Fat Es BBQ Juicy Prime Brisket on Lone Star Grillz Insulated Vertical Smoker

After seasoning the new IVS we noticed we had tons of fuel left in the IVS. So we decided to go ahead and cook up a Prime Brisket. The results are very interesting.
below is a list of all seasonings and tools I use/recommend in this video in case you would like to buy.
Brisket Rub amzn.to/2VYbjge
Thermometer probe amzn.to/3b0slie
Brisket slicing knife (not the trimming dull one lol) amzn.to/2W2fgAR
GoPro Camera amzn.to/2YysBlV
Memory card for GoPro amzn.to/35wl8p8
Wireless mic system amzn.to/2KXIMBq
Audio recorder system to plug mic into with mic system amzn.to/2W2ecNn

[@dbor8432]

Was just surprised by a gift certificate to Lone Star Grillz! Ordered the big insulated smoker! This could be the longest 12-16 weeks of my life!

[@rickleeo970]

water is a better conductor of heat than air. In the humid environment of an insulated smoker the steam causes food to cook faster

[@joedawg87]

Never thought of it that way...makes sense

[@randallwoods4597]

I'm so glad someone finally did a video on a brisket cook from this smoker. Now, to find out if it can put down enough of a smoke flavor comparable to an offset stick burner.

[@silvioholley]

That has to be one of the best endings to a brisket video that I have ever seen...Just you showing us the brisket and enjoying the hell out of it 😆 It wasn’t like a quick demonstration. It was torture for us viewers but in a good way.

[@michaelprosperity3420]

I love the look on his face on the first taste. I was drooling. Wish I was your neighbor.

[@ixlzz]

You know what? Your videos make me feel like I'm over at a buddies place, just hanging out while he cooks.

[@FatEsBBQ]

Awesome! That’s what I’m going for. Just kind of telling y’all how I do it laid back and hopefully something works for you to enjoy and make things easier. I will never claim to be a pit master or anything lol..

[@taylorb1356]

Looks like success. Props to the insulated vertical smoker!! Cant wait to see more videos from you featuring this unit!

[@FatEsBBQ]

Thank you very much!

[@richiesbbq]

That's how you show a slice of brisket. Great job my friend. I think it cooks faster because the heat is so constant and steady. There's no looking so it just rolls on through to doneness.

[@jruss9109]

Def could smoke at a lower temp which would provide more smoke profile in the meat 👌🏻

[@richiesbbq]

@@jruss9109 I thought the same thing. I didnt use water and there was definitely alot of sizzling going on. I think I need to try the water and see how they do. There was definitely alot of moisture with 5 briskets but going to try water and maybe a lower heat at the beginning of the cook next time.

[@FatEsBBQ]

Yea I would Like to try and figure out how to get a better smoke ring. I had a lot of smoke taste though which was awesome. Cooked at 225-240 max. Was super steady throughout.

[@FatEsBBQ]

Yea I would Like to try and figure out how to get a better smoke ring. I had a lot of smoke taste though which was awesome. Cooked at 225-240 max. Was super steady throughout.

[@richiesbbq]

@@FatEsBBQ they say this cooker is notorious for not producing a smoke ring on the meat but I refuse to settle on that idea. I need a smoke ring for the looks and it just doesn't look right without one. I sell to people and the smoke ring just looks better. There's a guy on the Facebook Lone Star Grillz page ,Troy Hubble of which I copied his charcoal and wood setup and it's working pretty good for me.

[@BehindtheGarageBBQ]

Heck yeah! Looked darn good to me! That lonestarz smoker rocked it out, thanks for sharing brother! 👍👊🍻

[@acvjmv]

Yes sir that Bolners kicks it up ....I can relate to that trimming ...but will be QUALITY eating ....know that bark is going to be tasty

Great video! That smoker 💨 is awesome from top to bottom. I’ve always made my briskets on a stick burner but a few years ago got an electric smoker and I’m very happy with the results I’ve had. Keep up the great work vato.

[@dskim5848]

That brisket looks excellent! Can't get any better than that! You have fallen in love with that Lonestar insulted smoker.

[@jamesmartinez9298]

Awesome brisket- great video

[@FatEsBBQ]

Thank you very much!

[@vincentseman8008]

Great video man! Love the way it shows that BBQ is a great challenge and always filled with suprises when you put your soul into it! Brisket looks beyond competition excellence!

