Brisket for Beginners | Masterbuilt Gravity Series Smoker 1050 |

[@thegalleryBBQ]

Crowd Cow 25 off, Follow Link. www.crowdcow.com/l/uovs0wbyq

[@cornishcapers2375]

a very honest no bs take on backyard bbq. Many thanks, great video

[@thegalleryBBQ]

Thanks 👍

[@pmhartel]

I just bought a 800 on sale last weekend. It gets delivered next week and I'm so excited. My goal is get familiar with and learn it in the coming months and target a brisket for our big 4th of July party. Here's hoping mine turns out half as good as yours.

[@thegalleryBBQ]

Email me any questions. Your going to rock it! [e-mail]

[@billbergin-ou9ge]

Thanks!

[@thegalleryBBQ]

My man. Much appreciation!!!

[@chrisDeBona]

This sir is awesome! Love the intro with Molly! Love the brisket as well! Good info for us newbies heading into the brisket realms!

[@thegalleryBBQ]

Chris. Thanks brother. and thanks for all your help.

[@tadcock30]

Wow making my mouth water Tommy!! That looks unbelievable!! I’ll be out today finding me a brisket never smoked one!!! Appreciate your perfect directions! Thanks for the decals too btw!

[@thegalleryBBQ]

Hope you enjoy Thanks for the contined support.

[@jasonpatton548]

Great tips for beginners and veterans thank you for the awesome video

[@thegalleryBBQ]

Thanks for the kind words.

[@towdjumper5]

Great stuff just bought a 1050 smoke grill.

[@thegalleryBBQ]

Bull. Enjoy brother and if you ever have any questions [e-mail]

[@martyrichardson721]

Awesome job Tommy! Looks so moist and I love all of the helpful hints throughout. Way to make the East Coast proud!!

[@thegalleryBBQ]

Marty. I appreciate all the support. Thanks-).

[@Rbouch]

That looks absolutely delicious....crowd cow rocks.....gotta order one now! Great job Tommy!!!

[@thegalleryBBQ]

Awesome.

[@prestonbuffington954]

Glad to see you took up the challenge. Perfect strategy for the all night cook on the MB. You nailed it on this cook. Congrats. You and yours have a great 4th and stay safe.

[@thegalleryBBQ]

Preston, thanks and i do appreciate the kind words.

[@xRKBROWNIEx]

Man, that looks amazing!! Love your videos.

[@thegalleryBBQ]

Russell, I appreciate that a lot. Thanks-)..

[@kelleycunningham4872]

Wow TOMMY that looks absolutely amazing!!! I’m new to the smoking world but I have to say, I wouldn’t be where I am. Ow without all of your tutorials and videos. Please keep the videos coming ❤️

[@thegalleryBBQ]

Will do and remember, You need me, you reach out:)

[@kelleycunningham4872]

The Gallery Backyard BBQ Again, Thanks so much!!!

[@sophiacurrao2447]

Love your channel!

[@thegalleryBBQ]

Thank you so much!

[@crimsoncooper]

I was looking into the Masterbuilt and found your channel. I have to tell you man. You make 🔥! Definitely going to be using your techniques.

[@thegalleryBBQ]

Thanks brother and welcome aboard the smoking train! Any questions, Reach out [e-mail]

[@hunterhebert6287]

How often did you have to keep refilling the smoker with wood and charcoal?

[@29madmangaud29]

Hey Tommy,,,,,,,, Looking GOOD!!!!!!!! Great Job man!

[@thegalleryBBQ]

29, thanks....👍👍👍

[@stephenwilliams919]

Looks amazing brother

[@thegalleryBBQ]

Cheers

[@vicsstang89]

Bringing it in for the east coast...

[@thegalleryBBQ]

It gots to be:)... Thanks-).. Enjoy!

[@vickylanding2830]

Just Kool 👌 😎 👍 enjoying this video enjoy Independence Day and life blessings 🙏

[@thegalleryBBQ]

Vicky, Thanks).... stay safe and have some fun!

