Discussion in 'Beef' started by smokinal, Oct 9, 2016.

  1. smokinal

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

    The only thing good about a hurricane is after it passes the weather is just beautiful.

    Lower humidity, cooler temps, and no chance of rain.

    I have had a 15.5 lb. Choice packer in the fridge for over a week. 

    The weather has been so bad I didn't want to smoke it.

    I was planning on putting it on the WSM for an all nighter with the Guru.

    But we had to clean up after the storm & put all our stuff back where it belongs.

    So I was going to be around the house yesterday all day.

    Perfect time to fire up the Lang & do a hot & fast brisket smoke.

    I got started around 5:00 AM with starting a chimney of charcoal.

    Once I had a coal bed I used oak & hickory the rest of the time.

    Here's the brisket all trimmed & rubbed down. I picked this one out because it had good marbling & the flat was pretty thick on the end.

    I saved some of the fat I trimmed off to put above the brisket so it would baste it while it cooks.

    Ready to go.

    I let the Lang get up to about 300 degrees, then put the brisket on. 

    I didn't put a probe in the brisket, just let it go for a while. This is at 3 hours.

    This is 6 hours & I checked the IT with my Thermapen.It was 160-170.

    Here it is at 8 hours, IT 180-185. I took the top rack out & fed the cracklin's to the turtles in the pond in my backyard.

    Look how defined the flat & point are. The flat is just laying on top of the point.

    All done at 9.5 hours. IT 197 & probe tender throughout.

    I let it rest on the counter with a foil tent for about 45 minutes.

    Then sliced it up. It was very tender & juicy.

    The thinnest part of the flat was a little overcooked & fell apart when I tried to slice it.

    But the majority of the meat was perfectly done.

    It just melted in your mouth.

    Of course we couldn't have a brisket sammie with out Judy's homemade buns!

    Here it is with a little BBQ sauce and some homemade dills.

    On our finest china, of course!

    I have to say I have been very pleased with the way the Lang cooks just about anything.

    I'm getting better at keeping the temp steady & knowing when to add another split.

    After the first hour I never touched the dampers, just fed the beast wood & it held very steady at about 280 degrees.

    Thanks for looking guys!

  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Absolutely awesome Al, you knocked it outta the park on that smoke & Judy sure does have great baking skills ! Awesome meal ! Thumbs Up
  3. b-one

    b-one Smoking Guru OTBS Member

    To Al's for dinner! Nice looking smoke,looks like you got through the hurricane fairly well.
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Al!

  5. jcbigler

    jcbigler Smoking Fanatic SMF Premier Member

    Looks good.

    I wonder how fast it would have cooked in those hurricane speed winds. You probably could have gotten it done in just 2 or 3 hours.
    Last edited: Oct 9, 2016
  6. smokinal

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

    Thanks Justin!

    And yes Judy is an awesome baker!

    Thanks B!

    Yes we really lucked out. Not any damage or power outages.

    Thanks Case!

    I appreciate the point too!

    Thanks JC!

    You might be right, when the wind is coming from the firebox side, it does tend to get hotter.

  7. briggy

    briggy Smoking Fanatic

    Looks great Al!  Glad you made it through the hurricane with no major issues.
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yummy for sure , Al. Can't wait to try my first briskey.

    Glad you fared good with the storm.
  9. schlotz

    schlotz Meat Mopper

    Great looking brisket Al.  What did you rub it with? SPOG?

  10. betaboy

    betaboy Meat Mopper

    Very nice Al! That is a very defined point/flat indeed! Glad to hear you made it out of the storm with just a little clean up too! [​IMG]
  11. That's a fine brisket! Not surprise your turned a good piece of meat!
  12. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Glad to see you survived the storm and had some great beef...JJ
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Al glad to see you & Judy are safe That Brisket looks great Points

  14. smokinal

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

    Thanks a lot guys!!!

    I really appreciate it!

    Thanks Matt,

    I used my pork rub, it's really just a simple rub & lately I've been using it on everything.

    PM me & I'll send it to you.

    Thanks a lot fellas!

  15. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Wonderful brisket Al. Thats truly a silver lining in the storm cloud! point B
  16. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    That looks amazing Al, that Lang is serving you well my friend.

  17. smokinal

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

    Thank you!  JJ, Richie, Brian, & John! I really appreciate it!

  18. dukeburger

    dukeburger Master of the Pit OTBS Member

    Great looking brisket Al! And it wasn't cooked at 225!!! [​IMG]    [​IMG]  

  19. smokinal

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

    Thanks DB!

    Lately I've been smoking everything at higher temps.

    It gets done quicker & I think it may be a little juicier.

  20. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Nice Brisket Al!  Glad that storm stayed off the coast!


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