Holy Grail of BBQ Five briskets smoked on the 24" x 84" LSG trailer pit! 4K

This is the 1st brisket cook on the 24" x 84" Lone Star Grillz trailer pit! This cook is impressive!
#brisket #dskigrillz #lonestargrillz

[@guppiedavis8609]

Man, you ARE what bbq is all about. Love the passion and respect for the craft!

[@DskiGrillz]

Thank you!!!

[@johns6481]

Also highly recommend (especially if you’re going to be catering) experimenting with the long rest. It was a game changer for me. Once your brisket is done on the pit. At 203 or whatever the magic number is when it’s probe tender. Let it set at room temp until internal reaches 150. Usually 1.5-2 hours. Once it’s there, hold brisket in warmer at 150 for up to 17 hours. I recommend long rest of 8 hours bare minimum. I was blown away with how much it improves the end result. Also makes my life way easier not trying to time it so precise when hosting a shin dig. Win win. I don’t own a warmer, but my oven goes to 170. I can calibrate my oven to -20. So it is set to 150. I think anywhere from 140-180 is sufficient in the long rest warmer. I just shoot for 150.

[@DskiGrillz]

Great advice!!! I've been using the oven at 170 for the last few months and you are right! Awesome results as it applies to resting the brisket. Thanks for sharing.

[@johns6481]

@@DskiGrillz absolutely, just remember to let it rest for 2 hours before you put it in the oven. Or until it’s 150 internal.

[@danieldotter6077]

I don't cater but I always do a long rest in my pre-heated yeti cooler (pre heat with near boiling water about 20 minutes before you rest and fill air gaps with hot towels from the dryer). Only difference is I will take off just before probe tender and immediately put into the yeti. I've held meat over 14 hours this way and it was around 140 degrees (still perfectly safe) when I served. I had the entire crowd saying it was the best brisket they ever had. I've done similar with pork butts too.

[@johns6481]

@@danieldotter6077 yeah I’ve had great brisket like that as well, but also some mediocre. Probably because I cooked it probe tender then did that method for the mediocre brisket. Instead of going short. If you don’t have the ability to control your warmer temp, I would say that is for sure the best option. I’ve transported brisket like that for a 5 hour trip. But I put it in at the 150 rested temp. It was 130 when I arrived. Stuck it back in the oven until it reached 140 and it was perfect. Really all about knowing your internal temps when it comes to slicing.

[@DskiGrillz]

@@johns6481 Great conversation guys on one of the most important parts of ensuring a great final product. (Resting the brisket). I appreciate reading your techniques. I was an advent cooler guy while wrapping in a towel. What I remember once was cooking to around 203 degrees, wrapping the brisket immediately afterwards, and into the cooler it went. I remover having no idea that the brisket needed to come down on temperature before this process and ended up with an over cooked brisket that might as well been chopped beef! Lol. Thanks for the great communication guys!

[@alwash9323]

Man where have you been all my life I've been looking for somebody that can break down the difference between those big old pits and little pits and you just show me everything I needed to know thank you very much a fan of your show

[@Chefbiggfluff]

Great Cook Brother! Great content keep doing what you doing…🔥🔥🔥

[@bishopsbbqmore3071]

Great cook D-Ski. Your bark looked amazing!!! Keep up the good work Sir. I received my 24x60 offset from Lone Star Grillz last week. I’m breaking that baby in. #LetTheSmokeRoll 💨💨💨

[@DskiGrillz]

Congrats! That's so exciting! I know your'e going to enjoy that baby! Let me know what you cook 1st and how it turned out.

[@stickyhickorybbq5811]

Your skill is unmatched. You are a king of bbq.

[@j.c.ortega1313]

Looks AMAZING!!!

[@bimp33619]

Hey Dski, Those briskets looked so tender and juicy. I gotta try brisket one of these days. That new pit is going to be a beast!

[@DP-lx1jn]

Great video! I have to get me one of these LSG pits

[@Niagra2011]

Nicely done Sir. Amazing!

[@DskiGrillz]

Thank you!

[@44godson]

Great video. I am glad that you do cut the flat to the point, then rotate it. As the grain of the Brisket changes from the flat to the point. Can't wait to see more videos, new Sub.

[@DskiGrillz]

Welcome to the channel! Thanks

[@latinohero2012]

Absolutely amazing.

[@challengeadvisory4840]

I am so happy for you!!!! You are like a kid in a Beef Candy Store!!!

[@jazzmaster9426]

Awesome video and cook!!!

[@DskiGrillz]

Thanks Harold!

[@marco1974]

Hey been watching you for past year.......I live in Montreal and love your cooks!!!!!

[@DskiGrillz]

Thanks Marco!

