i agree with you your method is spot on, no need for all that butcher paper stuff and all the mess it entails, the foil pan and foil wrap is what i do and my results are always tasty. the worst thing that can happen is its over tender and falls apart to easy , but it will never be dry and will always taste great👍
Got my MB 800 setup two weeks ago and just used your video to smoke my first ever brisket. Turned out great! My two boys loved it! The dry rub I used was a little too spicy for them so now I am on the hunt for another one!
I just got my MasterBilt from Costco with the Pizza stone. My first burn I used the cotton ball and vaseline trick. I put it on a flat piece of cardboard slide it in and I started up sooo easy. I was impressed being my first time on this grill. I use good old Kingsford. Can't wait to do my first Brisket.
What are the temp points for each stage? Temp at removing from smoker, you wrapped at 170, back on smoker to ??? Temp, pulled and set on stove down to 180, then cooler, temp rose to?? Great video, my briskets suck, looking for a method or cook a 4 pounder since I have a small family.
Haha! Thanks. It really was the best one on the Masterbuilt so far although I do love to experiment. I just made on on an offset I picked up that rivaled that one that’ll be out soon. Thanks for watching!
Great video. The MB gravity makes it effortless. 2 Comments. Tell folks to keep the trimmed fat and make tallow, it's liquid gold. As you did, I always move the brisket after wrapping to the gas grill in summer or the oven in winter (depending on if I want heat in the house or out) as there is no need to waste money and charcoal once it is wrapped as you are not adding any more smoke flavor.
Looks great except the piece you ate and set back into the mix. I use the same pans to finish the brisket in the oven so I don’t waste wood and charcoal. Afterwards I transfer to a foil and blanket wrap to put it into the cooler. Probably will change that technique if I don’t have to waste so much foil. One thing you should do is get the food service foil from Costco since it fits over the whole pan without requiring two layers. I keep my brisket foil in my cooler so it never gets mixed with the household stuff.
I appreciate that a lot. I’m still going to experiment coming up with butcher paper and overnight resting but when I need something done for a party or family this is my favorite way. Like and Subscribe for me! More to come 🤙🏼
I'm wondering how your smoker is holding up after 2 years of use? and also do you keep it stored outside during the winter? any problems with that? (besides the fact that obviously the cold means you burn through more fuel.) I'm looking to buy one but just wondering about how the elements will treat it. If you could let me know what you do to weather protect it, I'd appreciate it.
I know this is old but one thing I do not like about the butcher paper is it’s hard to tell if the brisket is probe tender. I like the foil boat method.
On the Masterbuilt I prefer it to not be that close to the heat source. I’m sure it can be done there I’d just watch the bottom of it even if you’re cooking it fat cap down
Great video. No liquid in the pan when you wrap? Constructive criticism - your music is much louder than your voice segments. Could be mic placement or something you can fix in post.
Recently bought a masterbuilt 800 and planning to do my first brisket for the super bowl. I used to do it on a WSM and it comes out great. Thought of leaving a pan of water on the rack below the brisket - similar to a WSM. Do I still need to do it? What is that you spray at the 4hr mark? Just water?
Not bad youg man.. Years ago back in the 60s my mom would take the Meat of the grill Put it in aluminum pan Rapid And aluminum foil Put it in the oven At170.. 2 hours everything be so tender.
Man I make my own! Started experimenting like 12 years ago and really have it dialed in now. I sell 8oz containers for $10 + shipping 🤙🏼. If you’re interested hit me up through IG. Same name on there
I actually sell it to a few local people. I do a pretty good sized container for $10. I use quality spices now too and it’s killer. I could ship you some! Lemme know
You can let the seasonings soak in but that can result in moisture getting pulled out (look up how you cure meat with salt for preservation). It’s all personal preference though.
Nice work man, anyone else watch brisket videos before you cook one, no matter how many times you made them 😀
Everytime. Cooked one last weekend. Watching anyway.
