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Meat-Up in Memphis 2021

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First brisket on the Lone Star Grillz Adjustable Charcoal Grill & Smoker

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  • AZ Fogey
    Club Member
    • May 2019
    • 131
    • Surprise, AZ
    • Mike O'
      RecTec Stampede w/ Grill Grates
      Makers Mark on ice with a dribble of water.

    First brisket on the Lone Star Grillz Adjustable Charcoal Grill & Smoker

    I put up a couple of long posts about my decision to buy the LSG Adjustable and provided quite a few pictures of the pit. Those posts are on another Channel - https://pitmaster.amazingribs.com/fo...harcoal-grills with the title "Our new pride & joy." I wanted to post some pics of how it cooks, and when I asked Huskee where he thought they should go, he suggested here.

    Anyway, I'd been dying to do a brisket on our new pit and when I happened to see a Darian Kosmo video on hot & fast brisket, I wanted to give it a try. It was the most stress-free brisket I've ever cooked.

    The meat was a 13.5 lb. prime full packer. I injected it, rubbed it with a combination of Meat Church's Holy Cow and Holy Gospel, and put the meat on the upper shelf of the cooker, directly over the Fogo Premium Lump charcoal and two chunks of apple wood, using the pit as a vertical smoker with temp set to 350°. The pit stayed rock steady at that temp. After about an hour and a half, I tossed in a small chunk of cherry, just for fun, and that was it for smokewood. Total fire burn time was right at 5 1/2 hours and total cook time was just over 4 1/2 hours, including the time it took to pull and wrap it when it hit 170­°. I took it off for good when it hit 205° and probed very tender. It got done so fast that I ended up wrapping it in a towel and putting it in our cooler for almost 3 hours til it was time for dinner. The brisket was tender, juicy and delicious. Even my Thai wife, who rarely eats beef, was enthusiastic about it.

    If you've never done brisket hot & fast, and are maybe a little tired of tending your offset for 10 or 12 or 16 hours, give this a try sometime and see if it's to your liking.

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    The flat...

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    The point...

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    And, for the numbers folks, the cook chart...

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    Last edited by AZ Fogey; May 10, 2020, 02:19 PM.
  • Oakgrovebacon
    Club Member
    • Apr 2016
    • 1903
    • South central Illinois

    Looks delicious! Enjoy that new smoker!


    • Jim White
      Club Member
      • Sep 2019
      • 561
      • Gainesville, FL

      Wow. That's perfect brisket. Love how rock steady the temperature was.


      • pknj
        Club Member
        • Aug 2015
        • 99
        • Weber 22 with SnS
          Weber 330 Spirit Gasser
          Too many thermometers to count
          Two kids
          Not enough sleep

        Stop posting - I can’t afford a new smoker and I am getting dangerously close to financial ruin with every post you do with your new toy!


        • Steve B
          Steve B commented
          Editing a comment
          If I read into your pit name you’re in New Jersey. If so you’re more than welcome to come see my LSG offset. I’m right over the boarder in NY. 😁

        • pknj
          pknj commented
          Editing a comment
          Steve B, when this is all over and I can go outside without holding my breath, you have a deal! (I’m 12 miles due west of NYC, so nice and close)
      • Steve B
        Club Member
        • Jun 2016
        • 3008
        • Rockland county New York
        • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
          Yoke Up custom charcoal basket and a Grill Wraps cover.

          22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

          Napoleon gas grill (soon to go bye bye) rotting out.

          1 maverick et-733 digital thermometer - black
          1 maverick et-733 - gray
          1 new standard grilling remote digital thermometer
          1 thermoworks thermopen mk4 - red
          1 thermoworks thermopop - red

          Pre Miala flavor injector
          taylor digital scale
          TSM meat grinder
          chefs choice food slicer
          cuisinhart food processor
          food saver vacuum sealer
          TSM harvest food dehydrator

        Looks great AZ.
        That’s awesome how rock steady your pit held it’s temps. 👊👊


        • Greygoose
          Club Member
          • May 2019
          • 653
          • South Shore,MA



          • ofelles
            Club Member
            • Jun 2018
            • 2102
            • Brentwood CA
            • Yoder YS640 on Comp cart
              Klose 20x42 Charcoal Grill
              LSG Insulated Cabinet
              Jumbo Joe
              VacMaster Pro 380 sealer
              FireBoard and Pit Bull fan
              Thermoworks Signal
              Thermoworks Dot
              Thermopen Mk4

            Wow nice and juicy.


            • HouseHomey
              Club Member
              • May 2016
              • 5310
              • Huntington Beach, Ca. Surf City USA.
              • Equipment
                Primo Oval xl

                Slow n Sear (two)
                Drip n Griddle
                22" Weber Kettle
                26" Weber Kettle one touch
                Blackstone 36” Pro Series
                Sous vide machine
                Kitchen Aid
                Meat grinder
                sausage stuffer
                5 Crock Pots
                Two chimneys (was 3 but rivets finally popped, down to 1)
                cast iron pans,
                Dutch ovens
                Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
                The help and preferences
                1 extra fridge and a deep chest freezer in the garage
                A 9 year old princess foster child
                Patience and old patio furniture
                "Baby Girl" The cat

                Erik S.

