Beef Brisket 101 | Masterbuilt Gravity Series 1050 | Brisket Point

[@brucefrazure8623]

Just want to give you ANOTHER thank you bro!!! I smoked my first brisket (cheap cut 17 pounder from Walmart) and I didn't expect it to be this great & I always refer to your videos for advice!!! The only thing I did differently was I smoked it on the MB1050 smoker at 225 for the first 3 hours. Your description on the trimming (I believe) is what made my cheap Walmart brisket look soo great!!! I'm at the point where I just wrapped (169) no stall (thankfully) and just wrapped it in unwaxed butcher paper and it looks simply amazing!!! I'll know more when tomorrow comes but for my first smoked brisket compared to other videos I hit a home run bro!!! I wish I could show you pictures here!!!! Bark amazing, used a "drip pan" (shortly), then got rid of the pan after 3 hours, then sprayed it with applecider vinegar & applehuice after the first 3 hours!!! I'm other words please keep up the amazing work you do because it really helps to determine a sloppy mess & beauty bro!!!!! 👍🍻🥩

[@thegalleryBBQ]

Bruce awesome thoughtful post that is so much appreciated. Keep on watching brother as it helps me so much. Also. always feel free to send pics or ask questions but most of all. comment and watch!! [e-mail]

[@brianclevenger5521]

It is so refreshing to hear a content creator speak in a conversational tone, volume and pace. Great looking smoke!

[@thegalleryBBQ]

I appreciate that Bri. I feel like the show is gear up right for 2022. Stay tuned.

[@timgriffin1311]

Thanks for demo-ing a brisket on the 1050. I recently decided I was going to make the jump from my gas smoker to a pellet smoker, and then I stumbled on the Masterbuilt 560 and knew immediately it would be awesome. This weekend I saw mention of the 1050, and thanks to your video I'm sold on the 1050. One thing I like to do with my cooler is a few minutes before I take the brisket off, I preheat the cooler with a large pot of boiling water. I believe this allows most of the heat in the brisket to remain inside, and not be used to warm the cooler. I think this helps the resting process - just my two cents. Thanks again - awesome channel!!

[@thegalleryBBQ]

Tim, Thats a pretty cool Trick.Thanks for sharing. Check out my Facebook group on the Masterbuilt, Would love to have you. facebook.com/groups/264734041353275/

[@utetoo]

My 1050 Masterbuilt will be delivered Monday, tomorrow. I have a small version Masterbuilt already and will be donatating it. I enjoy your cooks. I have a large, old, offset smoker that I've had and enjoyed for years. Thanks for providing really good information. All the best.

[@thegalleryBBQ]

Hope you enjoy it! Steve, thanks for the awesome comment. Any help you need shoot me an email and make sure you check out my masterbuilt facebook group.

[@RickyB418]

I did the SPG rub aka "Texas Style" and followed your instructions. Had to pull at 190°due to time and only let rest for one hour. Killer brisket man. Thank you from Buda, TX. Been doing briskets for years now on my Lyfe Time sick burner and this was just as good no joke brother.

[@thegalleryBBQ]

That's so awesome to hear and I'm due for another brisket soon. Appreciate the comment. Enjoy!

[@ralphb4012]

Love the background music. Pairs well with the smoke.

[@thegalleryBBQ]

Ralph, Thanks for noticing. Sometime ill search for over an Hours looking for the right tune. This one took 5 minutes.

[@blackrockbrewing5141]

Unbelievable, best cook I've seen on KZbin. Thank-you for sharing:)

[@thegalleryBBQ]

Wow, thank you! Enjoy and I hope I gained you for a subscriber!

[@40ozbeerbellydude]

With the grill review, now this brisket i have to get this grill. I had my eye on this for weeks and you made me decide on a purchase for this grill. Not only great grill review but also a great brisket cook review. You should me a lot and everything to look out for from all the negative to all the positives. Thanks for all the videos your the man!