[@FatEsBBQ]

Thank you very much. I have never done any competitions. I’m sure I would get my tail handed to me with all those awesome pit masters out there! Lol.. I just love to BBQ.

[@vincentseman8008]

@@FatEsBBQ me too man! I love to BBQ and that's what it's all about! Keep it up!

[@nephewsque6751]

Looks good buddy sometimes you get a good brisket sometimes you don't that's just the way BBQ goals

[@twin4182]

I just went to pick up a brisket cuz of this video gonna smoke it up tomorrow. Great videos keep em coming

[@FatEsBBQ]

Haha sorry if I get you in trouble with the fam for spending money lol...

[@horndog7357]

Awesome brother.wish we had these smokers in aotearoa (new Zealand)

[@SmokinJoesPitBBQ]

Smoke ring isn't an indication of good flavor like you mentioned. Good job & good looking brisket. 👍🏼

[@corylee2261]

Smoke ring looks cool but that's it we all know it's a myth

[@raulrodriguez4050]

Looks very juicy great job and how about that time 8 hrs can’t beat that.

[@FatEsBBQ]

Couldn’t believe the cook time. Gonna have to try again to see if it was just a fluke plot if that’s what I should be expecting from this new pit.

[@MrColeman631]

Fat E's BBQ it’s no fluke I have the mini version I smoke my brisket at 275 depending on the brisket size it takes between 6 to 8 hours to cook one

[@bbqboss5783]

I ordered mine a few days ago!

[@taylorb1356]

Did you go for the mini or the big boy?

[@FatEsBBQ]

Awesome!!!!

[@bbqboss5783]

Taylor B I purchased the same one as Fat E’s with extra rail system and the heat deflector

[@taylorb1356]

@@bbqboss5783 Oh that sounds so nice! How long is the turn around on it? Do ya have to wait long?

[@bbqboss5783]

Taylor B they advised about ten weeks right now

[@tjinla9850]

Beautiful job! It turned out great in only eight hours. Wow! Enjoyed the video but a little more lighting would sure help especially when showing the true color of the brisket meat.

[@FatEsBBQ]

Totally agree. I will hopefully be buying a better portable lighting kit this year. Thanks for the awesome feedback.

[@FatEsBBQ]

Totally agree. I will hopefully be buying a better portable lighting kit this year. Thanks for the awesome feedback.

[@TripptheGOAT3]

Looks great. Ive used a BGE for years with lump and few chunks of wood. Great product but doesn’t hold a candle to my all wood offset LSG. I’m not surprised yours came out juicy and tender. Am surprised by the taste. Bark didn’t look quite as developed but hard to tell in a vid. You’ll need to do a head to head comparison to really note the differences. Congrats on addition to the stable!

[@FatEsBBQ]

I will definitely need a head to head cook lol... but I am totally honest when I say i got the wood smoke taste. I was amazed at that fact. Super surprised and speechless. I have no clue how that works with this IVS.

[@bobbyjo408]

I told you you'd love it!!..and the fuel consumption is insane. According to Chris, it'll run for 30+ hours on 40lbs of charcoal. On my initial burn in/seasoning I put less than 5lbs of charcoal and it ran for damn near 9hrs !!! Wait until you do about 9 racks of ribs, it'll take no time...trust me.

[@tremaynemyles8276]

Hey Bobby Jo' do you use a fan to help control temp?

[@bobbyjo408]

@@tremaynemyles8276 I do now bc the smoker got me lazy but you dont have to if that helps

[@tremaynemyles8276]

@@bobbyjo408 lol I use one too. But I'd like to learn how to do it both ways. Would you be able to walk me through what you do when you don't use a fan?

[@bobbyjo408]

@@tremaynemyles8276 yea sure, basically when you get your smoker up to temp by using the valves and its locked in, you're golden...I honestly do it both ways as well

[@shawnhooks3448]

Awesome cook

[@Texas2.5]

Mini ordered! Thanks for your videos. They've helped me with research! Smoke on 👉💨

[@Texas2.5]

Also, what was the knife you used to slice up the finished brisket? I like it.

[@FatEsBBQ]

Thanks for the support. I’ll get you the link to the knife I used. I love it.

