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Brisket and Things on my new Lang 36 (Q-VIEW)

post #1 of 6
Thread Starter 

Hey Y'all

 So i had a recent thread about purchasing a new Lang 36" (Black Betty) And i have a couple small smokes on her,  but Saturday (2/20) i had a bigger smoke. I smoked a 19# packer brisket and 2.5# London broil and i threw on some chicken for fun!

 

I started my smoker at 5:00 am Saturday morning...

 

 

 

 

The night before i had trimmed my brisket and put on a new rub i bought online...(Butcher BBQ private selection rub...and its major good) 

 

 

I also used the same rub on my other Beef (London Broil)

 

I Smoked the London broil for an hour and a half @250-260 Degrees pit temp (to 140 degrees IT)  and i let it rest and smoked the  Brisket for 6 hours to an IT of 201 Degrees and took it off and let it rest. I know those times sound crazy but the lang i found cooks much faster than the other smokers i have used. my pit therm and my maverick both tell me i'm at 250-260 pit temp. and i double check my IT's with the maverick and a therma-pen. 

 

I have to say the meat tasted smokey and the meat was moist and tender so I'm happy with the finished product even if it takes half the time i thought it should. on to more q-view....

 

Meat on the smoker..

 

 

 

I also did a couple chicken breast and some chicken thighs...

 

And the finished product on brisket...(sorry i didnt have the camera when i sliced it)

 

 

Thanks for looking...

any advice anyone has or questions, comments etc. are all welcome!

 

Happy Smoking,

phatbac (Aaron)

post #2 of 6

Holy cow Aaron!

 

6 hours for a 19# packer.

 

Never heard of that at 250-260 degrees.

 

Wow I don't know what to say.

 

Well if it turned out good, then congratulations!!!

 

Points for the fastest brisket cook at 250!

 

Al

post #3 of 6
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

Holy cow Aaron!

 

6 hours for a 19# packer.

 

Never heard of that at 250-260 degrees.

 

Wow I don't know what to say.

 

Well if it turned out good, then congratulations!!!

 

Points for the fastest brisket cook at 250!

 

Al

Thank you!

 

it wasn't 19# after i trimmed it it was closer to 15.5# but 6 hours is still turbo brisket range!

I took it (brisket)  to work today (most of it) and everyone loves it for lunch. So its quality product. I think the heat hits it twice in the lang  so i don't know. Thanks for looking!

 

Happy Smoking,

phatbac (Aaron)

post #4 of 6

Aaron

 

Great start on the new Lang. :points:

 

Larry

post #5 of 6
Thread Starter 
Quote:
Originally Posted by twoalpha View Post
 

Aaron

 

Great start on the new Lang. :points:

 

Larry

thank you Larry! 

and thanks for the points!

 

Happy Smoking,

phatbac (Aaron)

post #6 of 6

Nice looking smoke.

 

Points for the good smoke on the new rig!

 

Disco

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