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Beef Brisket Packer on Lang 36"

post #1 of 19
Thread Starter 

Started with a 15 pound full packer brisket and after a small amount of trimming rubbed it with worcestershire and soy sauce before adding some black pepper, salt, onion and garlic powder, paprika and topped off with some brown sugar.Let this rest in the refrigerator over night. 

 

Set it out while firing up the Lang 36" and getting temperature settled in at 250 using maple wood for the smoke. After 6 hours at 250/270 the IT had reached 155 and then placed in a foil pan and covered for another 14 hours until the IT reached 207. Let it rest for 3 hours before carving.

 

This brisket turned out great, nice smoke, tender and tasty and well formed bark. Smoke was a bit light from using maple wood but worked out well as planned. Not over powering for this piece of meat and great beef flavor coming through.

 

Enjoy

 

Fresh whole packer 

 

Not much to trim on the meat side.

 

Seasoned and back in the refrigerator for the night

 

Lang at 250 and ready

 

IT at 155 in 6 hours and ready to cover

 

After 19 hours and rested

 

Great moisture and tenderness

 

Flavor was spot on and great sandwich with a little BBQ sauce added

post #2 of 19
Looks great! I haven't tried maple on beef yet but may have to give it a shot. Steep price on the meat ouch!
post #3 of 19
Tasty looking brisket! Nice smoke!
post #4 of 19
Thread Starter 
Quote:
Originally Posted by b-one View Post

Looks great! I haven't tried maple on beef yet but may have to give it a shot. Steep price on the meat ouch!

b-one

 

Thanks.

 

The maple wood gave a nice light smoke and did not cover up the beefy flavor.

 

Brisket price was on the high side but wanted to do a full packer on the Lang and check out the results. Have done a lot of briskets on other smokers but this turned out to be the best.

 

Lang did a great job.

 

Larry

post #5 of 19

What a great smoke!

 

Points

 

Disco

post #6 of 19
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Tasty looking brisket! Nice smoke!

Brisket turned out great and was even better the next day.

 

Had let it rest for 3 hours after smoking but resting overight in the refrigerator it was even better.

 

Thanks

post #7 of 19

Brisket looks awesome. thumb1%20copy.gif

 

Great post. :points: 

post #8 of 19
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

What a great smoke!

 

Points

 

Disco

Thanks Disco

 

Appreciate the point.

post #9 of 19
twoalpha, nice looking smoked brisket yahoo.gif great pictures too! icon14.gif. Wow that price is a hard one to swallow but, what can you do when you want a great piece of meat to smoke. At the same time could have smoked 6 pork butts at that price either way great job on the brisket. I'll have to try the maple next time I do a brisket. Happy Smokin!

-Joe
post #10 of 19

Awesome looking brisket. Corner to corner how long u say that hunk of beef was?

post #11 of 19

That looks awesome! Thumbs Up

post #12 of 19

Larry that looks great,nice job sorry for being late.Been busy tying fishing rigs (maybe I should quit working ) 

Richie

 

:points:

post #13 of 19
Thread Starter 
Quote:
Originally Posted by ManCave View Post
 

Brisket looks awesome. thumb1%20copy.gif

 

Great post. :points: 

Thanks for the point and comments.

 

Larry

post #14 of 19

Hi. fella's when taking temp on brisket do you take it from point end or flat

post #15 of 19
Thread Starter 
Quote:
Originally Posted by hunter1965 View Post
 

Hi. fella's when taking temp on brisket do you take it from point end or flat

On a brisket this large the point will generally be some less than the flat.

In this case the point was 202 and the flat was 207.

Take care when you measure that you are in the meat and not in the fatty portions.

post #16 of 19
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Larry that looks great,nice job sorry for being late.Been busy tying fishing rigs (maybe I should quit working ) 

Richie

 

:points:

Rickie

 

Thanks for the point and comments. What are you going fishing for?

 

Larry

post #17 of 19
Quote:
Originally Posted by twoalpha View Post
 

Rickie

 

Thanks for the point and comments. What are you going fishing for?

 

Larry

Larry I am not fishing I tie for a Tackle Shop

Richie

post #18 of 19
Thread Starter 
Quote:
Originally Posted by jcollins View Post
 

Awesome looking brisket. Corner to corner how long u say that hunk of beef was?

Corner to corner about 18". The butcher knife is 15"

post #19 of 19
Quote:
Originally Posted by twoalpha View Post
 

Corner to corner about 18". The butcher knife is 15"

Thank You

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