[@thegalleryBBQ]

40....... its an awesome pit. Stick around for more great cooks and you can check me out here. facebook.com/groups/264734041353275/

[@2Wheels_NYC]

A brisket masterclass Tommy! I love finding older videos and catching up!

[@thegalleryBBQ]

Glad you like them! and I defiently appreciat you!

[@skybabaoriginal]

I’m here in the UK watching and literally drooling over how perfect the brisket turned out! I stepped up from using a propane grill to an offset smoker and I’ve been loving the cooks on the offset........just that it needs tending to, so I don’t cook on it as much as I would love to. I was investigating the pellet-smoker then stumbled on the 560. After doing more research I found the 1050 on your channel and I’ve been sold! I’ve not been able to find a single supplier in the UK with the 1050, but I’m trying to make some plans to get it, one way or the other!

[@thegalleryBBQ]

Sky. Thanks for watching. I love my 1050 and am gearing up to do a 6 month review so please stay tuned.

[@douglasmuncy8507]

Hey Tommy. Nothing like getting up for a long cook keep up the good work your videos are awesome and that point looked great!!!

[@thegalleryBBQ]

I love that feeling. Its everything I did growing up.

[@douglasmuncy8507]

@@thegalleryBBQ There is nothing like barbecuing !!!

[@PaddyJoeCooking]

I feel like I've been on the ultimate BBQ meat journey...The whole nearly 20 minutes of this cook was mesmerising...I'm quite literally speechless and in meat heaven...Look at that at 18:17...Look at those meat juices😜 It's emotional, word fail me👍. Tommy, this was simply superb!

[@thegalleryBBQ]

Paddy. Thanks. I knew it was nailed as soon as i un-wrapped. Be well and hope to see you again.

[@QJOHN76]

I save the juice so I can soak the slices in it. Great job nice bark. Your video makes me very proud to be a backyard meat man

[@thegalleryBBQ]

John, Thanks Brother. Yeah. You know sometimes when filming you lose track of stuff because your always looking for that shot. On this one. The Juice was the furthest from my mind. But no Cameras. I'll have bread in my hand making small sandwiches while slicing. lol

[@thetangierc]

Now that's worth waking up to. Music track set the mood. Good looking meat. Awe yeah!

[@thegalleryBBQ]

Thanks. Your the second to comment on the music track. That alone makes me fell good, because at times, i'll spend easily an hour looking for the right vibe.

[@thetangierc]

Yes sir. I had my coffee, your video on, a smirk on my face as my wife and family watched me watching the video in total bliss. I’m fishing for a 1050 too.

[@aldenforbes5741]

Nice cook, Tommy. It inspired me to purchase the 12.5 lb. packer from Crowd Cow. I’m doing a Boston butt this weekend for a warm up. In my experience you cannot mess up a pork butt, but brisket is more finicky. The temp control with charcoal fuel is a big selling point for me on the 1050. Meantime , keep on rockin’ the pit with Molly supervising!

[@thegalleryBBQ]

Alden, WOW thats so cool. Thanks. If yourin my facebook group you can post pics. Or email them to me. [e-mail] or update this post on how you did.

[@aldenforbes5741]

I’m not on FB , but I’ll ask my wife to friend you. I’ll send you some pics and let you know how it goes. I use Stephen Raichlen’s sweet heat and I’ll send you the recipe too. I use it on the Boston and the brisket and everyone loves it! Thanks Tommy.

[@blackrockbrewing5141]

Your voice is soothing, along with the content. Thank-you for posting! Oh, looks amazing. I need to get one of these smokers.

[@thegalleryBBQ]

Appreciate that Brother...

[@tobyhigginbotham2564]

Looks like a winner Tommy. You made Texas proud!

[@thegalleryBBQ]

Brother Toby, Appreciate that!!

[@monkeyboy9896]

Dam tman you did it again looks amazing , that smoke ring is Perfecto ✌️

[@thegalleryBBQ]

T-Man, Beautiful. I wonder If the wife can call me that. lol I love it.😂😂😂

[@duweydang]

Guess I'll have to start spraying now. The apple juice/water sprits really brought out the color.

