First Brisket!! Lone Star Grillz Pellet Smoker

[@stuartsanders9835]

This guy knows what he’s doing. With a brisket like this I have to believe his theology is solid and reformed!

[@txbluzmn]

Thank you stranger that I don't know at all.... 😂😂

[@meals24u]

🤣🤣

[@robertmorris3919]

Flavor for days... love that saying!!!!

[@davidcook7847]

Nice looking brisket and some very nice music to go along. Congrats!

[@txbluzmn]

Thanks!!!

[@69Cuda21Challenger]

I’ll make you a deal. Keep putting out quality content like this with the LSG pellet smoker and will continue to watch like and comment. Your video (camera) quality is on point right out of the gate. Thanks for using an external mic. …and thank you for not adopting the stereotypical KZbin personality (I’m looking at you Malcolm). Again, awesome contest and I look forward to many videos in the future. Have a good one!

[@txbluzmn]

Thank you, Sir!! I appreciate the compliments and you got a deal!

[@mach51]

got my build notice a couple of weeks ago. cant wait for it to get here.

[@mach51]

can you do a smash burger video?

[@txbluzmn]

Yes! I am about to season my plancha!

[@Pete_or_Peter4Long]

The way you cut brisket reminds me of a trick pool shot. 8 ball corner pocket.

[@txbluzmn]

Right on!

[@TheChad1396]

That is a great lookin brisket! Nice job

[@txbluzmn]

Thanks 👍 I'm about to do two with different trims...

[@stephenwilliams919]

It looks amazing brother and I like this song lol

[@txbluzmn]

Thanks brother!

[@berbeque]

love my Reqtec lol great video man!!

[@txbluzmn]

They're great cookers!!!

[@meals24u]

*Nice work brother! I’m jealous you get to live in Texas AND own a nice pellet smoker like that!* Amazing

[@txbluzmn]

Lol! It's a good place to be... All glory to God alone.

[@marcusmilhomem1204]

It really looks awesome!!! Congratulations!

[@txbluzmn]

Thanks brother!

[@jeffpuffenbarger6800]

That was one beautiful brisket man! I'm drooling and thinking that I'll be throwing one on next weekend. Unfortunately my LSG 20x42 won't be here until November so I won't be able to truly imitate your cook because my old Pit Boss doesn't seem to like staying at only 200 degrees for an extended period of time. Yet another reason I can't wait for my Lone Star! I hope you didn't keep that delicious brisket from your wife for too long - she deserved some for the great job she did shooting your video 😉 Keep the videos coming please!

[@txbluzmn]

Thanks! Oh she got some brisket right after she sat the camera down! 😂

[@jayyounker2633]

Fantastic cook!!

[@txbluzmn]

Thanks Jay!

[@BBQROCKSTAR178]

Absolutely stellar cook. I noticed that your bottom of the brisket was a little bit hard to cut through. That happens with all briskets especially no wrap briskets. I like to always cook mine fat side down to prevent that, but yours looked absolutely perfect brother. Especially for your first time cooking and all night cook on a pellet smoker like that one. Great job brother can’t wait to see the next.

[@txbluzmn]

Thanks brother! Well, my knife was dull...and maybe a little comeuppance because I said something about it. The next one will be in butcher paper. 😁 I've always been a "fat side up" guy. I feel like the fat renders down into the meat rather than into the grease drain. I appreciate the compliment!!

[@iR3J3CT_]

I wouldnt say fat side down, i would say use the top shelf with your pan directly under to catch any dropping plus render the fat as you did. Would probably completely eliminate the bottom being hit by too much direct heat. Great cook though and i love that pit 👍

[@theftworthrealtor]

Brisket looked awesome and nice smoke ring...I was going to be ordering the LSG 20x42 stick burner, but ended up going with the Workhorse 1975 instead, but I just might have to get me the LSG pellet to go along with it...I have always been traditional offset guy, but I can see where there are times the Pellet would come in handy...do you have an offset and if so, how was the smoke flavor from that LSG pellet compared to a stick burner? Oh, and loved the song, Ft Worth TX here....

