My MASTERBUILT GRAVITY SERIES Brisket Process

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Wilsons BBQ

Wilsons BBQ

Күн бұрын

Пікірлер
@ChudsBbq
@ChudsBbq 2 жыл бұрын
Beautiful Brisket! Fantastic Bark! Gotta love the boat!
@KristianH1986
@KristianH1986 Жыл бұрын
Chud id love to see what you could do with the masterbuilt, knowing that you love cooking with charcoal!!! please do it for us masterbuilt guys :D
@KingTheDreamer
@KingTheDreamer Жыл бұрын
I second that!
@carlossainz6608
@carlossainz6608 2 жыл бұрын
Just replicated this with the same brisket on the same grill - same result - as good a brisket as I’ve cooked in twenty years. Thanks so much
@edubsoultrain6792
@edubsoultrain6792 2 жыл бұрын
Thanks for showing your method! I’ve had my masterbuilt 560 for about 3yr now. I’ve found that if I start my brisket fat side down it protects the meat and helps render the fat. Then I flip the brisket over when I wrap with a water pan under the brisket or heat defuser.
@SmokeTrailsBBQ
@SmokeTrailsBBQ 2 жыл бұрын
Clever with the cast iron plate! It's the same issue with pellet grills and electric smokers. The new MES has an optional top broiling element. Too bad the gravity doesn't have that option. One thing I've found that works on pellets is cooking hot and fast at like 325 and using a massive water pan to suck up all the radiant heat from below. Then you'll be left with just pure 325 degree convective heat getting to the top of the brisket to render the cap. Not sure if something similar would work on the gravity?
@jamesgalbraith5011
@jamesgalbraith5011 Жыл бұрын
I’m smoking an ex-dairy brisket point on Sunday on an MB800, I might try that. I’ll dry brine the night before, then smoke at a really low temp, add a water pan and go up to 325°F
@Decisive25
@Decisive25 8 ай бұрын
@@jamesgalbraith5011 did you try this? How did it go?
@jamesgalbraith5011
@jamesgalbraith5011 8 ай бұрын
@@Decisive25It turned out well, but the ex-dairy brisket helped a lot.
@Decisive25
@Decisive25 8 ай бұрын
@@jamesgalbraith5011 Thanks for getting back to me, i'm trying it to day with a USDA Prime, hoping to get a similar result
@jamesgalbraith5011
@jamesgalbraith5011 8 ай бұрын
@@Decisive25 Are you in any Facebook BBQ groups? If so I’ll look out for your results 👍🏻
@BlueCollarBibleStudy
@BlueCollarBibleStudy 4 ай бұрын
Appreciate the time a qaulity. Ive struggled with my masterbuilt after switching from my OK Joe. Looking forward to giving this a go. I have a brisket in the fridge for this weekend.
@strengthcoachlondon
@strengthcoachlondon 2 жыл бұрын
I've been wondering how good the XM Gold briskets were and now I know, I'll definitely give one a go for my next brisket cook.
@arnbirni
@arnbirni 2 ай бұрын
I got MB 1050, Your video is very helpful, I will for sure copy/paste you mostly Many thanks and greetings from Iceland
@briangravel3231
@briangravel3231 2 жыл бұрын
Huge fan, you’ve inspired me to step outside my comfort zone. Really appreciate your videos and find them very entertaining!
@PeteFindsObscureStuff
@PeteFindsObscureStuff 2 жыл бұрын
I did pretty much the same technique last Sunday with a grass fed brisket on a Master built digital charcoal smoker. Results were the best I've had so far.
