Happy 4th of July weekend everyone! I figured there was no better way of honoring this great country I serve than with a huge slab of beef. I picked up a 15 lb choice brisket from Albertsons last weekend (it was on sale for $1.99/lb), woke up nice and early and just threw it on the Lang. Did my standard brisket prep, trimmed last night so I could sleep in a little later this morning, wrapped in Saran wrap and put it back in the fridge. I don't rub it the night before anymore because my Texas style rub is heavy on salt so I rub it down after I inject in the morning. After I got up I injected it with beef broth, butter, Worcestershire sauce, garlic and onion powder and black pepper. While waiting for the pit to come up to temp, I rubbed it down with my rub. I'll be cooking at 275 using straight hickory. Enough talk, on with the q-view!
The packer I picked up last weekend
Can't argue with those savings!
All trimmed up
Rubbed down and ready to head to the pit
This 4th is a little bittersweet though. Due to an assignment to Germany, this is the last 4th I'll be spending in the U.S. for 3-4 years, during which time I won't have my Lang. This is also the first cook in the last 4.5 years without my buddy Cooper who we lost on Thursday. He'd always be sitting right by the door while I was cooking just enjoying the smoke and the smell of some delicious que. I dedicate this last brisket in your honor buddy!
The packer I picked up last weekend
Can't argue with those savings!
All trimmed up
Rubbed down and ready to head to the pit
This 4th is a little bittersweet though. Due to an assignment to Germany, this is the last 4th I'll be spending in the U.S. for 3-4 years, during which time I won't have my Lang. This is also the first cook in the last 4.5 years without my buddy Cooper who we lost on Thursday. He'd always be sitting right by the door while I was cooking just enjoying the smoke and the smell of some delicious que. I dedicate this last brisket in your honor buddy!
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