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Maiden Voyage with my new Lang 84

post #1 of 71
Thread Starter 
Doing an all nighter, multi-meat smoke, but pork is the dominatrix for the evenin', so the pork forum wins.

The victims:
5 butts
2 briskets
4 racks beef back ribs
30 lbs chicken quarters
2 small pig halves (thanks Pineywoods!)

Yeah, that's a lot of meat for just me. I'm selling 4 of the pulled butts for $25 each (friend and family rate). I'm also "catering" a friend's open house party with one of Jerry's pigs, one butt, one brisket, and 1/3 of the chicken. The other pig is going to my poker gang's Saturday night poker party. The last brisket, the ribs and the remaining 20 lbs of bird parts I keep.

First up...

Really just wanted to show the price of these butts! Cha CHING!! Didn't take pics of any other packaging, but the briskets, 7.5 lb each, were $2.23/lb, the ribs $2.28/lb, the chicken - 10 lb bags for $6.90/bag.

Butts have been on for two hours, had a rest in Jeff's rub for 4 hours before gettin in the heat, gonna start spritzing with 3:1 apple juice:Capt Morgan in another hour. Chicken has been in my brine for 2 hours now, gonna give then at least 2 more before introducing them to smoke. Briskets are rubbed with gourmet steak seasoning and have been soakin it up for about 3 hours. Got a bourbon based mop to slather on it. They hit the racks at 0500. Ribs got a good douse of steak seasoning. They'll get an hour on the grate, a splash of mojo in the foil for an hour, then one more hour open. Pigs, they's gonna get a simple EVOO slather, some CBP and garlic salt. They go on at 0700.

Everything has to be finished by 3:00 Saturday afternoon. Poker Brian is coming to get his pig, then I leave for Bob's open house right after. Stand to make almost $150 profit this weekend. The other 4 butts I'm gonna pull and freeze in 2 lb Vac Paks for my office mates.

Will keep this thread running till complete unless I pass out!
post #2 of 71
Nice score on the prices, thats a lot to take on, Good luck!

post #3 of 71
all ritey ken!!! that is a huge smoke, cant wait to see tha pigs!!!! not to mention the rest, dude dont fall asleep cuz i wanna see the pics on this smoke bigtime not to mention some smokerful layout shots eh... good luck on the first lang smokeout but have a hunch like all your othersmokes this gonna be good. camera bats charged???? i be watchin in anticipation!!!
post #4 of 71
I'll second that!! I just love pics of Langs loaded up with meat. PDT_Armataz_01_37.gif

post #5 of 71
Thread Starter 
butts three hours in. Just spritzed for the first time. Gonna go one more spritz and flip em before I worry about internal temps...
post #6 of 71
Looking good and great price on the butts
post #7 of 71
Man that looks hecka good there seboke!
post #8 of 71
That is a lot of meat. Not doing an all nighter but got up at 4:15 to start my brisket. Will start a thread later. Good luck with the marathon seboke.
post #9 of 71
Looks great Seboke! What temp are you running? How are you liking that Lang so far?
post #10 of 71
Thread Starter 


Many hours left to go... Butts at the 5.5 hour mark, big daddy at 143, two at 146, one at 147, one at 148.

Got the briskets out of the cooler, bringing the temp up a bit before layin em to the smoke. No sear, just gonna slap them on the grate for the first few hours with pans underneath. Then flip them fat cap down and set them in the pan. Taking to 160, foiling, then to 185, towel and a cooler rest before slicing.

Once the brisket is on, going to rinse the chicken and throw them on. Then go for the pigs at 0600.

Did I mention I am sleepy?
post #11 of 71
seboke hang in there man....just say what i say ....i sleep when i'm dead...up early myself getting ready for briskit & rump roast smoke...keep posting the pics dude....
post #12 of 71
lookin good. Fill that bad boy up!PDT_Armataz_01_28.gif

Is there any reason that you "flip" the butts?

How's the temps workinout for ya.

Wood or Lump?

If the temps get too high, use the warmer for a heat dump!icon_wink.gif
post #13 of 71
Wow. I'd say that Lang's gonna be busy! PHEW! Here's a coffee... |_|o
post #14 of 71
Look at our lil Kenny. He's all grown -up!
Playin on the BIG toys now!icon_smile.gif

I'm jealous. Mine seems so small now.PDT_Armataz_01_18.gif
post #15 of 71
Man that's alot of meat. I can't wait to see pics of the pig. Looks great so far,hang in there.
post #16 of 71
Thread Starter 
man, I'm liking it a LOT! There's a pretty good difference in temp from front to back (firebox side hotter by 20*), but I have gone two hours without touching the firebox and am maintaining a constant 245-255 grate temp. Hate letting the heat out to spritz...

Seems to me, and ain't like i's never been wrong... that the fat cap is a self-baster. I start with the cap down till the bark sets in real good then ride it on in with the fat up. Burning oak splits with hickory chunks. Great idea for dumping heat!

I need another couple of cups!! Thanks!

LOL! Well if we hitched up and got side by side, you'd prolly beat me off the line!

Many thanks, and here's some pics. They're a couple hours old, but I'll follow up real soon with some updated ones.

Briskets out of the cooler, warmed up a bit, ready to go on

Butts ready to foil. Was surprised that when the big boy got to 160, the highest temp in the small ones was only 164.

Jerry's pigs...

Simple prep: EVOO brushed on, garlic sale and CBP. Spritzing with the butt spritz

More real soon!
post #17 of 71
Allright- POINTS just for the sheer scale of this smoke!

On edit: Err...when I can give them again... gave out too many I guess Sigh.
post #18 of 71
That looks like one heckuva smoke there, can't wait to see how those pigs turn out. Nice work sir!

post #19 of 71
Nice lookin pigs and parts. Man did jerry kill that sucker with an axe to the side or what?icon_smile.gif
post #20 of 71
your commie is cheaper then ours..wow..
looks like at least a 30 martini smoke..enjoy the new toy..and the great eats..
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