[@Texas2.5]

@@FatEsBBQ Awesome! I'd love that.

[@FatEsBBQ]

I went ahead and put the link in the video description. Hope this helps you out. Good luck bud!

[@Nanook6]

Fat E's BBQ Thank you!

[@victorbenner539]

Ordered the same ivs,specter the same with the fireboard 2. Should finally get it next week. Here's the thing though, it will be 26 weeks since I ordered it. I'm sure I'm going to love it but not happy about how long it took. I was told only 12 to 18 weeks. Didn't happen that way.🔥

[@bombaquebombaque9825]

I’m about to put my order in for this smoker I’m sold

[@FatEsBBQ]

You will love it!

[@gd2860]

HEB Briskets, Bolners Rub............Gawn damn i miss San Antonio.............Watching you from the island of Guam.

[@jasonspry5156]

Do you notice a difference in taste or intensity of smoke from your offset smoker?

[@BBQbyBiggs]

Looks great E. Lonestargrillz for the win. Love mine.

[@richardramero369]

To get the Thick Smoke Ring you're looking for use celery seed in your seasoning

[@shumardi1]

I always wondered if these insulated smokers produced a "dirty" smoke because maybe they were so efficient the fire smoldered and puffed white smoke compared to offsets that were not insulated and allowed for a hotter, cleaner burning smoke. Since you have so much experience with each, could you be happy if you had an insulated cabinet smoker and no offset?

[@johnt5845]

I agree wrong knife to use. Get a boning knife. I have the LSG Mini for 2 years and I also noticed my briskets cooked rather fast. That’s because these smokers are totally insulated not like our off sets. With time you’ll get better smoke rings. Next time do a bend test on the flat and don’t be afraid to show the newbies what our cooks are really like. I see so may you tubers eating dry meat and saying how moist it is when they’re practically choking. We all need to be honest. Anyone can smoke the point and it’s pretty hard to screw that up but a moist flat- now that takes skill. I’ve had the flat come out at 185 and taste good but will not totally bend so we all know each brisket is different. Nice job and love your smokers.

[@jollybroker]

Great video

[@eriknealson4336]

Excellent job! Did you have to spritz or did the water keep it moist enough? Also, did you order one of the new fire management baskets from LSG? Should be getting mine tomorrow. Interested in how much longer splits will last on the offset cabinet. Congrats!

[@FatEsBBQ]

I did not spritz them at all. I just set it and forgot it lol. I am wondering if its because of the water pan? I still need to get me one of those fire management boxes. I have not used it yet. I will let y'all know more as I do more cooks on this new Monster.

[@buddavis4068]

Damn, 3.29 a lb for prime!? Nice find bro.

[@Fazman81]

That is one of the reasons I prefer Choice Briskets because they usually have less fat. I just look for one with good marbling and make sure its very bendy. Haha My best briskets have all been Choice, I only get prime because sometimes its cheaper. Haha Keep up the great vids y saludos desde Dallas, Texas bro. ✌🏽✌🏽

[@sandycantu6830]

Looks yummy

[@genecoppedge5972]

I was planning on buying a gas grill from Lynx first and then a smoker later, but I’m really leaning towards getting an insulated smoker from Loan Star Grillz . Only eight hours for a brisket and you don’t have to babysit it all night.

[@lennyberry5447]

I have a Myron Mixon G-20 gravity fed vertical smoker, I learned not to use the water pan. The reason being is because I get a better smoke ring without adding water.

[@FatEsBBQ]

That makes a lot of sense. I worry I won’t be able to maintain a 225 temp without that water though. Hmmm.... might need to experiment.. thanks!

[@d.riggins6525]

Sweet cooker. Brisket looks amazing. You think the temp jump was because you used small logs instead of chunks? Think I've heard Chris say chunks are better for the insulated cabinet cookers ...

[@FatEsBBQ]

I actually did not have any crazy temp jumps. I think 240 was a max but not for very long. It mostly stayed around 225-230. I was surprised those sticks held up well.

[@tokenfatfriend68]

Looks great

[@beres2621]

Looks nice mate 🇧🇲

[@tinyturbo317]

Missed ya brotha!!!! I truly need a smoker again!!

[@THESMOKINBEARBBQ]

Excellent

[@rickl.2543]

Damn that brisket looked good! 😯 I’m hungry for brisket!

