They as awesome pit.
This video will put you over 10k subscribers. Nice job.
Well, that be groovy cool:).... If this one don't, I have a Heath Riles Rib recipe with a Bourbon Vanilla BBQ Sauce that'll blow you away. and blow past the 10k mark. lol
OH.......HELL......YES!!!!!!! My Lord you make it look so easy!!
Step by step buddy. Enjoy!
Watching on my drive to work!🤘
Appreciate that Joe;)....
Keep your eyes on the road! :*)
Good cook Tommy. I'm ready for a brisket. I like to make a sandwich with Vietnamese baguette bread, that bread is so good. It is crispy on the outside and soft and fluffy on the inside.
Will buddy I was just thinking about you today. I hope all is well. Thanks for commenting. Vietnamese baguette sounds crazy good.
good looking brisket. in the 80s i used paper grocery bags to wrap my briskest lol
I did a lot of things in the 80s but never that. lol Thanks brother!
Excellent brisket cook Tommy .. Great bark on it and super juicy ..I deffently agree you 24inch butcher paper for sure . That master built did a great job .. I'm deffently going to get a waygu brisket here very soon .. Stay safe brother
Thanks John. Loved everything about this cook. Enjoy brother.
Tommy- great video. Thank you.
Thanks:)....
What a awesome lookin Brisket Tommy!
Thanks Tom.
Great job on that brisket brother!!!
Im doing my best to learn from you.
Awesome cook, that Masterbuilt seems like a pretty nice toy.
Its bad ass for sure-
Beautiful !
Thanks-)...
Beautiful Tommy!
Marco my man, Thanks-)
Beautiful brisket bro!
Thanks brother.
Looks delicious..watched fully
Thanks_)
That looks delicious!
Thanks-
Great upload
Thanks-)
👏👏👏 Great Brisket
Thank you 😋Enjoy!
Tommy I got the Meat Sweats just looking at that glorious piece of Beef! Thanks Tommy for my stomach growling!😂👍🙏
Jimbo my man, Cheers,
thats some good looking point amigo - top job
Ben, Thanks-)......I just got another 15lb in. Ill wait a tad to do that cook.
@@thegalleryBBQ awesome , can't wait 🤘
WOW.....need I say more Homerun Tommy ?.....👍😎💪👊👊
Dan the Man Na.... thanks brother.
I just got a gas/charcoal smoker. I don't know how to use it. Enjoyed the video.
I won it at work. Just the pro model they sell at home Depot. Not sure if I want to use propane. Don't think I can do charcoal right without a fancy one like you use.
Awesome. Keep on watching anmd learning. If you ever have any questions gallerybbq@gmail.com
what a great cook....
Thanks brother. Enjoy!
I was going to order the same hood thermometer you have for my 1050, I was hesitant about the fit and functionality. Are you happy with how its working and was the install smooth? Also how many times did you fill the hopper during this cook, and I would like to know your thoughts on what charcoal works best for long cooks on the 1050. I love the content your putting out with the masterbuilt gravity , please keep the videos coming.
Thanks. Have you signed up for my Masterbuilt Facebook group? I am happy with that upgraded hood thermometer. As far as fuel. They say B&B is the best, unfortunately, I can't get that here so I use Kingsford which is just ok. If you need any specific help or have any more questions, you can email me gallerybbq@gmail.com
Great video as usual. Go you have a link for the grate that goes inside the firebox from you other video?
No, sorry And I took mine out as it clogged the ash.
Do you go off the electric monitor system on the masterbuilt for the ambient temperature inside the grill or do you use an ambient temperature probe?
Always go outside the grill with my own stuff. Thats for the masterbuilt and my pit boss.
Looks great. In the hopper at the bottom, was it empty and add wood chunk or was there a little charcoal layer with wood on top of that? How much wood was added with charcoal? I would love a deep smoke like at bbq places. I agree the paper towel soaked is. The way to go
2-4 chunks will give you the right flavor. This Pits amazing!
OMG the beginning gave me a serious meat gasm!!!!! Nicely done brother!!
I know right. Juicy good stuff.
Yo Tommy I hope I inspired you with my Wagyu Brisket flat lol. Great job pal....
I draw inspiration from many. Thanks, brother for always commenting.
