How To Smoke A Brisket On A Masterbuilt Gravity Series 560 скачать в хорошем качестве

How To Smoke A Brisket On A Masterbuilt Gravity Series 560

Restaurant Social Media   / centralcitybbq     / centralcitybbq_     / central_citybbq   https://www.google.com/maps/place//da... James' Social Media   / jamescrusejr     / jamescruse   Xapron https://www.xapron.us/shop Recipe: Here's an easy to follow recipe on how to smoke a brisket on a Masterbuilt Gravity Series 560. Brisket can be a very difficult, and intimidating cut of meat to smoke. Hopefully I can help you cook one of the most delicious briskets that you've ever had. 12-15# Brisket (I used CAB Prime in this video) Yellow Mustard 1/2C Coarse Grind Black Pepper 1/2C Restaurant Grind Black Pepper Butcher Paper or Heavy Duty Foil for wrapping Trim brisket as shown in video. Rub with a light coat of yellow mustard. Mix both black peppers and salt thoroughly, and put into a rub shaker. Light the Masterbuilt or whichever smoker you have. I started by filling the chute with B&B Charcoal Hickory Lump, used a charcoal starter in the starter slot, opened the top of the chute and firebox door to allow for more air to get in while lighting. Once up to 250*, I placed the brisket, fat side down (because of this particular smoker), on the top shelf. I added some B&B Post Oak wood chunks to the firebox. I then sprayed with water every hour, and flipped the brisket over every two hours. At around the 8 hour mark, the fat had rendered, and I was ready to wrap. I wrapped tightly in butcher, and placed back on the smoker to finish. I was done when the probe slide easily into the brisker. You can also check by feel with your hands as well. Look for it to be a little floppy, and very pliable. Slice, and enjoy. I hope you enjoyed the video, and look for us to be back next week with another.