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)
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)
