Found a good buy on this 6.5 pound Angus choice flat as a test for my new Lang 36" Patio. Trimmed the brisket, scored the fat cap and rubbed down and in the frig. overnight. Used a mustard base, black pepper, salt, chili powder and brown sugar. Using Red Oak wood, fired it up and settled it in at 260 before adding the brisket at 7:30 am.
Maintained the smoker temp at 240-260 for first 5 hours and it developed good color and bark. It was placed on a rack in a pan and covered with foil for the rest of the time. Inserted the Maverick probe at this time and the IT was 164. Kept the Lang at 250 for the remaining 3.5 hours until the IT reached 200. Pulled the brisket wrapped with towels and held in a cooler for one hour before slicing. The thin end of the flat was slightly over done and did not slice well. The thicker parts sliced up nice and showed the smoke ring. Turned out as a good test on the new Lang, brisket was well cooked, tender and flavorful.
Brisket on sale and price reduction
Rubbed and ready
Good color after 3 hours
Nice bark after 5 hours and ready to be foiled
After resting for 1 Hour
Thicker part of the flat sliced.
Great flavor and tender