Thanks Randy,
Yes, it is a fun pit to cook on. It is a pleasure and not work.
Flipside, it is an offset stick burner and if you don't have time to nurse maid it, use a different pit that day.
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A prime brisket on the 20 x42 LSG.
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The fire management basket is a must have! It keeps the coal bed consolidated and lets you add a split or two at a time. Since you have a good coal bed and fire going, regulating temps becomes an issue of throttling intake air. Intake air has the "control authority".
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That looks like a fun smoker to cook. Good job and great looking brisket!
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Solid cook. I remember your first post when you received that cooker.
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A prime brisket on the 20 x42 LSG.
I am still a fan of my Lone Star Grillz 20 x42. I cooked a 15+ pound prime brisket last week using oak and pecan splits.
I love the way the LSG 20 series cookers run. Their hexagonal shape is awesome and the firebox is a dandy. I also like the ability to put water in the base of the pit. I am convinced that it keeps the humidity up and keeps the meat moist.
It pleased my family to get some good Q! None of us needed a knife to cut our meat on the plate! It was unbelievably tender and moist.
Obligatory photos!
The pit up and ready along with apple juice/mirin spritz ready as well. I use a FireBoard to watch temps of pit and meat.
Love poking splits into the fire management basket of the LSG. The firebox is well thought out and easy to throttle with seasoned wood.
The brisket rubbed with our own rub concoction and black Hawaiian salt. Ready to roll:
Ah yes! Look at that prime beef peeking out on the edge of the flat:
Hitting the stall and almost ready to wrap:
Complete and ready for the plates:
As usual, when the blade hit the meat the plates were rattling and the photo op was finished!!
Last edited by Alphonse; May 20, 2020, 08:25 PM.Tags: None
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