[@hinds90]

Sounds like you're having tons of fun! Cook on brother

[@Mr2004MCSS]

That brisket looked amazing. Great job!

[@trovongills1760]

That’s a good looking pit my guy

[@DskiGrillz]

Thanks Trovon!

[@strictlyquality]

Brother those briskets look amazin, I gotta cook one soon on my RecTec RT700 Bull, not as good as what you have but still good, and I use the same method that you use, but you have taught me to spritz often to create the important bark and so I will start doing that. I love good BBQ but hate paying the cost for buying it at a BBQ Restaurant and worse is going to a good one and waiting in line, I am handicapped and can't stand up for long, so I would have to bring my walker so I could sit down, but I can make brisket good enough at home using my Ultimate SPG (I am sending you a bottle) or my It's Incredible Seasoning which makes everything taste great, including Brisket!!! LOL! Brother I love your new toy, wow that pit is awesome. Your order will ship out tomorrow August 11, wow this year is flying by and unfortunately getting worse as the days and months go by. Our government is the worse ever. Jesus is Coming Soon!

[@DskiGrillz]

Thank you Michael. As I said, I will definitely begin a series where I showcase your amazing products. I pray for an abundance of traffic to come your way as a result. We must remember who is in control of all things. God is our refuge and strength. He is a very present help! Can't wait to try the ultimate SPG! Thanks again. Have a good evening!

[@philb2054]

Outstanding 👍🏽👍🏽

[@MrVara411]

😍😍😍 What a setup! Nice cook. Still rocking my Weber Summit Charcoal Grill and loving it.

[@DskiGrillz]

The summit is still my baby!!! You can't go wrong with that grill. Have a great weekend!

[@davidyummus6259]

Thanks for all the work you did for this video :) Excellent Brisket & what a lovely home you have worked hard for,... Cheers man.

[@DskiGrillz]

Thank you David!!

[@davidyummus6259]

@@DskiGrillz Forgot to ask,... Can I wrap in Parchment Paper ?

[@DskiGrillz]

@@davidyummus6259 No. that wouldn’t work out well. If you don’t have butcher paper than use foil. Your bark won’t be as defined as butcher paper but the final result will still be great! Hope this helps.

[@davidyummus6259]

@@DskiGrillz Thank you Sir :)

[@Painterrap]

Man you eating that brisket made me hungry as all get out. I'm not great at cooking them but I will celebrate the hell out of those who are.

[@DskiGrillz]

Thanks Ryan! It's a labor of love but nothing that's too hard to do. Thanks for checking out the video!

[@4bizniz736]

So excited for you, man!! I'm soon to get my first rig and hoping to follow in your footsteps! ...might even start a youtube channel :) Looking forward to future vids with you and that behemoth of a smoker! ✌

[@DskiGrillz]

Thank you and congrats on your 1st rig! Have a great holiday

[@Two_Bit_Smoke]

New Sub here!! I just watched the 1975 video and now I see you have a LSG trailer as well!! Wow!! Congrats again!!

[@DskiGrillz]

Thank you!

[@Viewer899]

I’m going to try that log warming trick this weekend. I never thought about that.

[@DskiGrillz]

It really works well with catching the wood fast and avoiding dirty smoke. Have a great weekend!

[@tyrus0872]

Well done, a long cook, clean smoke and nice fire management. The meat looked good and it made your expectations. Good too see your getting comfortable with the offset, all I'll add is to pull that top rack out of the way, if your not using it, it's just in the way. 5 briskets is a lot of meat, where they going?

[@DskiGrillz]

I had a catered event that weekend so they went fast. I just left Costco and purchased 4 more as the prices were decent versus last month. Have a great weekend! PS. I will remove the rack next time. It was truly in the way...lol

[@drillsgtlangdon]

Very impressive pit! ..and you did a fantastic job on the brisket, I can almsot smell it from here! Now, its time for you to find a cutting board that you can actually use! lol Seriously, I dont blame you. I had a great "looking" cutting board, but I never wanted to mess it up. I finally asked my son if he wouldnt mind making one for me, and now, I have one that I use all the time

[@DskiGrillz]

Thanks Harry. You are dead on with the cutting board..lol Every time I need to cut something I move it to the side and grab an older cutting board. It’s nuts!!!

[@edwardnewton6662]

Congratulations Dski on your new pit! I would like to know what the temps are, on your warming oven and your upright box when you're using the main chamber. Can you do a video using the upright box and the warming oven?

[@DskiGrillz]

I will a cook soon using the vertical and warming oven. What i can tell you is the vertical is typically 70 to 100 degrees less than the main chamber. As for the warming over it depends on the opening or closing of the baffle plate which is located between the fire box and warming oven. The more I open the baffle, the hotter it will get. I haven’t used it yet so it stays closed. When closed it’s generally about 30 degrees less than the main chamber. Hope this helps.

