Smoke Low and Slow Brisket Vertical Offset | Lonestargrillz

Today I am showing you how to Smoke a Brisket Low and Slow using a Vertical Offset Smoker, with some tips on Fire Management.
It's hard to beat that flavor from a true "Stick Burner"!!
In this video I smoked 5 Briskets weighing in over 80+ Pounds and to guarantee that nice Smoke Ring, I decided to go "Low and Slow'!
Maintaining the Low n Slow temperatures of 235F was a breeze with my Vertical Offset from Lonestargrillz.
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[@misohoney4656]

Pretty sure the "Point" is that big fat end and not the flat pointy end. LOL Nice cook!!

[@fly1327]

I never knew the point was the pointy end of the brisket flat, everyone's been doing it wrong ;-)

[@TheWolfePit]

Nice job Allen! Lone Star Grillz ROCK!

[@GrillingNetwork]

TheWolfePit yes they do!! I am really digging it!! Thanks for the support

[@progers5019]

Those looked great. Love that LSG vertical, especially with the pull outs.

[@BBQGuys]

That is a beautifully full smoker! Craving a burnt end right now..

[@BallisticBBQ]

Bet you could smell that for miles!

[@GrillingNetwork]

Ballistic BBQ smoking with real wood is amazing and can definitely be smelt 😋 Appreciate you stopping by my brother!!

[@PrestonH-q5w]

No wrap like a BOSS!! My man!

[@BabyBackManiac]

Those turned out great man!

[@GrillingNetwork]

Thanks!! Truly appreciate you stopping by!! Happy New Year!!

[@ugursenturk5860]

Love the enthusiasm

[@THEREALSHOWBBQ]

Awesome cook bro. The color was amazing on those briskets. Great tips a as well. Hope you have a prosperous New Year!

[@GrillingNetwork]

THEREALSHOWBBQ thanks !! Appreciate the feedback!! Wishing you and yours a happy New Year as well!!

[@puig93]

This was they clean 🧼

[@TheChrismsanchez1]

Would have like to see the rotation take place. Thanks for tthe informative video. Nice work.

[@randycorreia349]

In metal shop in high school we’d light our briquettes with a torch once started we put just oxygen our steaks would be on in 10 mins I’m putting on my brisket on my Traeger at 6:00 am I always cook fat side up. I’m not sure why would you cook fat side down? I’m guess to protect it from the heat. But when heat is indirect I think letting the fat render is better. Have a safe, healthy & Happy New Year 🥳🍻

[@GrillingNetwork]

Randy Correia thanks for stopping by and commenting!! That is another controversial topic. I was trying to touch both areas of concern by cooking fat side down and rotating my briskets. You get extra protection and by rotating you get drippings from rendering. As for smoking indirectly, you can still burn the bottom of your foods. When smoking with my Traeger, I still smoke mostly fat side down for the same reasons. Again there are many ways to skin this cat, and my way is not the only way 😀 Have a great New Years!!

[@randycorreia349]

Thank you for your reply. I had a difficult time with my brisket on my Traeger. The wind was blowing 40 mph so it burned a lot of fuel. When it hit stall I decided to finish it in my oven. I wrapped it foil but tried something new. I had a turkey roasting bag so I put it there also.i pulled it off at 206 than put it into my ice chest. I put foil on top plus a couple towels. I took it to my sons & took it out 4 hrs later. It didn’t have much smoke flavor but was the most tender brisket ever. I appreciate your videos & how you show many ways to cook. I get there’s no best way but try to use everything you show. I wish there was a way for me to share pics with you in the comments section. Keep the videos coming & make the best of 2019 ❤️🥳🍻

[@GrillingNetwork]

Randy Correia I have been in similar situations, where after a few hours of smoking, I have had to wrap and finish in the oven. This is also similar to the hot and fast method. I smoke for 4 hours at 275 and then wrap for 2-3 additional hours. If you hit my website GrillingNetwork.net you can email me from there. Thanks for sharing your thoughts!!