[@txbluzmn]

Thanks!! I do not have a stick burner. Would like to some day, but the beauty of the pellet smoker is the convenience of time and space saving (wood etc.). Smoky Ribs has the LSG pellet and matching Stick smokers and did some comparison cooks. You can't beat a stick burner if you know fire management and have the time to invest, but the LSG Pellet Smoker gets you 99% of the way there consistently! I'm an old Fort Worth man myself - moved over to the D(ark)allas side for love. :D

[@dawsonmckeown4242]

Nice job on this. Don’t see much brisket here in Tampa Bay. May have to look for some.

[@txbluzmn]

Yes, until recently I had no idea how spoiled we are in Texas - being able to get any cut any time.

[@LetsGetCoffee]

Brother, that’s about as good of a brisket as I’ve ever seen! Wow! Also, that “down here in Texas” song is fantastic! 🔥

[@txbluzmn]

Cheers my California brother!

[@toddstokes6648]

I have to agree with you, I want to know who sings that song.

[@toddstokes6648]

Who sings that song? It definitely has a Waylon Jennings feel to it.

[@gosman949]

@@toddstokes6648 yep I tried Shazam app on it and nothing turned up. Being here in Ft. Worth, I loved the verse about our town!

[@txbluzmn]

Todd and Jay - I wrote and sing that song. It's actually the first time I've made it public! Glad you like it! @Todd Stokes @Jay G.

[@harrybarker1408]

good vid dood!!!

[@txbluzmn]

Thanks!

[@LutherDCline]

Now that is awesome!!! I am putting a brisket on my stick burner today!!! Inspiring!!! ( This time I will not use 2 bags of chips)

[@txbluzmn]

Smokin'!!! Yeah baby!

[@lyleswavel320]

Danco 13" knife on Amazon will slice it perfectly. Looks great, I use a big square Pellet tube full of b and b competition blend at academy pellets that pours smoke out the chimney the first four hours of smoke, have a cheap camp chef 24dxl smoke pro and bark gets black using 8 parts 16 mesh black pepper, 3 parts lawrys, 3 parts kosher salt and 1 part garlic powder, still this my dream to use one without tube like lsg, Tube takes up my grill space

[@txbluzmn]

The Victorinox does great, just a little dull - my fault. B&B competition is one of my favorites!

[@tonylarosa1415]

Love love love the entro music 🎶 and the brisket is money 💰. I've got a 36" on order but I think I'm gonna up my game to the 42. Should be my last smoker and I'm sure my wife will appreciate that 🤣

[@txbluzmn]

Nice! Tell 'em you saw my vids!! 😁👍

[@BigChuck525]

6 more inches can't be a bad thing.

[@johnrhodes837]

Nice trim!

[@txbluzmn]

Thanks!

[@farmerboy4744]

Awesome looking and love the music...I'm getting closer to ordering my LSG. Do you wish you would have gotten the bigger one or is the 36" big enough? I'm leaning towards the 42" model....

[@txbluzmn]

Thanks so much!! The 36" is plenty big enough for me so far. I've had it for like 6 weeks and I find myself smoking more meat because I have the space, but I've only used the upper rack once when I was cooking steaks for the adults and threw in some Hot dogs for the kids. I look forward to packing it out at some point, but for now it's more than plenty! but more is always better, so if you don't mind the bump in price - do it! Tell 'em Paul Byrd sent ya!

[@robertmorris3919]

Man, this is making me want an LSG smoker!!

[@txbluzmn]

Tell 'em the Texas Bluzman sent ya!

[@mikesionu]

nice video, good luck with the channel. Maybe add a tip option as I would have for this one.

[@txbluzmn]

Thanks! I certainly would, but my channel is too new to be eligible.

[@shaneaghan7013]

It's been raining for a month it feels like in Melbourne, Aus. Praying for some Sunny warm weather happy to swap. :P

[@txbluzmn]

Lol... If we could just trade a little and balance it out!

[@shaneaghan7013]

@@txbluzmn done! Lol

[@318android3]

Do you get any grease dribbles/leaks from the inside chamber to outside via lid opening? I know with high heat chicken it splatters and some of my grills contains all of it inside but some do leak - little it to the outside of grill. Thanks!

[@txbluzmn]

I don't. The design of the door would prevent that.

[@BigChuck525]

I subscribed. Now if I could only find a video on how well the LSG cold smokes. 😉

[@txbluzmn]

Alright!