[@ComparisonCooking]

Awesome video! Crowd cow is so good! Great marbling on it.

[@thegalleryBBQ]

Kevin, Thanks-. Appreciate you checking it out. I'll be ordering more-

[@ThyronMathewsBBQ]

Wow I am speechless perfect cook brother!! I couldn’t get my eyes off of this video thank you so much please stay safe

[@PaddyJoeCooking]

LOL, I'm speechless too!

[@thegalleryBBQ]

T&T I appreciate the kind words. Stay well brother.

[@thegalleryBBQ]

@@PaddyJoeCooking Thanks:)..

[@plab7229]

Love all your videos brother, so helpful and informative. Doing my first prime 8lb brisket on my MBGS1050 Monday!!!

[@thegalleryBBQ]

Good luck! If you have any last min questions. [e-mail]

[@Charliedawg25]

Doing one today as well!! My second one. Good luck brother

[@novedist]

You're a cool cat!! The voice is right on point with the hand movements.. ORIGINAL..Keep up the great work.

[@thegalleryBBQ]

Thank you! Will do!

[@martyrichardson721]

Thanks for such a thorough demo!! I’ve learned so much from your videos and advice on the Gravity Series Facebook page.

[@thegalleryBBQ]

You are so welcome! And thanks for the comment. It means lots

[@stacypressley4811]

Man Tommy, you are making me hungry!!! Amazing looking brisket!!! Thanks for constantly cranking videos!

[@thegalleryBBQ]

Stacy, Thanks-

[@paulvanlandingham8337]

Bought the 1050 today. Just finished initial burn and looking forward to first cook tomorrow. Looking forward to watching your stuff in the future here in Alaska.

[@thegalleryBBQ]

Paul, Thats awesome. I have a Brisket cook coming up and am also going to do a masterbuilt clambake:)... Check out my masterbuilt Facebook group and or if you need any questions answered you can email me [e-mail] facebook.com/groups/264734041353275/

[@SmokingDadBBQ]

That smoke ring is on point

[@thegalleryBBQ]

Thanks😀

[@budlloyd3127]

yet again I am jealous of your meal! thanks again for keeping us entertained!

[@thegalleryBBQ]

Stephan, Appreciate that much. Thanks and stay safe.

[@meatcranium4280]

HOLY CROWD COW!! That looked amazing. I may need to give them a try. I can never get ahold of just the Point on a Brisket. My wife likes the slices too.

[@thegalleryBBQ]

I'll be ordering another that's for sure-.:) Thanks brother!

[@Tim33628]

Ohhhh nooooo. MeatCranium knows about the masterbuilt gravity series!!! I base my bbq purchases on your videos. Please don't ruin it for us🤣 I'm just kidding love your videos!!!

[@duanehenicke6602]

And neither did he. That was clearly a brisket cut in half, with both the point and flat.

[@meatcranium4280]

Duane Henicke of course. There’s a little piece of the flat attached, but to be able to buy the point and not the whole thing is pretty cool.

[@shawncoffin1153]

Awesome smoke ring! Great video, thank you.

[@thegalleryBBQ]

No, Thank you!

[@4MzBBQandGRILL]

Awesome! That looks amazing. You got a great bark and a beautiful smoke ring on this. You and the MB are turning out some great stuff. Thanks for sharing and also for working that coupon code for your viewers. I’ll have to check Crowd Cow out. Take care and stay well!

[@thegalleryBBQ]

25.00 Off is an awesome offer. Michael, Appreciate you brother. Stay well.

[@nbholifield]

Amazing looking brisket!! I'm gonna keep watching these videos and hopefully soon build enough confidence to try my first one!! The Masterbuilt smoker has really caught my attention

[@thegalleryBBQ]

Nolan, You'll kick ass when your ready. And of course, Feel free to reach out and i'll walk you through. Enjoy!

[@OutdoorsWithGeoff]

Tommy that looks great. That smoke ring jumps right out at you. The point is where it’s at! Great video.

