Whole Brisket | Masterbuilt 1050 | BEST EVER | Tutorial

[@TheJerrydon575]

Just a tip. Don't start spraying your brisket until the bark looks like it is starting to dry out. When you spray too early, or too much it hinders forming an amazing bark. Also, you don't need to spend money on an AP rub. For beef I use 4 parts course kosher salt, 2 parts granulated garlic, and 2 parts course black pepper. When you mix it yourself it saves some $$ lol. Much love from Moore OK!

[@GrillMarkCo]

Thanks for the tips! I’ll keep that in mind!

[@coffeewithbuzz297]

Just a tip. Probe the flat not the point. Thats why your flat was a bit dry. That and you had the flat pointing to the hot side of the MB. Also add a water pan to help even out the heat and moisture in the MB. The 1050 is a great smoker. Keep at it bud

[@GrillMarkCo]

Thanks! That’s great advice.

[@mogottem8660]

Looks great!! I just won a masterbuilt gravity smoker 1050 from a hardware store. I’m gonna follow your lead my guy!!!

[@GrillMarkCo]

Congrats man! Thanks for watching!

[@towdjumper5]

Great stuff. I have a 1050 and bought my Brisket from Publix and gonna smoke for the games this weekend. Thx 4 sharing!

[@GrillMarkCo]

It will turn out great. Just keep an eye on the temp so it doesn’t dry out. Other than that, you got this!

[@RJ-nl8do]

Keep at it my guy

[@GrillMarkCo]

Thanks man! Appreciate you watching.

[@unholy7324]

Good vid. You need a little more experience but I'm digging it. You'll be a great if you keep it up

[@GrillMarkCo]

Thanks for the encouragement. Brisket is so temperamental. Thanks for watching!

[@tonyholm1858]

21 pound Brisket, set temp at 225, probe hit 165 within 4 hours, hit 204 degrees within 8 hours. I don't know why it cooked so fast? Wrapped in paper and set temp at 180 for a few more hours. Hopefully it will turn out tender.

[@GrillMarkCo]

Do you have a cooler?

[@GrillMarkCo]

If you do, add it to a cooler and wrap it in towels. I’ve held a brisket for another 6 hours in the cooler before.

[@russellernst1705]

You didn't show trimming the brisket

[@GrillMarkCo]

Wow. You’re right! If I remember correctly we were having some issues with the camera. I’m sorry about that! You can go to my website on website for a reference. grillmarkco.com/blogs/recipes/5-steps-to-smoking-competition-brisket-and-winning

[@alexplus6826]

put the point on the heat not the flat

[@GrillMarkCo]

You’re right. It’s all good either way it works.

[@markahdz]

I just saw this grill-smoker and I was thinking on getting one, how you like it so far ? Can oak or pecan wood be use?

[@GrillMarkCo]

Yes! It’s a great smoker. You can use oak or pecan chunks but it runs off of charcoal, not splits. You can just disperse them through the chamber. It also has a rotisserie and that works amazingly as well. Thanks for watching!

[@markahdz]

@@GrillMarkCo that was my thoughts a little lumps just for flavor. Thanks for the reply

[@Dylan-pe6il]

U put it on the beast backwards bub.

[@GrillMarkCo]

I know! 🫣 sometimes I make mistakes. Lol. But it still turned out great!

[@CaptainAngelo]

Maybe turn the point away from the hottest part of the grill, it overcooks that way.

[@GrillMarkCo]

That’s good advice.

[@Daniel-te9jv]

Do you need the moisture magic I didn't order it didn't know

[@travisoneal3294]

No. All you NEED for a brisket is salt and pepper. The rest is just extra.

[@bobamelung887]

Did you use any wood to actually smoke it?

[@GrillMarkCo]

Yes! I used lump charcoal and some wood chunks.