Brisket on the Masterbuilt start to finish
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- Опубликовано: 27 авг 2024
- This is a video I made with my daughter Meredith. We showed our method of smoking a brisket, start to finish. The brisket was a little larger than I would normally like, but we had to work with what was available. Looking back on it, I should have left a little more fat to help with moisture in the meat.
Brisket of Love can be purchased from Spice House:
www.thespiceho...
The Masterbuilt Elite
www.basspro.com...
Needle valve mod:
• Masterbuilt Needle Val...
That’s cool man all my dad did was yell at me when I didn’t hold the flashlight right
Ahhhhhh the 80's...... Good times.
@@jakobfolmar6604 that's was the 90s too
@@gooblysgaming287 no doubt, that's when I started to tear it up lol.
It's great that you are teaching and letting your daughter participate in what you're doing .Kids want to be a part of things PLUS those are memories for a life time
Thank you and yes, I agree!
Good job. Nice to see the Vest represented in the brisket smoking world. I'm smoked one all night and finishing up today. John Vest , Owingsville, Kentucky.
John Vest thank you for watching! I’m told there is a large Vest presence in KY and TN. My heritage is WV and my grandparents moved to South Bend, Indiana in the 50’s.
John Vest I really need to make a new video of my bbq area and set up. Lots has changed.
Hello from new Zealand I love how you guys take your smoking or your barbecueing in general so seriously this method of cooking is not that common down here but I just brought a lpg smoker and so excited to start smoking great vid by the way 👍☺️
Sean Maclean hi Sean, thank you for watching. I really need to get a new video up to show off my new Bbq area. LP smoking is very simple way to achieve great results. Enjoy!
Great job and lovely fam. Just bought a masterbilt smoker after years of doing this on a charcoal grill. Happy to see an expert at work.
michael yearwood thank you! Enjoy your masterbuilt! I’d highly recommend the needle valve mod which I discuss in the other video. Thank you for watching.
You are dad of the year! Great video!
Thank you! I really need to start making videos again. 🙃
Go Irish! 🍀
Go Irish!
@@LifewithFrank 574 checking in! 🍀
Great Job On That Amazing Brisket...👍
Brother Mando thank you and thank you for watching
Just bought a master built 230G cant wait to smoke a brisket in it
Josh Powers awesome! Thank you for watching! Please subscribe and enjoy your smoker.
Great video! Brisket looked amazing! You and your daughter make a great team!! 😁
kent gardner thanks! She makes a great teammate. We have lots of fun in the kitchen together.
Great vid with the kiddo!
Jason Yoast thanks for watching! My daughter is probably one of the few kids out there that can smoke a brisket start to finish.
Man,,,is been a few years that I been wanting to buy a smoker to do (try to do) some of this on my own,,,love the smoked bbq, not a whole lot here in So.Cali....but just don't have the funds to buy a new one,,been looking and hoping to find a good used one....great job,,,high 5 for you and your lil girl...great job
www.amazon.com/gp/product/B07CN38M23/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1 was 680 but now 220ish
that looks amazing!!!!!
i always thought you want to get the smoke rolling before you put the meat in? I did one yesterday and it literally took an hour before it started to smoke, I like the smoke to get into the raw meat before it starts to cook.
Thanks for watching! It shouldn't take an hour to get smoke rolling. Typically within 20ish min or so is all thats needed. Maybe try less fuel the next time and then add to it once you get some smoke rolling. Keep at it!
“As you can see it literally takes up the entire smoker “
“you just said that “
💀💀💀💀
Thank you for watching!
Lol I laughed too
Looks so good i subscribed🤤
It’s a 10!
Nailed it.
Thank you!
Semper Fi brotha
B-Money0311 Semper Fi!
I am buying a smoker this weekend :)
Thank you for watching! Make sure you buy a good thermometer as well. Oh and lots of food to smoke. Enjoy!
How long do you get off a tank of propane?
Can these be converted to natural gas?
Thanks for watching. I unfortunately can’t recall how many cooks I got out of a tank of propane as it’s been 4 years since I’ve used this cooker. It could be converted to NG with the proper orifice.
Nice looking brisket! How often are you throwing wood in your cast iron pot? Thanks
M Vela I generally toss wood in about every hour for the first few hours. I also do some smoke at the end as well. Thanks for watching and thanks for subscribing! I hope to get some more videos put together soon. 👍
Great video BUT shouldn't you leave the fat cap on?