@AntsBBQCookout
@AntsBBQCookout 2 жыл бұрын
Genius move with the cast iron plate 👏👏
@VillanuevaMedia
@VillanuevaMedia 2 жыл бұрын
You're everywhere on any video I watch LOL
@AntsBBQCookout
@AntsBBQCookout 2 жыл бұрын
@@VillanuevaMedia lol really? Guess we watch the same stuff 😂
@GM-vy1wy
@GM-vy1wy 2 жыл бұрын
It's true...I think we all have a BBQ addiction 🤠
@AntsBBQCookout
@AntsBBQCookout 2 жыл бұрын
@@GM-vy1wy W
@19Silver67
@19Silver67 2 жыл бұрын
I have a Rebel gravity feed and the last brisket I did, I had the fat side down for 5 hours and then flipped it so the fat side up until it hit 175 degrees. Than put in the foil boat until done at 203 degrees with the flat pointing to the hotter side. I have a electric over that has a warm setting and it runs about 147 to 165 and let it rest for 12 hours. I did transfer it to pink papper and put smoked tallow on and wrapped it up and wrapped cellophane before putting in the warmer. It turned out as one of my best brisket. The brisket before I did fat side up the whole cook before the foil boat and the bottom was a little cooked.
@alanb8515
@alanb8515 7 ай бұрын
I started smoking on a masterbuilt 560 last year, I have the 1050 now, never really had an issue with getting a good bark. Not a bad looking brisket non the less.
@GorillaJoesBBQ
@GorillaJoesBBQ 2 жыл бұрын
That turned out awesome! I have really liked my chargriller 980 with briskets so far. Might have to try that really low and slow for a couple hours next time!
@ElliotReeves22
@ElliotReeves22 2 жыл бұрын
Best vid I've seen for a brisket on the Masterbuilt so far. My first brisket was a bit ropey so this gives me the confidence for the next one, especially considering how darn expensive they are to buy now. Top tips in this 👌
@robertchildress1525
@robertchildress1525 2 жыл бұрын
I have had my Masterbuilt 1050 for almost 2 years now and have yet to cook a brisket for various reasons. After watching your video I now have the confidence to make a go at it. I will definitely put that technique to use. Between what you have done and using the CHUD FOIL boat i think I can knock it out of the park on my first try.
@jenniferturner23
@jenniferturner23 2 жыл бұрын
What a great video! There’s nothing like this out there (at least that I’ve seen). Awesome job, Dave.
@andypark713
@andypark713 2 жыл бұрын
Love the idea of a cold smoke!! May have to try that for the next cook. Great video as always!
@gregwitten8706
@gregwitten8706 2 жыл бұрын
I absolutely ballsed up my first brisket on the 1050 but everything else I have done on it has been excellent. Brisket is a big old mountain for me to conquer some day
@WilsonsBBQ
@WilsonsBBQ 2 жыл бұрын
A lot of people will claim that as long as you cook a brisket right, it doesn’t matter the quality. The fact is - if it’s low quality and super lean to begin with, the cook isn’t going to add fat and connective tissues. It’s hard to get a budget brisket great. Always go for the best you can afford! You’ll smash it
@lallymorrison9197
@lallymorrison9197 21 күн бұрын
Thanks for the info, I'm bricking it but going to give this a go starting tomorrow with a Warrendale Wagyu brisket that's been taunting me in the freezer since Easter. I've got a double burner cast iron flattop to place on the top rack, I've also got the drip pan holder mod that sits on the manifold, do you think that's worth a go or will it impede the heat too much? Cheers
@lynndollar1013
@lynndollar1013 2 жыл бұрын
I see you've put a grate in your firebox to suspend the wood chunks. I've done the same and found them burning in open flame when I open the firebox door. I also put chunks in the hopper. Ive only done one brisket on my 560, it was a 9#er and it turned out well,with good bark. I bought the LSS mod to put a drip pan on top of the manifold, under the lower grate. Then found some aluminum pans that are close to the width of the manifold and put water in the drip pan. Then I can put meats on the lower grate since the radiant heat is now buffered by the drip pan/water. From what I can tell, I'm getting good convecton on the lower grate. But I also cook on the middle grate, where I think the air flow is better. I've used an 18 WSM since 2002. I think this MB560 has much better air flow and produces a clean smoke. I'm not sure how that happens since its still charcoal/chunk that smolders. I cook on a stick burner also and the smoke from 560 is comparable, IMO. 560 smoke is thin blue and I only get white billowy smoke during start up.
