Pepper Garlic Brisket & Bacon Chipotle Beans Smoked On The Lone Star Grillz Offset

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Brisket can stand on its own. But why not give it a friend in the smoker so it’s not lonely? That’s what I do in this video, giving a 12 lb Brisket a slow bath in Pecan smoke while a pot of Bacon Chipotle Beans hangs out with it on the 20x42 Offset Smoker generously provided by Lone Star Grillz.
Lone Star Grillz: lonestargrillz...
Thanks to Heaven Made Products for sending me several rubs to try. If you purchase anything from them, use the coupon code CWR10 to save 10% off your order (valid at the time this video was produced): www.heavenmade...
Pepper Garlic Rub Ingredients
3 TBSP Granulated Garlic
3 TBSP Coarsely Ground Black Pepper
2 TBSP Kosher Salt
1 TBSP Brown Sugar
1 TBSP Paprika
1 tsp Celery Salt
1 tsp Chili Powder
Bacon Chipotle Beans Ingredients
¾ lb Pinto Beans Soaked & Rinsed
1 ½ lb Bacon Pieces
1 Red Onion Chopped
2 Chipotle Peppers In Adobo Chopped
5 Garlic Cloves Crushed
2 tsp Kosher Salt
2 tsp Finely Cracked Black Pepper
18 oz BBQ Sauce
32 oz Vegetable Broth
Smokin’ Joe’s Pit BBQ Channel: / @smokinjoespitbbq
Aim’em and Claim’em Smokers Channel: / centraltexasgrilling
What I believe happened regarding the tenderness in the flat portion of the brisket... I often will do a first tenderness check at around 195 F internal temperature, but in this video I waited until 200 F. What I believe this did was give me a false sense of doneness when it likely needed an additional 3 to 5 degrees before it was at the stage of tenderness I was shooting for. Oooops :)
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#cooking #grilling #brisket #lonestargrillz

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Опубликовано:

21 авг 2024

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Комментарии : 182

@mattdcall 4 года назад

Well done! Love your videos and recipes we’ve made a few, keep up the good work!

@BehindTheFoodTV 4 года назад

Listening to you cook is like watching Bob Ross paint. You have the zen baby!

@SmokinJoesPitBBQ 4 года назад

Great job RY! I appreciate the shout out my friend. The brisket didn't look terribly tough. Like you mentioned, maybe it needed a few more degrees. Even my toughest and dry briskets are really good. I still have teeth and I don't mind meat I need to bite through....ask me this question when I'm 89 years old and I might answer differently. Beans looked so good!🤘

@CookingWithRy 4 года назад

LOL! I’ll lend you my dentures then 👍

@bsideadventures2180 3 года назад

This is is super humble. I'm lucky to be his neighbor.

@alfonsoacastro 3 года назад

Tickle tickle tickle 8:48 Great video! I'm going to try this fantastic bean recipe.

@SmokyRibsBBQ 4 года назад

Hard to beat good brisket and beans. That brisket was a beauty Ry! It's so hard to get the flat as tender as the point when cooking together. Just had a brain storm. May try it on my next brisket cook to see if it works. Loved the video!

@CookingWithRy 4 года назад

I loved what you did with the point above your beans. Man that looked tasty!

@tldhthompson Год назад

Most of us have imperfect briskets most of the time. One reason I love your channel is that you just own it and tell us how to deal with it.

@CookingWithRy Год назад

Fortunately even an imperfect brisket is darn good 😊

@tldhthompson Год назад

@@CookingWithRy amen brother.

@bruceleroy849 4 года назад

Just found this channel and I can’t stop binging

@taccosnachos 4 года назад

Brownulated sugar sounds tasty. Those beans look amazing.

@prestonbuffington954 4 года назад

The bean recipe looked good and beans looked better. The brisket looked awesome and a killer smoke ring. Cheers.

@CookingWithRy 4 года назад

Thanks!

@TheDawgfathasBBQ 4 года назад

Thanks for sharing this cook Ry! 👊👊👊

@CookingWithRy 4 года назад

Glad you enjoyed it!

@robinesau4120 3 года назад

Hey Ry. I used this recipe today to do my first ever small brisket and beans. WOW!! It was so good. Everyone really enjoyed this meal. Thanks!!!

