Thanks for showing folks not to waste the trimmings. Of note I always put the point and larger parts of the cook toward the firebox as it is hotter and helps even out temps. When bark not developing as I want I crank the temps up 50° or so and it usually helps.
Looks amazing!!! Appreciate you showing that you can still produce a great product with a lower grade of meat. This was the perfect “how-to” for a brisket beginner and for us weekend warrior bbq’ers. Great job as always 👍
Super job Tommy especially for select! This definitely looked 🔥🔥🔥. Shack was lit up and the neighborhood was smelling fine! Awesome stuff my man! Cheers brother 🍻
Nice brisket man. Thanks for posting this. Most of us folks at home always have some kind of inconsistency. Meaning the bark this time. Always a pleasure watching your stuff 👍
That looked great Tommy. You got some good lighting in the shack. If you didn't show the studio from a distance at night, I would have thought it was morning.
Brisket looks great! If you wrap diagonally from the corners, then it makes a little easier to tuck the sides without having to do all the butcher paper origami. Ended up a doing a hybrid of the foil boat and paper wrap methods. Nice!
Damn, Tommy! I'm glad that pit isn't readily available 😂 Nice brisket! It's crazy that you can put splits of wood in. I thought it would have been chuncks. My wallet is safe.... for now!😁👍🍻
Tommy, amazing video as always!!! Couple of Q’s about the MB XT….First off, i’m very impressed with the unit, and I am heavily considering replacing my pellet grill with it. Definitely not knocking on the XT, but I have noticed that video after video, the issue with the protein bark has always come up. It’s just lacking that nice deep, dark bark as compared to other grills. I know it’s just a cosmetic appearance thing, but I’m wondering, do you think the lack of bark on the XT might be due to the decrease airflow, say compared to a kamado? Also, what is the direction of airflow in the XT? Side to side? Front to back? Bottom to top? Do you think bark could be improved by lowering the protein to the bottom grate? Just troubleshooting , and not trying to get to scientific about it lol. Let me know what your thoughts are, and thanks!
My wife always think I’m crazy when I get up at three or so in the morning on a weekend to start a pork butt, so quite and you can see some of the night wildlife out
Tommy, loved seeing you do the Brisket and adding the Splits. I always use Chunks and Lump Charcoal. In my 800 I have from LSS his Mod that allows me to put Wood Chunks above the Ash Bin. Would it fit in the XT ash pan? At any time during the cook, did you add additional Charcoal Briquettes or Spits? What was left in the Chimney when cook was finished? Ron
Always enjoy your videos Tommy and this was no exception. I do have a few of questions though, why not put a ball of foil underneath the bottom of the brisket to eliminate pooling of juices? Why don't you think you weren't able to get a really good bark established and last do you wish you would have cut more of the fat cap off ( it was still 1/2 inch thick) and could that have been the reason for not getting a great bark?
Hello. The lack of bark could have been the lack of pepper used. The foil underneath would have not worked because the slas/gash was center. I was 100% ok with the added fat. Because this was a select with not that marbling I want the extra protection! Cheers
@@thegalleryBBQ I went back and watched after your response and I see what you mean about the "gash" that you pointed out. I also agree that it could have used a little more pepper for bark. I do a lot of select briskets on my 1050 and can assure you that they come out really juicy without leaving that much of a fat cap that never fully renders. Just my experience. Thanks for the reply and your great videos.
Nice cook, HT! It's great what you can do with less expensive cuts. Also, nothing really is as good as homemade tallow! I made a bunch of chicken schmaltz recently when my bag of trimmings got full, I'd love to render that down on a smoker!
I did a prime from Costco on memorial day with that same gash on the fat side at the point. 🤦 I just slapped her with wagyu tallow and prayed my 980 would take care of it and it worked. Still was great.
Hi Mate. I just ordered my XT so i'm in for some fun yet. I've seen some of Your videos and my question here is what do You think about resting the brisket in the xt? it should hold 150 constant? What do You think? so far i did only 3 briskets and only the last one was a success (first one undercooked, second overcooked, last one great and rested in cooler with sous vide machine in xd). Would resting it in this smoker work good?
@@thegalleryBBQ Thanks :) can't wait for it to be delivered. So far I did only few cooks on cheap offset but having to babysit the fire was a turnoff for me. Hoping This will open some options for me (was thinking about campchef woodwind pro but versatility of xt won for me)
HELP: I have for the last 10 years smoked on an offset. I received the XT as an early Christmas present. I smoked a prime rib for Christmas dinner . I had 2 major problems 1) huge temp runaways. 2) lost internet connection multiple times.