[@thegalleryBBQ]

I'll be ordering another.;)....

[@crimsoncooper]

Bought my Master Built 1050 and my first cook is a brisket. Risk it for the brisket! But I love the videos and follow them as closely as I can.

[@thegalleryBBQ]

James. Thanks brother. Cheers and if you have any questions. LMK [e-mail]

[@SmokinJoesPitBBQ]

Thumbs up no. 174! Great job brother Tommy! That was a savage looking brisket point brother! Fantastic job, that cooker did an amazing job!👍🏼Loved that molly made a couple of appearances.

[@thegalleryBBQ]

Joe, Thanks brother. Molly is usually always at my feet. lol thanks brother!

[@Tim33628]

Great video. Just ordered the point with your promo. Be here Saturday. 🤠👍

[@thegalleryBBQ]

WOW, Awesome. Tim, Go here it's free and you'll have quicker access to me.. facebook.com/groups/264734041353275/

[@mllm1]

Hey Tommy, good to see you cooking. Great way to stay busy these days. I used a $25 coupon from Mike mullens point cook. Also got a point from crowd cow. It was good but not close to yours. Mine was really thin and long. It was from painted hills farm. You cook that to perfection.

[@thegalleryBBQ]

Mike. How many pounds. I'd definitely reach out to the company. I do believe bThey'll make it right..

[@mllm1]

I bought a 7 lb point, but I got a 8.7 pounder. I never thought of contacting the seller. Good idea Tommy. I’ll give it a try,what do I got to lose. Thanks bro.

[@mllm1]

Thought I would give you an update, I contacted crowd cow and they gave me a $35 credit. They made it right like said they would.

[@thegalleryBBQ]

@@mllm1 Awesome Mike. Every once an a while I get something from them not up to par. They always make it right!

[@BBQJOE]

I'm really digging that smoker Tommy.. Perfectly cooked brisket too.. Love it all..

[@thegalleryBBQ]

Joe, Appreciate that!

[@Alreadygone73]

Brother, you’re really making me reconsider getting a pellet grill/smoker.

[@thegalleryBBQ]

Its a tough choice. This produces better food, but the Pellets are made like tanks. most of them anyway.

[@gmoney1961]

Man.... no words to describe how good that looks 👏🏽👏🏽👏🏽👏🏽

[@thegalleryBBQ]

Appreciate that. It hit on all cylinders;)...

[@gcartnick]

Looks amazing. Just picked up the MB 1050. Might need to make brisket as my first go. Nice work.

[@thegalleryBBQ]

Thanks 👍

[@MIkalAbdullahSr]

Great looking brisket. I live in Austin TX so I've seen and cooked lots of briskets. I'm going to get a Masterbuilt. I have an offset but some times I don't have the time or patience to tend to it. The Masterbuilt should fill a void. Thanks for sharing.

[@thegalleryBBQ]

I love this technology.

[@LVbibby]

Epic cook! Thanks for the video.

[@thegalleryBBQ]

Thanks brother.

[@lavontrellrussell2235]

Now that’s ah beautiful brisket! Smoked to perfection 🔥

[@thegalleryBBQ]

One of the best! Cheers.

[@MelloHubb]

How does a premium lump brand like fogo hold up in the masterbuilt? I have heard complaints that lump does not last long in the gravity like briquettes but I know for a fact that premium lump last a hell of a lot longer than low quality lump like royal oak or cowboy that most people use as their lump of choice.

[@thegalleryBBQ]

Mars, Ive reached out to the company because I know Fogo is top of the line. Fogo+Gravity=no good:(... It burned to fast, way, way to fast.

[@chrissandles4833]

I agree. I’ll get about 5 hours out of a batch of xl royal. It’s deceiving, it will hold what they say if you place it in, to fill the voids that just tossing it in leaves. Obviously the briquettes will last longer. Physics and chemistry usually do not mix with marketing, go figure.

[@thegalleryBBQ]

Excellent Point about placing it in. That said, I'm leaning briquettes is the way to go for this pit.