[@javar2r3ra]

Awesome brisket brother!

[@javierfajardo5154]

Gorgeous pit.. but I would’ve gotten HEB’s super trim brisket.. cuz after your trim that’s how they look at the store but everyone’s’ diff but congrats man.

[@mgeorgejags]

Finally another video!

[@shawnmcdougal5649]

So...did you wrap this at all?

[@FatEsBBQ]

No sir I did not wrap it. I am amazed with the results.

[@octavio3839]

that knife does not look adequate for the job.

[@FatEsBBQ]

You are correct! 100% I usually use that knife for my briskets just because I love it and have had it for years. It is usually super sharp and I like the feel and control of it. BUT I wasn't ready to cook that night and could not find my honer for the life of me. I lent someone my fillet knife and so I was like well, lets use old faithful. The only other knife I had that would have been sharp enough was my huge Bubba knife. But I don't feel I have control on that knife very well for trimming. I mostly use it for slicing. So I was stuck with a dull knife that I thought was still sharp. So yea I will definitely take the "L" on this one for my knife skills lol. But Ultimately, I did get all the fat off and honesty not too much meat was lost. It just took way longer than I wanted and looked terrible doing it. I have since been online looking for a new honer and a new boning knife.

[@tjinla9850]

@@FatEsBBQ ..I have a new favorite knife for slicing brisket. My third knife. First was an expensive Dalstrong 12". Very sharp but I found the straight edge tended to break up the crust on my brisket while slicing. Next was the Victorinox at half the price and it is serrated but was a bit "flimsy" for my liking. It cut fine but the flexing blade didn't make for uniform cut very easily. Finally I happened to check out the 12" slicer by Mercer at a local restaurant supply store. It looked like (and is) a cheapy knife hanging in a plastic pouch on the display wall. The blade seemed just right for stiffness like I wanted so for $22.00 I bought it. It worked perfectly. It's my go-to slicer now for long uniform cuts for brisket and turkey breasts. Might buy some more for Christmas gifts for my BBQ friends.

[@W2IRT]

Got to agree. For trimming up briskets I use an extremely sharp 8" boning knife that I hone before attacking that expensive slice of cow. A bit of flex to the blade helps. I wouldn't have trimmed off as much as Fat E' did. Get the really hard fat and trim up the bottom for about 1/3-1/2", but leave the softer edge fat on for long low-and-slow cooks. At best it renders nicely, at worst you cut it off when you're ready to slice for your guests. I use a 14" scalloped-edge knife for my slices.

[@octavio3839]

@@FatEsBBQ oh man i understand. just got a bunch of new whetstones. need to give mine some lovin

[@michaellevrier9388]

Yeah every time I cut through that back hunk of fat it seems like it never ends.

[@FatEsBBQ]

This was was a tough one lol. I was tired haha.

[@my93foxmustang1]

The shades though..lol..

[@raytrout8272]

Awesome videos 😁

[@richardramero369]

Use season all, it has celery powder, which will give you a very nice ring..the ring is not from the smoke,,,

[@ericgonzalez3977]

That’s 19-B shirt tho 😮‍💨🔥

[@mra6308]

This is awesome 💪 loving this

[@mra6308]

Also did you use the rest of that fat somehow?

[@carminerosati972]

Nice!!!....How long do you think it was smoking/cooking, while the post oak logs were being consumed by the charcoal?

[@eman824life]

Thanks for making me so hungry! But wanted to ask if you checked the temperature on each level to see if temp was uniformed? Also wanted to know if you will be wrapping moving forward on this IVS at the stall? Thanks

[@FatEsBBQ]

I think I will try a multiple brisket cook next and will definitely monitor each grate temp. I honestly don’t think I will be wrapping. This bark came out so good last time I’d hate to ruin it.

[@eman824life]

Great videos Mr Fat-E... I can’t wait to see your next brisket video. I’m wanting to invest in an IVS also just because of your video alone. Great job!

[@alvinwells9854]

Brisket looks good. Where did you get your gloves. With Covid19 can't find any.

[@FatEsBBQ]

I had ordered them through amazon a long time ago. Im sure I will be doing bare handed videos soon.

[@khristopherbourque7345]

On the fence on the gravity cookers, why is this a superior cookers VS the gravity cookers.