@thegalleryBBQ Walmart actually has some really nice briskets. I've never had a bad brisket from Walmart, and they are pretty reasonably priced. When purchasing a brisket from Walmart, bend it in half the more it bends the better the brisket. If it's stiff, don't buy it because it will turn out dry and tough. Secret of the pros 😉
Running real wood splits and charcoal, I'm curious on your take why it never really developed a dark bark? Maybe not enough seasoning? Pepper? I've had really nice dark bark on pellet grills even. I'm baffled why yours didn't turn out darker. Especially for how long it took. Cheers
Love watching this channel 👍I am into smoking but haven’t tried a brisket yet and this summer I am going to try one , just nervous about messing it up because of price
Jump in and do it. It seems intimidating but just as easy as a pork butt. Long rest at 150-170 is the key to success. At least 6 hours at 150-170. Pull at 195 or probe tender. For long rest wait until it drops to 140-150 before it or it will overcook. (Done that).
Just make sure you have an outside source to read you temperatures in the pit. Never go by the control panel.. Ive got the 20 of 100 to wild fork... When your ready email me and will get that sucker smoked together! You'll nail it!
I thought you were going to speak about how the wood affects the smoke compared to coal or lump wood but I didn't hear anything is the bark or lack of bark maybe due to the type of wood and what type of wood were you using was it difficult for the smoker to get up to temps when you first started please give us some info about using such a large wood split in your smoke also did you only use one wood split
If you watched the full video you'd see two splits used. As far as the effects of the wood to the brisket i'd only be guessing which i don't really like to do. What I can tell you is the Brisket tasted pretty close to an offset. As far as temps, no problem there and she sat right where it was set. Cheers
Hey Tommy, new sub here. Diggin the content buddy. I was wondering why you would rest in the ice chest and not on the grill at 150. Update' It seems they changed the low temp on the XT to a min of 180. What a shame...
Was wanting to ask what you thought of the New masterbuilt , I’m going to pull the trigger in a short while! Was wanting to see what you thought! You can PM me you want,looking for truth!
Masterbuilt will send you a notification through email when they are back in stock on their website. They've notified me twice within the last month when it was in stock. I just decided to hold off for now. I may invest in a new offset instead.
Thanks!
My man.. thats such a thoughtful gesture! Cheers
Thanks for showing folks not to waste the trimmings. Of note I always put the point and larger parts of the cook toward the firebox as it is hotter and helps even out temps. When bark not developing as I want I crank the temps up 50° or so and it usually helps.
On the XT the hot spot is away from the hopper. See this th-cam.com/video/1CoJESwwWEI/w-d-xo.html
@@thegalleryBBQ Thanks - must have missed that one. My 800 is over by the firebox.
Looks pretty delicious Tommy. You can see those juices flow out of the Brisket. Great job Tommy. Have an awesome day and Cheers.
Thanks 👍
Looks amazing!!! Appreciate you showing that you can still produce a great product with a lower grade of meat. This was the perfect “how-to” for a brisket beginner and for us weekend warrior bbq’ers. Great job as always 👍
cheers my man.
Super job Tommy especially for select! This definitely looked 🔥🔥🔥. Shack was lit up and the neighborhood was smelling fine! Awesome stuff my man! Cheers brother 🍻
YOU KNOW IT!!
Nice brisket man. Thanks for posting this. Most of us folks at home always have some kind of inconsistency. Meaning the bark this time. Always a pleasure watching your stuff 👍
Thanks bud. Yeah, I ain't no different then any of you guys. Just a backyard pitmaster!
That was fantastic Tommy....keep the Great content coming 🍻
Thanks... Just did 30 min ribs. AMAZING! Stay tuned for this one.
Dude you need the ash box mod from LSS to hold wood. Never looked back, less topping up of hopper too. Just so much more control and timing of smoke.
Do you only put splits on the LSS fire box plate and not in main hopper? Also you using lump charcoal, briquettes or a combo?
Got a brisket on this morning my man... 👊
Dawg=Mr Brisket man! Cheers
Thank you Tommy!! I have never donena Brisket before but plan to try it!!
any questions.lmk
Yes yes yes yes yes
So glad you have made this video Tom
enjoy!
That looked great Tommy. You got some good lighting in the shack. If you didn't show the studio from a distance at night, I would have thought it was morning.
hECK YEAH...
Man, watching this and my mouth is watering. Awesome man, it looks delicious!
So good
Brisket looks great! If you wrap diagonally from the corners, then it makes a little easier to tuck the sides without having to do all the butcher paper origami. Ended up a doing a hybrid of the foil boat and paper wrap methods. Nice!
