Its been warm all week here in cny about 75 now the day i wanna cook out its like 45! But true to forma lang is holdin temps well! Heres some pics from last night injectin and getting the meant all rubbed and ready for smoker as well as it at the 2 hr mark.
Doing my first brisket today on the Lang wish me luck!!
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Since it seems you are smoking a whole packer I would probe the thickest part and the flat separately. At some point you may wish to separate them to keep the flat from being over done. If you can probe both the point and the flat then you are in control of both sections and can pull the flat off leaving the point on longer if you choose.
Hey guys sry had some computer probs but it turned out great so good that I brought in leftovers next day to work and the teacher devoured them and two people actually had me cook 2 briskets for parties they had sunday.