[@mgarwatoski]

Awesome looking briskets on a hella sweet smoker. Any chance you have a link to your spray bottle?

[@DskiGrillz]

www.amazon.com/MyLifeUNIT-Pressure-Sprayer-Bottle-Adjustable/dp/B07BWBFDHZ/ref=sr_1_1_sspa?crid=2AIX29PAVZWVM&dib=eyJ2IjoiMSJ9.xPCrwMvaqwt0yYd-zDSTXe2CqR4unYYpewtOnUGdhjN9SL6BoVtJojHu8E17rQXkRrSMiIJlM_z5kgERXeu1I8XLqfAWaFbuN4y08akG0vdkHz_FKGRqBuFjBYFgPGjnrFenAgo05iP10xYHXhYl7Hoqu8QtyYmi0xfzSJoy3s4vBNSZbjdEVb_m0YaNRwnGbWM2bSLuDrO5lrmS-VpI2xELW31kcpnExFSAO_TGkv4piGgLs8FFKVwLvx6ASEXQB-x7HUWI87OYETtqNHhLpg4EDPHNcNbqDV_eHV-o5iM.OIykf4uFOLAyUZskmTkCRq-4BpEMLgp4tvdZiI6t6GU&dib_tag=se&keywords=bbq+spritzer+bottle+for+smoker&qid=1722039733&sprefix=bbq+sprit%2Caps%2C111&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1

[@coreym5072]

Even consider a water pan inside? Only thing you are missing is a warming oven. Set 140-145 and leave for 6-8 hours. It’ll turn out even better that way

[@blackshirt5530]

Well done, yummy

[@DskiGrillz]

Thank you!!

[@ronniecochran9623]

I would love to see you do cornbeef brisket. And love cornbeef jerky

[@DskiGrillz]

I will put it on my "near future" cook list. Thanks for checking out the video!

[@ronniecochran9623]

Thank you I have used my home made grills for years I live I florida I have smoked a lot of game meat plus gator meat but I like smoked fish mullet and butter cat fish I'm old country boy . Boils raccoon then smoke it it's very good you should try it one day if you know a traper to get one for you I did trap most of my life and I ate it. I trap to sell them I keep one that I fead it to my dog to eat .just boiled and fell in love with the tast so when one comes around here I get to eat know. Have a good evening ronnie

[@DskiGrillz]

@@ronniecochran9623 Ronnie, I would love to cook some gator on the pit. I need to see if I can one shipped to Dallas! I'm not opposed to trying the boiled then smoked Raccoon. I bet that's some good eating!

[@SNeal5966]

I am just curious....I see a lot of guys with that vertical section at the end on the exhaust side used for the briskets.....what do you put in the vertical section at the end?

[@DskiGrillz]

So far nothing but sausage. The temps are about 50 degrees lower than the main chamber. Perfect for sausage. I also use it for reheating items in foil trays. Works great!

[@kevinhenshaw9997]

Looking good D! How was the smokiness of the meat? You mentioned clean smoke but a couple of times I saw nice blue smoke in the chamber. Did you have thin blue out of the stack at any time?

[@DskiGrillz]

I sure did. That thin blue smoke is definitely acceptable. It’s the dark cloudy smoke we need to avoid. When I say clean smoke, I’m referring to thin blue or even better, translucent smoke. You’re making me want to fire up the smoker now just thinking about it!! Lol. Happy Holidays.

[@jamesmoore1743]

My brother let me apologize because I don't know where have you been I have not been getting your notifications of your videos. You have an amazing Offset Smoker there there's so many questions I have to this but I will tell you this my friend has something similar that big and you going to run into so many different scenarios depending if the Sun is up depending if the weather is cold the way which you port the Firebox into the win against the win

[@DskiGrillz]

Hey James. I've already been seeing different variable based on temp and wind. I'm enjoying the challenge of figuring out what to do in each weather scenario! Glad you got to see this video. Not sure what's going on with the notification. Have a great weekend!

[@mrbbqlvr4274]

All love.

[@johnknapp6328]

Beautiful Briskets, Temps impressive, was the vertical same as the main chamber? With all those brisket trimmings are you going to make your own tallow. Looks like you have this down.

[@DskiGrillz]

I need to make my own tallow going forward John. Can't keep throwing away all of that useful fat. The vertical is always roughly 70 to 100 degrees different in temp (Lower temp). Definitely good for keeping things warm or for smoking sausage (low and slow). I think the perfect usage for the entire pit would be 325 for chicken in the horizontal with the vertical being around 225 to 250 for Briskets or ribs!! Need more catering gigs to truly utilize the full the capacity of this trailer!