Watched 8 hours of brisket videos at work today…… my 1050 doesn’t even come in for 2 more weeks 😂
Brisket looked great brother. You give off mad Dustin Porier vibes bro 😂
i agree with you your method is spot on, no need for all that butcher paper stuff and all the mess it entails, the foil pan and foil wrap is what i do and my results are always tasty. the worst thing that can happen is its over tender and falls apart to easy , but it will never be dry and will always taste great👍
Got my MB 800 setup two weeks ago and just used your video to smoke my first ever brisket. Turned out great! My two boys loved it! The dry rub I used was a little too spicy for them so now I am on the hunt for another one!
Experiment with mixing your own dry rub! Once you do that and find something you like, you'll never want to go to pre-made ones.
That’s awesome! Just find one without cayenne in it and I’ll bet they’ll love it
try out Hardcore Black Beef seasoning
How long did you put it in after you wrapped it and for how logn?
That's a tasty looking brisket. We have to pull ours from the pit much earlier being at 7000ft here in Flagstaff. Thanks for the video!
Looks great man! My 1050 comes tomorrow. Making Tomahawks for Father's Day...planning to do my first briskets on the 4th. Thanks for the tips!
That’s awesome dude! You’re going to love it. I’ll bet a reverse seared tomahawk is gonna be money. Have plans to do a video on one soon 🤙🏼
I just got my MasterBilt from Costco with the Pizza stone. My first burn I used the cotton ball and vaseline trick. I put it on a flat piece of cardboard slide it in and I started up sooo easy. I was impressed being my first time on this grill. I use good old Kingsford. Can't wait to do my first Brisket.
My dad just bought one of these grills for me and himself @ $200 on sale. Im excited to use it.
I’ve got a 16 pounder going right now with lump and pecan
Looks awesome! Just got a Masterbuilt Gravity 800 and looking forward to trying this!
That’s awesome. Hope it works out well for you! I’ve got a new video coming out tomorrow with some smoked Carnitas
What are the temp points for each stage? Temp at removing from smoker, you wrapped at 170, back on smoker to ??? Temp, pulled and set on stove down to 180, then cooler, temp rose to??
Great video, my briskets suck, looking for a method or cook a 4 pounder since I have a small family.
Made this the other day! All i can say is that this was AMAZING! Thank you!!
That’s awesome! Glad you had the chance to try this method
Glad your brisket turned out great. You looked stoked asf about it in the intro 🤣🤣
Haha! Thanks. It really was the best one on the Masterbuilt so far although I do love to experiment. I just made on on an offset I picked up that rivaled that one that’ll be out soon. Thanks for watching!
Gunna try this on my 800 asap! Thanks for the details
Nice Bro!! All Support from Sedalia. Keep those vids coming
Very nice vid - thanks for posting this up!
Did my first brisket just like this. Came out great! Thank you for the video.
Hell yeah! That’s awesome.
Great video. The MB gravity makes it effortless. 2 Comments. Tell folks to keep the trimmed fat and make tallow, it's liquid gold. As you did, I always move the brisket after wrapping to the gas grill in summer or the oven in winter (depending on if I want heat in the house or out) as there is no need to waste money and charcoal once it is wrapped as you are not adding any more smoke flavor.
Have a 18lb one to cook for a group gathering, gonna try this method, looks amazing
Worked awesome, best looking brisket I have ever done, thanks for the tips
yo, save some for the folks out back bro! lol GREAT VID
Looks great except the piece you ate and set back into the mix.
I use the same pans to finish the brisket in the oven so I don’t waste wood and charcoal. Afterwards I transfer to a foil and blanket wrap to put it into the cooler. Probably will change that technique if I don’t have to waste so much foil.
One thing you should do is get the food service foil from Costco since it fits over the whole pan without requiring two layers. I keep my brisket foil in my cooler so it never gets mixed with the household stuff.
Man that brisket looked great. I did one over the weekend but imma try your method in the future. Good stuff man
I appreciate that a lot. I’m still going to experiment coming up with butcher paper and overnight resting but when I need something done for a party or family this is my favorite way. Like and Subscribe for me! More to come 🤙🏼
Nice cook! I just bought the 800 today. Gonna try your method.