This video is many years old now, but I still do a lot of trimming with briskets. Briskets from Costco, Sam’s, etc generally have a few pounds of fat that can come off as it won’t render during the cooking process. I typically trim to about an 1/8”. Thanks for watching!
Great video, I am trying to transition to propane smoking. What smoker model did you get?
moses tamayo this is a master built from Bass Pro- not sure if they carry it anymore. I have a friend with the new model that will keep a temp steady and really likes it.
I’m now 100% charcoal.
Where did you get the cast iron pan? I have a similar master built smoker with an 8” wood bowl and I’m looking for something deeper that will fit perfectly like that
Steven W hi Steven, thanks for watching! This bowl came from a set of cast iron I picked up while in Japan.
I would expect a smaller lodge skillet would do the same.
indianarugco.com/products/6-5-inch-cast-iron-grill-pan-lodge
What kind of temperature probe is that and where can I get one?
Justin Alanis thanks for watching Justin! The thermometer is a Weber iGrill and it hasn’t been the best device as time has gone on. I would suggest a Maverick unit.
Life with Frank thank you. I like using my propane smoker but I just want to be able to monitor not only the meat temperature but the smoker temperature as well.
Justin Alanis check out the Maverick XR40. It will do exactly what you are looking to do and it has a great range.
www.atbbq.com/accessories/tools-and-utensils/digital-thermometers/maverick-xr-40-wireless-meat-thermometer.html
Utterly confused. Just did one today. Had the same experience time wise as I have had with pork butts. The brisket was about 8 pounds. The door thermometer said I had it about 210-220 degree. It cooked in 4 hours. Much, much faster than it was supposed to. It tasted great. The tenderness was great. Our experience with the results of the 2 or 3 pork butts was not as good. I didn't monitor the temp inside the smoker with a digital thermometer today. I did in the past and the door thermometer seemed accurate enough.
The other thing I do is I put a shallow pan on top of the water and wood chips I put quite a bit of moist wood chips in that. That seems to give the meat a lot smokier of a flavor. But I don't understand why it's cooking so fast compare to what is expected. I'm not the type of cook that can cook a 1 minute egg in 45 seconds.... that's my wife:)
Karl H thanks for watching! Funny you mention what you did. A co worker of mine had the same thing happen to him. The only difference is that his smoker is electric and also much smaller than mine. -My thought is that the heat is much more steady in a smaller cooker.
An 8 pound brisket also somewhat small and may cook rather quickly, especially if you are cooking the point side.
That said, smoking brisket (and pork shoulders) I think is an art and everyone will find their own way. Keep cooking and you will find your groove.
might be your temp gauge is incorrect.....MB units are known to be hotter (Err i mean colder)than the cheapo temp probe says(so I am told-I will let you know when mine shows up this week)
most use a 3rd party probe like he did in the video
My door temp gauge typically reads low. Last weekend it was reading almost 40deg low compared to my igrill.
yup mine has huge temp swings as the element kicks on. seasoning it now. had it set for 230 on the way up to 260..and it overshot to 280 according to my TP-20. now moving up to 260 and getting to 300 on the overshoots...once I figure out the way the temps go i can dial it in.....
AP514 AP514 thanks for watching and commenting. I have a shoulder in right now and have seen swings as high as 40deg between my sport thermometer and my Weber igrill. The door thermometer is awful at best.
Ever mixed in a few lit lump or briquettes with the wood chunks
I have not but it is something I have been wanting to try. Typically I do my briskets overnight, so once I get the cooker set right, I leave it alone until the next morning. Have you tried it? Does it add any charcoal flavor? Thanks for watching!
Life with Frank I haven't tried it yet myself. I just picked up a propane smoker and remember seeing someone do it in a video. Your brisket looked great by the way.
@@LifewithFrank You wouldn't have to be adding wood every freakin hour!
@@davidpike2334 I'm one to believe that large cuts of meat like a brisket can only take on soo much smoke, especially in a cooker like a Masterbuilt where a wood fire isn't the source of heat, rather the burner is the source of heat. That said, this video is nearly 2-years old now and I have since moved on from the Masterbuilt and moved to a Weber Smokey Mountain. More videos are in the works. Please subscribe!
how do you measure the smoker temp with the iGrill? Do you just set a probe inside the smoker somehwere?