[@SmokedReb]

Yes! That was an amazing tower of brisket goodness in your Lone Star. I love seeing these big BBQs get filled up.

[@GrillingNetwork]

Smoked Reb BBQ thanks for stopping by!! Smoking in these larger offsets has its advantages 😄

[@khristopherbourque7345]

Im getting mine in a few weeks so excited, some tips on utilizing the smoker would be most appreciated

[@cesarc6994]

Great video, relax a little though

[@Chris-wp3ew]

I have 2 LSG smokers (20 x 42 offset and the LSG insulated vertical cabinet "Peewee"). I have never needed to cook brisket longer than 8-9 hours at 225-250 F... I can't imagine why you needed to cook that for so long. Obviously, you're checking temps etc. .. Perhaps it's because I wrap mine at approx 165-170?

[@arcforceworld]

Freakin amazing cook sir! My only nitpick is that everytime you said point, you were actually poking at the flat. I know, details details. Sorry, but my ocd kicked in. In the end call it what you want. I'd still eat it if you handed me some. lol

[@BBQDragon]

Smoke rings looked fantastic. Question: This is specifically the low and slow method for brisket - what does the other method look like in a smoker?

[@GrillingNetwork]

BBQ Dragon thanks for stopping by!! I will be doing a hot and fast pulled Pork video soon!!

[@alzawalich9829]

Just ordered same offset can you tell me the measurement distance between your plates great video keep up the excellent work

[@billlee7803]

Amazing brotha!!!

[@GrillingNetwork]

Bill Lee appreciate your support!!

[@sjk69c47]

Great lookin brisket’s !

[@enriquegrajeda7872]

Hey Allen! Cheers from Mexico. I've been lookin' about this kind of smoker and finally came to your channel. Wonder if u can Smoke 2 briskets per rack, i mean 10 briskets totally... Sorry for my bad english, im doing my best, haha! Congratulations for your amazing video, and of course, for your LSG smoker!

[@GrillingNetwork]

enrique grajeda enrique grajeda your English is perfect!! Thanks for stopping by!! You can easily fit 2 Briskets per Rack on the LSG. It depends on the size of LSG. I have one of their larger models. If you have any additional questions let me know

[@enriquegrajeda7872]

@@GrillingNetwork thank you!! Keep the fire burning!

[@martybarrett523]

Amazing Allen!!

[@GrillingNetwork]

Marty Barrett thanks brother!!

[@bobbyrob2008]

Nice job my man!!! 👍👊🇺🇸

[@leroymarshalljr7153]

Thank you for your youtube. As a cook and a person who grills, I can understand your concern about injecting, which I've experienced juice squinting all over me. My concern is about the cleaning or washing of the product. Are suggesting that one would inject the product, then unwrap it, then rinse it or simply inject the product then unwrap it and place it on the grill or in the smoker? Help me to understand.

[@Harjawaldar]

you're a pro!

[@GrillingNetwork]

Harjawaldar you Rock!!

[@thomasjones2756]

I have the same smoker but my brisket doesn't seem to get as dark as I would like it. Are both smoke stacks wide open are partially closed?

[@twoods555]

How do you like that smoker I’m thinking about purchasing one !

[@krichardt]

Hey Allen can you help me out with an honest review of your LSG cooker?

[@programmerx8455]

Great!

[@BrianBizzle1]

Great smoke! That pit is amazing. Good idea to inject while in the packaging. Are you a robot from the future?

[@ThomasDercole2230]

does the needle get clogged from the plastic?

[@michaelbrunner4997]

Great video !! Question; stick smokers vs vertical . If you know what you're doing, does it make any difference ?

[@Chris-wp3ew]

lone star grillz are fantastic.. I have a "Pee Wee" LSG insulated cabinet smoker and Prime packer briskets take no more than 8-10 hours. Beautiful low and slow cook! What wood do you recommend?

