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  1. Dantij

    Overnight brisket in safety zone

    Good morning. I started a brisket last night on my pellet cooker and I'm worried about the meat being in the safety zone too long . I set my smoker at180° and fell asleep for 4 hours!! The internal temp was 115°. I bumped the temp up to 225° and that carried it to an internal temp of 140° ...
  2. Dantij

    Question about holding ribs

    Guys and gals, I'm going to do some ribs this weekend . I'm curious. After my ribs are done cooking, can I hold them at 150°-160° for several hours like you would hold a brisket? I've held my briskets for 8+ hours at 160° and it comes out perfect every time. What will that long hold time do...
    • Dantij
    • Thread
    • Replies: 3
    • Forum: Pork
  3. Dantij

    1st attempt at 2 briskets

    Hello everyone. I'm cooking for my son's graduation party this weekend. I'll be doing 2 briskets and 8 slabs of ribs. I'll be starting the briskets early in the am with the ribs to follow . My question: how much longer will it take to cook 2- 17 lb packers vs cooking just 1? I'm...
    • Dantij
    • Thread
    • Replies: 5
    • Forum: Beef
  4. Dantij

    Overnight brisket

    Hello smoker community. Beautiful day in Chicago. I'm planning an overnight brisket cook, 2nd time. I'm planning on 6 hours on the offset, wrapping and then transferring it over to the WSM for some beauty sleep. I'll get some pics in at some point. This will be my 2nd attempt with this...
    • Dantij
    • Thread
    • Replies: 5
    • Forum: Beef
  5. Dantij

    Reheating a brisket flat

    Good morning guys and gals. Cooked two 4.5 lb. flats yesterday afternoon finishing up at 8pm. One of them is for a friend that was supposed to pick up but never made it over and is picking up today. They were both pulled around the same time and placed in a cooler covered with a towel for 2...
    • Dantij
    • Thread
    • Replies: 9
    • Forum: Beef
  6. Dantij

    Blizzard baby backs on the Lang

    Did 2 slabs of baby backs today on the Lang. I had a nice day with absolutely nothing planned so I figured I'd beat the snowstorm. Well... the storm didn't follow script so I was outside in the wind and snow with the smoker eating wood like they were pellets. Kept a steady temp between...
    • Dantij
    • Thread
    • Replies: 24
    • Forum: Pork
  7. Dantij

    Late brisket stall

    So I decided to do an 8 pound brisket flat Sunday morning for the football games later in the afternoon. Woke up at 4:30am to get started. What I've done in the past and works well for me is I smoke it on my Lang for the first 5 or 6 hours, then wrap in butcher paper and transfer it over to...
    • Dantij
    • Thread
    • Replies: 6
    • Forum: Beef
  8. Dantij

    Sunday brisket

    Smoked a brisket flat from Costco today. Turned out pretty damn good. Took it to 165° then wrapped in butcher paper. Probe tender at 202°. Total of 9 hours on the smoker. Let it rest for just 30 minutes. Company was growing restless. Usually rest for 90 minutes. Take a look:
    • Dantij
    • Thread
    • Replies: 7
    • Forum: Beef
  9. Dantij

    McRib is back! Limited time only.

    Baby backs smoked with cherry and hickory. Bones removed after the cook. Pickles went on after the pictures. Was going to make a better presentation but the family was anxiously waiting. Delicious!
    • Dantij
    • Thread
    • Replies: 8
    • Forum: Pork
  10. Dantij

    Bbq Guru on Lang Smokers

    Hello to all. I've been reading up on the Bbq Guru and want to know if any Lang owners use them. What's the verdict with the Guru? Does it help cut down wood consumption? What about using with a charcoal basket? How long can it go without refuelling? I'm afraid the food will taste...
  11. Dantij

    1st Brisket of The Year

    Nice 50° day yesterday. Fired up the Lang and cooked a whole brisket. Temps were between 260 and 275°. Total of 8 hours cook time. Wrapped in foil at 170°. Rested in a cooler for 2 hours.
    • Dantij
    • Thread
    • Replies: 7
    • Forum: Beef
  12. Dantij

    Butcher paper vs aluminum foil

    I'm planning on doing a brisket this weekend on my Lang and was curious about butcher paper. What are the pros and cons of using paper vs foil?
  13. Dantij

    Uneven temps from end to end

    Hi all. I had my Lang 48 patio delivered in October of 2018. I've cooked at least 12 times on the beast and it turns out some impressive BBQ. I'm experiencing 25 degree differences in the pit from end to end. I placed a water pan (bread pan) on the main grate close to the firebox and it...
  14. Dantij

    Uneven temps from end to end

    Hi all. I had my Lang 48 patio delivered in October of 2018. I've cooked at least 12 times on the beast and it turns out some impressive BBQ. I'm experiencing 25 degree differences in the pit from end to end. I placed a water pan (bread pan) on the main grate close to the firebox and it...
  15. Dantij

    Pork Belly 1st Attempt

    Fired up the Lang 48 for the first time in a month. Mother nature finally gave me a break. Smoked a pork belly and a shoulder. Both turned out amazing. Sorry, no pics. My question is about the belly. Should I have trimmed some of the fat off? I was expecting it to shrink down and render...
  16. Dantij

    Burning up wood

    Hello all. I'm fairly new to the forum. Ive been smoking on a Lang 48 patio for a couple of months now. How much would should I expect to use per hour? Ive been going thru 1 split every 30-40 minutes. How much of a factor does the cold weather have on wood consumption? I'm usually cooking...
  17. Dantij

    Rust on my Lang!!

    I have a Lang 48 patio that was delivered in early October. I found a little rust on the weld where the firebox joins the pit. Is this common and what do I have to do to fix this and avoid it in the future? Extremely surprised.
  18. Dantij

    Cleaning exterior of smoker

    Hi all . Just bought a Lang 48 patio. Absolutely love it. I've received plenty of instruction on seasoning and keeping the interior clean, but I also would like to keep the exterior looking new. Any tips for keeping it clean?
  19. Dantij

    Lang 48 patio

    Just bought my 1st offset smoker. Went with the Lang 48 patio. I found a tiny hole under the belly of the cooker, close to the drain. Does this serve a purpose?
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