[@BigChuck525]

@@txbluzmn Thanks a LSG cold smoke video would be great. I believe it may be the only pellet grill that can truly cold smoke without any smoke tube or anything. I'm so close to pulling the trigger on a 20X42 and your videos are definitely helping with that decision and living 35 miles from LSG helps too. Also I've checked out some of your music videos and you can cook on stage too. Thanks again.

[@txbluzmn]

finally.... kzbin.info/www/bejne/oHiQmppmeauCbLc

[@Hudson4351]

How did you determine when to increase the temperature to 250? How did you determine when the brisket was done?

[@txbluzmn]

I turned it up when I went out the next morning. The internal temp reached 203 degrees before I pulled it off. You can pause the video at 8:19 and see the probe temp in the top left corner of the screen.

[@BestNCBBQ]

The most important questions are; is the heat flowing over the top of the brisket in the smoker and is the fat cap rendered properly? I’m considering on of these smokers those two questions have to be answered. My concern is how low the smokestack is placed and does that pull the heat under the brisket or allow it to flow over the brisket and then down to the exit point of the stack?

[@txbluzmn]

All of the smoke and heat rises from around the deflector and over the meat before exciting through the stack. The deflector fits snugly on a divider separating the under chamber from the grease trap, forcing the smoke around the edges of the deflector.

[@gosman949]

That is one good looking brisket! I can't understand why people will stand in line for hours for this kind of barbecue we can do in our own backyards!

[@txbluzmn]

There's always something magic when somebody else cooks it.... 😁

[@Gunny_1775]

Sharpen that knife; tearing it up but still Looks amazing. How is the smoke flavor compared to an offset?

[@txbluzmn]

I got a honing steel and it changed my life ha! Smoke flavor is great!... not quite as good as an offset, but way better than an offset with poor fire management!

[@Ribpublicansbbqteam]

Ive been told on any pellet you need to run the fat size down due to the radiant heat coming from from the deflector plate, esp with the thickness of the LSG. Have you noticed that or were you fine on your meat side down? I normally run 275 on mine which would cause more radiant heat..

[@txbluzmn]

People do say that, but the heat isn't from the deflector plate - it's because on most pellet smokers the fire is directly in the middle of the smoker maybe 6" under the grate - and therefore under the middle of your brisket. The fire box on the LSG is on the side and below the chamber so it's not a problem. If you wrap your brisket (which I did not on this one), the bark will not be tough on any part. Check out my walk around vid and see where the firebox is on this one. Thanks for the comment!!!

[@Ribpublicansbbqteam]

@@txbluzmn Thank sir. Yes I own the 42" pellet on the off road package. I was worried just from what Ive been told and how thick the LSG is. I was planning on grabbing a prime brisket to smoke Monday. Gonna try a oakridge comp beef injection followed by the oakridge black ops rub. Smoke till 170 and butcher paper wrap with the tallow rendered from the trim followed by a few hour rest after probe tender. I just didnt want to fry the meat side without checking first! lol

[@txbluzmn]

@Jonathan Sands Oh Sweet!! yeah- you shouldn't have any problem whatsoever.... but Let me know!! You could put it on the top rack if you're nervous... I've never smoked a brisket fat-side-down - not even on my old Traeger. It should be tasty with that tallow and butcher paper added to an injection (!!) I hope it doesn't squirt you in the eye when you slice it!! 😆 post a vid!

[@travisdosch1921]

My experience is that there is without question a radiant heat off the deflector, regardless of the position of the firebox. I used to own a Yoder YS640, which had a very similar firebox location as this. Biscuit tests would always show more burning on the bottoms of the biscuits on the lower grate in every position. You could temp that deflector with an IR gun and see readings 150 or more degrees over your grill’s set point - even higher especially right over the firebox. I raised the lower grate a couple inches with some homemade braces and the result was dramatically different. The machine still cooked from the bottom up, but the burning of the bottoms was not nearly as prevalent. I do not have first hand experience with the LSG pellet, I’m sure it cooks differently in some ways. But, I would find it very difficult to believe the heat deflector doesn’t deliver radiant heat to the bottom of food cooked on the bottom grate. I would love to play with one to find out though. On your next cook, try running a brisket with the fat side up on the top rack and see if you still get that crispy bottom. That might answer this question.

[@rodrigocordova3896]

the music is great¡ I was looking for in shazam and didnt got it. Where can here you music TBM?