              Another week or two with this and Ahumadora will be sponsoring one side of your pit like NASCAR


              • Ahumadora
                Ahumadora commented
                Editing a comment
                Had my days of racecars. And certainly not into sponsoring one.
            • Uncle Bob
              Club Member
              • Feb 2019
              • 391
              • Salado, Tx
              • Summerset TRL44 gas grill and side sear
                RecTec 590 Stampede
                Weber Performer
                Cajun Grill Preaux
                EcoQue Gen 3 wood fired oven
                Camp Chef Somerset IV 4 burner propane stove
                Camp Chef FTG600
                OT QOMOTOP 23-inch Gas Griddle
                Oklahoma Joe's Bronco
                Oklahoma Joe's Bronco Pro
                Oklahoma Joe's Judge
                Golden's Cast Iron Grill
                Ooni Koda 16

              That looks great Michael, you and the beast make a good team. Do you plan to do another in offset fashion for comparison?


              • AZ Fogey
                AZ Fogey commented
                Editing a comment
                Uncle Bob - As much as I believe in "If it ain't broke, don't fix it." Yes, I plan to do one next month, hot and fast again, but with the meat on the cooler side of the pit. Across that top shelf, there's not that much temp difference, maybe 25°, whereas from grill grate to top shelf on the cool side can be as much as 75° difference, but the temps get a lot closer when the pit is fully up to temperature.
            • jfmorris
              Club Member
              • Nov 2017
              • 3104
              • Huntsville, Alabama
              • Jim Morris

                • Camp Chef FTG900 Flat Top Grill (2020)
                • Weber Genesis II E-410 w/ GrillGrates (2019)
                • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
                • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
                • King Kooker 94/90TKD 105K/60K dual burner patio stove
                • Lodge L8D03 5 quart dutch oven
                • Lodge L10SK3 12" skillet
                • Anova
                • Thermoworks Smoke w/ Wifi Gateway
                • Thermoworks Dot
                • Thermoworks Thermapen Classic
                • Thermoworks RT600C
                • Whatever I brewed and have on tap!

              AZ Fogey that is a phenomenal cook, and so happy for you and your new toy!

              Can you tell us - did the pit maintain those stable temps on its own, or were you using a fan with your Fireboard? I saw the Fireboard Drive notation on the temperature graph...


              • lostclusters
                Club Member
                • Jul 2017
                • 345
                • Oceanside, CA
                • Mak 1 Star
                  Char-Griller Legacy Charcoal Grill w/Side Firebox
                  WSM 22.5"
                  ThermoWorks Smoke
                  ThermoWorks Thermapen
                  Rock's Stoker II wifi
                  Flameboss 500

                AZ Fogey what method did you use to arrange and light your coals? Did you put the wood on top of the coals or underneath?


                • AZ Fogey
                  Club Member
                  • May 2019
                  • 131
                  • Surprise, AZ
                  • Mike O'
                    RecTec Stampede w/ Grill Grates
                    Makers Mark on ice with a dribble of water.

                  jfmorris - Here's the chart showing how much fan use there was. I've used the CyberQ a lot and it's been very reliable and its fan logic is fairly transparent to me. With the Fireboard, which I also like a lot, I haven't quite figured out why it sometimes does what it does. At first, that was because I had a hard time finding necessary setting in the UI. The phone/tablet based app has more settings than the web app and that confused me a lot. Now, I just set up the cook on the tablet and open the web app to monitor the cook, but I still don't completely understand its fan logic. More and more now, I don't use either one, and just monitor the cook with a Smoke, because temps based on intake and exhaust vent settings are so repeatable.

                  Click image for larger version

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                  • jfmorris
                    jfmorris commented
                    Editing a comment
                    Interesting. Your temps are pretty darn stable in that one section with no fan use, so it seems this cooker is pretty controllable even without the fan.

                  • AZ Fogey
                    AZ Fogey commented
                    Editing a comment
                    Yes, the pit doesn't really need a fan. I'm just somewhat of a control freak. What the fan really does is allow the pit to get up to temp a good deal faster than without, maybe take 25-30 minutes instead of 45 minutes plus.
                • AZ Fogey
                  Club Member
                  • May 2019
                  • 131
                  • Surprise, AZ
                  • Mike O'
                    RecTec Stampede w/ Grill Grates
                    Makers Mark on ice with a dribble of water.

                  lostclusters - Neither the charcoal grate nor the charcoal basket on my pit is at all finicky about coal placement. I use mostly Fogo or Jealous Devil for everyday 2-zone cooks without the basket, and Fogo Super Premium or Kamado Joe Big Block for long cooks with the basket in place to hold more fuel. The amount of charcoal I first light depends on the target temp of the cook. I use this torch that I found on Amazon to light the coals,

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                  because it gives me precise control over the amount of area to be lit. For 225° I usually light an area about 4" square, for 350° maybe 6" square. The longest it's ever taken me to get the charcoal lit is 2 minutes, it's just that fast. The little propane bottle has lasted me a month and a half so far. Because the vast majority of my cooks are under one hour, I place one smokewood chunk onto what looks like the hottest part of the fire, about 10 minutes before I put the meat on. As much as I admire Harry Soo and John Setzler, they're the only pitmasters I've seen that bury their smokewood chunks, so I've actually never done it.
                  Last edited by AZ Fogey; May 11, 2020, 11:31 AM.




                  Meat-Up in Memphis 2021

                  SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                  Click here for details. (https://amazingribs.com/memphis)
                  See more
                  See less
                  Meat-Up in Memphis


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