Good afternoon, wanted to share my Brisket cook. Came out great
14lb Superior Angus Packer from Restaurant Depot
Pepper, salt, garlic, onion, oregano rub
100% Applewood splits no charcoal
Lang 36 Patio
5 hours at 300 degrees
Found some Dino ribs and a small Brisket point at the store... so it’s a beef day.
Smoker: Lang 36
Rub: Salt, Pepper, Garlic, Oniom, Oregano
Sorry pics are not in order long cook = extra beers
My son finally convinced me to try this. Recipe I used:
1 pound of ground beef
1 cup cheddar cheese
2 pounds of bacon
Salt, pepper, garlic
I set up but making some onion rounds and putting every other round together as a pair. Then smooshed in the beef/cheese:”/spices mixture and...
Few racks of spares (and Kielbasa for some kids) in the Lang at 300f using applewood. "Sweet heat rub"
Half way through looking good
Pig Candy soaked in maple syrup overnight
Money shot time! Kielbasa first
Ribs smoke ring
PIG CANDY - it's unreal!!
So decided to experiment and try a Big Mac Fatty on the Lang.
My bacon lattice needs work but none the less came out great!!Pickles, onions, American cheese on the inside. Sauce recipe taste real close to "secret sauce"
The bacon on the inside could have been crispier, I used a thick cut...
Was doing some shopping and found the supermarket had a bunch of brisket flats for sale for Memorial Day weekend. Then I spotted a lone small point already separated for really cheap so I snatched it up and just made some Burnt Ends out of it.
300f - Lang Patio - Apple/Hickory wood
Checking in from New England area, with the impending snowstorm, finally decided to stop lurking and join the forum.[/IMG]
I am currently using a Lang 36 Patio, mostly fruit wood from local orchards and constantly trying to hone my BBQ skills.
I added a few cool pics. Glad to join the forum!