[@txbluzmn]

Spotify or Itunes! Paul Byrd

[@OGBamBam-06]

Great video. I'm a little hesitant to buy a pellet grill because of the lack of smoke flavor. How is the lone star for smoke?

[@txbluzmn]

Thanks! Nothing is going to get you as much smoke flavor as an offset. I think that mostly has to do with the amount of smoke for the amount of heat in an offset. Large Firebox - lots of wood - lots of smoke. Pellet grills have a much smaller Firebox and generate a lot more heat out of much less wood. That said, you're not going to get a pellet grill to produce as much smoke... but the Lone Star grillz has a much larger Firebox than most pellet grills and the wood smoke is constant and clean with very little effort. Great smoke flavor!... just not as much as an offset. The trade-off is worry-free brisket smoking overnight with no loss of sleep! 😎👍

[@Jeeptj1300]

LOOKING GREAT MAN , WHAT PELLETS WERE YOU RUNNING ?

[@txbluzmn]

Thanks! B&B Post Oak

[@lavellegriffin3799]

Place the meat on the top rack and add a water pan on the bottom rack. This will eliminate the over cooked bottom of the brisket

[@txbluzmn]

wrapping it with Tallow fixes it too.

[@lyleswavel320]

How close is taste to Hutchins bbq in McKinney or Smoke Sessions in Royce City

[@txbluzmn]

I like mine better than Hutchins (of course HA) even though theirs is Great! I haven't been to Smoke Sessions in RC - I'll have to make it out there....

[@smackey70]

What time did you put it in and roughly what time did you turn it up to 250. I'm awaiting my LSG. Nice work and great content

[@txbluzmn]

I generally put them in around 10 PM at 200 and then turn it up to 250 around 8-9 AM.

[@Rwhittaker]

Man I really want to pull the trigger and buy one of the LSG pellet smokers. Just need to wrap my head around the price a little bit longer. 😂

[@txbluzmn]

I understand! It took me almost 5 years to be sure that this wasn't a "phase" and I was serious about this whole meat smoking thing. 😏 When I decided that it was time to upgrade my old trusty Traeger, I didn't want a different flavor of the same - it was time to upgrade the whole cooking experience. This replaced my gas grill, charcoal grill, griddle, and old smoker. When I add all that up and the space on my back yard, it was worth it.

[@jackkavanagh4705]

@@txbluzmn you wont go wrong with a lone star grillz pellet smoker

[@gosman949]

@@txbluzmn now if I could only let my 30-year-old Hasty Bake go, I would get one of these.

[@matthewhaas3263]

@whittarl I know how you feel. To get mine to my back patio I have to get the off-road package wheels which is a pricey upgrade, plus my patio is not covered so I need the cover. It adds up quick but I’ve done a ton of research and LSG is by far the best one out there and worth it

[@iPigee]

Do you own the large or small LSG pellet?

[@txbluzmn]

The smaller - 36"

[@BigChuck525]

Great looking brisket. It did seem that you cooked it fat side up. Most people cook fat down on a pellet grill. Does the design of the Lone Star allow for better results with fat up? It seemed as though you had trouble cutting through the bottom. Was that because of the brisket or the knife? Bark sounded great. Thanks for sharing.

[@txbluzmn]

Sorry, Chuck! I thought I had already replied. I did cook fat side up - I always do, even on my old Traeger. Yes, I'd say the design lends itself to cooking fat side up, as it's more indirect heat, but there's ways to do it no matter what. I also cooked this without wrapping (as you can see in the video) and (over)rested naked (wrongfully), so a comedy of errors led to the tough cut - including the dull knife. Cheers!!

[@screaminyj]

Is it just me, or is the fan on the LSG unusually quiet? I couldn't even hear it when you put the brisket on.

[@txbluzmn]

Super quiet! it's about a third the volume of my old Traeger. Great call out - forgot to mention!

[@screaminyj]

@@txbluzmn I’m smoking a butt right now and can hear my Traeger on the back porch from my home office. 😂

[@txbluzmn]

@@screaminyj yeah - but in a way with the Traeger, it lets you know it's still running... HA! (mine was older with no wifi)

[@temores4]

Rub recipe please

[@txbluzmn]

In this video I started with black pepper and then moved to some Holy Cow from Meat Church and then Meat Church Holy Gospel

[@patriciamattie4732]

Wrong knife , should use the serrated edge blade .

[@txbluzmn]

figured it out!