robertm
is one Smokin' Farker
I've had my LSG 20 x 42 for right at a year now. By the time I got it and played with it for a month we were right in the middle of covid. We decided the two families our kids car pool with are safe to be in close contact with since our kids are in a car with them everyday anyway.
I bought the brisket in May 2020 from Costco. At the time I bought it out of vague fear meat might become hard to get. It's been in the deep freeze ever since.
The cook:
Straight forward TX style brisket. Trim cap to about 1/4", cut some of the deckle off and shape her up purdy. Equal parts sea salt and coarse black pepper. This beast was 18 lbs untrimmed
On to the smoker:
Smoked at 275ish for 6.5 hrs with all post oak. This is where I took a big left turn. I was happy with the color and didn't want to be up all night. Decided it's time to try the oven. Wrapped in butcher paper then placed in oven at 250 (dropped to 225 once past stall):
12 hrs later she hit about 201 and it probbed like jelly. Wrapped in towels and threw it in the pelican cooler. 8 hrs later it was sitting right at 140 deg and time to carve:
It was the second best brisket I've ever made. Best was a waygu on a 500 gal offset. I really couldn't have asked for anything better on this cook. I'm blown away by the depth of flavor, tenderness and juiciness. There really is no substitute in my mind for a true stick burner.
People familiar with briskets will immediately note the oddball shape. I bought it right when all the meat packing places were struggling to find/keep workers. What I thought was a brisket with a huge point in the cryovac turned out to be a ridiculously huge flat with a teeny little point sitting up top. It all turned out great but there were a lot of snickers as to the rather phallic protuberance sitting atop my brisket!
I bought the brisket in May 2020 from Costco. At the time I bought it out of vague fear meat might become hard to get. It's been in the deep freeze ever since.
The cook:
Straight forward TX style brisket. Trim cap to about 1/4", cut some of the deckle off and shape her up purdy. Equal parts sea salt and coarse black pepper. This beast was 18 lbs untrimmed
On to the smoker:
Smoked at 275ish for 6.5 hrs with all post oak. This is where I took a big left turn. I was happy with the color and didn't want to be up all night. Decided it's time to try the oven. Wrapped in butcher paper then placed in oven at 250 (dropped to 225 once past stall):
12 hrs later she hit about 201 and it probbed like jelly. Wrapped in towels and threw it in the pelican cooler. 8 hrs later it was sitting right at 140 deg and time to carve:
It was the second best brisket I've ever made. Best was a waygu on a 500 gal offset. I really couldn't have asked for anything better on this cook. I'm blown away by the depth of flavor, tenderness and juiciness. There really is no substitute in my mind for a true stick burner.
People familiar with briskets will immediately note the oddball shape. I bought it right when all the meat packing places were struggling to find/keep workers. What I thought was a brisket with a huge point in the cryovac turned out to be a ridiculously huge flat with a teeny little point sitting up top. It all turned out great but there were a lot of snickers as to the rather phallic protuberance sitting atop my brisket!
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