Lone Star Grillz

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🔥 Overnight Smoked Brisket on the Lone Star Grillz El Fuego Trio

Brisket doesn’t have to mean getting up at 3 AM. We put this one on overnight at 225°F, let the El Fuego Trio do the work, then wrapped, finished and gave it a long rest so it was ready when we were.

🎥 Watch the full cook:
https://youtu.be/yFdk-C2maKo⁠

🔥 Check out the Lone Star Grillz El Fuego Trio:
https://lonestargrillz.com/products/el-fuego-duo⁠

RECIPE

Ingredients:
• 1 whole packer brisket — we used 12.6 lb.
• Worcestershire sauce for binder
• Lone Star Grillz Texas Bold & Texas Fusion Rubs, or your favorite beef rub
• 2–3 tbsp. melted beef tallow
• Butcher paper

Directions:

1. Trim the fat cap to about ¼” and remove hard fat and thin edges.
2. Lightly coat with Worcestershire sauce and season generously.
3. Preheat the pellet side of the El Fuego Trio to 225°F.
4. Put the brisket on around 9:30–10:00 PM and insert a probe into the thickest part of the flat.
5. The next morning, when the bark is set and internal temp is around 165–175°F, wrap tightly in butcher paper with 2–3 tbsp. melted beef tallow.
6. Continue at 225°F or increase to 250°F until the flat is probe tender, usually around 198–205°F.
7. Vent for about 15 minutes, rewrap and rest in a warm oven, cooler or heated food holder for 2–4 hours.
8. Slice the flat across the grain about ¼” thick. Rotate the point and slice slightly thicker.

🔥 Smoke it overnight. Rest it long. Eat when you’re ready.

Three pits. Three off-road packages. Which one are you taking home? 🔥

🔥 All-Stainless El Fuego Trio
🔥 Large IVS
🔥 20” x 42” Pellet Smoker

All three sitting on our Go Anywhere, Anytime Off-Road Packages and ready for wherever the next cook takes you.

Which one gets your vote? 👇

🍒🥤 Cherry Cola Pulled Pork just got an upgrade!

Looking for an easy pulled pork recipe that’s packed with smoky flavor and incredibly tender? This Cherry Cola Pulled Pork is smoked low and slow, then finished in a simple cherry cola braising liquid that creates unbelievable flavor without a complicated recipe.

Perfect for:
🔥 Sandwiches
🌮 Tacos
🥔 Loaded Baked Potatoes
🍽️ Meal Prep

Cooked on the Lone Star Grillz El Fuego Trio—the only grill that lets you cook with pellets, wood, or both in the same cook.

🎥 Watch the full video:
https://youtu.be/8cGka7NWzDA

🔥 Shop the El Fuego Trio:
https://lonestargrillz.com/products/el-fuego-trio

👇 Recipe

• Bone-in pork shoulder
• LSG Texas Bold Rub (or your favorite pork rub)
• Mustard (binder)
• 1 cup Cherry Cola
• ¼ cup Apple Cider Vinegar
• 3 tbsp Butter
• 2 tbsp Brown Sugar

Directions

1. Trim and score the fat cap.
2. Coat with mustard and season generously.
3. Preheat smoker to 250°F.
4. Heat together cherry cola, apple cider vinegar, butter, brown sugar, and 1 tbsp rub.
5. Smoke until the bark is set (about 5–8 hours).
6. Place in a foil pan, add the braising liquid to the pan (not over the bark), cover, and continue cooking.
7. Cook until 203–206°F internal.
8. Rest 60–90 minutes, shred, and enjoy!

🇺🇸 We don’t just build smokers—we build the parts that go into them.

These pellet hoppers are headed to the paint booth, but before that, every one of them is fabricated right here in the USA. From raw steel to the finished product, we keep manufacturing in-house so we can control the quality every step of the way.

It’s more work, but we believe that’s how products built to last should be made.

Another batch of Lone Star Grillz pellet smokers is taking shape! 🔥

Today the stands are being welded on—one more step in building these pits the right way. Every smoker is hand-built in Texas with heavy-duty steel, precision fabrication, and attention to every detail from start to finish.

There’s still a lot of work ahead, but it’s always exciting to watch these smokers come to life. Thanks to everyone who continues to trust us with your backyard and competition cooking!

🇺🇸 Built by hand in Texas.

It’s always an incredible feeling to see another batch of Lone Star Grillz completed and almost ready to head to their new homes across the country.

Every grill in this video was built by hand right here in Texas by our team. Whether it’s a pellet smoker, offset smoker, hybrid, or built-in grill, we never take for granted that you trusted us with your hard-earned money.

To every customer who has supported Lone Star Grillz over the years—thank you. Your support allows us to keep building American-made products the right way, and we’re truly grateful for every order.

We can’t wait to see what you’ll be cooking next!

👉 https://lonestargrillz.com

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🔥 Easy Backyard Ribs that ANYONE can make!

If you’ve been looking for an easy, foolproof rib recipe that delivers incredible results every time, this is it. We cooked these on the Lone Star Grillz El Fuego Trio at 225°F for amazing wood-fired flavor with almost no effort.

🎥 Watch the full video here:
https://youtu.be/w02ja4RRM-c?si=zp4Kfc7IWNdVf-fo

🔥 Learn more about the El Fuego Trio:
https://lonestargrillz.com/collections/pellet-smoker-grills/products/el-fuego-trio

Recipe

• 3 racks Baby Back Ribs
• Lone Star Grillz Texas Bold Rub (or your favorite BBQ rub)
• Yellow Mustard
• Your Favorite BBQ Sauce

Directions

✅ Remove membrane and trim excess fat.
✅ Coat with mustard and season generously.
✅ Smoke at 225°F until good bark forms (about 3 hours).
✅ Wrap meat-side down with BBQ sauce in foil.
✅ Cook about 1 more hour until probe tender.
✅ Unwrap, flip over, glaze and cook another 30 minutes.
✅ Rest 15–30 minutes, slice and enjoy!

What’s your favorite BBQ sauce for ribs? Let us know below! 👇