@andrewchiu6226
@andrewchiu6226 Жыл бұрын
The creator of gravity fed smokers believes that the smoke from wood in the ash bin gets cleaned up as it passes through the burning charcoals. (This would not be the case with wood in the hopper.) In theory, with water pans, you can maintain that higher combustion of these “filtering coals” against a target temperature, and with a raised ash grate generate a lot of smoldering smoke. I suspect even Minion method with buried chunks can replicate that effect because the combustion isn’t high enough.
@SuperPhillbilly
@SuperPhillbilly 7 ай бұрын
Tried this on my 1050 this weekend with a 20 hour rest at 150 fahrenheit and WOW!
@Brandon4EK
@Brandon4EK Жыл бұрын
"For a UK brisket" seems un-necessary to me- best looking brisket I've seen on youtube for a gravity series, I think you nailed it.
@myronjoffe8389
@myronjoffe8389 2 жыл бұрын
Looking forward to learning all the tricks this weekend…
@ToneysBBQ
@ToneysBBQ 2 жыл бұрын
You keep supplying great content. Thanks for that informative video!!!
@prosmokebbq8530
@prosmokebbq8530 2 жыл бұрын
Best we've seen, trying this ASAP!! Nice work Wilsons BBQ
@guillermotrejo6850
@guillermotrejo6850 4 ай бұрын
How did u turn on the logs, did u have a fire under or did u let the coals land on it and ignite them?
@OffsetRookie
@OffsetRookie 2 жыл бұрын
Not too shabby! Bark looks great and tips added up to a well done brisket.
@crookeddoghomebrew9144
@crookeddoghomebrew9144 Жыл бұрын
Smart with the cast plate mate.
@2005Pilot
@2005Pilot 2 жыл бұрын
Bark was Amazing!!
@claytonwebb9388
@claytonwebb9388 2 жыл бұрын
Hey i just ordered myself a 1050. Looking forward to trying this as i can never seem to get bark anyway close to yours on the kamado. Thanks
@ronb2008
@ronb2008 8 ай бұрын
Awesome video! Quick question, with the heat of the Masterbuilt coming from the bottom, why didn’t you cook the brisket fat side down? That would eliminate the need for a hot plate wouldn’t it?
@jeffa5616
@jeffa5616 Жыл бұрын
This looks amazing! Thank you! What kind of cooling racks you used to stack those on top of each other?
@TheDawgfathasBBQ
@TheDawgfathasBBQ 2 жыл бұрын
Not bad at all brother. Looking pretty tasty to me. 👊
@AJLeadbetter
@AJLeadbetter 2 жыл бұрын
Just did a brisket on the 560 a week or so ago. Turned out great. May have to give the foil boat a go next time. Cheers!
@HungryFreelancer
@HungryFreelancer Жыл бұрын
Love it! Quick question 1) Does the internal temp meat sit in the “danger zone” (40-140F) for too long if you’re cold smoking at 150 for three hours?
@elliottdebell7783
@elliottdebell7783 2 жыл бұрын
Nice dude been looking for a marbled brisket for years! I would be happy with that brisket you cooked. I’ve done so many briskets all have been a absolute disappointment. That looks great. I’m going to try your suppler 👍🏼 I have a gravity also
@theo3599
@theo3599 5 ай бұрын
Thank you for the great video, although I watched it when it was released I only today got round to smoke two briskets in my 560. Can I please ask if you hold the briskets in the warmer uncovered in the foil boat, or you cover them with foil? I need to hold them for about 12 hours. Thank you
@WilsonsBBQ
@WilsonsBBQ 5 ай бұрын
They’ll be fine just in the boat if holding in an actual warmer. Holding in a fan oven - you may want to wrap/cover
@theo3599
@theo3599 5 ай бұрын
I'm holding in a fan oven so thank you for highlighting and your reply!
@nerdling301
@nerdling301 Жыл бұрын
ur reppin bbq across the pond pretty damn impressively my man!
