Brisket on the Masterbuilt 560 Today

Took the meat off @ 200deg. I was using a Fireboard controller with 3 meat probes; one one each side of the brisket and one in the middle. Final temps when I took it off show pretty even cooking
 
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I like the idea of the 560 but can it be stored outside or would all the coals get wet and become unusable? Thanks
 
Finished after 10 hours
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I know that charcoal is not a huge expense for many on this site- I'm not one of them :)

How much do you go thru on a cook like this? You did this at 230 F for 10 hours? I like to run my UDS at 275 - 290 for most cooks. Just trying to figure out what my charcoal bill might be if one were to follow me home one day.

thanks, sir.
 
That's a nice looking brisket. Nice smoke ring too. My LSG cabinet puts out a really small smoke ring. I know it's doesn't affect the taste but it sure does look good and my brain is programmed to think it means more than it does, lol.

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