I don't really track the times anymore I just go about this or about that. So it smoked for about 4 hours at 250 and then I finished in the oven at 300 for about 2.5 hours.
Try doing what Lone Star Grillz designed the open middle auger for (besides avoiding blockage issues with the pellets moving to the fire pot). Use a 50:50 mix of pellets and wood chips. That should boost the smoke and thus flavor/smoke ring even at higher temps like 250 vs a slow 200-225. Edit: Just wanted to add, you should buy the wood chips from Lone Star Grillz (they offer hickory and oak). Chris worked for a while with wood a chip producer to get the best size correct, ensuring both the same consumption as straight pellets and no binding/clogging issues while offering smoking flavor more akin to a traditional offset stick burner. Try this if you want to get back Old Bessie's flavor profile with all the convenience of the LSG.
I have been thinking about buying a LS Pellet smoker for the past 6 months. I will be ordering my Pellet grill next week. I am glad I saw your 1st cook video with your Pellet grill. Nothing like having equipment that works great and makes your cooks easy. Enjoy your Lone Star Pellet smoker my brother of the BBQ! 🎉🎉💪🏾💪🏾
My brother dropping a Tenor Saw 'RING DE ALARM' in the mix... 'HIGHLIGHT OF THE VIDEO FOR ME'... was a big Tenor Saw fan back in the day. 😂. Great looking Brisket 👌 from the LSG Pellet Smoker.
Yeah Man... I love dance hall and reggae music! I just wish the "video" was more a music video and I didn't have to use that still image for it. But the point was made and you get it.
Dash I am sticking to my guns that eventually you will trust that cooker and ket it "hang" in the cooker overnight. Pre set it s I at whatever point you want it swings over to a "holding " temperature instead of moving it to the oven to hold. I believe the next big thing you need to do is find what brand of pellets you like and where you can get a bulk price of the stuff and begin to buy it by the pallet. Remember all pellets cist more in the fall and winter months because of demand. Pellets for heating are the same machines as for cooking so buy now when its cheaper. Fyi im so looking forward to getting my aosmo Pocket camera
Ha, I'd trust it now to cook overnight. It's just that it's not my style. I like to ramp up my cooks and not necessarily slow things down and hold things at the moment. But never say never! I, too, am looking forward to seeing what you are able to do with the camera.
@SDSBBQs so funny thing as you were showing how you cut a brisket I was ONLY watching how you used the camera and how it performed. I'm wondering if you can get it to "scan" your hands so it tracks them for certain shots. Many possibilities. I won't join the live next week. I believe im going to let my eyes rest a few days after the surgery ( Tuesday) but I might give a call Friday or Saturday.
I'm not sure I could have it track my hands and have the camera in a static position. Now, if someone was behind the camera, they could actively help make it actually happen. But I'll keep it in mind for a future videos.
@SDSBBQs I understand. I've been toying with a idea of looking for something that might work as a possible "target" for the scanning system. For example maybe a ring or wrist watch. Something that the software would track but not be noticeable to the viewers 🤔. Something to consider. It could be a great tool if a person could figure it out. Have a great night.
Yes I do go into restaurants and asked what are they seasoning the food with. And your attitude is the reason you are not doing great 🙂. But you know what. I don't care if you Never share your seasoning 😮. Keep cooking in the garage 😢
You do you. I have no attitude, I am simply taken aback at your getting upset that I want to keep what I season my food with for my customers to myself. Good Day Sir, and thanks for watching and commenting.
Because I don't give out recipes, I talk more about cooking and catering techniques. Why does it bother you that I don't give out what I using to season things with?
I have a shit attitude? If I choose to let you know what I season the food I am selling then I will. Do you go into restaurants asking what things are seasoned with? Why is this any different because I put up a video of me cooking on RU-vid? C'mon.
Proves that expensive smokers does not mean u make better brisket.... Worst bark ever seen, no black sexyness.... be humble and keep learning, and u might get there
Just because I don't prepare my briskets how you do... that's not getting it wrong. That's me preparing my briskets how I prefer them. Humble yourself, step down off your high horse, and learn to accept that there's more than one way to get to the destination.
Not bothered... if you say so. Thanks for your opinion, but there are plenty of others who do use my techniques. But I'm not bothered either way if they do or don't. The info is being put out there for anyone to use.
