Overnight Choice Brisket on the Lonstar Grillz IVS Mini
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- Опубліковано 13 жов 2024
- Today we take a 18lb Choice brisket, rub it in the Dill Mustard binde, the add both uncle steves shake and 16 mesh black pepper. We put it on overnight and wrap after 11 hours. The cook in total took 13 hours and turned out amazing. If you are looking to cook a brisket overnight in a lonestar grillz insulated vault smoker. If you are looking for a great recipe for a choice brisket where you can get some sleep, check this one out.
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We are a Blended family from the Northwest and Texas that live along the Texas Gulf coast. We hope to give you some useful insight into our method of smoking, grilling and cooking. Inspired by Texas cooking and mixing in a little of the Northwest flair, we hope you enjoy our take on Texas BBQ.
Thanks for watching! Looking for an overnight Brisket on a pellet smoker? We have one here! ua-cam.com/video/THMKxJu5RuE/v-deo.html
Great looking brisket Biggs! That Lonestar did a great job. I happen to like choice briskets. 🤘
You and me both! Especially when the price is right! They can be stubborn though thats for sure.
I never ever get tired of watching brisket smokes. That one looks fantastic Aaron. Awesome job!!
I appreciate it! Thanks for watching mine! Have a great one and stay safe out in this crazy world!
Nice Job Biggs like the cling wrap on the countertop anything that helps with clean is great. Nice Brisket sir. Thank You
Thanks for watching, Yeah I buy the big box of cling from sam's and then just fold all the nasties up and the counter is clean. Saves the looks I get from rub being everywhere too!
Nice job. Love watching brisket videos. 😎
I'm waiting for a large IVS and my pellet smoker died on me so I'm in dire straights over here.
That wait is killer...especially when it goes over the time they tell you. I have a new offset ordered from Big Phil's Smokers that is about 4 weeks over due to supply issues. I know the feeling for sure. You will be happy with the IVS - Takes some getting used to, but once you get it down, it is money every time. If you ever have any questions I can help you with feel free to reach out here or we are on instagram. If there is a way to screw it up I have so maybe I can help.
Awesome job brother! Almost to a “T” the same process that I use 👍🏻👊🏻! Also, how did injecting with beef tallow before you wrapped work? Been thinking about doing that myself.
I have done it the last few times on these choice and select packers and it turns out amazing. I started doing it because the flat has less marbling in this batch and it was drying up a bit when rested. Doing this keeps it really moist. I just take the fat I cut off in trimming and put in a pan covered in foil. When it is time to wrap I use the tallow in the pan. It works great!
@@BBQbyBiggs sounds good 👍🏻!
I smoke a standard brisket 250⁰ for bout 9hrs, no trimming of fat. I use hickory. I use garlic, onion powder, salt, and pepper.
Sounds amazing!
You made that 1.99 look like 4.99 if you ask me. I’m starting to fall in love with those Lone Star smokers
“Body by Brisket” 😁😁
Good Looking Cook 👍😁
We’ve been doing a little different process for all the events we’ve been doing.
Injecting with beef tallow before seasoning, A LOT in the flat end and all over it.
The Choice Briskets come out really well.
Glad to see that IVS is looking a bit more used, starting to look like mine.🤣
Great Job… Enjoy the videos 👍👍
“Body by Brisket”… I’ll show you a body by Brisket 🤣🤣
Hahaha. May have to try that way. You know you can never be satisfied lol. Yes I need to clean that thing again. I started it before I looked in it and was like screw it. Let it ride.
I’ve never seen this process before with the wrapping…holy smokes that looks amazing!! Oh that center cut is mouth watering, fall apart good! Great smoke Aaron!
Glad you liked it, you should give it a shot!
Good looking brisket Aaron.. very good cook!
Thanks for watching
Beautiful looking brisket there Biggs !
Appreciate that sir! Take care!
Looks really good 9:39 . Any reason you didn't use the built-in water pan over adding a tin water pan?