@CookingWithRy 3 года назад

Glad you enjoyed it!

@davepomplun1462 4 года назад

Ry, as usual..very well explained and demonstrated! Will continue to watch...Keep up the great work!

@heavyq 4 года назад

Gotta count my blessings I live in Montana. Our beef prices have not changed at all and our supply is still about normal. It is really nice living in a town surrounded by beef ranches :D As always, great video Ry! I am definitely giving these beans a go this weekend to go with my birthday pork butt I am smoking :D

@CookingWithRy 4 года назад

Have a great birthday!

@heavyq 4 года назад

@@CookingWithRy thank you!

@crunchmunch5282 4 года назад

I have the same luck with the smaller briskets, 15 or 16 pounds is almost perfect every time. I have seen guys inject them but have never done that myself yet. Your brisket looked very good and the beans made my mouth water. Good video Ry, I am going to have to try your bean recipe for sure. I broke down and bought some butcher paper for my next brisket...............going to see what that is all about. :-)

@rcuellarr 4 года назад

I have seen other brisket videos where they let the meat rest in a cooler for 3 hrs - Maybe that would have helped. When I cook choice/select briskets when I wrap I add a little beef broth or consumme. That usually helps with the tenderness of the flat portion. Those beans though, I don't usually cook beans but will try this recipe!

@atvridah 4 года назад

Even when it doesn’t come out they way you imagine, it’s still so tasty. Looks great brother thanks for the video!

@lx2nv 4 года назад

Golly you sound like me last weekend! Spent $85 for a brisket to cook for Fathers Day. Turned into the cook from hell. I planned an all night low and slow on my pellet...to find out an hour into the cook that some of the pellets got damp and clogged my hopper. Decided to do a hot and fast at 6AM on my Akorn. For some odd reason temps wouldn't stabilize (would go from 250-400 quickly). By that time I fixed the pellet and finished the cook on it. I was disappointed but everyone loved it. I love this bean recipe, I will try this! Maybe substitute a can of ale or lager in place of some of the broth. :)

@UnityFirearmsLLC 4 года назад

I have got to give those beans a try ! They look delicious!

@CookingWithRy 4 года назад

I was really happy with those 😊

@dansong.tolman2793 4 года назад

Just looks great. We will deffinitly do the next brisket that way. Must say the beans look fantastic! Thanks so much!

@bobbyrob2008 4 года назад

Nice bean recipe my man...Brisket looks Awesome!!! Always great videos Ry, thank you Sir!!! 👍👊

@michaelbaumgardner2530 4 года назад

Beef and beans...It's what's for supper.Enjoyed the video.

@DavidYarber 4 года назад

I've got a 16lb. brisket standing by. Now I know what to cook for a side. Those beans looked (and I'm sure tasted) awesome.

@FGUK1973 4 года назад

It looked AMAZING!!!!! So Hungry Right now at 1.23am uk time.

@davidb9547 4 года назад

I paid 3.98 lb for a pork loin because it was cheaper than hamburger last week. Today prices are falling a little. I paid 1.98 lb for a Boston but. Back to your brisket what grade was it. It looked Select, which would account for the flat. Those beans looked really good, they made me think I need to do some red beans and rice. Sounds like a plan. Thanks for the inspiration Ry.

@CookingWithRy 4 года назад

It was choice grade 😊

@brianveestrom6784 4 года назад

So glad to see your cooks Ry. It is great that you pointed out Joes" and James' channels, learned so much, and they are great cooks. My trims are no longer "charlie brown" trims. Cheers!

@CookingWithRy 4 года назад

They know their stuff 👍

@russellhueners8499 4 года назад

Well wrapped in a cooler for 3 hours, still hot and oh so tender.

@markcook9982 4 года назад

So I've been in my new house for over 3 months now but with the UK lockdown I haven't been able to get the new naigbours around for one of my bbq's. Haven't told them the things I cook but promised to do one as soon as I can. Also the lads at work are really missing my grills as would as had one at Easter and one last week. Keep up the vids mate only things keeping me sane

@CookingWithRy 4 года назад

Hope you’re free from lockdown soon 👍

@markcook9982 4 года назад

@@CookingWithRy me to keep the vids coming the beens will be on the menu

@HeadtoTailBBQCooking 4 года назад

“Black power” “Boom!” 😂 That part got me. And the brisket & beans looked awesome as every does sir. 👍🏻

@CookingWithRy 4 года назад

Thanks 👍

@alessandrorizzo8417 2 года назад

Good job Ry!!!