[@daryand]

Have you tried filling the chamber with water? I find that gives me perfect temps and holds them stable at 265 (what I find to be a perfect temp) given the somewhat slower convection rate of LSGs.

[@DskiGrillz]

I will give it a shot. Thanks for the tip.

[@daryand]

@@DskiGrillz - one word of caution: you can get end to end heat at 275 totally even - even with the vertical at closer to 250, but you will use a lot of wood. The benefit is the even temp, and higher humidity (especially in our DFW dry winters), but the cost is your amount of fuel will be much higher. The benefit of the thermal mass helps. Oh, and it takes a hell of a lot longer to come up to temp. But, it’s worth it, IMO.

[@dewayneandrews642]

AWESOME brisket cook Dski... If I may make a suggestion; but mayb get a bigger table to wrap ur proteins on & mayb get a butcher paper holder.. I don't hav a LSG ; but if I decide to get one ; it'll probably be the LSG 20×42.. Really dnt wanna deal with tuning plates..

[@DskiGrillz]

Thanks for the feedback DeWayne. You read my mind. I purchased the butcher paper holder a few weeks back and it's the only way to go! Have a great weekend!

[@dewayneandrews642]

@@DskiGrillz gr8 minds think a like... Do u have a email address as to where I can reach out to u?? Wanna have ur opinion on something dealing with bbq??

[@DskiGrillz]

@@dewayneandrews642 [e-mail]

[@dewayneandrews642]

@@DskiGrillz thx man

[@manolocalifas6488]

Sweet! Hey man did you use water the chamber?

[@DskiGrillz]

I did not. But I need to give it a shot. I bet the brisket would be even more tender from the steam from the water. It’s also a heat sink to help lock on your temps. More to come!

[@gregbrown4136]

Don’t let the Weber summit kamado die!!!!!!! Lololololol

[@DskiGrillz]

Thanks for reminding me Greg!!! My brother said the same thing last week. His exact words was "What about the Weber man??!!!). Have a great weekend Greg. More Weber summit cooks on the horizon.

[@DMV_BBQ]

Dski, I have a question, why fat side down? I have a Workhorse Pit 1975 and always cook fat side up, but I'm a beginner so I'm curious.

[@DskiGrillz]

I think it's the biggest question of all when making briskets. Fat side up or down. My reasoning behind it is bark formation. I feel that I'm able to get a more pronounced bark by cooking fat side up. It also helps to protect the meat by having the fat on the bottom. The flip side is missing the fat that renders when cooking fat side up and helps to keep the brisket extra moist. I don't think you can go wrong anyway you go!

[@wyo_garage20]

Always fat cap down. For the reasons Daki listed

[@marlonole7732]

🤙🏾🤙🏾🤙🏾

[@jose1j]

🔥🔥🔥

[@johns6481]

Fat cap down? Interesting. Next time you do multiple briskets, as an experiment, you might try one brisket with no spritz. Might like the results if you looking for more bark.

[@wyo_garage20]

Always fat cap down. For the most part it’s a myth that the fat renders and soaks into the meat, with cap down it acts as a barrier between the heat and the meat.

[@johns6481]

@@wyo_garage20 heat in an offsett is on top. heat rises. top rack is 60 degrees hotter than bottom rack. kamado style and pellet cookers heat come from bottom. Not offset.

[@wyo_garage20]

@@johns6481 I understand. Still fat cap down

[@thegourd]

Beautiful and neatly produced video of brisket on your giant smoker! However, after stating twice that you would be checking the internal temperature of the briskets ... you did not check the internal temps! Why? You are aware that regardless of all the maneuvering of wood,, chamber temps, and placement of the briskets THAT THE ONLY ACCURATE measure of the doneness of your meat is the internal temperature of the meat (usually around 190 to 200 degrees F. I am sure that your next video will address the internal temps of the meat! Roy

[@DskiGrillz]

Sorry i didn’t film that portion. I did check the temps and pulled the briskets at 200 degrees. I also was more interested at how easy it probed, like butter was my real indicator. I’ll make sure to show this next time. Have a great weekend!

[@oddballexpress5486]

What do you use as your spritz?

[@DskiGrillz]

Beef broth is my go-to but if I don’t have it on hand I will use water and apple cider vinegar. Thanks for checking out the video.

[@Viewer899]

How long did you cook for and what temp?

[@DskiGrillz]

Total cook time was 12 hours with 3 hours of rest. I cooked around 225 to 250 the entire cook.

[@freshkicks9243]

This dude sagging his pants and looking very weekendish bbq lol