Thanks brother.
Damn, Tommy! I'm glad that pit isn't readily available 😂 Nice brisket! It's crazy that you can put splits of wood in. I thought it would have been chuncks. My wallet is safe.... for now!😁👍🍻
Cheers man
Tommy, amazing video as always!!! Couple of Q’s about the MB XT….First off, i’m very impressed with the unit, and I am heavily considering replacing my pellet grill with it. Definitely not knocking on the XT, but I have noticed that video after video, the issue with the protein bark has always come up. It’s just lacking that nice deep, dark bark as compared to other grills. I know it’s just a cosmetic appearance thing, but I’m wondering, do you think the lack of bark on the XT might be due to the decrease airflow, say compared to a kamado? Also, what is the direction of airflow in the XT? Side to side? Front to back? Bottom to top? Do you think bark could be improved by lowering the protein to the bottom grate? Just troubleshooting , and not trying to get to scientific about it lol. Let me know what your thoughts are, and thanks!
I think my lack of pepper was the problem. That said. Im not 100% sure. Ill do up some pepper heavy beef ribs soon. Stay tuned.
Nice and juicy. The brisket looks great. Cheers, Tommy! 👍🏻👍🏻✌️
Awesome flavor.....
That brisket looks hella good and I like the style of the new XT! What do you think is better for the grill stainless or cast iron
personally im not a fan of cast iron. Especially cheap cast iron.
Another super vid Tommy!!
Thanks again!
Excellent video and beautiful cook Tommy…! It must be the perfect OAK Wood! 😉 😜 Kudos!!
Thanks 👍my man....
My wife always think I’m crazy when I get up at three or so in the morning on a weekend to start a pork butt, so quite and you can see some of the night wildlife out
I LOVE IT!!
Oh man that looks awesome Tommy. I feel hungry now
Hope you enjoy
Tommy, loved seeing you do the Brisket and adding the Splits. I always use Chunks and Lump Charcoal. In my 800 I have from LSS his Mod that allows me to put Wood Chunks above the Ash Bin. Would it fit in the XT ash pan? At any time during the cook, did you add additional Charcoal Briquettes or Spits? What was left in the Chimney when cook was finished? Ron
Not sure on that. I'd guess yes because the designs are so similar! Thanks for watching!!
Did you get a good smoke flavour adding the slits in the middle of the hopper.
Awesome smoke flavor.
I've bought prime briskets that didn't turn out that juicy. Great job!
Awesome! Thank you!
Always enjoy your videos Tommy and this was no exception. I do have a few of questions though, why not put a ball of foil underneath the bottom of the brisket to eliminate pooling of juices? Why don't you think you weren't able to get a really good bark established and last do you wish you would have cut more of the fat cap off ( it was still 1/2 inch thick) and could that have been the reason for not getting a great bark?
Hello. The lack of bark could have been the lack of pepper used. The foil underneath would have not worked because the slas/gash was center. I was 100% ok with the added fat. Because this was a select with not that marbling I want the extra protection! Cheers
@@thegalleryBBQ I went back and watched after your response and I see what you mean about the "gash" that you pointed out. I also agree that it could have used a little more pepper for bark. I do a lot of select briskets on my 1050 and can assure you that they come out really juicy without leaving that much of a fat cap that never fully renders. Just my experience. Thanks for the reply and your great videos.
Nicely done. It really comes down to the pitmaster. But yeah, choice can produce some good eats.
And these were below that. It was tasty.
Nice cook, HT! It's great what you can do with less expensive cuts. Also, nothing really is as good as homemade tallow! I made a bunch of chicken schmaltz recently when my bag of trimmings got full, I'd love to render that down on a smoker!
My man.... Heck yeah. Agreed
I did a prime from Costco on memorial day with that same gash on the fat side at the point. 🤦 I just slapped her with wagyu tallow and prayed my 980 would take care of it and it worked. Still was great.
Thanks bud. Yes, this one wasn't the prettiest but it sure was tasty!
Hi Mate. I just ordered my XT so i'm in for some fun yet. I've seen some of Your videos and my question here is what do You think about resting the brisket in the xt? it should hold 150 constant? What do You think? so far i did only 3 briskets and only the last one was a success (first one undercooked, second overcooked, last one great and rested in cooler with sous vide machine in xd). Would resting it in this smoker work good?
You can do that for sure-. That said, I prefer other choices.......Cheers and enjoy that XT...