[@GaryK2025]

Congratulations, you are in the top 3 at this point and looking forward to see who ends up on top. Excellent video and cook as always. ⭐⭐⭐⭐⭐

[@thegalleryBBQ]

Appreciate that. Thanks-)

[@mikepalma3341]

Looking forward to trying this one!!

[@thegalleryBBQ]

Mike. Its was awesome.

[@4MzBBQandGRILL]

Fine looking hunk of beef! Nice job. Have a safe and happy 4th 👍🏻

[@thegalleryBBQ]

Same to you brother.

[@nbholifield]

Trying my first brisket tomorrow Tommy!!! If it's anything close to yours i'll be happy. I'm nervous LOL

[@thegalleryBBQ]

Nolan. If you have any questions you can email me. [e-mail]

[@TMJ32]

From the yellow tint in the thumb I thought you were going to put mustard on it, but that must have just been the fat rendering. Rubbed right and you nailed the cook, that's one of the nicest briskets I've ever seen. If I can cook one half as good as that I'll call it a winner.

[@thegalleryBBQ]

I appreciate the cool comment. A lot has to do with the meat. If you get a good cut you'll cook a good Brisket. Enjoy!

[@alexlea890]

Where did you get the heat assembly protector and the water pan?

[@thegalleryBBQ]

lss-mods.square.site/

[@thegalleryBBQ]

Tell like the gallery bbq sent you for some discounts!

[@bigromesbbq3927]

Welcome to the Challenge. Great cook . EastCoast Style

[@thegalleryBBQ]

Thanks 👍 Appreciate the stop by and comment.

[@LexHoncho]

Big Joe, throwing down! You made this Texas not jealous! #brisketchallenge

[@thegalleryBBQ]

Thanks Luke. Enjoy!

[@PicklesBBQandCooking]

Excellent brisket jersey boy! :) Juicy as anything, perfect bark and a nice smoke ring. You brought your game for sure. Have a great 4th Tommy!

[@thegalleryBBQ]

Charley, Thanks brother. Just wait till you see the leftovers.

[@TheDawgfathasBBQ]

Good job my brotha! 👊👊👊

[@thegalleryBBQ]

Alton, Appreciate the stop by.

[@ChrisCap45]

This is my bible today! Would you say about a 1/4 of fat for the cap is good to be on?

[@thegalleryBBQ]

That be perfect!

[@OMikeyboy]

That looks amazing!

[@thegalleryBBQ]

Thanks-

[@toddfleming8384]

Beautiful cook Tommy!

[@thegalleryBBQ]

Thank you kindly and thanks for the comment.

[@SmokinJoesPitBBQ]

Oh heck, Tommy comes out of nowhere with a savage brisket cook. Good looking brisket Tommy! You really snuck this one on us! Love it bro!🤘#TeamTexas☆

[@thegalleryBBQ]

Thanks Joe. This one came out awesome.

[@bobbyrob2008]

Nice Job Tommy!!! Looks great my man!!!! Happy 4th brother!!! 👍👊🇺🇸

[@thegalleryBBQ]

Bobby, thanks brother.

[@danna140]

Give em Hell Homerun Tommy give em Hell...🇺🇸👍🤜👊🤛🍻 Happy 4th Pal

[@thegalleryBBQ]

Brother Dan the Man Na. :)...

[@SmokingDadBBQ]

Way to represent the east coast

[@thegalleryBBQ]

Thanks dude. Enjoy!

[@TomHorsmanAmateurBBQ]

Lookin good Tommy!

[@thegalleryBBQ]

Thanks Tom.

[@arnbirni]

Like Greeting's from Iceland

[@jimburns1927]

Beautiful Cook on that Brisket Jersey Brother! Representing NJ, The Garden State well Tommy! 👍👊🏻🇺🇸🙏☝️

[@thegalleryBBQ]

Jimbo you know whats what!

