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.

The flat...


The point...

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

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.
The flat...
The point...
And, for the numbers folks, the cook chart...
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