@@thegalleryBBQ Thanks :) can't wait for it to be delivered. So far I did only few cooks on cheap offset but having to babysit the fire was a turnoff for me. Hoping This will open some options for me (was thinking about campchef woodwind pro but versatility of xt won for me)
HELP:
I have for the last 10 years smoked on an offset. I received the XT as an early Christmas present. I smoked a prime rib for Christmas dinner . I had 2 major problems
1) huge temp runaways.
2) lost internet connection multiple times.
Keep doing the magic Tommy. Top draw BBQ!
Thanks! Will do!.... Enjoy!
looking good. not as juicy has my select. but not bad. awesome cook kiddo
lol..... My man Scotty!
Nothing wrong with 'select', I've gotten them at Sam's club that look better than some choice cuts ... that looks guuud !!!
Lot of flavor.
All Briskeys are different, that one looked like money to me👍🏼👍🏼
Heck yeah....
Where do pick up a brisket like that super market? Can you find smaller ones?
Walmart. Cheap select with amazing results.
@thegalleryBBQ Walmart actually has some really nice briskets. I've never had a bad brisket from Walmart, and they are pretty reasonably priced. When purchasing a brisket from Walmart, bend it in half the more it bends the better the brisket. If it's stiff, don't buy it because it will turn out dry and tough. Secret of the pros 😉
Running real wood splits and charcoal, I'm curious on your take why it never really developed a dark bark? Maybe not enough seasoning? Pepper? I've had really nice dark bark on pellet grills even. I'm baffled why yours didn't turn out darker. Especially for how long it took. Cheers
Pepper... I just grabbed some beef dino ribs. Ill pepper it up! Stay tuned.
Next weekend I’m doing this
Wait to you see my next cook. 30 min ribs. WOW.
Love watching this channel 👍I am into smoking but haven’t tried a brisket yet and this summer I am going to try one , just nervous about messing it up because of price
Jump in and do it. It seems intimidating but just as easy as a pork butt. Long rest at 150-170 is the key to success. At least 6 hours at 150-170. Pull at 195 or probe tender. For long rest wait until it drops to 140-150 before it or it will overcook. (Done that).
Just make sure you have an outside source to read you temperatures in the pit. Never go by the control panel.. Ive got the 20 of 100 to wild fork... When your ready email me and will get that sucker smoked together! You'll nail it!
Perfect advice.
I thought you were going to speak about how the wood affects the smoke compared to coal or lump wood but I didn't hear anything is the bark or lack of bark maybe due to the type of wood and what type of wood were you using was it difficult for the smoker to get up to temps when you first started please give us some info about using such a large wood split in your smoke also did you only use one wood split
If you watched the full video you'd see two splits used. As far as the effects of the wood to the brisket i'd only be guessing which i don't really like to do. What I can tell you is the Brisket tasted pretty close to an offset. As far as temps, no problem there and she sat right where it was set. Cheers
Have been unable to find the Masterbuilt XT, any suggestions?
its been a tough find. Just keep looking. Its worth it.
Bark wasn't what you wanted, but the brisket looked great!
Brisket was killer.
Hey Tommy, new sub here. Diggin the content buddy. I was wondering why you would rest in the ice chest and not on the grill at 150. Update' It seems they changed the low temp on the XT to a min of 180. What a shame...
Hi Scott... I never rested in any pit and prolly never will. Just to many other choices that i prefer. Cheers
@thegalleryBBQ me either, but I never had a grill that would maintain 150 before...
Was wanting to ask what you thought of the New masterbuilt , I’m going to pull the trigger in a short while! Was wanting to see what you thought! You can PM me you want,looking for truth!
Killer pit.
what we really want to know is.. is there any doubt about it?
There is no doubt about the fact that Masterbuilt has created just about the perfect gravity fed... IMHO!
Not enough pepper to help with that bark and spritzing way to much also preventing a good bark
Thanks- Cheers
Correct 💯
That lack of dark bark is concerning.
I did a whole video on that. th-cam.com/video/4yBdy5KpkUM/w-d-xo.html
It's impossible to get this grill ANYWHERE 😆
For real. I been on the lookout for over a month now.
It’s so Amazing its worth the wait.
Someplaces won't stock them but will order it for you.
Masterbuilt will send you a notification through email when they are back in stock on their website. They've notified me twice within the last month when it was in stock. I just decided to hold off for now. I may invest in a new offset instead.
Best grill ever.
Why do people insist on putting wood splits on smokers that are NOT designed to use them??? Makes no sense to me at all.
Everyone's different my friend, otherwise we'd all be the same. You dig!!! the same, is boring!
@@thegalleryBBQ. Well alrighty then😁👍🏾
It increases the smoke taste on your meat - without the work required on an offset.
@thegalleryBBQ great job tommy.