Masterbuilt Gravity XT | I Ran My Masterbuilt Gravity XT on OAK SPLITS and This is What Happened

Masterbuilt Gravity XT | I Ran My Masterbuilt Gravity XT on OAK SPLITS and This is What Happened. Today's show is all about a Select Brisket, My Masterbuilt Gravity XT, and Oak Splits. I've been asked the questions 100s of times, Have you ran your Masterbuilt Gravity on Oak Splits?? Well, today we give you that answer!!!

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✅✅✅✅✅✅✅✅SHOW NOTES✅✅✅✅✅✅✅✅

WILD FORK FOODS

REVERSE SEAR THE CHUCK. Cook low and slow to 110 or so. Then sear off till your desired temperature is reached.

MAKE YOUR OWN SPG...
+++++++++++

Premium Coarse Ground Black (16 MESH)
Diamond Crystal Kosher Salt
Amazon Brand - Happy Belly Granulated Garlic, 24 Ounces
These recipes make about 2 lbs. and fit perfectly in a 33oz shaker.

Put all ingredients in a bowl.. All are measured in cups.

Ingredients for the SPG:
1 CUP Kosher Salt
2 CUP Coarse Ground Black Pepper
1/4 Granulated Garlic(Optional)
Mix all ingredients into a bowl and add to the shaker. A funnel works great for this.

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Pink Butcher Paper Roll (USA MADE) - 24 Inch by 175 Foot Roll

Diamond Crystal Kosher Salt

16 Mesh Black Pepper

Low cost Carving knife MAIRICO Ultra Sharp Premium 11-inch Stainless Steel Carving Knife

Everyone needs some Beef Tallow

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[JoeAnshien]

Thanks for showing folks not to waste the trimmings. Of note I always put the point and larger parts of the cook toward the firebox as it is hotter and helps even out temps. When bark not developing as I want I crank the temps up 50° or so and it usually helps.

[hollysmoke]

Dude you need the ash box mod from LSS to hold wood. Never looked back, less topping up of hopper too. Just so much more control and timing of smoke.

[robertbernal]

Looks pretty delicious Tommy. You can see those juices flow out of the Brisket. Great job Tommy. Have an awesome day and Cheers.

[kenbrooks]

Thank you Tommy!! I have never donena Brisket before but plan to try it!!

[MzBBQandGRILL]

Looks amazing!!! Appreciate you showing that you can still produce a great product with a lower grade of meat. This was the perfect “how-to” for a brisket beginner and for us weekend warrior bbq’ers. Great job as always 👍

[TheDawgfathasBBQ]

Got a brisket on this morning my man... 👊

[gegarza]

Tommy, amazing video as always!!! Couple of Q’s about the MB XT….First off, i’m very impressed with the unit, and I am heavily considering replacing my pellet grill with it. Definitely not knocking on the XT, but I have noticed that video after video, the issue with the protein bark has always come up. It’s just lacking that nice deep, dark bark as compared to other grills. I know it’s just a cosmetic appearance thing, but I’m wondering, do you think the lack of bark on the XT might be due to the decrease airflow, say compared to a kamado? Also, what is the direction of airflow in the XT? Side to side? Front to back? Bottom to top? Do you think bark could be improved by lowering the protein to the bottom grate? Just troubleshooting, and not trying to get to scientific about it lol. Let me know what your thoughts are, and thanks!

[lancedean]

My wife always think I’m crazy when I get up at three or so in the morning on a weekend to start a pork butt, so quite and you can see some of the night wildlife out

[davidhealyforestfamilyfun]

Did you get a good smoke flavour adding the slits in the middle of the hopper.

[WineOnTheDime]

Brisket looks great! If you wrap diagonally from the corners, then it makes a little easier to tuck the sides without having to do all the butcher paper origami. Ended up a doing a hybrid of the foil boat and paper wrap methods. Nice!

[Justcuz]

Nice brisket man. Thanks for posting this. Most of us folks at home always have some kind of inconsistency. Meaning the bark this time. Always a pleasure watching your stuff 👍

[fuzzybullwinkle]

That brisket looks hella good and I like the style of the new XT! What do you think is better for the grill stainless or cast iron

[troyv]

That looked great Tommy. You got some good lighting in the shack. If you didn't show the studio from a distance at night, I would have thought it was morning.

[abemontes]

Man, watching this and my mouth is watering. Awesome man, it looks delicious!

[scottkulickyepper]

That was fantastic Tommy....keep the Great content coming 🍻

[davidhealyforestfamilyfun]

Yes yes yes yes yes
So glad you have made this video Tom

[myinspirationalgoods]

Tommy, loved seeing you do the Brisket and adding the Splits. I always use Chunks and Lump Charcoal. In my 800 I have from LSS his Mod that allows me to put Wood Chunks above the Ash Bin. Would it fit in the XT ash pan? At any time during the cook, did you add additional Charcoal Briquettes or Spits? What was left in the Chimney when cook was finished? Ron

[LSD]

Hi Mate. I just ordered my XT so i'm in for some fun yet. I've seen some of Your videos and my question here is what do You think about resting the brisket in the xt? it should hold 150 constant? What do You think? so far i did only 3 briskets and only the last one was a success (first one undercooked, second overcooked, last one great and rested in cooler with sous vide machine in xd). Would resting it in this smoker work good?

[jcbever]

I've bought prime briskets that didn't turn out that juicy. Great job!

[kennybaumann]

Always enjoy your videos Tommy and this was no exception. I do have a few of questions though, why not put a ball of foil underneath the bottom of the brisket to eliminate pooling of juices? Why don't you think you weren't able to get a really good bark established and last do you wish you would have cut more of the fat cap off ( it was still 1/2 inch thick) and could that have been the reason for not getting a great bark?