[@CookingwithStephennJacklyn]

Once again full " HUNDRED" on this Brisket Cook Well done my brother take care and stay safe out there. Cheers!

[@thegalleryBBQ]

Thanks, you too!

[@HeavyMetalBarBQue]

Hey Tommy! Going Top Shelf Over Night is What's Up! 👍 Awesome job Brother! 👍 Metal On! \m/

[@thegalleryBBQ]

Thanks brother.

[@SteveContreras]

Great looking brisket, man. If you get a chance try some baby back ribs with honey Chipotle killer bee rub (kosmos) and the peach habanero bbq sauce. Sweet and spicy. Comes out great every time

[@thegalleryBBQ]

Ill mark that down. Thanks man.

[@ytreece]

Peach habanero is the best combo! I made some sauce (sweet, for desserts) with my habaneros using canned peaches and it was awesome! I’m going to look into your recs! Maybe make it myself after tasting!

[@MrBigKid]

Hah great intro my dude!

[@thegalleryBBQ]

Thanks, brother. Enjoy!

[@Willplunk]

Good cook Tommy, I thought about you while watching Steven Raichlen this morning. He sliced a 1 1/4 in. steak of cooked brisket, little salt and pepper, shallot and sage butter, grill on high 2 to 3 minutes, turning over half way through. Came off, more of the butter compound and a little grated fresh ginger root on top, looked good. Happy 4th of July.

[@thegalleryBBQ]

Will, Thanks my friend. I love Mr Raichlen. Ive got a pretty cool Brisket Grilled cheese a coming. Also a cherry smash and a clambake. Enjoy your 4th buddy!

[@RichsRantMMAofficialchannel]

What does it mean when you say your in the stall?

[@thegalleryBBQ]

Hi Rich. In the stall means the temp internal has not moved. So you can get to 160f internal in like 3 hours but for the next two hours it'll stay there. Cheers

[@RichsRantMMAofficialchannel]

@@thegalleryBBQ ok that explains it. Sometimes I probe and it seems like it’s not getting warmer. Then I get nervous because I don’t want to overcook and I take it off too early. I guess I have to trust my thermostat. Thanks a lot for the info! And live your channel. You convinced me to buy the Masterbuilt 800!

[@thegalleryBBQ]

@@RichsRantMMAofficialchannel Boil water and test your stat!

[@ytreece]

Totally new, haven’t bought the smoker yet even! I’m researching that now. This was a great video to learn from. I grew up in the south so would typically want pork, but I live in WY now...so brisket it is 😂. I’ll check out your FB. Thanks!!

[@thegalleryBBQ]

Perle, Thanks. If you have any spicif questions feel free to reach out. [e-mail]

[@lp2565]

The 560 that I have has a ventilation slot cut into the back. The 1050 doesn't have this. Should I close up the opening on my 560, in your opinion? Seems like eliminating the opening in the 560 would give me a more uniform cook temperature in the cabinet.

[@thegalleryBBQ]

People do. Have you checked out my Facebook group for info??

[@MrAllgrain]

Nice job Tommy, I could smell that cooking down here in Virginia!

[@thegalleryBBQ]

Thanks and thanks for supporting.

[@patrickquinn1482]

Man that brisket looks good. Happy Fourth of July 🇺🇸.

[@thegalleryBBQ]

Pat, Same to you brother. Enjoy!

[@jerryrice4907]

That is an excellent looking brisket Joe. I do have a question for you sir. I have an 8.5 pound brisket. I have never cooked one before. After I trim it im sure it will be around 6.5 pounds. If I smoke it at 250 about how long will it take me to cook it. Any tips will help. Thanks

[@thegalleryBBQ]

Times depend on so much. I'd do a smaller 6.5 at 225 f with a water pan and make sure you keep it middle rack. Take her to the stall, make sure the bark is nice, then wrap in butcher paper. take it to probe tender. Keep in touch on your progress.