@wid7125 4 года назад

Same here, I'm always more picky with my cooking. Great bbq beans idea! I've made smoked beans from a can with additions, but this would be fun to try.

@CookingWithRy 4 года назад

The canned ones work great like this, too. And quicker 😊

@daviddiquattro964 4 года назад

That rub looked great. You manage to create intriguing rub combos with standard ingredients. Definitely want to try that rub on brisket or chuck roast.

@CookingwithStephennJacklyn 4 года назад

Hey Ry!......that Brisket look absolutely delicious and those Pinto Beans OMG what a meal I'll definitely have a plate of that thanks for sharing buddy. Take care and stay safe out there.

@CookingWithRy 4 года назад

Thank you so much! And you stay safe, also :)

@dwaynewladyka577 4 года назад

Great looking brisket and beans. Such a great pairing. Cheers, Ry!

@CookingWithRy 4 года назад

Thanks!

@brianguidry5246 4 года назад

Thank you Ry for another great video. I've learned a lot from you and most of the techniques I use are the ones I got from watching your videos! Your food looks amazing as always! It's seems as though we are our own worst critics when it comes to our bbq. Smoke on!

@tyl4045 4 года назад

Great work as usual Ry, we are doing this recipe for my son's first birthday this weekend. (Texas theme, Yee Yee!) Anyway, I've got my wife hooked on your videos so now we get to watch you on the big TV in the living room 😄😄

@CookingWithRy 4 года назад

That's so cool!

@benbryce2788 4 года назад

good video Ry, thanks for sharing

@PritchyPlays 4 года назад

really enjoyed the video mate, keep up the good work, and that brisket and beans looked incredible!

@ezrabrooks12 4 года назад

GOOD JOB,LOOK'D GOOD!!!!! I ALWAYS PUT A POT OF BEANS ON THE SMOKER,NOTHING BETTER THAN REAL SMOKED,BAKED BEANS!!!!!!

@Dave-rq1uk 4 года назад

Great cook, Ry!!!

@CookingWithRy 4 года назад

Thank you :)

@alzawalich9829 4 года назад

Great cook, sometimes we are our worst critic. I do the same. Thanks for the cook looking forward to doing it.

@binko7616 4 года назад

Your Awesome Ry. Love watching your vids!

@CookingWithRy 4 года назад

I appreciate that!

@humantorch50 4 года назад

As Always Master Class 👌

@MeatyMike 4 года назад

brisket and beans thats my kind of feast. the brisket flat is always a tough one for me to get right ! cheers

@jaybooth4815 4 года назад

Another great cook Ry! Beans look really yummy. I think I’d cut up some flat and add it to the beans...

@sachavazquez7365 3 года назад

You should try adding beer to the beans , it gives them a super flavor

@roberthikade9759 4 года назад

good one Ry, been waiting for a smoking video. great job!

@jerseyjoey5123 4 года назад

Looks incredible Ry I gotta try this at some point this summer. Really enjoy your content! Stay well.

@CookingWithRy 4 года назад

Thanks!

@rmftrushing6591 4 года назад

$42 for that brisket?! Man they're like 90-100 at Sam's right now. Had to settle for spare ribs... darn... lol nah I showed you the pic of those on fb. They were fantastic!

@deanvoss7098 4 года назад

I said the same thing above lol if I can find a brisket for $40 maybe I can find a freezer and stock up,,😃😃

@tanamite 4 года назад

Thanks Ry! I’ve watched many of your brisket cooks now, far more than the four briskets I have done! You’ve always given me confidence to keep trying! I’ve had a couple where the flat wasn’t where i thought it should be in terms of tenderness. Did yours need a bit more time? We’ve got relatively small briskets here in Western Australia, 4kg (9lb?) max, so it’s not easy to apply US times with your 14 pounders! For the record a Black Angus brisket here costs about AUD$22/kg at the moment. And thanks for converting your temps to metric, even though Aussie BBQ converts are generally talking Fahrenheit these days!