[@chrissandles4833]

The Gallery Backyard BBQ can’t wait to try myself.

[@chrisjory8595]

Great content just got the master built 560 . breaking it in ! Def a new subscriber

[@thegalleryBBQ]

Chris. You've come to the right place! Any questions. [e-mail] also. Hace you checked out my Masterbuilt Facebook group. 19k strong! facebook.com/groups/264734041353275

[@mikepotapa5773]

This looks great! I’m working on trying to find a 1050. As soon as I get one and get a couple cooks on it I’m going to try this. Thanks for the video!

[@thegalleryBBQ]

Did you ever get one??

[@mikepotapa5773]

@@thegalleryBBQ I actually did not. I ended up getting a pellet smoker, the RecTeq 370 Bullseye. I did still use your recipe and the brisket turned out really good.

[@thegalleryBBQ]

@@mikepotapa5773 Awesome buddy. All my recipes will work on any pit. Enjoy and thanks for the update.

[@PicklesBBQandCooking]

Well worth every second, that was a great video Tommy! And that point turned out perfect, great smoke ring, nice and juicy, simply delicious. They only sell flats at the local grocery, who knows why. Killer job brother and hope you have a great weekend!

[@thegalleryBBQ]

This Point, was on Point:) Have a great week.

[@PITMASTERX]

Tasty looking brisket!

[@thegalleryBBQ]

Yo dude, you the man. Appreciate the stop by.

[@hotshot7911]

Picking mine up this weekend great tips bro ya got ya a new fan man subscribed 👍🏼

[@thegalleryBBQ]

Hot Shot. Where you been. Did you ever get the Masterbuilt.?

[@cookingwithbigcat]

That Brisket looks amazing!!! Well done pit master Tommy!!! 👍👍👍

[@thegalleryBBQ]

Big Cat i'm on my way for some Blackstone Breakfast that you just did:)...

[@tigerdeak4586]

That smoke ring is on point... No pun intended

[@thegalleryBBQ]

Thanks😀

[@jeremiahs7749]

quick question, when you put the extra temp probes in there to monitor the internal temp of your grill. did you do that separately from the ones that are attached/come with the grill? and did you get a temp variance between the temp that the grill says and the temp the external probe says? because I own the same grill and I was getting about 15 degrees difference and I wasnt sure which one to go off of.

[@thegalleryBBQ]

Never trust the control panel. Temp swings can be anywhere from 10 to 50 degrees in most pits.

[@thegalleryBBQ]

Check out ChefsTemp here and grab 25% off 25% off storewide gallerybbq25 Also, the clickable link is- shrsl.com/406qt any problems using that coupon [e-mail] www.chefstemp.com/shop/

[@thegalleryBBQ]

This is what i use.... amazing kzbin.info/www/bejne/oabcZHaqmMaaf7s

[@danna140]

Holy Moly....Homerun Tommy you might've out did yourself 😎. That Hunka smoking brisket looked savory and delicious , wow just keep doing what you're doing 👍👊💪🤜🤛✅...

[@thegalleryBBQ]

Agreed. lol Tonight. Its Brisket and Rice. un-filmed. I'm taking the night off.

[@larrymarshall6377]

Nice video. So is the middle grate the optimal location for a single piece of meat like this? I just got the 1050, used your video for assembly and burn in. I'm ready for my first cook!

[@thegalleryBBQ]

100%.... I cook most low and slow on the middle rack

[@CookingwithStephennJacklyn]

Heck Yeah Tommy! Full Hundred on that cook my brother that Brisket turned out absolutely amazing great color and smoke ring as well . Great content as always and thanks for taking us through the journey you and the family stay safe and be good out there.

[@thegalleryBBQ]

Appreciate you. Stay well brother!

[@andrebaker2450]

Wow what a video! I got my 1st stimulus check right before x-mass so, there went that! 😂 Got my second right before the wife's 50th birthday so, there went that!🤣 So, guess one of the things I'm do'n with the third!😜 That's why I'm watching..... Learning all I can before I grab it! thx for the video"s!