[@gucci4871]

Good job

[@thegalleryBBQ]

Thanks

[@Lunatic-Fringe31]

I enjoy your vids, great job! I don't have Facebook, can you tell me how to obtain the plenum cover and the water tray? Great job! I finally bought a 1050 this weekend and have made pork spare ribs, ribeyes, and I'm doing a brisket tonight!

[@thegalleryBBQ]

Try amazon although Im hearing the cover is hard to get! Thanks brother!

[@brentmeister1072]

Very very nice... With all the heavy marbling, I’d guess that was a prime brisket?

[@thegalleryBBQ]

American Wagyu....Thanks Brent.

[@dannylyons302]

Was that inkbird instant read?

[@thegalleryBBQ]

Yes and I'm giving away a free one at my Facebook Group.:)..

[@MrDkjz28]

Where did you get the water pan from, and does it fit the 650?

[@thegalleryBBQ]

650?? or 590??

[@MrDkjz28]

Masterbuilt 560 sorry! Thanks

[@thegalleryBBQ]

@@MrDkjz28 Go to my Facebook group and PM me.facebook.com/groups/264734041353275/

[@MrDkjz28]

I do not have a Facebook, is there a website?

[@thegalleryBBQ]

@@MrDkjz28 lss-mods.square.site/

[@ComparisonCooking]

Brilliant to just leave it in the stove!

[@thegalleryBBQ]

My wife complains it messes up the cooler. lol

[@ComparisonCooking]

The Gallery Backyard BBQ pretty sure I just jacked up my cooler on this last one did 😬

[@countermark51]

Smoked my first 6lb brisket Sunday at 240F indirect heat on my Masterbuilt 560. After 6hours the temp was still only 134F (it looked like it would never get to 170F so I could wrap it in butchers paper) Finally took off the grill after 10hours still only at 145F Wrapped it and put it back in the grill, It never got to 204F so I popped it in my oven to finish it. It tasted good and had a great smoke ring but was not juicy at all . Any ideas what happened and how to fix it for next time? Any idea s gratefully received

[@thegalleryBBQ]

A few. It sounds as if your pit was under 240f. You'd be surprised how off the gauges and controllers are. Did you have an independent controller in the pit??

[@countermark51]

No I relied on the electronic of the Masterbuilt 560

[@thegalleryBBQ]

@@countermark51 Welp. That was your problem. You were probably cooking the brisket at well under 240f. You need one of these. amzn.to/3yClS9S or this amzn.to/3fPBLlL. Its what I use. Get one of those and your problem will be solved. Cheers.

[@countermark51]

Just ordered the thermometer thanks for the help I hope it works I noticed that you didn't separate the point from the flat When you came to slice it how did that work for you?

[@thegalleryBBQ]

@@countermark51 Works out awesome. I never separate it cause I want to leave those juices sealed in there. lol Cheers man and trust me. You just solved your problems as I bet your off over 20f...

[@johnbenoit1775]

Good job as always. - MB Facebook Group

[@thegalleryBBQ]

John, Thanks brother.

[@Ikeman50]

No words.............just saliva!

[@thegalleryBBQ]

Dwight, thanks man.

[@slotsnthoughts691]

6th avenue heartache!

[@thegalleryBBQ]

Oh heck yeah....

[@cainlord52]

Looks excellent Tommy! Gonna have to see if I can give this a go. Did you prefer the Oak to Hickory in this case?

[@thegalleryBBQ]

I liked that Post Oak.

