Doing my first brisket today on the Lang wish me luck!!

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murph77

Fire Starter
Original poster
Jul 16, 2011
73
10
Utica,NY
Its been warm all week here in cny about 75 now the day i wanna cook out its like 45! But true to forma lang is holdin temps well! Heres some pics from last night injectin and getting the meant all rubbed and ready for smoker as well as it at the 2 hr mark.
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Looking good so far my friend.  Check internal at 4 hrs especially since you injected to be sure you are at or over 140F.   Good luck!
 
ALready over 140 143 to be exact as I type where should i be taking the temp from the point obviously i would think or in between point and flat?
 
ALready over 140 143 to be exact as I type where should i be taking the temp from the point obviously i would think or in between point and flat?
Since it seems you are smoking a whole packer I would probe the thickest part and the flat separately.  At some point you may wish to separate them to keep the flat from being over done.  If you can probe both the point and the flat then you are in control of both sections and can pull the flat off leaving the point on longer if you choose. 
 
Hey guys sry had some computer probs but it turned out great so good that I brought in leftovers next day to work and the teacher devoured them and two people actually had me cook 2 briskets for parties they had sunday.
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