FIRST BRISKET on the Lonestar Grillz 20 x 42 Offset Smoker | I Love this Smoker!
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- เผยแพร่เมื่อ 29 ธ.ค. 2024
- I don't do a lot of brisket and have never done one I was truly satisfied with. Today was different. This choice brisket turned out great. I got a little closer on my quest for a perfect brisket. There is something about a real wood fire, especially for a brisket. The LSG was rock solid on this cook.
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I have the 20x36 and I have done 2 briskets so far since I got it here in the South. Before the LSG, I had a $300.00 Home Depot Char Griller Competition Pro in a cold climate area. Not the thinnest of steel but not 1/4 inch either. I always have gone fat cap up. I am finding that on the LSG the bottom is cooking just as fast if not a little faster than the fat side so I get almost a kind of hardened crust on the bottom of the flat. Even so they were the best I have ever cooked. One of the things I was doing was a small water pan right up against the heat baffle on the grate with the brisket. I was thinking of going fat side down next time but I think I will fill the bottom with water instead to see if that makes a difference.
I will say: maintaining temperature is so much easier on the LSG than on the Char Griller.
It really is a solid cooker. I need to do another brisket. Will have to try your water pan method! Thanks for watching.
You should do it fat side up since you are using an offset. Also use water pan near the fire and put the point near that.
@@dkgable1 did all that. Still seems to be over cooking on the bottom. I am going to try a larger water pan next time along with the partially closed stack as the smoker runs extremely efficient. If that doesn't do it, I'll fill the bottom with water.
Great job! The first brisket I did on my 20x42 was hands down the best one I've ever made. This was about 3 months ago and people are still raving about it. Prior to me getting my LSG, I was making them on my Weber Kettles and Grilla Silverbac.
Great brisket. I have a 20x42 as well. I find closing the smoke stack damper half way helps the fat render and bark and slows the fire. I also like to tip the juices off the brisket to help the bark. Either way great cook.
Great tip! Thanks for watching!
got a call from LSG on monday my 20 by 42 is on its way GO BUCKEYES
Great video, thanks for sharing. When you hit brisket nirvana you have officially raised the bar, thx again!
Brisket is definitely the trickiest for me!
The bark formation was probably affected by the water smoking method
good point...
Thanks for the video. You covered everything but where did the knife come from? Very nice.
I have the Dalstrong Omega series of knives. I may be lacking 1 or something, not sure. Kind of a "go to" present from the family for birthdays and stuff. I like the Dalstrong knives for sure. That said, there are so many cheaper alternatives that get the job done.
Curious what difference you are seeing between the digital thermometer and the analog on the pit? Pretty close?
As I recall (haven't used it this season yet) they are pretty close. Of course the level where the temp reading is taken makes a big difference but I think it is pretty accurate.
Great job
Awesome!!! Can’t wait to get my LSG…they should be starting on it any day hopefully. Awesome channel
I remember that wait. your patience will be rewarded!
Coming along my friend
Thanks, brisket is always the most tricky for me for sure.
Nice cook!
Looks great!!!!
Man looking at your video looks like the ones I make no lie haha. This is smoker I would have gotten had I not chosen the 24x40 personally. You got a new sub right here!
I really appreciate it!
and I returned the favor!
@@BuQeyeBBQ Thank you and keep the smoke on!!!
🍺🍻🍻love Grill🤤
Costco will carry half briskets - get the point and the flat