[@lewisjackson3553]

Tommy is the left side of your 1050, as you’re facing the pit, hotter on the rack level? My 650 is. I noticed that u put the brisket on towards the right side away from the left side. Jersey? Who would have ever guessed listening to u. 😂

[@thegalleryBBQ]

When you say 650 do you mean 560?? Yes, My left side is hotter. I used the roll test for that info:)..kzbin.info/www/bejne/mKrQeZ-Gp6p-hpo

[@lewisjackson3553]

The Gallery Backyard BBQ I got it backwards. 560. I really enjoy 12+ hour cooks when u can get some sleep. I’ve gotten to where I’ll add a stick or 2 of mesquite during my brisket cooks. Small amount. But it seems to add flavor

[@abernacchio77]

Hey Tommy, did you run out of coal on that long of a cook? I have a 560 and just did an 8 hour pork butt and went through a ton of coal. I probably would have run out at the 10 hour mark

[@thegalleryBBQ]

I re-filled at about 8 Hrs at 200f...... Some fuel burns quicker then others. Its about the only downside to this pit. Gotta look for them sales.

[@Rbouch]

Briskets are SOLD OUT...

[@thegalleryBBQ]

Damn..... Keep checking:)... Thats what I do. lol

[@ytreece]

Consider going in on a cow with someone! Knowing the rancher takes care of the cows, and how they were fed is awesome. Also...you have a ton of beef in stock ;)

[@Kevin-oh5hw]

Brisket is good for a crowd but Short ribs taste better for less time enjoy your 4 the of July old boy.

[@thegalleryBBQ]

Kevin thanks brother, And don't think I forgot about those Cherry Smashburgers:)

[@adamabbott3582]

Yuuuumm

[@thegalleryBBQ]

Adam, Thanks...

[@MyWifeCallsMeBear]

I, uh, subscribed, uh, to your channel, uh. I, uh, like your, uh, instructional, uh, videos... :)

[@thegalleryBBQ]

Thanks for subbing......Uh......., Enjoy

[@ComparisonCooking]

Best tip is save your money and use some paper towels!

[@thegalleryBBQ]

Thats what Im talking about.

[@roostercogburn809]

Texas 1,000,000,000,000,000,000,000,000,000,000,000,000,000 Kalifornia 0

[@thegalleryBBQ]

I'm east coast. lol Rooster. Thanks brother.

[@SmokinJoesPitBBQ]

You tell him Rooster!😁🤘

[@scottwheeler1205]

That's the worst brisket you bought...I would take it back...not your fault..luv the video..great job with what you have

[@thegalleryBBQ]

Thanks 👍

[@chargriller6547]

East Coast? Do they even eat barbecue on the East Coast? I thought they just ate bagels and lox. Huh 🤔

[@thegalleryBBQ]

Char. We got a whole underground of backyard BBQers.😂😂😂😂😂😂😂😂

[@JRHuffsmith]

Masterbuilt is hands down the worst company I have ever dealt with from a customer service perspective. My Gravity 560 arrived broken which we didn't know until we went to use it the first time and the fan wouldn't work. Something new should not require repair right out of the box, and citing their return policy (which states the grill cannot be assembled or used in order for it to be returnable), Masterbuilt would not let me return the grill but only offered to send me parts for me to fix it. I never even cooked on the thing! Not to mention, I was told that it would be a month before the parts I needed would ship because of a 'backlog.' Do not trust this company, run from them. But, I mean, hey, in the meantime I can look forward to receiving the free bag of charcoal and firestarters they are sending me to 'make things better.' Kind of hard to use when the brand-new grill does not work.

[@thegalleryBBQ]

where did you purchase from??

[@JRHuffsmith]

@@thegalleryBBQ Masterbuilt directly.

[@lynnstewart4398]

Dude! Learn how to separate the point from the flat so you can slice each one completely against the grain!

[@thegalleryBBQ]

Of course. wanted dead center for the shot. all good brother.

[@crazymanbbqcompany1592]

Lynn Stewart You are the Master of your own Realm Go slice your own Brisket Master baiter... You know Shyt

[@DooDooFairy]

You love to use the terms bad boy and like I said. Your audio over dub makes you sound ummmm weird

[@thegalleryBBQ]

Its all good brother. Thanks for the comment.