[@thegalleryBBQ]

Cheers brother, Appreciate the support!

[@Scarecrow-pk3nr]

damn I don't know how I missed this one, thank you, Tommy, for sending me this link, I enjoyed watching and I never would have thought to wrap it in a blanket to let it cook itself

[@thegalleryBBQ]

That said.... I'm due for another:)..

[@jimburns1927]

Loving the Lipstick on that Brisket

[@thegalleryBBQ]

One of the best ive ever done!

[@dorj1234]

The 1050 is out of stock everywhere, I wanted to order it and it's at least end of June before more of them are out for purchase. Unless there is stock somewhere that can ship it to NJ. That would be great to know. The brisket looks gorgeous !

[@Brayfrait]

Bas pro /Cabela's. For some reason they won't advertise them, you got to go to the store and pick them up 1050 or 560. That's where I got my 1050

[@detyelram2819]

You are the Bob Ross of youtube BBQ channels

[@thegalleryBBQ]

Uncle Bob would be proud. Cheers!

[@nevilletisch9637]

Was that butter you added before wrapping

[@thegalleryBBQ]

Yes.... Cheers

[@TheDarienJim]

Great video. Thank you. What was your carving knife?

[@thegalleryBBQ]

MAIRICO Ultra Sharp Premium 11-inch Stainless Steel Carving Knife - amzn.to/2KkWiif

[@aaronjohnson1455]

How often do you have to fill the hopper?

[@thegalleryBBQ]

Hopper lasts appr. 8-10 hrs.

[@jessephillips9515]

I have been looking at this smoker. Damn nice looking brisket!

[@thegalleryBBQ]

The 1050 is one bad azz smoker/gril. IMHO!

[@SweetSmokeBBQ111]

Not seeing the brisket point sold on that site :(

[@thegalleryBBQ]

Kev... ive got some 20 off 100 for wild fork in store-. and wild fork.com check them and if you want, email me [e-mail]

[@pamelawilliams1996]

I see you was not happy for the lump coal because it burned fast so what lump coal do you like? Do you like that it would burn better in the 560?

[@thegalleryBBQ]

briquettes, and hear great things about B&B... Although I am in contact with Fogo as they are top of the line. So ill see what they have to say.

[@tv92taylor]

B&B competition oak briquettes (the bright orange bag) seem to be the best all around. Very efficient, very little ash, good flavor and smoke quality.

[@AshrafHossain-j3v]

Hi Tom. Doing my first smoke brisket for the first time on the MB 800. Temp probe is in the middle of the thickest part. Smoker temp set to 225 degrees. Internal temp of meat seems to be getting high too quick. 140 degrees in 90 minutes. Is this expected? Thanks for your inspiring videos Ash

[@thegalleryBBQ]

Yes. that happens although that does seem to fast. next time email me for quicker response [e-mail]

[@thegalleryBBQ]

howd it come out.

[@AshrafHossain-j3v]

@@thegalleryBBQ happy Sunday! Came out quite flavorful. But the flat part was very dry. I had wrapped it at 166 degrees after 4 hours and pulled it at 197. Think it was the fuel laced charcoal that spiked up the temp. Once it all burnt out I added fogo clumps and things stabilized significantly. Going to do smoked Dino ribs today. Any pro tips?Fingers crossed :)

[@AshrafHossain-j3v]

@@thegalleryBBQ appreciates it much Tom. Will definitely update you through email next time.

[@thegalleryBBQ]

@@AshrafHossain-j3v Dino. SPG 250 and you can wrap at the stall. Cook tooth pick tender

[@barnold62]

Looks good! Does the wood seem to smoke better in the ash tray?

[@thegalleryBBQ]

I'll tell you. It's hard to say but I'll take a stab and say yes. It's awesome to be able to add wood kid cook. I'll continue to do both.

[@shawntl]

Looks great great video

[@thegalleryBBQ]

Shawn, Thanks:)..... Appreciate your continued support!

