Masterbuilt Gravity 560 | Low and Slow Smoked Brisket

Welcome back to Anderson's SmokeShow! Today we are preparing a Choice Brisket Flat and we are going to smoke it low and slow on our Masterbuilt Gravity Series 560! This low and slow approach produces a tender and juicy brisket.

I didn't show how I trimmed the brisket because there are some really great videos out there. In the video I put a link to my buddy Joe from Smokin' Joe's Pit BBQ, as he has some great brisket trimming tips and techniques.

For this brisket flat I used some yellow mustard as a binder and followed that with a heavy layer of the Sucklebusters 1836 Beef Rub, then wrapped it the brisket flat in plastic wrap and refrigerated over night.

With the Masterbuilt Gravity Smoker set to 200F, I smoked the brisket to 160F internal temperature. For this smoke I used hickory wood chunks along with some Kingsford Original. I used an apple cider vinegar and water spritz to keep the surface of the meat moist. Once we hit the 160F internal temperature we removed it from the smoker, wrapped it in foil, then returned to the Masterbuilt 560 at 250F. Continued to cook until the internal temperature hit 200F, then removed the brisket and wrapped it in a towel and placed it in a cooler for 1.5 hours.

Link to Thermapen Mk4 Instant Read Thermometer - https://bit.ly/3Nid5nm

Link to Sucklebusters 1836 Beef Rub:
https://amzn.to/2YzeGup

Link to budget friendly slicing knife:
https://amzn.to/3flwgIQ

Link to the ThermPro thermometer I used in this video:
https://amzn.to/2XyRXOi

My Recording Equipment:
Sony a6600 w/ DJI Ronin SC: https://amzn.to/36q0PtJ
Rode Wireless Go: https://amzn.to/3e9wtOM
Rode Go Lavalier: https://amzn.to/2zZwXbH
Neewer Studio Lighting Bundle: https://amzn.to/2Xh5Kck

This approach can be replicated on your favorite smoker, pellet grill, or grill. Whether that is a Traeger, Pit Boss, Camp Chef, Green Mountain Grills, Yoder, Weber, etc.

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#SmokedBrisket #MasterbuiltGravitySeries #GravitySmoker