Fundraiser for 175 on the Lang 84 - lots of QView Part 2

Piney,

I have only been using Hickory - I just love it in every way. The taste, the smell while cooking, it lasts a long time, etc, etc. It is tough to get here, but I have been managing to get enough and now i just got some green, so that goes in the barn and sits for 6 months or so.

As far as size goes, I take Ben Lang's advise and use wood split to about the size of a soda can/bottle. About the size of your wrist.

Two or three of those every 30-45 minutes, dampers 3/4 closed on one side, 1/2 closed on the other and you are smooth sailing.

Wind, you are all over the place.

Hot coal bed is crucial - and watch it, the fire can get VERY low and the Lang holds the heat, so if you go by the thermometers for your fire, you could be pretty low.

That 2-3 sticks the size of a soda can keeps it Thin, Blue, Low and Slow for me.

Good question!

Peavster,

Exactly. You see the 3-2-1 technique mentioned here, well you can do that will all sorts of things. I do my brisket the same way - 3 hrs out in the smoke, then the rest of the time in foil.

Here's what I do - out in the smoke for 3 hrs - or longer - gotta have some good bark. Then into the foil (Heavy Duty). I pull out about a 24" square piece.

Then turn up the points, pour 1/3 can of cola or bourbon or root beer, or beer in. Fold up the points and make like an envelope. Don't slide them on the grates - it will tear. Thermometer Probe goes right through the foil or foil around it.

Finish and lift off foil packs full of butt. I dump it - juice and all into a large stainless bowl. So you have a little bit of coke, all the pork juice and flavors in there. Add some Q sauce Jeff's here or I like Famous Dave's blue label real well, then shake some rub in there - not too much - and of course you have to do many samples to make sure .

That's all. Now these last ones had about half pullable and half had to be chopped - no worries, it was just as good.

Pulled can be with a fork or we just got some PVC gloves - that worked like a charm. You really get into your job that way.

Now once you are pulled and done, THEN put them in the foil trays. There you go!

Hope this helps!