So .. we got back from vacation on Saturday. After visiting the grocery store on Sunday I found a 4.5 pound brisket point and a flat in separate packages. The flat is saved for later.
The point turned into dinner for Labor day.
Full disclosure: I am not a professional, nor all that seasoned. I just got my Lang about 3 months ago but have not missed a chance to get it smoking. This is my second time doing burnt ends. This time was MUCH better than the last time.
Here's the point with a little fat trimming. Besides being squeezed into the tray, it was in pretty good shape already.
Here you can see how I start my fires. I take literally, about 5-8 pieces of charcoal and stack some of my small splits up around it. I use lighter fluid on the charcoal, and let the charcoal start the wood. I think this time it all got some lighter fluid. All of that wood under the firebox is only about 6 full size splits. I cut them in half and use that splitter to bust the wood into smaller pieces. The fire was started about 10:30 AM.
Rubbed and ready!
Roughly ... equal parts salt and fresh ground pepper, another equal of onion and garlic powder (as one equal part), and a couple of other things I threw in there.
Hard to tell .. but the gauges are reading about 275 on the lower left and 325 on the upper right. Smoke looks about right.
See you later my little friend.
The point turned into dinner for Labor day.
Full disclosure: I am not a professional, nor all that seasoned. I just got my Lang about 3 months ago but have not missed a chance to get it smoking. This is my second time doing burnt ends. This time was MUCH better than the last time.
Here's the point with a little fat trimming. Besides being squeezed into the tray, it was in pretty good shape already.
Here you can see how I start my fires. I take literally, about 5-8 pieces of charcoal and stack some of my small splits up around it. I use lighter fluid on the charcoal, and let the charcoal start the wood. I think this time it all got some lighter fluid. All of that wood under the firebox is only about 6 full size splits. I cut them in half and use that splitter to bust the wood into smaller pieces. The fire was started about 10:30 AM.
Rubbed and ready!
Roughly ... equal parts salt and fresh ground pepper, another equal of onion and garlic powder (as one equal part), and a couple of other things I threw in there.
Hard to tell .. but the gauges are reading about 275 on the lower left and 325 on the upper right. Smoke looks about right.
See you later my little friend.