@jimmynguyen7956
@jimmynguyen7956 10 ай бұрын
One of the best brisket videos for the masterbuilt! Thanks for sharing. Did you really have it at 275 wrapped in foil boat for an additional 8 hours so 18 hours total cook time?? Is putting in warmer necessary? At what temp and how long did you have it in warmer? How many hours is too long in warmer?
@WilsonsBBQ
@WilsonsBBQ 10 ай бұрын
Sorry that was probably unclear. The total cook time was probably 8-9 hours. The warmer isn’t necessary at all. But it does help with timings. It went in at about 145f overnight. I personally wouldn’t go much longer than 18 hours.
@krisschaka
@krisschaka 2 жыл бұрын
Good sir! Great cook! Do you think it would be possible to achieve a good bark hanging a brisket in a barrel cooker? Haven’t seen anyone achieve it on KZbin yet. Thank you!
@lallymorrison9197
@lallymorrison9197 Жыл бұрын
I've just bought a Warrendale Wagu brisket, 5.7Kg. I remember watching this video when it came out thinking I'll never go for a full brisket cook but £65 was to good to pass up on offer. It's there anything you'd refine on this method with another year of experience under your belt? Cheers for the great content 🍻
@CallsignArchangel
@CallsignArchangel 2 жыл бұрын
chud boat ftw! brisket looks great!!
@birdypcw100
@birdypcw100 2 жыл бұрын
That is a tremendous amount of effort you have put in to get that brisket out of the MasterBuilt, my question is, can you think of anything that the MasterBuilt can own hands down? Apart from the cold smoking of sausages?
@joechimento7934
@joechimento7934 2 жыл бұрын
If they haven't already , MasterBuilt needs to endorse you 🤌🏻 that brisket speaks wonders. I've never considered buying a MB and I've been around them my whole life...but damn if I don't want one now 😭😭 they say it isn't the cooker it's the cook ! Impressive improvisation 👍🏻
@SandroBBQ
@SandroBBQ 2 жыл бұрын
all things considered that's an excellent outcome for a gravity-fed cooker, more than decent and certainly better than what one would normally achieve; and honestly didn't expect that level of moistness from a UK brisket! Cheers
@Soplas_Chile
@Soplas_Chile 2 жыл бұрын
Wilson let’s see you try this on a WSM, you’re awesome.
@WilsonsBBQ
@WilsonsBBQ 2 жыл бұрын
I’ve seen some briskets off a WSM. They’ve got to be some of the best basic smokers going for the price. I’d love one
@jamesthomson5774
@jamesthomson5774 2 жыл бұрын
I get amazing bark on my WSM. Still trying to nail the Smokey flavour though
@Soplas_Chile
@Soplas_Chile 2 жыл бұрын
@@jamesthomson5774 that’s exactly where I’m at with it. My last ones came out great with like 5 chunks of pecan. But wanted to see someone like Wilson give it a shot
@KevinAntonini
@KevinAntonini 2 жыл бұрын
I would also like to see how Dave would approach the WSM
@jamesgalbraith5011
@jamesgalbraith5011 2 жыл бұрын
If you’d had a water tray would you have skipped going at 260° and gone straight to 275°? I have the manifold cover with pan rests from ProSmoke on my 800 so wondering what you’d change with my set up.
@Hasanabi_Visuals
@Hasanabi_Visuals 10 ай бұрын
Op is True Texas bbq fan. Mentioning Leroy and Lewis with a Truth bbq shirt on. What bbq did you like best?
@cameronbatko
@cameronbatko 2 жыл бұрын
Nicely done!
@Rock79529
@Rock79529 2 жыл бұрын
When did you have to add more charcoal? Thanks.
@GB-cj3ok
@GB-cj3ok 2 жыл бұрын
Looks outstanding
@lektowoodfuels
@lektowoodfuels Жыл бұрын
That turned out amazing!
@harrydyer6275
@harrydyer6275 Жыл бұрын
Will you be Doing a takeaway service soon ?
@iricho
@iricho 2 жыл бұрын
Great video will be a massive help. Would wrapping the shelve above in decent foil work the same as the steel plate ?
