Looks great. Try this next time. Smoke at 250 and run the flat to 195 and pull it and let it sit until it gets to 150. Then if you can, set your oven to 150. I can calibrate mine down. At 195 the long hold finishes off any needed rendering and it won't be overdone. I also boat mine around the stall and love it.
I know... I was out running errands and was figuring on 10+ hours. When i checked my Chefstemp app at the 7 hour mark I was shocked to see it already at 200f... I rushed home but it was what it was. I had plans so i couldn't film the close then. I had to wait till the next day. Oh well. Still awesome and had great flavor, nice and moist. That said. I had to be honest in the video. Cheers my brother and thanks for watching!!
Can you rest a pork butt the same way? Do you still pull at like 203 and let rest or do lower since the heat of the oven? I'd like to try this over the cooler method.
My XT reads way cooler on my Meater probe while my oven much hotter. Luckily I can calibrate since it has setup menus. Almost had a disaster because my oven had a 12 hour auto shut off! I turned that off this morning. It was off for 15 minutes before I got to it. Being a beginner is kind of stressful.
I throw my brisket in the gravity smoker when I go to bed. Running at 220 about 8 hours. Wake up and throw it in a 275 degree oven in a covered aluminum pan with a cup of beef broth until probe tender (2 hours or so, but be sure to check every 45mins to avoid overcooking). Wrap and rest for 4 hours. Perfect every time. Lazy Man BBQ!
That Brisket looks so delicious Tommy. Looks very tasty,juicy and tender. Great job on it. Masterbuild and Chefstemp did a fantastic job. Great cook Tommy. Have an awesome day and CHEERS!!!
Great video! Idea for your next brisket cook on the XT - try using just wood splits until the foilboat (then run charcoal). When it's time for the hot hold rest, try using the XT as the warming oven since it goes down to 150.
Looking good Tommy! I think you did an amazing job!. The Masterbuilt and chefs temp both performed awesome with many more cooks ahead. Hope your week is going well! Cheers brother 🍻
@@thegalleryBBQ Prepped and cooked it like you did yours. Friends looked at the plate, "I'm going to hurt myself if I have more", then had more. Think it was a success!
Would have like to seen the app on your phone compare the temperature readings to the hand-held. I'm sure it performs excellent, but seeing is believing. Brisket looked great 👍
I couldn't tell of you were just using charcoal or wood. To get a better bark with the Masterbuilts, you can use wood chunks and that adds more smoke and bark. You can actually go straight wood chunks in that smoker and it works.
Love this cook Tommy. And I’m liking the foil Boat method. I’m gona try that. I usually wrap it at 170 in butcher paper with the briskets talo over it with a sprinkle of brown sugar on top. I personally love it overcooked pulled beef style. If you have guest tell em it’s pulled beef brisket style. Then you will get away with it lol. It worked for me once 😂. They loved it
Hey Tommy, really cool to see the new MB XT! Did you use wood in the hopper and/or charcoal chimney? Also, how did the wireless thermometer temp for the air temp in the pit compare with the MB preset? This has me psyched to do my first brisket of the year in my 1050! Alden
This was great btw tommy, i have question about the boat though, whats the difference if you fold the foil in vs out? Ive seen that on other videos too but not sure if they explained why
this really makes me wonder what they're gonna do with a chargriller gravity refresh. i got the 980 but what would a $1500 version of 980 be like since it's all same parent company. Somethings gotta be coming
Wish the brisket I ordered from wild fork looked like that lol. I got a 8lb chunk of fat with 2lbs of meat. Can’t not recommend wild fork enough. The eight Varys from 8-26lbs. Much better ones out there.
Hey, Tommy. After it reaches the internal temp of 197 or so, can I wrap for a few hours to bring the temp down then serve? Also, at what point did you add the drip pan?
Drip in the beginning.... Welp. Just because it's 197 doesn't necessary mean its time to pull it. You pull it at toothpick tender.. That could be anywhere around 195-203 or so. But yes, pull it, and wrap it, and rest it, would work. Cheers
NBo wood on this cook. I had to much running around to do and was looking to avoid any problems that might come up. I got some beef dino ribs that'll be cherry wood cooked!
![Eminem - Temporary (feat. Skylar Grey) [Official Music Video]](http://i.ytimg.com/vi/ZaK9Wi5ho0o/mqdefault.jpg)
Looks great. Try this next time. Smoke at 250 and run the flat to 195 and pull it and let it sit until it gets to 150. Then if you can, set your oven to 150. I can calibrate mine down. At 195 the long hold finishes off any needed rendering and it won't be overdone. I also boat mine around the stall and love it.
I know... I was out running errands and was figuring on 10+ hours. When i checked my Chefstemp app at the 7 hour mark I was shocked to see it already at 200f... I rushed home but it was what it was. I had plans so i couldn't film the close then. I had to wait till the next day. Oh well. Still awesome and had great flavor, nice and moist. That said. I had to be honest in the video. Cheers my brother and thanks for watching!!