[@ChrisWilliams-gh6qk]

Yo E! Keep doing your thing bruh.

[@bobogus2018]

You can pretty much tell when a brisket is that loose and floppy 11:05 before the cook, it’s gonna turn out good if you don’t over/under cook it.

[@FatEsBBQ]

I had to work for it lol. That was a lot of fat haha.

[@FatEsBBQ]

I had to work for it lol. That was a lot of fat haha.

[@bobogus2018]

I can’t speak to the flavor, but as for tenderness and juiciness, it doesn’t get much better than that, and with a nice looking bark. 🔥

[@Skullgoroth666]

You should link the previous video in the description.

[@FatEsBBQ]

Great idea. I will thanks.

[@rickstewart5763]

I just found your channel, I really enjoy watching your videos, but what I really enjoy is the music...who are they and where can I find their music? keep up the great work!

[@ryanlogan9231]

So do you think you could get 16 briskets on it like advertised? It looks like 12 or so would be maxed out.

[@FatEsBBQ]

I’m thinking small briskets I could get 16. Like 10 pounders but for the 16-20 pounders I think it can be 3 per rack.

[@genecoppedge5972]

Holy cow 🐄, if that’s prime I wouldn’t want to get the less expensive cut. Be nice if you could return all that fat for credit on next purchase 🤔 Today is 8/31/2020 and my insulated smoker from LSG has been on order for ten weeks. OMG that brisket looked so good, wow I hope brisket turns out that good.

[@jeffiverson8631]

Hey E...20 hours on the offset and 10 on this unit for the brisket-is that a good thing? Why such a difference? Awesome videos!

[@FatEsBBQ]

Honestly I don’t know lmao! I will need to do some more cooks and really get the feel of this pit. I wonder if it’s because this brisket ended up being small with all the fat that was cut off. Maybe would have cooked the same timeframe in the offset. I need to experiment more lol...

[@jeffiverson8631]

Thanks...really wanting a mini!

[@CCCFellowship1]

Great JOB BIGG Brotha'....!!! Soooo... now that you've done several cooks on your UpRight... Do you ever WRAP, your briskets??? {>

[@FatEsBBQ]

I usually don’t wrap, but if I do it’s because I feel I have enough bark. Then I’ll wrap in pink butcher paper. I do not cook my briskets ever wrapped in foil unless I need to speed the cook up. I worry about over cooking or making it too crumbly. I only wrap it in foil after it’s done. I will wrap it and let it rest for 3 hours in foil in my oven (off) or in any well insulated ice chest like a Yetti. Thanks for the kind words.

[@blancopa]

I'm almost ready to get mine, question...you don't have the fan attached? I was wondering how long without the fan assist does it take to get to temp?

[@FatEsBBQ]

I don’t have the fan yet. I really want to buy it. It took about 1 hour and a half from when I started it up the last time to get to temp. Good luck Paul! Hope to see pics of your pit soon. Feel free to show it on the fat Es bbq fb page.

[@blancopa]

For sure !! Love the videos. Keep up the good work. And thanks for the reply

[@josephwalker9816]

Thumbs up Erik!! Just subscribed after watching your brisket vid on the LSG vertical. Looked and I'm sure tasted amazing! I just got an LSG 20x42 and am anxious to try the same on mine! PA weather sucks this time year as it's hard to decide when to go for it, but we're getting there

[@kindredh2]

Maybe if you drop your temp to 200 so it cooks longer. Maybe it will increase your smoke ring.

[@patbramble8958]

Do you not have a back yard? Oh yea, nice cooker. Yes, I'm jealous...

[@capitalizingondumbmoney1679]

And thats why you wrap

[@markreed9398]

I hope you changed the batteries in your smoke detectors lol. Looks good. I’ve been thinking about getting a Lonestar

[@rustylamb3421]

I find that my mini LSG cooks quickly compared to the WSM I used to have. smoke ring is never a problem for me I always get plenty I did add the deflector plate I felt there was too much steam without it maybe that made a difference? Everything I cook in that beast comes out amazing The water part of that smoker is the key.

[@bbqboss5783]

Curious if you spritzed the brisket at all? Also how often did u add water to the water pan

[@FatEsBBQ]

Never spritzed the brisket at all.. door stayed closed entire time other than when I snapped photos. I think I added a little water 1 time cause I saw some smoke coming from water chimney. Added a little and it stopped. Never refilled again.

