Recent content by MooseSpectacles

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  1. M

    Any Masterbuilt Gravity 1050 users know of any rack extenders, besides Klotes or lss?

    $175 for two racks is a bit steep, so I'm hoping someone can point me in the direction of a much cheaper alternative, if one exists.
  2. M

    Masterbuilt Gravity Fed 800 & 1050: can interior space be heated more efficiently for smaller meals?

    Where did you get the metal for the ash bin grate? I'd love to do this
  3. M

    What do you guys think of my game plan for a hot and fast brisket for tomorrow?

    Thanks everyone for the solid feedback. I've never heard of SPOG, but after looking it up, it makes a lot of sense, so that may be my best rub to try out. What's MSS?
  4. M

    What do you guys think of my game plan for a hot and fast brisket for tomorrow?

    Saw it mentioned by John Lewis
  5. M

    What do you guys think of my game plan for a hot and fast brisket for tomorrow?

    I'm using a masterbuilt gravity 1050, for reference. Smoker to 275 degrees Half Pickle Juice and half Mustard binder Put generous amount of rub (Trying out John Lewis's, hence the pickle juice and mustard binder) Fat down towards heat source After about an hour, start spraying with apple...
  6. M

    First time smoking a full packer brisket tomorrow. Going with the hot & fast route. What can I expect? Any tips/pointers?

    The lower temp is in a thicker part of the flat and the higher temp is not exactly in the point, but close to it, just in a less thick area of the flat.
  7. M

    Hot and fast brisket not stalling.

    Hey, all. Decided to go with a hot and fast brisket at 300 and put the packer on at 930am this morning. It's been 5 hours and the brisket is at 183 on one probe and 170 on another. I haven't seemed to hit a stall yet. Is this normal? Should I wait to wrap? Should I wrap anyways? Is a wrap needed...
  8. M

    First time smoking a full packer brisket tomorrow. Going with the hot & fast route. What can I expect? Any tips/pointers?

    I'll keep an eye out, thank you. Right now the probes are at 168 and 179, so still climbing. Time will tell
  9. M

    First time smoking a full packer brisket tomorrow. Going with the hot & fast route. What can I expect? Any tips/pointers?

    Hey, all. Decided to go with 300 and put the packer on at 930am this morning. It's been 4.5 hours and the brisket is at 174 on one probe and 164 on another. I haven't seemed to hit a stall yet. Is this normal? Should I wait to wrap? Should I wrap anyways? Is a wrap needed at all, if I'm not...
  10. M

    First time smoking a full packer brisket tomorrow. Going with the hot & fast route. What can I expect? Any tips/pointers?

    It's a Masterbuilt Gravity. Forgot to mention that, sorry
  11. M

    First time smoking a full packer brisket tomorrow. Going with the hot & fast route. What can I expect? Any tips/pointers?

    This is my rough plan of what to do and expect: 275-300 degrees Mustard binder Sprinkle with rub Fat down towards heat source Wrap in butcher paper at stall, usually around 160-170, as long as bark looks good Finished when probe tender and jiggly Rest for at least an hour in cooler...
  12. M

    Masterbuilt Gravity Feed

    So I put the grill on to smoke some meatloaf and the hopper is half way full and still the charcoal and wood are in flames. Going to contact Masterbuilt and see what they say
  13. M

    Masterbuilt Gravity Feed

    I didn't fill it up much, since it was a short cook, but I'll keep an eye out next time when I have a longer cook going. Thanks for the info!
  14. M

    Masterbuilt Gravity Feed

    Yesterday they were not staying consistent, but it was also very cold and a bit windy. It was a short cook, though, so I'll keep an eye out on my next longer cook to see if it happens again.
  15. M

    Masterbuilt Gravity Feed

    I check after having to refill and waiting a little while because I notice that the charcoal consumption seemed way too quick the first fill
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