hot and fast brisket on a Lang smoker

Discussion in 'Beef' started by atcnick, Oct 14, 2011.

  1. atcnick

    atcnick Smoking Fanatic

    do any of you guys smoke hot and fast on a Lang smoker? I'm going to try hot n fast brisket on my Lang 84 in a few days. Any insight would be appreciated
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I know Ben kept telling me the 36 is great for hot and fast.  He is a big proponent of warmer smoking temps.  I look forward to seeing how it works out.  Wish I could offer advice but I think you are breaking new ground on this forum.

  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    I still have not tried a hot and fast smoke on a brisket but I want to try it some day.
  4. smokinal

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

  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    I guess I'm alittle old school cause my briskets are awesome and I don' mess with something thats now broke.
  6. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    There was a memeber we have not seen in a while that preached high temp brisket cooking

    If you do a search for smoking le you will see his method to madness.
  7. smokinal

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

    That was the one I was looking for eman!
  8. atcnick

    atcnick Smoking Fanatic

    Got an 11lb packer rubbed and ready to go on the lang in the morning. Going to shoot for about 300F

    -Nick via Tapatalk
  9. solaryellow

    solaryellow Limited Mod Group Lead

    I don't have a Lang but on occasion I do smoke hot and fast. Last weekend I had a little get together that I was not expecting and threw a 13lbs packet brisket on and it took about 8 hours from start to finish at 300*. Smoke ring was there as well as the flavor. I still prefer low and slow but it can be done hot and fast.
  10. atcnick

    atcnick Smoking Fanatic

    What do you like more about low n slow?

    -Nick via Tapatalk
  11. solaryellow

    solaryellow Limited Mod Group Lead

    The smoke penetrates the meat better. The smoke ring was about the same as was the bark but the flavor was just a tad off if that makes sense.
  12. atcnick

    atcnick Smoking Fanatic

    I think so. I've read the same thing before.

    Got the brisket on now

    Running at 310-320F.

    I've never cooked a packer with such a thick flat, hopefully that will help from getting overcooked.

    My "office"

    -Nick via Tapatalk
  13. atcnick

    atcnick Smoking Fanatic

    It seems like I'm having an easier time maintaining temp at 325 then at low n slow temps.

    But I still notice a 30* difference from left to right. Cooler on the left.

    -Nick via Tapatalk
  14. jc1947

    jc1947 Smoking Fanatic


       Very nice office! Can't wait to see the finished brisket.


  15. atcnick

    atcnick Smoking Fanatic

    3 hours in . And 170F. Fixing to get wrapped and back on


    -Nick via Tapatalk
  16. atcnick

    atcnick Smoking Fanatic

    Getting a little nervous. Checked at 190, 195, 200. Still tough.

    -Nick via Tapatalk
  17. smokinal

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

    I was wondering how the connective tissue would break down cooking it that fast. 

    Looking forward to the finish.
  18. solaryellow

    solaryellow Limited Mod Group Lead

    How tough? Are you sure your probe is accurate? To get to 170* in 3 hours is surprising to me.
  19. atcnick

    atcnick Smoking Fanatic

    Probe was accurate, tested it recently. 

    I finally pulled the brisket at 210F internal, right at the 5 hour mark. I used a wooden skewer and it didnt go in "like butter" in the flat like it does in the point. But I've never seen anyone take a brisket to 210 or higher anyways so I figured, Im either not feeling it right or its overdone.

    Held it for an hour and 15 min in a cooler.

    It turned out VERY tender. The flat was probably the most tender I've ever had one turn out. Almost crumbly, but not quite. The flat was dry but not as dry as it usually comes out. I guess I did over cook it maybe. The point was juicy and good as always, would have liked more of the fat to render. My wife said it was "excellent" brisket, she never says that.

    To me it was mediocre at best, but for me cooking I would say its better than average. Im very happy at the time it took. I dont think I'll ever do Low n Slow brisket ever again. I still need to learn to do hot n fast the correct way.

    Pictures to come...

  20. atcnick

    atcnick Smoking Fanatic


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