@WilsonsBBQ
@WilsonsBBQ 2 жыл бұрын
Thank you! I don’t think so unfortunately. The purpose for using something like cast iron, or a thick sheet of steel is because of its high thermal mass, and ability to absorb, retain and radiate heat. Like a pizza stone or pizza steel. You won’t get any radiant heat that would render fat from tinfoil unfortunately! A cast iron sheet is super cheap from Amazon though! One sold for cooking on a home gas stove.
@saxmanny
@saxmanny 2 жыл бұрын
Hi there. Very helpful vid. I'll be cooking my 2nd ever brisket this Friday on the bullet smoker. My plan is to rest it overnight to serve the following afternoon. What temperature do you recommend for the overnight rest? I'll be using the oven for this rather than a dedicated warmer
@WilsonsBBQ
@WilsonsBBQ 2 жыл бұрын
I rest at 145°F/ 63°C
@MyAlanwhite
@MyAlanwhite 2 жыл бұрын
It's not easy in the UK to get the fire starters and if you can find anywhere there quite expensive. What other brand of fire starter do you recommend
@WilsonsBBQ
@WilsonsBBQ 2 жыл бұрын
For the masterbuilt, I’d 100% recommend the little pucks from pro smoke
@TwinBrossz
@TwinBrossz Жыл бұрын
Do you need to put a water pan in the smoker?
@SamFerrugiacraftbbq
@SamFerrugiacraftbbq 2 жыл бұрын
Nice brisket cook brother
@keithfaxon7401
@keithfaxon7401 4 ай бұрын
You said you let it rest over night. How long?
@dislexicdadscooking
@dislexicdadscooking Жыл бұрын
My god...looks great fella
@holysmokebbqandsoutherncooking
@holysmokebbqandsoutherncooking 2 жыл бұрын
Would the cast/steel plate above the brisket apply to a kamado style cooker as well? Or do you think the shape of the dome is enough to make some of the heat go down on the fat cap?
@andrewriley8110
@andrewriley8110 2 жыл бұрын
The will radiate some heat downwards and so partly replicate the metal plate, but the dominant heat source will still be bottom upwards. I use a poor man's version of @smokingdadbbq's double diffuser to balance this out by putting a pizza stone on top of the diffuser plate, with a few pennies separating the two.
@therichieboy
@therichieboy 2 жыл бұрын
I came here for Celsius. Didn't get it but still very impressed!
@BigAlsBBQ
@BigAlsBBQ 2 жыл бұрын
New subscriber. Nice to see another Brit BBQer on KZbin. Nice video 👍
@Thechubbypig918
@Thechubbypig918 Жыл бұрын
What do you gain from letting the brisket setting overnight with dry rub?
@CoolJay77
@CoolJay77 2 жыл бұрын
Great video, great work.
@arnbirni
@arnbirni 2 ай бұрын
Would you mind sharing your dry rub mix? Thanks again
@WilsonsBBQ
@WilsonsBBQ 2 ай бұрын
3 parts Kirkland (costco) coarse black pepper 1 part diamond crystal kosher salt
@arnbirni
@arnbirni 2 ай бұрын
@@WilsonsBBQ Very simple, many thanks But I will probably use smoked flake salt Possibly I send you my result, when I do my Brisket Thanks again
@zahidrahman7586
@zahidrahman7586 Жыл бұрын
The brisket looks really nice. I have a materbuilt 800 and will try this over the weekend. How long did process take from start to finish as I am planning to follow this step by step?
@WilsonsBBQ
@WilsonsBBQ Жыл бұрын
I can’t quite remember. Maybe 8-10 hours
@zahidrahman7586
@zahidrahman7586 Жыл бұрын
@@WilsonsBBQ How big was your brisket? I heard that it takes around 1.15 hours per lb when you are smoking the brisket.
@briannagy3445
@briannagy3445 Жыл бұрын
How is that cooker holding up? Any issues? Thinking about 1 for home but saw some bad reviews.
@Hechab
@Hechab Жыл бұрын
Does that not make the brisket spicy, putting on so much pepper? I've tried adding extra pepper and man it has a bite that I personally don't like.