@kathrinekerns8398 4 года назад

That brisket looks so delicious.

@CookingWithRy 4 года назад

Thanks!

@KevinCasey64 4 года назад

I was in my local store a few day ago and a 15 pound brisket was $109.00 and I live in south central Kansas and I see no shortage of beef around here .

@2005Pilot 4 года назад

Is that Prime CAB??

@shelleyh9249 4 года назад

Good god those beans look fantastic and that brisket looks absolutely amazing. Wish you were my neighbor, I would be smoking all the time on the grill and throwing back a few with you lol. Oh just so you know my friend added this u tube app on my phone in her name, my name is Will and I hope to one day start my own u tube channel and share some of my dishes that I enjoy to make. Take care always good to see your videos..you rock

@bbqottawa8092 4 года назад

As always, a job well done

@CookingWithRy 4 года назад

Thanks!

@denisemiller8620 3 года назад

Looks delicious 😋

@eikenbbq9023 4 года назад

Great looking cook! Love that pit too!

@CookingWithRy 4 года назад

Thanks!

@HauseBBQ 4 года назад

Looks delicious

@rhec_junior_9122 4 года назад

man I love them lonestar grills. I have an okjoe but when I'm ready to upgrade def goin with lonestar

@madmoosebbq6316 4 года назад

Great job as always buddy! I gotta make those beans!

@AT_2047 4 года назад

This made my day!

@cooperthegreat7131 4 года назад

Looked like a great dinner.

@TheAverageKitchen 4 года назад

Great recipe! And love the NASA hat! 🤙

@Siasquatch 3 года назад

Beans 🤤

@WeekendWarriorBBQ 4 года назад

Nice cook, Ry!

@CookingWithRy 4 года назад

Just started your smoked chicken leg video 👍

@WeekendWarriorBBQ 4 года назад

Cooking With Ry that chicken would pair well with Bacornion 😎

@kdoxie914 4 года назад

Hello! My husband recently started trying to learn how to smoke and we have been loving your videos. They have been extremely helpful and we love that you will highlight successes and mistakes. My husband was wondering if you had a recommended place to buy wood from? Currently he has only been able to find wood chips, chunks, and very small logs of only a few types of wood at places like Home Depot. Thanks for all of your content and helping him learn a new hobby!

@CookingWithRy 4 года назад

I'm fortunate to have a local supplier: thewoodshedoc.com/ But I've seen Home Depot have bags of small logs (Hickory and Mesquite mostly).

@David-xu6bi 4 года назад

Awesome ,,i will try to make this Sir

@CM-re1vm 4 года назад

Man that looks good!

@deanvoss7098 4 года назад

That looks amazing as usual. I wish I could find a brisket for $40!!!

@jon4589 4 года назад

You made beans on the cooker without cups of brown sugar or canned beans? Thank you for doing that. The beans look like a nice recipe. I will try that, a nice change-up from the charro beans that I usually cook.

@morrish5476 4 года назад

Looks great

@olddaddie5645 4 года назад

I've been binge watching your videos. I'm going to be smoking my very first brisket soon! You commented that the beans were a nice compliment to the brisket. Have you ever had 2 items where the 2 barbecue flavors clashed with each other (I have)? Is there any way to tell in advance? Thanks again for the great videos!

@CookingWithRy 4 года назад

I can't say that I've had that specific to BBQ. I've had two competing heat flavors that overpower everything else :)

@David-xu6bi 4 года назад

Dang Ry you had me at Chipotle

@CookingWithRy 4 года назад

That’s what they all say 😂

@timdokter3893 4 года назад

Hi Ry, did the smoke flavour come through in those beans? Loving the channel! Inspirational and zen 🙂

@CookingWithRy 4 года назад

It did. I’ve done beans with hickory before and it comes through a bit more than pecan 😊

@timdokter3893 4 года назад

It has to be delicious! Greetings from the Netherlands 😊

@AryDontSurf 4 года назад

Inspiring as always. Ispent $20 on a damned ribeye the other day I feel your pain!

@AryDontSurf 4 года назад

@@maddawgnoll Yes actually, it was a beautiful steak.

