Brisket and Things on my new Lang 36 (Q-VIEW)

Discussion in 'Beef' started by phatbac, Feb 22, 2016.

  1. phatbac

    phatbac Master of the Pit

    Hey Y'all

     So i had a recent thread about purchasing a new Lang 36" (Black Betty) And i have a couple small smokes on her,  but Saturday (2/20) i had a bigger smoke. I smoked a 19# packer brisket and 2.5# London broil and i threw on some chicken for fun!

    I started my smoker at 5:00 am Saturday morning...

    The night before i had trimmed my brisket and put on a new rub i bought online...(Butcher BBQ private selection rub...and its major good) 

    I also used the same rub on my other Beef (London Broil)

    I Smoked the London broil for an hour and a half @250-260 Degrees pit temp (to 140 degrees IT)  and i let it rest and smoked the  Brisket for 6 hours to an IT of 201 Degrees and took it off and let it rest. I know those times sound crazy but the lang i found cooks much faster than the other smokers i have used. my pit therm and my maverick both tell me i'm at 250-260 pit temp. and i double check my IT's with the maverick and a therma-pen. 

    I have to say the meat tasted smokey and the meat was moist and tender so I'm happy with the finished product even if it takes half the time i thought it should. on to more q-view....

    Meat on the smoker..

    I also did a couple chicken breast and some chicken thighs...

    And the finished product on brisket...(sorry i didnt have the camera when i sliced it)

    Thanks for looking...

    any advice anyone has or questions, comments etc. are all welcome!

    Happy Smoking,

    phatbac (Aaron)
    smokinal, disco and twoalpha like this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Holy cow Aaron!

    6 hours for a 19# packer.

    Never heard of that at 250-260 degrees.

    Wow I don't know what to say.

    Well if it turned out good, then congratulations!!!

    Points for the fastest brisket cook at 250!

  3. phatbac

    phatbac Master of the Pit

    Thank you!

    it wasn't 19# after i trimmed it it was closer to 15.5# but 6 hours is still turbo brisket range!

    I took it (brisket)  to work today (most of it) and everyone loves it for lunch. So its quality product. I think the heat hits it twice in the lang  so i don't know. Thanks for looking!

    Happy Smoking,

    phatbac (Aaron)
  4. twoalpha

    twoalpha Smoking Fanatic


    Great start on the new Lang. [​IMG]

  5. phatbac

    phatbac Master of the Pit

    thank you Larry! 

    and thanks for the points!

    Happy Smoking,

    phatbac (Aaron)
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Nice looking smoke.

    Points for the good smoke on the new rig!


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