@lewisbateman5907
@lewisbateman5907 2 жыл бұрын
Loved the video where did u get the fire starters from
@WilsonsBBQ
@WilsonsBBQ 2 жыл бұрын
Pro smoke! They were designed for the masterbuilts. So useful
@lyleswavel320
@lyleswavel320 Жыл бұрын
That rub reminds me of Louie Mueller in Taylor Texas, that's thick, but must be good
@Mrskyline25t
@Mrskyline25t 2 жыл бұрын
Great video mate!
@brisketwizard8004
@brisketwizard8004 2 жыл бұрын
Good looking brisket. Did you use kosher salt or table salt? I use a 3:1 ratio 16 mesh black pepper & non-iodized table salt on my Moberg 250 offset.
@WilsonsBBQ
@WilsonsBBQ 2 жыл бұрын
I used diamond crystal kosher salt and Kirkland (Costco) coarse black pepper. I’ve tried a tonne of different combinations and this is the best one for consistency for me
@WilsonsBBQ
@WilsonsBBQ 2 жыл бұрын
Also extremely jealous of your Moberg
@brisketwizard8004
@brisketwizard8004 2 жыл бұрын
@@WilsonsBBQ Thanks. The Moberg is way easier to maintain temps than the 24x42 LSG that I sold. Been subscribed to your channel from the start. Keep the videos coming!
@shaunb813
@shaunb813 2 жыл бұрын
Do you not use Texas AF anymore? How does it match up to this salt pepper mix?
@KevinAntonini
@KevinAntonini 2 жыл бұрын
Which of their briskets was that specifically?
@2sketchy399
@2sketchy399 2 жыл бұрын
Will be trying this is my MB800 thanks for the tips in this vid. Does anyone know what he means by letting it rest in the warmer to rest, is it in a cooler/esky? So you wrap completely when resting?
@jamesgalbraith5011
@jamesgalbraith5011 Жыл бұрын
He uses a warming oven, usually set around 65°C. Goldees wrap their briskets, Chuds leaves his open in a foil boat 🤷🏻‍♂️
@ryanbramich6951
@ryanbramich6951 2 жыл бұрын
Love this video and will try on my 1050z Did U do any spritzing at all and do u think using a small water pan on the side would be alright to use?
@WilsonsBBQ
@WilsonsBBQ 2 жыл бұрын
No spritzing for me. I try as best as I can’t to avoid spritzes, unless things are getting way too cooked. And the MB is a fairly gentle heat, apart from underneath! So generally I don’t find anything needs spritzing. That underside comes out best with a water pan below for sure
@ryanbramich6951
@ryanbramich6951 2 жыл бұрын
@@WilsonsBBQ thanks. Would love to hear or see ur best method for ribs on a masterbuilt as well. I will try this out on my next brisket.
@Paul-lk1ot
@Paul-lk1ot 2 жыл бұрын
Do you have a link to the cast iron plate you placed on the top?
@WilsonsBBQ
@WilsonsBBQ 2 жыл бұрын
Not this specific one. It’s about 10 years old and a gift from my mum! Search ‘cast iron plate’ on Amazon - there are a tonne on there!
@abates044
@abates044 Жыл бұрын
Has anybody tried a convection fan? One that uses heat to spin?
@GHOLT81
@GHOLT81 2 жыл бұрын
Thanks for the video-what weight was the brisket? Thanks again.
@WilsonsBBQ
@WilsonsBBQ 2 жыл бұрын
Thank’s for watching! It was about 6.5kg / 14.3lb before trim
@GHOLT81
@GHOLT81 2 жыл бұрын
Thanks!
@harrydyer6275
@harrydyer6275 2 жыл бұрын
Will you be doing a take out service anytime soon ?
@WilsonsBBQ
@WilsonsBBQ 2 жыл бұрын
Yeah! 5th November! Pre orders open 29th October!