@pabloramos420 4 года назад

Bomb 💯👍🔥

@jabusspires6506 4 года назад

Great cook. Question... How long did that brisket take in the smoker? I'm still learning how to smoke beef, and the cook times are often really long.. somewhat intimidating for me. I'm much more comfortable with pork. Appreciate your input!

@CookingWithRy 4 года назад

This was 10 1/2 hours

@jabusspires6506 4 года назад

Thank you. I've been watching for a long time, finally subscribed today!

@1021278 4 года назад

Where did you get 8 Beef Short Ribs for $20 in the past? Best price I could find was $45 ($4 per lbs) for 8 Beef Short Ribs (before the price hike)

@CookingWithRy 4 года назад

A couple local businesses often have choice short ribs for that price. Smart & Final and Costco.

@dougford2504 3 года назад

There seems to be a decent amount of ash. I thought the LSG that you have did pretty well in stopping that with the vent between the chamber and the firebox?

@CookingWithRy 3 года назад

There's always going to be some ash movement with burning wood and a good draft going, but I haven't noticed an excess :)

@legato500 4 года назад

Hey Ry, do you typically end up using all the rub you make in the video on that one brisket? Thanks for the great videos!

@CookingWithRy 4 года назад

I had a little left over on this one.

@godfreycarmichael 4 года назад

I really enjoy your videos. Just sayin'.

@CookingWithRy 4 года назад

Thank you 😊

@hillbillybbq 4 года назад

Hey buddy I've never tried butcher paper. I've never seen it around here. Does the paper soak up juice and or allow it so escape? When I wrap brisket in foil at the end it's usually pretty deep in juice. Just wondering. Good job my friend!thanks for sharing!

@CookingWithRy 4 года назад

It's usually called pink butcher paper and is used commonly for BBQ like this. I like it because it seems to allow enough moisture to escape so that the bark doesn't get too soft :)

@hillbillybbq 4 года назад

Thanks!

@FGUK1973 4 года назад

Quick question Ry, I am looking to buy an off-set smoker for my garden. Which one of yours would you recommend that I get? The Oklahoma Joe Highland or the Lone Star off-set?

@CookingWithRy 4 года назад

If you can afford the Lone Star, I’d go for that. If price is an issue then there’s nothing wrong with the Highland 😊

@2005Pilot 4 года назад

Cooking With Ry how long have you had the LoneStar? I too am looking at offsets and would Love to see more videos using them. Thanks and Beautiful Smoke Ring!!!

@1Darkvictory 4 года назад

Hello Ry, Excellent video, I know what you mean about beef prices. I wish I could find a local ranch that sells their own beef. What type of brown paper do use to wrap the brisket? Be well, Darren

@CookingWithRy 4 года назад

It’s a pink butcher paper made for wrapping BBQ 😊

@Stlmgnolia 4 года назад

Ry since I moved from calf. in 2001 to S.C.what I miss is those "Torpedo Red Onions"evry try them in your beans? give you alot of KICK!!

@0kkali 4 года назад

I just noticed you look a little like Gale Boetticher from breaking bad 😁

@CookingWithRy 4 года назад

Shhh. I need a side gig 👍

@0kkali 4 года назад

@@CookingWithRy 😂

@GrizzAxxemann 4 года назад

$42 for a 12lb brisket? Hell... I only wish I could get brisket that cheap.

@CookingWithRy 4 года назад

That's a little high for my area. For a choice I can often get it at $2.99 a pound.

@GrizzAxxemann 4 года назад

@@CookingWithRy I kid you not: Brisket goes for $7-10/lb in my part of Canada.

@KevinPeffley 3 года назад

I’m shopping for a ThermoWorks system for my LSG. The one you have listed here, SmokeX, has an L-bend in the meat probe. In another video I’ve seen, it looks like this probe will not slide through the LSG port because of the L-bend shape. Your video at 7:09 shows a straight probe, which should fit through the port. Can you give me more information about the ThermoWorks system you’re using?

@CookingWithRy 3 года назад

They also have straight probes and those are what I use on my LSG :)

@KevinPeffley 3 года назад

@@CookingWithRy, thank you!

@DavePruett 4 года назад

So you start the video lying to us (1 hr when you meant 2) and the flat needed more time. How can we ever trust you again? 😀(Totally kidding.) That brisket looked awesome and I have to try that bean recipe! Thanks, Ry.