David R hey thanks for watching. At this time, I was using a Weber iGrill to measure both meat and air temp. I now use a FireBoard thermometer system.
@@LifewithFrank I meant where do you put the probe for the smoker temperature? Just in the top vent?
Also, what if you don't want it to smoke the whole time? Say you're doing a Boston butt and you want to smoke half the time, then maintain the temp for the other half without smoke. Do you just let the gas run?
It's been very, very difficult trying to find out how to use this smoker properly. It's been a big headache. Thank God i learned the cast iron trick.
David R sorry about the confusion- so I typically just put my air temp probe on the same grate that the meat is on, somewhere. Never anywhere specific.
Also, you do not have to smoke the entire time. Just let the gas run for heat.
24 hours is a damn long time but makes sense with a 17lb brisket.
Burt Thompson thank you for watching.
No smoke ring
Thanks for watching!
Now that's a decently cooked brisket. Really tired of watching people eating obviously dried up, over cooked, under cooked brisket in front of the camera and then fakely compliment their desaster...
Huadong Feng thank you!
Huadong Feng lol ikr
Nice video made looked amazing. Just curious any idea why it didn't form a smoke ring?
Not too sure but it was a great brisket.
Thanks for watching!
No charcoal, not enough NO2. "Smoke rings" are created when NO2 is absorbed into the moist meat surface and reacts to form nitrous acid. Does nothing for the flavor.
Gen3Benz I’ve cooked lots of food in the masterbuilt and have enjoyed lots of great smoke rings. I think part of the problem on this smoke is that I used considerably less smoke than usual. The guests I was serving are a little more conservative when it comes to heavy smoke flavor. Thanks for watching!
Smoke rings with an MES? No kidding? I cant seem to get mine to make them, not that it matters much. I was going to cheat and use tenderquick tomorrow but havent looked for any. Do you have any MES smoke ring videos? A how-to video would be sweet.
would you be able to cook 4 smaller briskets ? 2 on the top and 2 on the bottom maybe 12-15 pounders?
EP Business TV thank you for watching! Yes, I think you should be able to do 4 briskets. It may take a little longer but it could be done. -Frank
I have the same smoker and my chips catch fire, no matter what I do. How did you modify that pan?
TheSkilledKiller thank you for watching. The pan is a cast iron pan and when using chips I would nearly fill it up with chips and never had an issue. Chunks also work great.
Life with Frank awesome, so just set the pan over fire? So pretty much put chips or chunks in a cast iron and place it over where the normal chip pan would go?
Life with Frank awesome, so just set the pan over fire? So pretty much put chips or chunks in a cast iron and place it over where the normal chip pan would go?
@@TheSkilledKiller Yep! I think that the cast iron assists with stabilizing temps as well.
Dude, the pan that comes with the smoker is a disaster. I couldn't figure out how in the hell people maintain temps, then I come to find out that that's a notorious problem with the wood chip plate.
I'm excited to try the cast iron method.
Turn down your volume of the music! That's terrible.
Meredith is a "Superstar"
I dont see any smoke ring on it
You won't in an electric or propane. Has to do with the way the wood burns, or more explicitly, how it doesn't burn compared to a stick burner.
@@brucesumner6993 that's not true. I have a Smoke Hollow propane smoker and I have cooked plenty of briskets on mines and I always get a smoke ring. But I don't use wood chips I cut my logs down.
@@jfennell32 He never wrapped his meat when it was smoking! I am surprised it is not dry as hell!
Do you soak your wood
Lloyd Martin thanks for watching. I do not soak my chips.
Frank Vest Thanks for replying so quickly
I am Have had that type of smoker for over a year but I never use the propane always use charcoal and wood chunks.. but after watching your video I will start using propane and wood chunks thanks again sir..
Lloyd Martin awesome! Have fun.
I just cannot believe that you cook that thing for 24 hours..
davieboy1970 more videos coming soon! Thanks for watching! Please subscribe!
Dont cute the fat off
who waits 24 hours for brisket? you need a pitt barrel
MegaNate 24 hours 🤔 but you are right. I’d love to get a pit barrel. Thanks for watching!
Your volume editing leaves a lot to be desired
syekroy thank you for watching.
Good Lord some of you people are so picky. Where are your videos?