Pardon my ignorance, but do you have only wood in the hopper? I recently bought this grill (and love it!) but I've read that you have to layer charcoal and wood when smoking. I'm not sure I'd enjoy the taste when combining the two. Any tips guys?
Hi Justin. First off please consider joining my free Masterbuilt Facebook group. Now. I never cook with just wood in the hopper. You can use Lump or briquettes with a few chunks of wood mixed in. You can also put a few chunks in the ash bin. I hope that helps.
Hey Tommy one other question
Did you run straight wood in the firebox or layer it with charcoal also?
Thanks brother!
Mix.... Awesome pit.
Great video. How often are you reloading the charcoal box? I cooked a pork butt for about 8 hours this weekend and had to refill once. You started at 9pm, when did you refill?
Hi Joe. Once in the AM.. Not sure of the time. Remember, if you use lump you'll need to refill sooner as lump burns faster than the Kingsford blue bag. That said it also burns cleaner! So it's a trade-off.!
How many wood chunks did you use? Both in hopper and ash bin. I don’t want to use too many and give a bitter taste. Thanks
go 2-3 hopper, 2 ash. Enjoy
Nice looking brisket. Did you have to add more charcoal to the hopper for this 12.5 hour cook? Wondering how long you can smoke with a hopper full of charcoal without refilling.
Mario. Yes. With the blue bag kingsford im looking out about 8 hrs per fill up.
Curious why you don't use the probe with the built-in gauge that comes with the 560/1050?
Hello. I do use them. I think I used this temp probe was because it has better reach and I can follow the cook without getting up.
Great video I can't wait to do another brisket what do you think the international temp is when you cut it
Im not sure but it was plenty warm. A perfect temp to start digging in. A good cooler helps.
Probably a silly question but would you put brisket in fat cap down due to heat coming from underneath?
That's not a silly question at all. Personally, I wouldn't. I'm an old-school guy and always go fat cap up on most everything I smoke. Also, I'd worry about the fat burning as fat makes fire. Thanks and cheers. It's drip drip drip.
I had a hard time seeing on the video, but was there water in the pan or was it used to catch the drippings? Brisket looked incredible btw!! Thanks
No water.. Cheers
IS wrapping in Foil Okay? I was a bit surprised by the Paper wrap. Although it didn't seem to be too much problem....
You'll lose that nice bark using foil. Pink Butcher Paper Roll - 24 " x 175 '
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Hey, new masterbuilt 560 owner here. Had it about 2 months and have made some excellent pork shoulder, chicken and ribs, but wanted to venture into a brisket this weekend and discovered your video and channel. Great stuff, btw! I am a subscriber now!
Quick question, I've been reviewing a few other channels and it seems like many of them bump up the heat on the smoker after the wrap. I see you stated at 200, which is where others started too. Did you bump it up to 250 or so after the wrap and I just missed it or do you recommend keeping it at 200 for the whole cook?
Thanks for your insight!
I believe I was at 250f for the whole cook! Watch this video and foil boat it! I love that more then wrapping. Time and temps stay the same. But to answer your question, bumping the temp up to 275 after wrapping is fine.
Tommy what is your preference for charcoal, lump or briquettes? Do you have a brand preference?
Lump burns cleaner bust also burns to fast. For as much as I cook it would kill my pocket. I use mostly Kingsford blue bag because it's cheap.
Question on how you have the wood stacked in the hopper, are you basically doing layered sections or do you look to have it consistent enough that there is wood throughout, but spread out of course. (sorry if that doesn't make sense, basically if you had 10 layers, do you go like every other layer for wood, or each "layer" has a chunk)
That makes great sense. I want my smoke flavor to penetrate on in the first 2-3 hours or so of the cook. What ill do is add about 10 or so briquettes, then 2- 3 nice chunks then another 10-20 then another 2-3 chunks. now that's only for Brisket. With Ribs ill just do the first add. ill also add 2-4 chunks in the ash catcher. It really just depends as people tolerance for smoke flavor is different. I love it, the wife, not so much.
@@thegalleryBBQ nice. same wife tolerance I bet for smoke lol. Kids love the heavier smoke flavor, wife not so much. But considering she would not eat pork ribs at all before and now likes these is impressive.
