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

Never thought of it that way...makes sense

Thank you very much!

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..

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.

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

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

Thank you very much!

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

@@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.

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.

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 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.

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.

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

Also did you use the rest of that fat somehow?

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

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

@@FatEsBBQ Awesome! I'd love that.

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

Fat E's BBQ Thank you!

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

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

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

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

@@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?

@@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

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.

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

You will love it!

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.

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!

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.

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.

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!

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.

@@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.

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.

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

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.

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.

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

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

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

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.

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.

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!

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

Did you go for the mini or the big boy?

Awesome!!!!

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

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

Taylor B they advised about ten weeks right now

Much appreciated!

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...

Thanks...really wanting a mini!

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.

Hope this helps.

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

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

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. 🔥

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

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

Great idea. I will thanks.

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

@@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

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

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

Honestly It’s just habit. I have always cooked this way. No rhyme or reason to it lol. Just my comfort zone I guess lol..

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! :)

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