@tempmail1 4 года назад

Please share how long and at what temperature the beans cooked, I am a chili head and these look amazing so I want to cook them just right.

@CookingWithRy 4 года назад

The beans were on the smoker for about 6 hours at 250 F but it’s really when they taste tender that tells you when they are done 😊

@tempmail1 4 года назад

@@CookingWithRy Wow, thanks for such a quick reply I really appreciate the response, now I can make this over the weekend. Looked so darn good.

@CookingWithRy 4 года назад

Thanks. They turned out really good 😊

@AdamS-nv5oo 4 года назад

looks good. People can be their own harshest critics. Try some bourbon in your beans

@danielhasthemeatsweats3152 4 года назад

Chip-ole-Tay 🤣 I pronounce it incorrectly every single time. I can’t help it. Difficult word.

@SilentEdgeTv 3 года назад

Chip-ot-lay just say it faster amigo. 😁

@Gazooo29 3 года назад

Big fan, just wondering what state your from

@CookingWithRy 3 года назад

California.

@Gazooo29 3 года назад

@@CookingWithRy Really! I thought Texas but didn't hear the accent. I'm here in awful Canada. so watching these bbq videos beings me back to living in the south.

@ramonprado7117 4 года назад

Is it possible in wanting to give the flat a few more degrees you can mess up the point? Or does the point have a bigger temperature range where it will stay tender?

@CookingWithRy 4 года назад

The point can handle it because of the amount of fat it contains.

@LegoWars2011 4 года назад

Hi Ry, I’m looking to buy my first offset smoker. Do you suggest the Oklahoma Joe or something else? I was first looking at Rec Tec grills, but I don’t think they would produce the same taste as a real wood fire offset smoker. Thanks

@gregwright6565 4 года назад

Looking at getting the LSG 20x36. Do you think that brisket and pot of bean would have fit on a 36"? Hard to tell.

@CookingWithRy 4 года назад

I believe it would fit easily :)

@ignoranceisnotatrend4669 Год назад

Can all of the rub be used on the brisket without brisket coming out salty?

@CookingWithRy Год назад

Big cuts of beef like this can take a surprising amount of salt, but you can always cut the amount back if you’re sensitive to salt. I’ve done that on occasion 😊

@alvinnaquin877 4 года назад

You know buddy sometimes I don't think it's the cook I think it's the meat it's like a women we just have to show it a little more love. Lo L

@CookingWithRy 4 года назад

👍

@pdjhh 4 года назад

Hi there. I’m pretty new to this. Could you tell us a bit more about what the stall temperature is please?

@CookingWithRy 4 года назад

The stall is generally accepted to be the point in the cooking of large cuts where evaporative cooling slows the rise of internal temperature.

@pdjhh 4 года назад

@@maddawgnoll Ok thanks. So it's not a problem at all?

@joshualawrence634 4 года назад

What’s your thoughts on the upgrade from the Oklahoma joe to the lone star? I know prices vary drastically so there should be a difference but is it worth it?

@CookingWithRy 4 года назад

In my opinion, yes. The quality of construction is fantastic, the greater capacity is wonderful, but the thing that I'm most impressed with is the efficiency. I expected that since it is a larger smoker it would need more wood. The exact opposite is true. I can regularly use a short split of wood, maybe 10 inches long, and get 1 hour of a 250 F temp out of it. This exact model, the 20x42, was the one I was planning to purchase before Lone Star Grillz offered to provide me with one for use on my channel, and the reason I had narrowed down my choice to this one was that it fell into what I think is a sweet spot of price in the $1000-$2000 range. That's an investment, but it was one I thought would be worth it for a smoker I could use for a lifetime. So far I'm not finding anything wrong with that logic :)

@joshualawrence634 4 года назад

@@CookingWithRy Absolutely you get what you pay for! I recently picked up a used Oklahoma Joe just as a start to get into the true "offset smoking" and I'm having a difficult time with the " dirty smoke" I watched your video on keeping fire management which I see improvement but I feel like I can only keep a clean fire when it's scorching hot. (Temps are around 400-450) I'm using splits even smaller than yours and I'm starting it out with a nice coal bed but I tend to lose it and end up with a little half burnt log by the time the temps are right.