@harrydyer6275
@harrydyer6275 2 жыл бұрын
@@WilsonsBBQ I’ve had same problem loads of times as not on social media ? Can I contact on here on the day and pay up front for big order
@harrydyer6275
@harrydyer6275 2 жыл бұрын
Do you have a business number ! ?
@juanfabulous
@juanfabulous 2 жыл бұрын
I’m tempted with a MB gravity but not sure about storage. Do you keep yours outside under a cover all year?
@WilsonsBBQ
@WilsonsBBQ 2 жыл бұрын
I sure do! I have a fitted cover made for the masterbuilt. I’d say storing under a cover of some sort is essential. Especially with the electrical elements!
@juanfabulous
@juanfabulous 2 жыл бұрын
@@WilsonsBBQ thanks for the reply! I’m really tempted but Welsh weather isn’t the best 10 months of the year haha Love the channel so I’ll be on a binge this week!
@rnick123
@rnick123 Жыл бұрын
Love the video bro.
@cstaton99
@cstaton99 2 жыл бұрын
Well done sir!
@WilsonsBBQ
@WilsonsBBQ 2 жыл бұрын
If you like cooking your brisket fat side down, just keep on doing that! I like mine up - so the metal plate idea is for people like me. Let me know if you try any of these tricks!
@jacobdeslattes3519
@jacobdeslattes3519 2 жыл бұрын
I would try putting a piece of lit lump on top of the cast iron plate
@jamesgalbraith5011
@jamesgalbraith5011 2 жыл бұрын
I have a JD UK brisket in the freezer. I wonder in my 800 whether I’ll have more room for a water pan. I have the manifold cover with pan stands from ProSmoke so that allow for more even heat coming up. Looks like the plancha needs to be fairly close to the brisket? Did you use any wood in the hopper or just in the ash bin?
@JohnKitterman
@JohnKitterman Жыл бұрын
Great video but one small suggestion. Please remove the factory plastic from your control panel .. that really bothers me! 😛
@LEWISJW93
@LEWISJW93 2 жыл бұрын
What weight was the brisket you used ?
@Paul-lk1ot
@Paul-lk1ot 2 жыл бұрын
100% trying this asap
@chrismoore2571
@chrismoore2571 2 жыл бұрын
looks very tasty indeed. Just a weird thought i had. Not that i will be getting a masterbuilt or anything, but i wonder..... can you run just wood through the top chamber instead of charcoal???? probably wouldn't get hot enough i guess. Anyone tried it????
@WilsonsBBQ
@WilsonsBBQ 2 жыл бұрын
I wondered the same thing. I spoke to a guy who tried it - he didn’t mention any issues with it getting hot enough, though I imagine he burned through a tonne of wood. But he did say that it was unpleasantly smokey. I guess that’s the issue with any low airflow smoker that relies on smouldering wood for flavour. I definitely want to try it though
@chrismoore2571
@chrismoore2571 2 жыл бұрын
will be an interesting video if you get around to it. Wonder if a lower smoking wood would be better? maybe some local Ash or something??? Food for thought. Cheers
@waveydavey19
@waveydavey19 2 жыл бұрын
Never had a problem with bark or top fat render on my 560? No mods, no cast iron. Cherry wood definitely helps as does spritzing with 50/50 ACV and a fruit juice after about 3 hours. Short ribs, JD briskets XM and standard black rock both came out superb.
@waveydavey19
@waveydavey19 2 жыл бұрын
I do need to up my trim game however! Never look as neat as yours do.
@WilsonsBBQ
@WilsonsBBQ 2 жыл бұрын
That’s good to hear! In my experience, and most people that I know, the wood type makes no difference. Spritzing also does nothing but introduce moisture to the environment which prevents fat render (which is why you won’t wrap a pork belly when trying to make crackling etc) unless you’re spritzing to prevent burning, it does nothing for bark. That’s a common misconception as you probably know. If you’re using fruit juice - it may be the sugars burning. Would love to see how yours come out though! Drop me a message! Would be good to see what I can do differently to get the same results! If I can do fewer steps, I’m all for it! Maybe I’m missing something
@waveydavey19
@waveydavey19 2 жыл бұрын
@@WilsonsBBQ I’ve dropped you a couple pics on insta messaging. Not up to your standard at all so be gentle! Haha.
