Beef Brisket Packer on Lang 36"

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twoalpha

Smoking Fanatic
Original poster
Nov 20, 2014
528
203
Lexington, NC
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

 
Looks great! I haven't tried maple on beef yet but may have to give it a shot. Steep price on the meat ouch!
 
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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
 
Brisket looks awesome. 
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Great post. 
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twoalpha, nice looking smoked brisket :yahoo: great pictures too! Thumbs Up. 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
 
Larry that looks great,nice job sorry for being late.Been busy tying fishing rigs (maybe I should quit working ) 

Richie

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Last edited:
 
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.
 
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