Smoked Beef Brisket on the Masterbuilt Gravity Series 560

[@otiskeithwatkins1679]

There's really no need to wrap it if you're just going to unwrap it. Either is fine but once you wrap keep it wrapped and you'll get to tenderness a lot sooner.

[@dsquebackyardbbq217]

I love the gravity series my wife and I wore out our 560. I was close to getting theb1050 for her. Oh, and here in OH I totally agree with the hint of sweet on the back end of the taste. Nice to see someone else out there that likes salt and pepper but knows that there are some other flavors that works as well. Watching this was like looking in the mirror. I've said it on video, I've said it to buddies and anyone else that will listen. It doesn't take all of those extra steps for some great backyard bbq. We scare off a lot of people by prepping everything like it will be submitted for a competition. I loved watching this!

[@getoutandgrill]

Thanks D.

[@Sharky762]

The Meater probes are great but they have to be inserted far enough to give proper readings. There's a line on the probes to indicate how far they have to ne inserted. I use them om larger cuts, but on smaller cuts I use other equipment

[@getoutandgrill]

Thanks. I actually did not realize that. Lol. RTFM😂

[@jasonross8996]

It looks great, but I wish you would give it a little bit more detail. What’s the color that you prefer before wrapping? About how long would someone expect it to be wrapped?

[@cameronbragg3612]

What you trim that fat cap with a hatchet lol 😆.. good cook brother looked good 👍

[@GobbaGooBBQ]

Excellent color on that bark. Well done brother.

[@getoutandgrill]

Thanks 👍

[@Ricky-je3dz]

So it cooked for 4 hours before the wrap and 4 hours after but I couldn’t figure out how long you cooked it wrapped

[@jasonross8996]

That’s what I was wondering

[@user-oc6qs1po3j]

So how do you like smoker now???

[@ryanoso]

What did you do to that poor brisket? Did you trim it with a spoon? I beg anyone watching this to not make a brisket this way.

[@marceljoanisse4237]

After it’s wrapped, does it matter if fat side is up or down? Why do you smoke fat side down?

[@steventaylor4326]

How large a brisket will that thing handle. I want one but can’t find any on display at any of the stores. Don’t know if the 560 would work or if I need to go with the bigger one.

[@getoutandgrill]

I've a up to 16lbs on it.

[@steventaylor4326]

@@getoutandgrill And there was plenty of room for it?

[@THEREALSHOWBBQ]

Awesome bro. Great smoke ring and that rub gave it a nice color.

[@getoutandgrill]

Thank you! Cheers!

[@anthonyjimenez6218]

So you recommend fat side down vs up???

[@getoutandgrill]

I tend to do fat side up now. If I need to protect the meat from high heat I would do fat down.

[@cantbe03]

Do fat side down on a cooker like this where your heat comes from the bottom up. On a stick burner your heat enters from above, do fat side up. But the key to a great brisket is the rest, up to 10 hours, usually 8 in a good cooler with towels. A good brisket knife. Not unwrapping until temp comes down to 150.

[@anthonyjuliano175]

What is the reason for butcher paper?

[@burnthru1]

Thank you!

[@rogermazuca4582]

What was with the look at 6:02. Lol. I thought you were about to say something but it cut to you already inside.

[@RayMacksKitchenandGrill]

My brother that looks good...it was juicy and tender.

[@Lightningbomb14]

I've been trying to make a brisket on my 560, and I've only done it twice now. Every time I do it, some of the grease from the brisket drips down to the heating manifold and catches by brisket on fire. it goes from 225 degrees to 600! Have you seen this? Do you have any advice on how to stop this from happening? Very disappointing so far because idk how to control it and it only happens when I make brisket. :/

[@Del_Keba]

Throw two drip pans under the grates directly on top of the manifold that way it drips into the pans instead of the heat source.

[@rudyholguin8909]

Drip pans can still heat. I also noticed that when I used the 560 probes, the temp was out of control . It kept turning fan on, trying to cook meat fast.

[@RoundUp-y7q]

put 1 inch blocks on right wheels. Grease will drip down to the left

[@jakester123456100]

@@rudyholguin8909 don’t rely on the Masterbuilt probes they’re junk use an external unit

[@Tragu6]

Wet your butcher paper lightly to help it wrap easier!

[@crunchmunch5282]

Looks pretty tasty, and I am hungry for brisket now. I have been wrapping mine in butcher paper but have found out that if I roll it from the corner of the sheet, it wraps tighter and uses less paper. Really like mine in paper instead of tin foil because I really like a firm bark. When I finish it in tinfoil, the bark just gets too soft. Great video, kind of surprised how small the brisket was but for just a couple of us, it would be perfect if it was Prime.

[@getoutandgrill]

Good tip!

[@truckercarlson9081]

So you just leave it in the paper when you take it off and let it finish in it?

[@lupem5695]

What ever happened with the Dalstrong giveaway?🤔

[@getoutandgrill]

Winner was chosen. I had a video made for the announcement but it got corrupted for some reason.

[@alexplus6826]

stop stabbing it you loose all your juice man !!!

[@robertorosselini]

This video makes me not amused to buy a masterbuilt gravity.