Sweet! Hope it turns out great 🤙🏼
How has the 800 worked for you? Planning on getting one myself.
I'm wondering how your smoker is holding up after 2 years of use? and also do you keep it stored outside during the winter? any problems with that? (besides the fact that obviously the cold means you burn through more fuel.) I'm looking to buy one but just wondering about how the elements will treat it. If you could let me know what you do to weather protect it, I'd appreciate it.
gonna try this with my 560
Doing a 16lb for my birthday tomorrow. Putting it on at 10 tonight. This is my go to watch. Thanks for taking the time to make this!
I know this is old but one thing I do not like about the butcher paper is it’s hard to tell if the brisket is probe tender. I like the foil boat method.
Gday mate,
Videos are awesome!!
When you put Brisket in the pan and cover with foil do you still go fat side down?
On this one I did for sure. You get a killer smoke ring like that. When I use my offset I do things a bit differently. Just the opposite 🤙🏼
Thanks for this video. I do have one question : why do you put the brisket on the rack rather than on the lower grill grate?
On the Masterbuilt I prefer it to not be that close to the heat source. I’m sure it can be done there I’d just watch the bottom of it even if you’re cooking it fat cap down
Curious but don't the alum pans come with a lid and if so, is there an advantage of using foil rather than the alum lid?
Great video. No liquid in the pan when you wrap? Constructive criticism - your music is much louder than your voice segments. Could be mic placement or something you can fix in post.
Recently bought a masterbuilt 800 and planning to do my first brisket for the super bowl. I used to do it on a WSM and it comes out great. Thought of leaving a pan of water on the rack below the brisket - similar to a WSM. Do I still need to do it? What is that you spray at the 4hr mark? Just water?
What temperature do you cook it at after your wrap it and for how long? I do not see that info anywhere.
Not bad youg man.. Years ago back in the 60s my mom would take the Meat of the grill Put it in aluminum pan Rapid And aluminum foil Put it in the oven At170.. 2 hours everything be so tender.
Look good!
Nice brisket bro!!! I'm looking forward to know what did you used for the rub 🙏
Man I make my own! Started experimenting like 12 years ago and really have it dialed in now. I sell 8oz containers for $10 + shipping 🤙🏼. If you’re interested hit me up through IG. Same name on there
Pellet cooking, better than the microwave.
Don’t cut the point against the grain?
What temp was it set on while it was wrapped?
275°
TEXAS style!!!
how is it holding up rust wise inside and out after a few years?
I ended up getting the cover for it and it’s been great
What rub did you use on the brisket?
It’s actually one that I’ve been making and perfecting over the last 10 years. I’ve got it dialed in now!
@@kansascitysmoked6263 do you sell it?
I actually sell it to a few local people. I do a pretty good sized container for $10. I use quality spices now too and it’s killer. I could ship you some! Lemme know
@@kansascitysmoked6263 how can we talk outside of RUclips?
You can DM me on Instagram. KansasCitySmoked on there
Season and right on? No need to wait?
You can let the seasonings soak in but that can result in moisture getting pulled out (look up how you cure meat with salt for preservation). It’s all personal preference though.
Looks unreal
Lots of ways to do it but this one was really good. Give it a try!
Ok so I’m hungry now.
What seasonings did you use?
It’s a rub I’ve been perfecting over the last 10 years or so! I sell it as well
No water pan? No Waygu tallow? Seems pretty rook to me.
So 225 for 7 hrs then tent the foil in the co tainer
You can probably calibrate your thermometer.
You skipped showing how you loaded the fuel, I wanted to see that
I haven’t used this grill in years but I layered in charcoal and wood chunks back then
Music is loud and clear but your voice is not very clear, maybe need remote microphone - but thanks for the video
invest in a Thermapen Mk4. on sale right now.
Just saw that. Totally worth the investment 🤙🏼
Why is there a cross fit workout in the middle of the smoking?
That’s where I went on my break dummy!
Screw the brisket. Look at you 😍
Nice vidéo! I will try it on this Saturday! @Kansascitysmoked6223 Did you inject it? Or only Rub on top?
Rub all over!