[@GrillingNetwork]

Chrisco my favorite wood is pecan. I don’t like a strong / overwhelming smoke like hickory. I want the meat / rub / smoke to be tasted. Thanks for stopping by and commenting hopefully I answered your question.

[@BushiBato]

great video.that is one of the Pits i have my eye on,LSG makes the best home or patio Pits currently.The prime Brisket looks great,i assume Costco.Also i was curious,what brand of charcoal did you use to start?Thanks,greetings from a fellow SoCal BBQ cook.

[@GrillingNetwork]

BushiBato Smart and Final is where I got my brisket. Costco typically only has flats and not the full packer!! The charcoal for the initial start up was Fogo but I used logs of pecan to keep the fire going. I love my LSG, it’s exceeded all expectations!! Thanks for stopping by!!

[@BushiBato]

Good stuff.It must vary from region and county to store...here Costco has full prime packers,the occasional beef plate ribs.But our Smart and Final only has choice,that is where i get mine usually.Fogo does have great quality,a bit pricey.i am gonna try Rockwood asap,they have em at Ace hardware.i am not back up to large Pit status so cant even fit full splits,but i hope to find Pecan,Cherry etc somewhere around here(Colton,Inland Empire) look forward to your videos.Thanks.@@GrillingNetwork

[@ramellin]

With that many briskets I would have to take out a home improvement loan just buy the meat👍🏻

[@josephwilson6863]

Why do you pour lit lump charcoal on top of unlit charcoal??

[@godspeedjc]

Which smoker is this?

[@artlopez3669]

Beautiful brisket , do you recommend the lone star Grillz charcoal basket for some good sleep ???do you always smoke your briskets naked ??

[@GrillingNetwork]

Art Lopez I might have to buy it just so I can. Getting up every hour does play a toll on you 😳 Thanks for commenting and for stopping by

[@artlopez3669]

GrillingNetwork™ Do you always smoke naked on the lonestargrillz??? I love my Lonestargrillz 20*36... thank you and awesome video

[@GrillingNetwork]

Art Lopez I normally cook hot and fast!! I like my sleep 😀 but occasionally I like to go naked. The LSG Rocks!! 👍

[@S550STANG]

What do you do with all of the meat after you smoke it?

[@jean-marcdemers835]

16 hour cook. How do you avoid being up all night fueling the fire box hour on the hour?

[@GrillingNetwork]

Jean-Marc Demers yeah getting up every hour requires dedication 😀 and it’s hard to beat that flavor. I typically cook hot and fast these days, I like to get some sleep. Thanks for stopping by!!

[@valhallabrewbq5468]

@@GrillingNetwork That's the hardest part of smoking brisket. Maintaining a consistent temp, clean blue smoke, and moisture content every hr on the hr is brutal at times. I've thought about getting a pellet smoker so I could at least get some rest because sometimes I am smoking 21hrs straight then have to host a party right after. Trying to stay awake is an absolute battle to say the least. But all the best tasting BBQ is done with actual wood and your right it's totally worth the flavor.

[@serrodrigz3472]

The ., addams monster., barbecue.🤣🤣🤣🤣🤣🤣😅😅👍👍

[@richiesbbq]

You cut from the flat so how did the point turn out?

[@richiesbbq]

The reason I ask is because hardly anyone cuts from the point and shows how it came out.

[@slaychild1]

You needed to wrap them at 160.

[@billybastar4022]

I appreciate the injection tip, however it is incredibly unsanitary to poke through the plastic into the meat. The plastic is a conduit for all sources bacteria, and dirt. Also, the possibility of pushing plastic into the meat is a real concern.

[@splpubg8319]

You got your points and flats mixed up man

[@GrillingNetwork]

spl@ PUBG yes it was a long night 😀 thanks for stopping by!!

[@killae2007]

Yummy zeps lol

[@harrybarker1408]

that is not the point....but good vid

[@lawrenceramirez817]

Get a personality that keeps the viewer captivated.

[@kaih9014]

Snooze!!!!