Been there done it. lol technology is amazing but sometimes we get to doing other things because we can. lol.
@@thegalleryBBQnever leave ur pit unattended. Lol
Can you rest a pork butt the same way? Do you still pull at like 203 and let rest or do lower since the heat of the oven? I'd like to try this over the cooler method.
My XT reads way cooler on my Meater probe while my oven much hotter. Luckily I can calibrate since it has setup menus. Almost had a disaster because my oven had a 12 hour auto shut off! I turned that off this morning. It was off for 15 minutes before I got to it. Being a beginner is kind of stressful.
I'm checking RUclips everyday for new XT videos and you're the only one hooking us up!
Im sure you'll have plenty others coming soon. In the meantime, if you wanna see anything done, LMK!
Too many more videos and my wallet is going to be $1500 lighter.
Same here
I am doing the exact same thing!!! Torn between this and the Weber Searwood
Thanks Tommy! - I'm keeping this one to review before I make my first brisket. - Cheers Dude!
Rock on!
Awesome juicy brisket...no apologies necessary my friend 🙂
Cheers brother
I throw my brisket in the gravity smoker when I go to bed. Running at 220 about 8 hours. Wake up and throw it in a 275 degree oven in a covered aluminum pan with a cup of beef broth until probe tender (2 hours or so, but be sure to check every 45mins to avoid overcooking). Wrap and rest for 4 hours. Perfect every time. Lazy Man BBQ!
I love it!!!!!! thanks for sharing!
That Brisket looks so delicious Tommy. Looks very tasty,juicy and tender. Great job on it. Masterbuild and Chefstemp did a fantastic job. Great cook Tommy. Have an awesome day and CHEERS!!!
Thanks 👍my man.
Awesome brisket brother nice bark great smoke ring you hit that brisket out of the park !!!
Thanks bud!
You are the man.
No need to apologize.
It looks great.
JT
Thanks brother!
Absolutely amazing looking Brisket Tommy, fired up my smoker over the weekend it's the best thing smoking!
MB knocked this machine out of the park.
Agreed.
Great video! Idea for your next brisket cook on the XT - try using just wood splits until the foilboat (then run charcoal). When it's time for the hot hold rest, try using the XT as the warming oven since it goes down to 150.
My thoughts exactly.
Great idea
Even over cooked, it still looked darn good. The MB is impressive as heck.
heck yeah..
Looking good Tommy! I think you did an amazing job!. The Masterbuilt and chefs temp both performed awesome with many more cooks ahead. Hope your week is going well! Cheers brother 🍻
Thanks 👍
Yum! Just picked one up for this weekend. Hopefully turns out as good as yours!
You'll love it!!
@@thegalleryBBQ Prepped and cooked it like you did yours. Friends looked at the plate, "I'm going to hurt myself if I have more", then had more. Think it was a success!
Man tommy that looks AWESOME i don't cook briskets as often as i would like , cause of the cost . THANK YOU FRANK FROM MONTANA.......
Thanks for watching
Beautiful!!! I spend too much time on seasonings & wrapping. Next one I do I'll go straight SPG & boat method
Heck yeah. I hated wrapping briskets. I hate the steam effect and the odar when un wrapping.
Best brisket I have seen you cook! Looks delicious!
The flavor was killer. I just prefer it a little less tender. Cheers
Heck yeah....my brother Brisket perfection right there. Cheers 🍻
MY MAN..
XT doing some nice work on the brisket cook! 👏😋🍻
Oh yeah!
Great video!! Excellent looking brisket!
Thanks for watching
A pretty good looking brisket. Cheers, Tommy! 👍🏻👍🏻✌️
Thanks 👍
Mb is an amazing pit. Nice job.
It really is!
LOOKING GREAT TOMMY
Thanks-
Crazy fast cook but I would not complain. That was a nice looking brisket and I have one in the cart from wild fork.
Go for it and don't forget that 20 off. If ypou need to add anything, check out the beef short ribs(Dino)... AMAZING
Will you bring us back?
Say again??
@@thegalleryBBQyou say it several times in the video “and I’ll bring you guys back” it’s a great catch phrase!!!!
@@robmeltzer5684 lol.... I film so much i forget what i say. lol
Love brisket...awesome cook...great coupon code 8)
Thanks for watching my dear! Cheers
Pickle juice is also great for the spritz.
Good point. I did some pickle juice ribs that were amazing!
I start checking for tenderness at 190 and every 30 mins after that. I’ve had select done by 195 choice by 190 and prime by 187.
yes yes... unfortunately i made the mistake of leaving my house. Won't happen again.
Hi Tommy it’s Damien . Hope your well. It’s bbq season so excited for your new recipes
Cheers brother Damien. Any questions. LMK-
Looking at brisket after trimming IS your strong point... Looks amazing before cooking
I mean, I do ok.... That said, Joe, chud and dawg do a hell of a lot better than me! Cheers and thanks for the kind words.
Would have like to seen the app on your phone compare the temperature readings to the hand-held.
