Brisket on LSG

[joetee]

This is my first brisket on my new LSG.
15 pounds, 23 hours at about 250°.

 

[Blues1]

Sure passes the bend test. Looks great!

 

[912smoker]

Nice smoke ring ! She's a beauty

 

[Fueling Around]

Nice brisket.
How was the LSG performance?

 

[TuckersBarbeque]

Great looking Brisket! I'm assuming no wrap. What was the rub... looks a bit more than than S+P.

 

[joetee]

Nice brisket.
How was the LSG performance?

LSG performs awesome. Temp from left to right is very close. Left side a few degrees hotter but not much to notice.
My only limitation is me still learning temp control. I think I need a timer set for 30-45 minutes to add wood. I forget to check sometimes and by the time the temp starts falling a bit to add a split, it usually a little too long resulting in temp swings.
But the pit does an amazing job. Everything I've made so far is amazing. My Weber is a great grill/smoker but taking it apart to add fuel or wood is a pain.
LSG smoke flavor is amazing great and easy and I don't get to much smoke flavor where the Weber sometimes gets to much.
I'm very satisfied. Well worth the money and wait time.
If I had to, I'd buy it again.
Add a split of warmed wood, leave door open for maybe 30 second until it's all burning and white smoke burns off. Close the door and walk away.
Simple simple.

 

[joetee]

Great looking Brisket! I'm assuming no wrap. What was the rub... looks a bit more than than S+P.

Thank you. Yes I used Big Bad Beef Rub with mustard as a binder. Also double Wrapped in butcher paper. I don't go by the stall temp, I go by looks when wrapping.
Also as a note, meat probes don't always read the correct inside temp throughout the cook. Probably be better to add the probe and move it from time to time or wait until it's time to wrap. Always check with instant read thermometer in different locations.