[@sideyardbarbecue3214]

Looked phenomenal Tommy!

[@thegalleryBBQ]

Thanks Brother.

[@drunkencynic1179]

Have you done a Brisket flat on the Masterbuilt, I am getting a 1050 when I get in from offshore and am curious about a flat

[@thegalleryBBQ]

Not just the flat. Put a water pan in and keep it low. Low and slow and spritz every hour.

[@JBsBBQ]

nice cook!! i'm actually doing one this weekend

[@thegalleryBBQ]

Awesome. Ill look out for it.

[@andrewgalea2442]

Hi Tommy.i just got a 1080 in Australia and was wondering why can't we cook with just wood on these gravity smokers? Love your work mate.

[@thegalleryBBQ]

Just not built for that. I mix 3-4 chunks in go halfway up the chute, add another few chunks. Also, add 2-3 down in the ash catcher. You'll be happy with the smoke.

[@GreenhornBBQbeer]

Hell yeah Tommy, came out great!

[@thegalleryBBQ]

Thanks Brother. Appreciate the stop by.

[@bcarr8422]

you killin me smalls ... WOW THAT LOOKS GUUD!!

[@thegalleryBBQ]

Its gotta be..

[@Willplunk]

Hey Tommy, I love your recipes, when will the 1050 be in the stores, can't wait to get started.

[@thegalleryBBQ]

Last I spoke with the company and was told late may for all the big box stores.

[@nannetteaustin2308]

Do you like this temp (250) better than 200? Is it okay to use paper bags to wrap?

[@thegalleryBBQ]

Yes. 250f is perfect and no on the paper bags. Get this Pink Butcher Paper Roll - 24 " x 175 ' amzn.to/3anuPYB

[@GrillTopExperience]

Those first 20 seconds! That looks amazing Tommy. I can't find just the point anywhere near here!

[@thegalleryBBQ]

Check that Crowd Cow link,. 25.00 off. puts it about 57.00 to your door.

[@kevincheng1181]

What temp was it set on when it was wrapped?

[@thegalleryBBQ]

250f and wrapped at the stall.Kev. Have you seen this video. 250f and boated, not wrapped. kzbin.info/www/bejne/a5XPXqx4Z9OHe7c

[@chrissandles4833]

You’re welcome for that tip!.....keep up the great work!

[@thegalleryBBQ]

Chris, Were you the one who gave that Blower tip??

[@chrissandles4833]

The Gallery Backyard BBQ I did, can’t say I was the first though.

[@robertk2176]

What kind of knife you using to cut the brisket?? Just a carving knife??

[@thegalleryBBQ]

MAIRICO Ultra Sharp Premium 11-inch Stainless Steel Carving Knife - amzn.to/2KkWiif

[@robertk2176]

@@thegalleryBBQ thanks

[@crazymanbbqcompany1592]

Can you use the hard fat and grind it up and use to add as fat to other cooks like hamburgers ? Bob Cooney Salt Lake City Utah

[@thegalleryBBQ]

Hi Bob. A very small percentage. Remember you want to stay 80/20 Enjoy your weekend.

[@TIMTalksCooking]

WOW! That is one SERIOUS brisket! WOW!

[@thegalleryBBQ]

Pretty perfect:)

[@BBQLIFE]

Beautiful mate as always

[@thegalleryBBQ]

Thanks Tommy.

[@openabyss827]

Thanks for sharing- I just got my first smoker (the 560). Do you think these results are obtainable for a beginner? What would you say the biggest mistakes a beginner could make trying the recipe? Thanks again!

[@thegalleryBBQ]

Yes. The biggest mistake is wrapping before the proper bark is achieved. When your in the stall dont wrap until you have good color on that meat. and use butcher paper not foil:)...Pink Butcher Paper Roll - 24 " x 175 ' amzn.to/3anuPYB

[@thegalleryBBQ]

Alex, Join up at my facebook group for the masterbuilt. facebook.com/groups/264734041353275/ and if you have any specific questions you can always email me. [e-mail]

[@openabyss827]

The Gallery Backyard BBQ Thank you!