Hey mate it looks so good can I just asked how many time did you spritz it and the hours u did roughly thanks from Australia 🤙 I just bought the 560 and going to give a brisket ago for the first time I'm so keen 👍🤙
Let her run till the rub is set, then spritz every hour or so. Cheers and Good Luck;)... Your gonna kill it!
Looks great! But why there is no smoke ring at all? Is it because of using only charcoal without wood chunks?
Not sure-. That said. The smoke ring is only show and hase nothing to do with the flavor.
Ordering my 800 tomorrow I must make this. Question, how many wood chunks did you add? And where? Another video said to add a couple in the bottom chamber. Then a couple on top and every few hours add 2 more to the top. Since this is the smoker I’m getting I’m curious how you do it. Ive never smoked a brisket but I still managed to brag to my neighbors how in a couple weeks they’ll be eating brisket that’ll leave them speechless.
So I can’t mess this up lol.
J.R. so it's a matter of taste. A good rule of thumb to start. Do a few inches in the hopper, maybe 10-20 or so. then add 2-3 chunks. do another maybe half a weber chimney and add another 2-3 chunks. Also, add 2-3 down in the ash catcher. Then adjust from there. I hope that helps. Any other questions feel free to reach out gallerybbq@gmail.com
Am I going to run into an issues if I season it tonight and put it in the fridge until starting it Saturday night?
Some do an overnighter. I'd not go to much longer then that! LMK how it comes out as Pics are always welcomed gallerybbq@gmail.com
Paper towel and oil.... top tip...🥰✌️😎
Great tip! saves money and works everytime;)... Cheers!
Great looking brisket 👌. How many times did you have to refill
Once. which i thought was pretty good. Of course, running at 200f helps.:)...
Wow Tommy that looks incredible man! Now I'm ready to get me a wagyu and try it out.. How many times did you have to refill charcoal? and was your first refill at 4 AM?
Jaxx, She ran all night no problem. I dod a refill almost at the end, past the wrap.
When you did the refill, did you shut it down at all? I know they make a big deal about not opening the top while cooking, and I have never had to refill part way through yet. Just looking for some tips on that. I am making a brisket for the first time in it starting about 20 minutes ago.
Where did you get the brisket I want to try one for 4th of july
Crowd Cow and its in stock. Also here is a 25.00 off coupon Crowd Cow 25 off, Follow Link.
www.crowdcow.com/l/uovs0wbyq
Thanks! Were you using wood chunks or chips in the hopper?
yes....
How long have you had the grill, and how is it holding up for you. Great video!
A few months or so. Best Pit I've ever owned and I've owned from REC TEC to Pit Boss to Weber.
I have a master build electric smoker last time I smoked the birth could it took a long time to cook? It didn't have the smoke range so I don't know what I'm doing wrong. Can you give me some guidance and how long will it take to smoke a 9 lb brisket in a master bill electric smoker?
Hi Harry. Anything that I could do to help I will. email me any specific questions here gallerybbq@gmail.com
@@thegalleryBBQ last time I smoked a brisket it took a long time so I am going to do this again I have a9# brisket I have a master build smoker electric I set temperature at 225 should I go higher to 250 how often do I need to add wood chip can you help me on this please I appreciate it thanks harry
Hi, may I know how long did you season the brisket?
1 hour before-. Cheers
Hell yes
Thanks brother!
I love you videos, I have the 560 and when I do these cooks it never takes as long as your. its a considerable difference in time. I did the pork butt (6lbs) and got up at 4:30 am put it on at 250 and 2 hrs later it was almost done 190 internal. It took you almost 8hrs. Any thoughts?
Hi Wade. You cooked a pork but in 2 hrs @250??If so, Get a thermometer inside that pit and stop relying on masterbuilts. Keep in touch and LMK what you find out!
I have a 560 and that thermometer that comes with it was garbage. I definitely second using a different thermometer. Hard to believe you did a pork butt in 2 hours *and* it was good and pulled apart well lol
Yeah my pit reads 10° higher then what actual ambient temp is. The factory temp reader is crap.
Another thing Tommy, how did that beast taste? I’ll bet it was juicy beyond belief. I got the A5 one, haven’t cooked it yet. How did the American Wagyu compare to prime?
The taste was WOW, so SO good. So good I have another on the way. lol
Do you have a link for the first knife you used?