[@bbqboss5783]

Fat E's BBQ awesome, thanks for taking time to answer. Really anxious to get mine and start cooking. Your insights are much appreciated. Look forward to the next cook!

[@niko2492]

Now I’m hungry

[@mmezameza1891]

It's funny how at the beginning, you said that you were doing a prime brisket and it wasn't going to take alot of trimming. I'll just trim this one area....😂😂😂😂😂 And you end up butchering the hell out of it. But good video after all.

[@FatEsBBQ]

I know.. lol.. epic fail on my part! haha

[@mmezameza1891]

Just trying to keep up the smiles... you do a great job

[@joser0618]

👏👏👏👏👌👌👌👌

[@DMV_BBQ]

That brisket looked great where and when it counts, at the end when it's time to eat. I have bought briskets from Costco and Sams and have been surprised by that too large fat layer that I couldn't be sure of in the store. You probably cut 5 to 6 lbs. off that thing, which meant you were cooking a 10 or 11 lb brisket. 8.5 hrs wouldn't be crazy for that size. And right now you can't stand at the meat case for 20 min picking thru the meat. It's unsafe and rude to everyone else that wants to get something too...Better days are coming.

[@hhanger1]

one hour per pound or so. Does sound about right.

[@smalltownbbq600]

Bro damn🔥🔥🔥🔥🔥🔥🔥

[@FatEsBBQ]

Much appreciated!

[@WILLISO956]

Where do you get the gloves?

[@FatEsBBQ]

bought them on amazon a long time ago. I am sure I won't be able to restock any time soon.

[@Tymril]

i always hate paying good money to take out pounds of fat. Good looking brisket.

[@jamesturner9858]

Can you explain why you poured water in from there and not just pour in the pan

[@FatEsBBQ]

Absolutely! So I already had the pit up to temp pretty well. Since I was seasoning earlier. So this method of pouring into the tube keeps you from having to open the door and killing all the heat. That door would have been open for quite some time to get it filled right. It’s a pretty good design. So by keeping the door closed the tube puts water in the pan easily. The only hard part is gauging how much water to put. You don’t want to over fill pan. Now for video purposes I did open the door to show how much water and what it looked like. But I tried to close it right away. But normally I wouldn’t have to open the door until I was ready to place meat inside.

[@FatEsBBQ]

Hope this helps.

[@thetazman666]

Now you have a 9 lb brisket

[@Hashslingingslasher-]

Do you do anything with the leftover fat?

[@FatEsBBQ]

No unfortunately I didn’t have anything planned for that fat this time.

[@Hashslingingslasher-]

@@FatEsBBQ Idk much about this but if you put the fat above the brisket as it cooked, would it render onto the brisket adding flavor? or is that not really a thing

[@laithrahahlaeh8123]

Hi how many brisket can feet

[@QueIncorporated]

Lots of scraps to make beef tallow with...

[@williammills7778]

HEB is awesome has some of the ge best meat in SA 😊👍

[@corylee2261]

no probe ports?

[@amur5765]

Cmon man, that knife is as dull as your camera work. Good cook though brother.

[@FatEsBBQ]

Ouch! Lol.. guess I gatta step my. Camera skills up a notch. Gonna have to rent a RED cam and a dolly track and get some epic slow motion next. If I get 100k subscribers maybe I’ll do that lol.. thanks for the support bud. Much appreciated! :)

[@moblegames4833]

Dose anyone know the price of the smoker

[@ega0117]

Let’s go to Killian’s

[@MyLakernation]

Puro San Antonio

[@SEA-U2]

Do U ship?

[@wrice4]

Kife isn't sharp at all when you were trimming the fat cap........ Also, you always put the fat side towards your heat source, which you didn't. Looks like you cut with the grain on the flat, which you need to cut against. Otherwise, good job.

[@texikan]

Thanks to you I’m going with lone star grillz as well! What’s your Instagram?

[@FatEsBBQ]

awesome! you will love it. fatesbbq is the instagram. all one word.

[@jerrygania4458]

1/3rd of the cost of that brisket was nothing but fat. Nice cooker though.

[@david_reynolds3660]

And on a prime brisket, you really shouldn’t use anything but salt and pepper and maybe a touch of garlic to season it.