I'm sure it performs excellent, but seeing is believing.
Brisket looked great 👍
Great suggestion! Watch my next long cook.
Nice cook!
Cheers//..
I couldn't tell of you were just using charcoal or wood. To get a better bark with the Masterbuilts, you can use wood chunks and that adds more smoke and bark. You can actually go straight wood chunks in that smoker and it works.
Thanks. No wood chunks in this cook. I got some dino ribs lined up and plan on using some chunks.
Love this cook Tommy. And I’m liking the foil Boat method. I’m gona try that. I usually wrap it at 170 in butcher paper with the briskets talo over it with a sprinkle of brown sugar on top. I personally love it overcooked pulled beef style. If you have guest tell em it’s pulled beef brisket style. Then you will get away with it lol. It worked for me once 😂. They loved it
heck yeah... i think you'll love that foil boat
First time hearing someone say the brisket is too tender for my liking.
Hey Tommy, really cool to see the new MB XT! Did you use wood in the hopper and/or charcoal chimney? Also, how did the wireless thermometer temp for the air temp in the pit compare with the MB preset? This has me psyched to do my first brisket of the year in my 1050! Alden
Hello my friend. I did not use wood in the hopper on this cook. That wireless therm air temp was spot on...I love that thing!
Juicy juicy juicy!
yes sir. Not my best, but still pretty kick azz...
This was great btw tommy, i have question about the boat though, whats the difference if you fold the foil in vs out? Ive seen that on other videos too but not sure if they explained why
I only do it that way because that's the way Chud does it. I love the method as i hate trapping steam in with the meats. Cheers
Tommy, have you ever just turned the Masterbuilt down to 150°, and held it in there for the cool down?
See todays review video for low temperature setting.
Pretty Good cook man. I'd destroy it.
As I did. lol
Another great job. The XT looks awesome. But, how often did you have to add more charcoal to the hopper? How much charcoal did you have to use?
3/4 in 8 hours. no adds.
Sweeeet !!!
heck yeah!
General question, what do you think would have made the bark better?
Wood..... because i was running in and out i diden't want to mess with wood. Ive got beef ribs (dino) coming that ill use wood.
Do you think you could have got two of those briskets on there
yes...
@@thegalleryBBQ hey thank you for the response. I really enjoy your program please keep up the great work
You mention 3/4 for amount of fuel used. Is that pounds or portion of a bag. Is flavor any diff than your 980?
thats one full hopper, My guess on this cook at 275. 10 hours total cook time
Wouldve been nice to mention fuel usage for this long cook
good point. 3/4 on an 8 hour cook. Ill talk about that in my review video coming soon.
What wood chunks/charcoal? Were you happy with amount of smoke flavor?
Yes, awesome smoke flavor... oak and kingsford.
this really makes me wonder what they're gonna do with a chargriller gravity refresh. i got the 980 but what would a $1500 version of 980 be like since it's all same parent company. Somethings gotta be coming
Not sure-. That said. Its hard to beat what Masterbuilt has done!! IMHO!
Where's those temperature graphs?? Food looks good, but you gotta give us some real details on the XT!
ive got some ill post and talk about in my review video
Nice. How much charcoal are you using in a cook like this?
3/4... i talk about that in todays review video.
Wish the brisket I ordered from wild fork looked like that lol. I got a 8lb chunk of fat with 2lbs of meat. Can’t not recommend wild fork enough. The eight Varys from 8-26lbs. Much better ones out there.
That's disappointing. When you order they should give you an average weight. I personally picked this 20lb Brisket out at my local store-.
@@thegalleryBBQ price you pay for ordering a brisket online I suppose. Cheers.
How does this compare to the camp chef pro or the lonestar grill
Well I just did a rib faceoff against the lone star.. ruclips.net/video/0aQnrMQlQXo/видео.html
Niceeeeeeee!!!!❤
CHEERS
Did I miss it or did you say how much fuel you went through in that cook?
3/4 of a hopper. Id put this cook at around 10 hours on a full hopper @275f...
@@thegalleryBBQ huge improvement from my 1080. Thanks for the reply!
Hey, Tommy. After it reaches the internal temp of 197 or so, can I wrap for a few hours to bring the temp down then serve?
Also, at what point did you add the drip pan?
Drip in the beginning.... Welp. Just because it's 197 doesn't necessary mean its time to pull it. You pull it at toothpick tender.. That could be anywhere around 195-203 or so. But yes, pull it, and wrap it, and rest it, would work. Cheers
@@thegalleryBBQ Got it, thanks Tommy!
At what point did you put the water pan in? It just “appeared” when you opened at the 4 hour mark.
Also how much fuel did you consume on this cook?
The water went in right after the cook started. Also 3/4 in 8 hours. Ty
What wood did you use?
NBo wood on this cook. I had to much running around to do and was looking to avoid any problems that might come up. I got some beef dino ribs that'll be cherry wood cooked!
They're out of stock😢
Keep checking..