Awesome knife. MAIRICO Ultra Sharp Premium 11-inch Stainless Steel Carving Knife -
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Hey tommy, my temp gauge is about 100 degree lower than the digital panel. Have you found issues with this?
Are you talking the original temp gauges? Did you replace the hood temp gauge??
I replaced it with one from your link. It’s just way off from the digital temp on the grill.
@@bdallas6972 Remember the new one can be adjusted using boing water:)... Dialed in!
I am having a hard time keeping Temp on my 560. It is -15 windchill. Have you cooked in the cold. I can’t get the brisket to burn through the stall because I can’t get the temp to stay over 200. Merry Christmas Eve by the way.
Hi Steve. There is something wrong with your 560. One thing that stops the temp from rising is when that grate holder that sits above the ash cater gets clogged. If you need any more troubleshooting, LMK gallerybbq@gmail.com
@@thegalleryBBQ thanks. I moved that grate around and that’s what help me get it back to temp. So that must have been the problem. I have only cooked on in a few times but I’m sure it is due for a cleaning. Thanks for replying.
I thought that the charcoal would make a good smoke ring. More than pellet. I don't see one. Can you add wood?
You can. Spmtimes you get the ring, sometimes you don't. th-cam.com/video/X2Wa1GIlmRw/w-d-xo.html
You need to hit the brisket with a pink cure salt
Did you check, or spritz/spray between 9pm and 4am?
Scott no I did not. 200f seemed to be the perfect temp to render while not drying it out. If say I was 250, The story may have been different;).... Thanks for the question.
@@thegalleryBBQ thank you, sir. I'm a helluva cook, but a newbie to smoking.
Is the masterbuilt gravity smoker any good? I want to get one and I hear many different things good and bad from different youtubers that use it.
The Masterbuilt Gravity 1050 is the best pit money can buy. IMHO..
@@thegalleryBBQ thank you for the reply I am binge watching you videos today and see that it has produced some good stuff. Keep up the good work!
Thanks for the video! What shaker do you use?
Sorry. I'm not understanding the question.
@@thegalleryBBQ Oops! I had way too many brisket videos going. I think it was in another video. They had a cool spice shaker for their SPG mix :) Anyway, 100 videos later, we've decided to follow your video/method for our very first brisket attempt because yours came out looking THE BEST!
@@brownfriend26 Awesome. If you have any questions that you need to be answered ASAP email me. gallerybbq@gmail.com
Could you provide a little more discussion about the use of a water pan to add humidity in the smoking chamber? There's not a lot of discussion about it and the new smokers don't have any specific area for the water pan. Thanks and that is an amazing job. I love simple ingredients, heat, and time
Stay tuned and Ill address some water pan issues. I also due a live show Sunday nights 6 PM EST....Cheers
Spray with apple cider bourbon mixture
Hi Tommy, that brisket looks very impressive, I can't believe it is that juicy. I did one over the weekend but it was nothing compared to yours, so I need to ask for your professional advice if I may, I used B&B lump charcoal and some generic briquettes, did 245 degrees from 4:30am till 6:30pm, meaning 14 hours in the Masterbuilt Gravity 560. What do you think?
What internal meat temps did you hit? Did you wrap?? was the Brisket Choice or select??
@@thegalleryBBQ It was choice, internal temp was 204ish, I wrapped it in foil.
@@moinevarez3317 you definitely want to wrap in butcher paper which allows the bark to stay good and also allows the brisket to breath. In my description I have a link for 24" butcher paper. Get that👍
@@thegalleryBBQ I will try that, thank you.
@@moinevarez3317 Pink Butcher Paper Roll - 24 " x 175 '
amzn.to/3anuPYB
Where did you get your temperature probe from?
Inkbird Waterproof Instant Read Thermometer
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Looks excellent! So, how much do you guess it costs per slice ?
Depends on how big the slices are!!
@@thegalleryBBQ The ones that were cut in the video !
Did you have to add more charcoal to the cook
Lee, once at the end and that was more of a precaution as I wanted to maintain that 275f.
This is a really great tutorial. One thing I'm struggling is that I'm getting to the stall after just 4 or 5 hours (getting at 165 or 170). The only thing I've done differently is that I used the bottom rack instead of the the one in the middle. This was on a Masterbuilt 800.
I appreciate any guidance you can give.
Thanks in advance.
Make sure your using an externail temp guege!! Cheesr.