Recent content by Japan_Dave_

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  1. J

    Lone Star Grillz: LSG owners?

    Thanks. I gave them a call and it looks like everything is still on track and I should have my pit a little after new years as well.
  2. J

    Lone Star Grillz: LSG owners?

    Nah, I live in Japan and I am shipping a pit to me here in Japan. They know my situation but, I just don't want to sound like I am impatient to get my pit. Cheers Dave
  3. J

    Lone Star Grillz: LSG owners?

    Hey All, I wanted ask any LSG owners as to how long a smoker takes to fabricate after Lone Star Grillz lets you know they have started the process? I ordered mine about just under 4 months ago and was told about a 18 week lead time and was just curious as to what peoples smokers took to build...
  4. J

    First Brisket, a little bit dry.

    Thats the thing, the last hour I was checking probe resistance more than temp as it was still tight and as soon as it wasn't I pulled it. Maybe I should of probe tested a few hours earlier as I could see that over cooking it would actually make the meat tight again. Thanks. Yes that was the...
  5. J

    First Brisket, a little bit dry.

    Hey all, Just wanted to get some advice on briskets as my first one was a little bit dry. This what I did with a near 22lbs brisket. I can't tell what grade it was as it is really hard to get a brisket in Japan. But if I had to say I would say it looked like a select grade. 1. Trimmed the...
  6. J

    Considering Loan Star Grillz offset, but need advice.

    Thanks for the reply. I think I am going to go with the 48" with vertical chamber even though I also don't do a lot of volume. I do however want the versatility of having both.
  7. J

    Hypothetical Brisket question?

    Thanks. That some great information. What I ended up doing was shredding half of it and made some sandwiches, amazing!!!! Next time is a Brisket for sure.
  8. J

    Hypothetical Brisket question?

    Thanks, they loved it! Smoked meat like this is just not available in Japan. That meat was USDA Prime, so you should be able to get it in the USA.
  9. J

    Hypothetical Brisket question?

    Thanks, It was!
  10. J

    Hypothetical Brisket question?

    Thanks!!! I let it sit on the kitchen bench still wrapped for 40mins, temp went down to about 180F, then stuck it in a cooler for 5 hours. Pulled it out when it was about 145F. Cut half of it up in slices. Honesty, never seen meat like this before, it was so tender and so moist. I may have over...
  11. J

    Hypothetical Brisket question?

    Expected a 24 hour deal and was done in 14 hours. Wow.
  12. J

    Hypothetical Brisket question?

    Unwrapped with rub on. Basic S & P with some garlic flakes. Trimming only took off about 1/2 lbs, there was virtually no thick fat of this thing.
  13. J

    Hypothetical Brisket question?

    Thanks. Yeah, re-thinking cooking temp and I was going to try 275F. I didn't realize but it also says that it is a Chuck Eye Roll in Japanese as well. Here are un-opened pics.
  14. J

    Hypothetical Brisket question?

    When I open it up I will post some pics, won't be for a few hours though. Cheers
  15. J

    Hypothetical Brisket question?

    I just pulled the meat from fridge and I am pretty sure this is not a brisket, although it is shaped like one with what even looks like the point. The thing is there is not much fat on this thing and I can't see two types of meat in it. It is labeled "Shoulder" in Japanese which I am guessing...
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