Beef Brisket Packer on Lang 36"

Discussion in 'Beef' started by twoalpha, Oct 23, 2015.

  1. twoalpha

    twoalpha Smoking Fanatic

    Started with a 15 pound full packer brisket and after a small amount of trimming rubbed it with worcestershire and soy sauce before adding some black pepper, salt, onion and garlic powder, paprika and topped off with some brown sugar.Let this rest in the refrigerator over night. 

    Set it out while firing up the Lang 36" and getting temperature settled in at 250 using maple wood for the smoke. After 6 hours at 250/270 the IT had reached 155 and then placed in a foil pan and covered for another 14 hours until the IT reached 207. Let it rest for 3 hours before carving.

    This brisket turned out great, nice smoke, tender and tasty and well formed bark. Smoke was a bit light from using maple wood but worked out well as planned. Not over powering for this piece of meat and great beef flavor coming through.


    Fresh whole packer 

    Not much to trim on the meat side.

    Seasoned and back in the refrigerator for the night

    Lang at 250 and ready

    IT at 155 in 6 hours and ready to cover

    After 19 hours and rested

    Great moisture and tenderness

    Flavor was spot on and great sandwich with a little BBQ sauce added

    tropics, 4pogo7 and mancave like this.
  2. b-one

    b-one Smoking Guru OTBS Member

    Looks great! I haven't tried maple on beef yet but may have to give it a shot. Steep price on the meat ouch!
    disco likes this.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking brisket! Nice smoke!
  4. twoalpha

    twoalpha Smoking Fanatic



    The maple wood gave a nice light smoke and did not cover up the beefy flavor.

    Brisket price was on the high side but wanted to do a full packer on the Lang and check out the results. Have done a lot of briskets on other smokers but this turned out to be the best.

    Lang did a great job.

  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    What a great smoke!


  6. twoalpha

    twoalpha Smoking Fanatic

    Brisket turned out great and was even better the next day.

    Had let it rest for 3 hours after smoking but resting overight in the refrigerator it was even better.

  7. mancave

    mancave Newbie

    Brisket looks awesome. [​IMG]

    Great post. [​IMG]  
  8. twoalpha

    twoalpha Smoking Fanatic

    Thanks Disco

    Appreciate the point.
  9. twoalpha, nice looking smoked brisket :yahoo: great pictures too! Thumbs Up. Wow that price is a hard one to swallow but, what can you do when you want a great piece of meat to smoke. At the same time could have smoked 6 pork butts at that price either way great job on the brisket. I'll have to try the maple next time I do a brisket. Happy Smokin!

  10. Awesome looking brisket. Corner to corner how long u say that hunk of beef was?
  11. 4pogo7

    4pogo7 Smoking Fanatic

    That looks awesome! [​IMG]
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Larry that looks great,nice job sorry for being late.Been busy tying fishing rigs (maybe I should quit working ) 


    Last edited: Oct 29, 2015
  13. twoalpha

    twoalpha Smoking Fanatic

    Thanks for the point and comments.

  14. hunter1965

    hunter1965 Newbie

    Hi. fella's when taking temp on brisket do you take it from point end or flat
  15. twoalpha

    twoalpha Smoking Fanatic

    On a brisket this large the point will generally be some less than the flat.

    In this case the point was 202 and the flat was 207.

    Take care when you measure that you are in the meat and not in the fatty portions.
  16. twoalpha

    twoalpha Smoking Fanatic


    Thanks for the point and comments. What are you going fishing for?

  17. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Larry I am not fishing I tie for a Tackle Shop

  18. twoalpha

    twoalpha Smoking Fanatic

    Corner to corner about 18". The butcher knife is 15"
  19. Thank You

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