Just easier to clean up after.
@BBQbyBiggs Makes sense. 😀
Hope you Enjoyed this Video - Check out our other cooks on the Lonestar Grillz IVS Mini - Click here for the playlist! ua-cam.com/play/PLOg8PG68sENDLAz4ipIVLOxDTqxqUicun.html
I mostly only do choice brisket, it's great. I have the large Lonestargrillz Ivs. I was actually hoping to see more on your IVS. I love mine. Anyway have a great day 🌤
Victor I have a Lonestar IVS playlist on the channel. Lots of videos there. Thanks for stopping by!
@@BBQbyBiggs thanks, I'll check it out. There won't be any cooks for awhile. My bbq shelter got destroyed by some unexpected snow. But no damage to anything bbq wise. Heck as you can imagine the IVS is built like a tank. I just need to move everything into the barn for awhile and I really don't want to smoke out the barn or cook in heavy rain and snow. Have a great day 🌤.
Great video! Is a smoke ring not possible on the IVS? Sub'd
It definitely is. This one did not have much of a smoke ring but man it was delicious.
Man o man that brisket turned out amazing my brother
Thank you sir!
Great looking brisket Aaron! Perfect bark👌 juices was flowing! Dig that cooker👍 that choice brisket up is over $6 a lb😡😁 thanks for sharing brother, have yourself a great one, you all stay safe!👍👊🍻🍺
Thanks 👍, I have 5 more in the freezer then I will be out of the 1.99 stuff. I buy a bunch so I can grind them up for hamburger.
With all do respect. I'm not a pro, but doesn't poking to add tallow a bit counterproductive to the purpose of wrapping and resting?
Not sure but trial and error usually plays out and this one sure turned out good.
Dang that's a nice knife
It’s actually a cheaper one from Amazon. Link is in my description.
Great brisket Awesome knife
Thank you! That just one of the cheaper ones from Amazon. Here’s a link to see it. 12" Slicing Knife : amzn.to/2R5CBSd
very good looking eats right there .
Appreciate it! Was good groceries for sure!
You said you run your smoker at 215 to 225. Im sure thats what you have your smoker set to, but while monitoring your temps, if you see they are 30 to 40 degrees off of your set point, are you adjusting to keep your ambient temps at 215 to 225 or are you just keeping your set temps at 215 to 225 and letting it ride? On my smoker, if i was to set it at 225, my ambient in chamber temps would be closer to like 250.
I set to 215-225 and let it ride.
Beautiful brisket, and the price was sure great😊
You got that right!
Wow $1.99 is cheap! I bet it still tasted delicious. Nice cook! Subbed!
Sometimes you can find it cheap. Not lately but when you do, double down for sure. We grind it up for HB meat. Thanks for the follow. Look forward to seeing more of your cooks as well!
I saw this meat at the store other day and they wanted like almost $100 for it ! Omgggg that’s wild I wonder why so expensive, looks so good though 😍😍😍
It's so good!
You actually just cut it in half you did not separate the point from the half. I probably wouldn’t have unwrapped before the cooler but you did a decent job there and it looked good
If I do a regular cooler I wont, but it seems with these new yeti style that the brisket continues to cook for a bit and the flat dry's out a bit. No issues since I started burping it. Cutting for prep and for videos are a bit different. This is where I normally cut for videos.
That brisket is looking great. You might be onto something by injecting fat during the wrap phase rather than at the beginning.
I think most of the fat injected at the start oozes out by the end of the cook cycle.
It was delicious for sure!
I know you put this video out about 5 days ago but you found a brisket for a dollar 99 a pound WTF
Kroger had a sale around Thanksgiving and I bought 8 of them. I grind my own burger meat using brisket. I have 2 left and have not seen any under 4 bucks a lb in the last month and a half. I am in southeast Texas so we have a lot of beef but yeah, no deals. Gotta stock up when you can. Prime is almost 6 right now so it looks like a lot of chicken in my future.