@igotJesus88
@igotJesus88 2 жыл бұрын
I agree. I am about to post a pic of mine on the gravity Facebook page. I always suspend my brisket fat side down in my 560. I put post oak in my hopper and ash pan. I also cook mine and don’t wrap until my temp starts going up after the stall. 170ish temp.
@WilsonsBBQ
@WilsonsBBQ 2 жыл бұрын
Fat cap down is exactly what I was trying to avoid. It’s all personal preference - I like cooking fat side up, and I don’t like how the fat renders this way on the masterbuilt. The beauty of BBQ!
@ArditosKitchen
@ArditosKitchen Жыл бұрын
How many kilos does that brisket bro ?
@WilsonsBBQ
@WilsonsBBQ Жыл бұрын
I think it started off around 6kg. Probably trimmed it down to 4.5kg then ended up about 3.2kg.
@cphoover11
@cphoover11 7 ай бұрын
Is it safe to cold smoke for 3 hours?
@WilsonsBBQ
@WilsonsBBQ 7 ай бұрын
Technically and officially, probably not... But you'd have to monitor the various points of the meat to know whether it stays within the danger zone for more than 4 hours. However, it is questionable for any cooks that cook around the 225f mark. Some big pieces of brisket cooked at 225 will take longer than 4 hours to get to a safe temp.
@albetesh5677
@albetesh5677 9 ай бұрын
How many pounds was this brisket ?
@WilsonsBBQ
@WilsonsBBQ 9 ай бұрын
I don’t remember exactly. But I would guess around 13.5-14lb
@Daniel-zv4to
@Daniel-zv4to 2 жыл бұрын
Good lookin stuff
@Eddy-n9n
@Eddy-n9n Жыл бұрын
Black Friday is coming up and this video made me not want to get a 560 and I can’t even consider my self an amateur when it comes to smoking meat
@harrydyer6275
@harrydyer6275 2 жыл бұрын
Take it your sold out of eveything ?? I have no idea how I’m meant to order
@WilsonsBBQ
@WilsonsBBQ 2 жыл бұрын
Hi! Yes we generally sell out pretty quickly. I think you mentioned before you don’t have any social media. Because we’re not a restaurant - the only way we can communicate when we are popping up is via social media. You make an order using this link order.storekit.com/wilsons-bbq/menu However, we are not always open as we do this every few weeks. So you’ll need to keep an eye on the main page information. I don’t use KZbin for promoting popups/dates etc
@harrydyer6275
@harrydyer6275 2 жыл бұрын
YEHHHH I been wanting to try your food for best part a year now 😓 I checked that Sunday was all gone do you have any idea on next date I can set a reminder next time I have few mates to who want to try where I live so I’d be coming for big order ££££ food looks unreal
@eddieadams4770
@eddieadams4770 2 жыл бұрын
What the? Is that a lava rock? A smoker's lung? Oh, it's meat. Of course, it is. I knew that.
@lyleswavel320
@lyleswavel320 Жыл бұрын
Fat was starting to get that carmel color
@Hebert998
@Hebert998 2 жыл бұрын
Next time try wrapping the entire brisket in foil after the flat is at 190 f. Then wrap that in towels, place in an ice chest for 1 to 2 hours. It will help rehydrate the flat and finish off the point. Been smoking briskets for 20 years. Never did me wrong. I also leave mine out for about 6 or 8 hours before putting it on at 190 f. I crank it up to 260 f. After 10 to 15 hours of cooking on a rotisserie smoker.
@mikedove7062
@mikedove7062 Жыл бұрын
Little more smoke
@twebb32
@twebb32 2 жыл бұрын
doing a good job ....but.....get an offset
@WilsonsBBQ
@WilsonsBBQ 2 жыл бұрын
😂 I have two offsets. A 300 gallon and a Franklin bbq pit
@twebb32
@twebb32 2 жыл бұрын
@@WilsonsBBQ MY bad ...lol
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