[@johnnymissfire8464]

That smoke ring is insane!!!

[@thegalleryBBQ]

Thanks. I know going cold fridge to pit helps:).... The best one I ever smoked.

[@factor6962003]

Thought I was watching BBQ PITBOYS.“You smell that!?........It smells goooooood”😂

[@thegalleryBBQ]

Haha.... I'll have to remember to say that next show. Just as a goof. lol

[@MeatyMike]

look at that smoke ring! looks awesome.

[@thegalleryBBQ]

Thanks brother. Appreciate the comment.

[@clowndoglen]

Bloody hell Tommy - that looks incredible! I'm just a lowly Aussie down under with a trusty Weber Kettle BBQ. I've mastered the pork shoulder and chuck beef slow cook on it - do you think a beef brisket as per your recipe would work on it?

[@thegalleryBBQ]

You run that bad boy at 250f until the wrap and your golden. LMK how it comes out. Also you can drop pictures here, and LMK.....facebook.com/groups/264734041353275/

[@ghostrider729]

Oóoo, when the knife went through, OMG ... Bro!!! I can tell it was perfect!! I just bought a kamado bout a year ago,..if this bad boy was available then!! GEEZ, I knew charcoal gravity was coming after the pellet craze, I'd much rather like my lump !!

[@thegalleryBBQ]

Thanks Brother. This one rocked!

[@BBQPITDOG]

You know Tommy....I kinda felt bad sitting here drinking a beer watching you out there at 5:30 am!! LOL! Damn son....send me a few slices of that bad boy! Awesome point my friend!! Hope all is well up there!!

[@thegalleryBBQ]

Thanks brother. We moving along, doing well. Hope all's well with you.

[@TheBuilts2k]

Looking at getting into smoking. Would you recommend the masterbuilt 1050, or a pellet smoker ?

[@thegalleryBBQ]

Tough choice but right now, today, this second, 1050.

[@AlexKing-zc5pd]

can you only smoke on that middle rack??

[@thegalleryBBQ]

Its the safest spot to smoke on this pit. That said. Any rack will work.

[@MrHenrytexas83]

Did you post the SPG recipe? I didn't see it. Looks amazing!

[@thegalleryBBQ]

MAKE YOUR OWN SPG... San Antonio Premium Coarse Ground Black (12 MESH) amzn.to/3bvUwa1 Diamond Crystal Kosher Salt(2-pack)3Lbs amzn.to/2VGQV1W Amazon Brand - Happy Belly Granulated Garlic, 24 Ounces amzn.to/2RLrWt8 These recipes make about 2 lbs. and fits perfect in a 33oz shaker. 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.

[@rolandpolster2973]

Hy! I want to have this grill but i don't know how to get it. In Austria i can't find someone who is selling it...

[@thegalleryBBQ]

That's a tough one. Kamado Joe I believe is now owned by Masterbuilt so look for a Kamado Joe dealer. Keep in touch and LMK..

[@rolandpolster2973]

Thank you very much. I will look for it

[@J.SargeScratches]

BBQ Candy. Awesome upload Tommy aka Master chef!!! 🔥🔥🔥

[@thegalleryBBQ]

Jason, you da man!!!!!

[@daveaddorisio2369]

Another great video. I’ve watched a few of your brisket videos now. One question: on some of your videos you smoke 225 some 250 and some 275. How do you decide what temp to smoke at?

[@thegalleryBBQ]

Size, grade, or How much time I have. Anyone of those times works. Thanks for the support.

[@29madmangaud29]

Tommy,, looks so delicious thanks!

[@thegalleryBBQ]

Appreciate that:)...

[@SD4Health]

There's only ONE Bobby Fame! Long live BBQ Pit Boys... the REAL ones.

[@thegalleryBBQ]

Rock on brother!

[@Sheenasalesthriftytreasures]

Nice smoke ring it looked awesome 👌

[@thegalleryBBQ]

thanks:)...