Masterbuilt gravity brisket point on the rotisserie

[Chasdev]

Finally picked up a brisket point (my favorite cut) and tested the new rotisserie.
Worked great, dusted it with Weber dry rub for 24 hours, cooked 300/350 hot and fast over a water/drip pan.
Wrapped with foil at 175 but it still took quite a while to reach 205 internal.'
Worth the wait though, came out nice and tender and extra juicy.

 

[flatbroke]

Nice job

 

[SmokinAl]

Looks like you have some point & some flat there, but it still looks delicious!
Nice & juicy & perfectly cooked!
Nice work!
Al

 

[bill1]

Certainly looks delicious!
Sounds like you've done lots of briskets before on this cooker...so do you attribute "tender and extra juicy" to the rotisserie?

The idea is supposed to be you apply heat and smoke more evenly to the surface and if your RPM is high enough, the juices don't have time to bead and drip but roll back up to the top so it "self-bastes" continuously for a juicier final product. Sounds like from a sample of one you agree? Have you used it again since? (Original post is 4 months old.)

Rotisserie motor rotation speeds vary from <1 RPM to ~5RPM. About how fast is this factory model?