14lb brisket and a few Racks of Ribs

[dcecil]

That brisket is looking real good so far!
It is really taking on some nice color!
Al

Thanks Al, quick question. Do you find your cook times to be a little quicker in your Lang.

 

[dcecil]

Well you sure make good looking stuff. I'm a neophyte in comparison lol

I appreciate that Tom, you have put out some nice cooks as well.

 

[TomKnollRFV]

I appreciate that Tom, you have put out some nice cooks as well.

Thanks :)

 

[dcecil]

5 hours, IT 167. No sign of a stall might go all the way without wrapping until cool down. Backing temp off to 235. Gonna be adding the ribs soon. Seems like I’m a little ahead of schedule. Hopefully that doesn’t bite me later.

 

[TomKnollRFV]

On my way over.. ;)

 

[SmokinAl]

Thanks Al, quick question. Do you find your cook times to be a little quicker in your Lang.

Yes Doug, the Lang seems to cook faster than any smoker I have used.
Al

 

[73saint]

My internal is almost identical at the same time in. 4:45, 162/3 internal.

Rolling right through the stall.

 

[dcecil]

My internal is almost identical at the same time in. 4:45, 162/3 internal.

Rolling right through the stall.

Gotta love the Lang, this things a beast

 

[73saint]

Gotta love the Lang, this things a beast

It is. My dad is at home smoking a Boston butt on his little charbroil cheap o and he is battling!! 7 hours in and only 135 internal. I’ve been there and done that the Lang is certainly as you said. A beast.

 

[Co4ch D4ve]

Great progress so far. Love the color on the brisket!

 

[73saint]

Where yat? I’m at 180 now.

 

[dcecil]

Where yat? I’m at 180 now.
View attachment 370773

186, and cruzin LoL, you’re is lookin awesome

 

[dcecil]

Great progress so far. Love the color on the brisket!

Thanks coach,

 

[chilerelleno]

Man oh man, looking better and better.

 

[dcecil]

Ribs goin on, actually three hours ago

ribs comin off for wrap, ran these for three hours right about 225eith the brisket hiding on the bottom rack

parkay, honey and brown sugar Back in the grill for two hours at 225

adding some sweet beans to the mix

 

[Co4ch D4ve]

I’ve got ribeyes on the smoker for a reverse sear but drooling over your smoke.

 

[dcecil]

I’ve got ribeyes on the smoker for a reverse sear but drooling over your smoke.

I love rib eyes, make sure you take some pictures

 

[73saint]

Those beans look insane!

 

[Co4ch D4ve]

Not starting a new thread for my Rideyes and don’t mean to hijack this one but he asked for photos...

Here are the ribeyes at 134 degrees after smoke. Ready to throw on the cast iron griddle to sear.

 

[dcecil]

Not starting a new thread for my Rideyes and don’t mean to hijack this one but he asked for photos...
View attachment 370780
Here are the ribeyes at 134 degrees after smoke. Ready to throw on the cast iron griddle to sear.

Those look delicious, fantastic job