Masterbuilt Gravity Smoker 560 Beef Brisket | Hot & Fast | 5 Hours

guys on today’s show I got a full packerbrisket 14 pounder we’re gonna do it hotand fast I’m going to do it on mymasterbuilt five and sixty stay tunedrora everybody my name is Tommy is thegallery backer BBQ and I am real excitedabout this cook but before we get goinglet me remind you to bang that subscribebutton ring that Bellso you can notified on all my futureuploads right that’s a pit boss masterbuilt and of course he blacks so listenwhat I got going on today is a 14-poundfullback or brisket from Walley worldand I’m gonna do it hot and fast rightI’m looking to do it at 375 and I’mlooking at about a four to five hourcook and listen I’m not gonna spend toomuch time on the break down at thisbrisket as there are a lot of a good ofYouTube videos I’ll link a video up topfor you to check out if you really wantto detailed explanation on breaking downa brisket look what I can tell you thisfeel with your hands and then cut rightif it’s hard it’s not gonna break downcut italright you want fat to render hard fatwill not render okay so I feel aroundlike there and I’m gonna take that outright don’t worry about if you take alittle meat with it this isn’t acompetition risk it and look nobodycares[Music]that’s gonna do you no good right so youwant to remove that you want to take alittle that silver skin off blah blahthere’s the adecco right there I believeyou want to get in there and get some ofthat out[Music]just like that that’s going to run me aflat and the point rightfollow that down in after it’s cookedusually you separate the two[Music]you want to leave about a 1/4 inch offat cap on there and look the bestadvice I could give you is flip it overfollow that grain just like that cuzyou’re gonna slice against that grainright so you won’t be able to see thatafter the BART is formed so you’re gonnatake a little sliver off like that andyou’ll know after it’s cooked that’swe’re gonna slice it[Music]there you go and listen I’m using atexas-style straight assault pepper witha little bit of garlic spj that’s itusing no binder you could use a binderif you’d like but I’ve chosen not to usea binderand you want to make sure you get allsize in every nook and cranny[Music]and like I said you want to get in everynote and cranny just uh pile it ondon’t worry about using too much got alot of a real estate here to cover them[Music]now what I like to do is I’ll let thissit sometimes I’ll put it back and be afridge which a supposedly gives you abetter at the smuggling but I’m gonnaprep the grill on this grill you’vereviewed your separators right they’requarters and that lets air that letsoxygen into video lump and allows it toburn right and to that viewer who Inoticed a struggle to put that in he wasa little been it is fixed I appreciatethe UHI appreciate the notice look I’m gonnaput a little a hickory in it side of thebox and I’m gonna drop a little apple upon top of the box and of course I’ll topoff Maya verse gets[Music]and like I said we will have rung thisgrill at a 375 degrees Fahrenheit ofcourse you want to shut your doors sothat uh so the engine kicks on writes inthe fan kicks on and I have to tell youoff the bat that this roll held at 375and with a no problem[Music]and I have had a couple requests for abrisket and there’s a 14-pound er fitsin there quite nicely walls I had to dowhen you remove the top great[Music]you know one of the worries I’ve had onthis a hot fast is that a flame is rightunderneath that brisket with these typesof grills peligros so forth you alwaysgot to worry about it over cookie andyou can see it’s already getting alittle dark under there even though wegot fat side down so listen what I’mgonna do is I’m gonna protect it with ahot plate you don’t have one of theseI’ll leave a link down below you cangrab one for the Amazon right it throwsa couple shackles to the channel butcost you no more but what that doesthere now that’s gonna distribute theheat away and around the brisket rightso it’s not just pounding the brisketand I also have a rolls test that showedme that it was gonna do this so it’s allready with the hot plate to see thatvideo soon so what I’m gonna do here isI’m gonna get my temp probes in I’ll getone in the flat and a one in the pointright we’re gonna run this right up tothe store and I’m looking at about threefour hours now I am going to put acouple of tin foil balls cuz I want mybrisket nice and straight I don’t wantit stretched it down there we go and weare moving up pretty fast and we are twopounds in two hoursand what I’m gonna do here- spritz it with an apple juice waterthat’s a 50/50 and you could use regularwater just make sure you don’t useanything with a high sugar contentbecause it burn the meat right – sugarwill burn the meatand there we are three hours in and weare at the stall right we gotta getoh here ten look we are at the stall sowe were gonna get this sucker out we’regonna get it wrapped now Iraq withbutchered paper and you really want toget 24-inchbutcher paper I’ll leave a link downbelow if you don’t have it you can getit like I said before you’ve got it fromAmazon the 18 inch is just not a whipenough for a brisket so you really wantthe a 24 inch paper dashing with alittle Worcestershire sauce you coulduse a beef broth or you can use nothingright and as you see the 24 width isjust barely a big enough but of courseit is[Music]so we’ll get this back in the back inthe smoker we’ll get it temp probe thenwe’ll run it right up into the two onearth degree fahrenheit range and thenwe’ll pull it out and rest[Music]again I’ll do one probe in the flat oneprobitypoint[Music]and just like that a two hours rafttotal cooking time of five hours on thisbrisket hot and fastand you could see where at that a 208and swine 206 as we move towards thepoint 211 at the point you remember ofthat side of the grill this definitelyruns a little hotter so that makes totalsense so what we’ll do here is we’ll getthis out we’ll get it wrapped in ablanket right you got a cooler you couldput it the cooler that’s the other bestoption I don’t have one handy so I’mjust gonna step in the oven and I’ll letthis sucker rest of the oven probablyfor about two to three hours[Music]three hour west and it is time to opensome[Music]and fortunately I did lose a little offootage of the separation of the flagand the UH point but we’ll make do forwhat I’ve had and you could see theAbart is not that bad I wasn’t crazyabout the Worcestershire so I wouldn’tgo that route again I did not have anybeef cloth handy like I said so uh but Ithink it did something funny to the barkthere it wasn’t crazy about the flavorof the Worcestershire or so on youdefinitely don’t want to do that smokering is okay better it has they got niceBend to it and remember we did do hotfast and not a 12 to 14 hour cook pullsapart very nicely nice bark I can tellyou the flavor is a definitely a spot-on[Music]and there’s the point you know that youhave points gonna be good right you cansee the oisin it’s got a lot of a lot ofmoisture and remember this is a Walmartbrisket tell you that good luck withWalmart continueslook maybe the question is what I do hotand fast n and the answer is in yes Iwouldyou’re pinched on time hot and fast ifnothing wrong with it I think it getstoo brisk it up to about ninety percentif the lovely slow is a hundred percentninety percent on to be hot and fasterthat’s not bad at all and listen if youlike this brisket cook I’m going toleave a link here for another brisket Idid and another one right under it foranother brisket you check those out andwe shall see you soon[Music]