Thank you so much. I'm missing some footage due to a full SD card. I''ll eventually have to make another brisket video with more details on how to use my insulated smoker.
I appreciate all of the love but I lost some of my footage trimming and seasoning the brisket. I didn't want the video to go to waste so I salvaged what i could. Since I forgot this evening just click on this link to get how I make it ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MFoHornCtQg.html. Here is the link to the gloves i spoke about if you're interested / Cut resistant gloves: amzn.to/317tIss
Nice video, don't have a smoker but wanted to try using the charcoal 'snake' method interspersed with pecan wood to get some smokiness on my Weber then wrap and finish in oven.
Awesome video Mike! I’ve started to smoke regularly and I’m really enjoying it. I cooked my first brisket last week and it came out good. You’re video was very informative regarding internal temperature and proper time to wrap the brisket. Keep up the great work! God bless you!
Brother, I like your videos! Also love that smoker. Looks like such good quality. I was this close to buying an LSG Mini and you're making me wish I had!
Thanks brother! I'm going to do a video on how to use the Lonestar Grillz IVS. In my opinion it's a good smoker; one of the better ones out there. I wouldn't mind getting a Mini
John my SD card was full when I seasoned it and I didn't know it so that got cut out, my apologies. I smoked it at about 250 and at 275 after I rapped it. The rub I used is in my beef Rib video of you're interested.
Would love to see a video with more details about how you run your pit. I have the mini been using lump past few cooks great flavor only problem is for some reason all my smoke wood burns up to quickly
ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MFoHornCtQg.html click the link for the rub. After you trim your brisket use the exact same method I used for this beef rib to apply the rub to your brisket
@@rustylamb3421 give this a try; put your wood chunks underneath your charcoal so that they don't get so much air and they will burn at a much slower rate. I used to put my chunks on top or on the side of my charcoal and my wood used to burn fast too. Since I've been burying my wood chunks on the bottom they've been burning a lot slower due to the lack of air flow to the wood.
looks like it turned out great, i have been eyeing one of these cabinets for awhile, how would you compare the flavor ofyour meat cooked in this vs a stick burner? also I've seen a few videos of people using this cooker and their brisket always seems to lack a nice looking smoke ring, i know it does nothing for flavor and is just for aesthetic reasons but why do you think that is? again great video and just subscribed keep up the content!
Thanks for adding to the BZ COOKS family, welcome! As far as flavor goes nothing compares to a stick burner but this comes really close and the average person can't tell the difference. As far as the smoke ring it varies...... Some cook their too fast at higher Temps and some don't use enough wood chunks. Then there's this people who cheat to get a fake smoke ring and use a different salt like celery salt. Hope this helps and thanks again. More to come soon
This is a very old vid but i world cook my brisket at 225-250 until the internal temp in the lean part is at 175-180 then wrap in butcher paper and raise the temp to 275. In this smoker i did use a water pan. The entire cook probably should take 12-14 hrs. Cheers!!
