Brisket on the Masterbuilt 560 Today

[rexster314]

Put on the brisket first thing this morning around 7 am. Set temp to 240 deg. Waited till it hit the target, then put on the brisket that was rubbed and seasoned yesterday. Hickory chunks in the ash can and more layered with the BB hickory lump. At 2pm, it was past the stall, at 185 and I wrapped it up in pink butcher paper. 20 minutes ago, IT on the flat was 199, and 189 on the point. I removed the package, drained the juices off, and put it back in the MB set at 220 with the point towards the firebox.
I did cut off the first 1/4" of the flat for a taste test. Here's in progress pictures. Got a chick/chick on the top rack for my wife.

[bamabob]

looks good, I could go for a plate of that

[smokeasaurus]

Loving that briskie.  Looks like the flat was super easy to remove from the point.

[TMB]

Looks really good from here!

[RAD]

Nothing wrong with that. Looks great.

[HighOnSmoke]

Very nice looking brisket!

[CDN Smoker]

Wow, plate me, please

[smokeasaurus]

The more I look into this cooker, the more it intrigues me. I understand there will be a rotisserie attachment for it. There will also be a larger model coming out retailing at 799.99

I do have a question:

is there anything you have to do when you set up to grill?

Are the coals ever in the actual cooking chamber?

I have seen a video where John McClemore was doing tomahawk steaks and he had huge flames in the cooking chamber.

How does that happen??

[rexster314]

The more I look into this cooker, the more it intrigues me. I understand there will be a rotisserie attachment for it. There will also be a larger model coming out retailing at 799.99

I do have a question:

is there anything you have to do when you set up to grill?
Well, you do have to start a fire.

Are the coals ever in the actual cooking chamber?
Nope.

I have seen a video where John McClemore was doing tomahawk steaks and he had huge flames in the cooking chamber.

How does that happen??
When you turn up the temp to grill steaks, it'll be set around 600 or better for a good sear. The blower fan will blow the flames into the manifold and fire WILL come out of the openings

[smokeasaurus]

Thanks for the answers.

My question about setting up for grilling really should have been: Is there anything that needs to be done to switch from slow cooking to grilling other than setting the temp and setting the grates in the sear position 

One last question:  Where the coals are actually burning (the area where all the abuse will happen )  is the metal thick enough to make you think this grill will last a while?

Thanks in advance 

[rexster314]

Thanks for the answers.

My question about setting up for grilling really should have been: Is there anything that needs to be done to switch from slow cooking to grilling other than setting the temp and setting the grates in the sear position 
Nope, reset temp and add more charcoal, it'll burn faster

One last question:  Where the coals are actually burning (the area where all the abuse will happen )  is the metal thick enough to make you think this grill will last a while?
The actual burning is on a stainless steel grate. I would think it would last a pretty good while. Longevity is subjective. My area is near the Gulf Coast. Things tend to rust quicker than somewhere in West Texas. If I get 5-6 years out of it, I'll be happy

Thanks in advance

[smokeasaurus]

Thanks again.

If the stainless steel grate is removeable that would be an easy fix if it ever wears out...……….

[rexster314]

Thanks again.

If the stainless steel grate is removeable that would be an easy fix if it ever wears out...……….

Slides out quite easily

[TentHunteR]

That brisket looks top notch, and the smoker looks like a winning design.  It's very interesting!