Broke out the old Lang this weekend. Had a hankering for Brisket, but the better half is on soft foods only (she just got braces), so once I got the fire going steady I drove to Langensteins for some Salmon. Ended up with some beautiful beef ribs (the butcher knows I have a weakness for just about anything pit-worthy) & a 3lb filet of Salmon. Everything came out pretty good, thought I'd share a few pics...
The Salmon, was, in my opinion, the most pleasant surprise. I kept it simple. Brined it in cold water and Salt Pepper Garlic for about 4 hours, patted dry and then glazed with bourbon & honey (1/2&1/2) & Sucklebusters Salt Pepper Garlic rub. Smoked it at 225(ish) until it hit 145 internal at the thickest point. Left it on the skin and we ate it right off of that... I will do it again that way fer sure!!
The Beef back ribs had an absolutely wonderful flavor but they were a little fatty. I did the 3-2-1 method and never probed them at all. By the time they were finished, the bones has almost come completely off. Flavor was outstanding. Once again I used the Sucklebusters SPG and nothing else. Good stuff!
Finally the brisket. I don't claim to be an expert, but I am in constant pursuit of brisket perfection. This was a smaller, choice packer that I picked up a few weeks ago from Wal-Mart. I'd guess that after trimming it was between 7 & 8 lbs. I ran it between 225-250 (250 majority of the time) for 10.5 hours & pulled at 203 (tooth pick tender). I didn't use the Texas crutch method, left it on the pit the entire time. My instinct told me to pull it at 10hrs, and in my opinion, I cooked it a hair too much. Still can't complain, but will try and improve next go round.
As usual, thanks to everyone here for looking, I learn so much on this forum!!!
The Salmon, was, in my opinion, the most pleasant surprise. I kept it simple. Brined it in cold water and Salt Pepper Garlic for about 4 hours, patted dry and then glazed with bourbon & honey (1/2&1/2) & Sucklebusters Salt Pepper Garlic rub. Smoked it at 225(ish) until it hit 145 internal at the thickest point. Left it on the skin and we ate it right off of that... I will do it again that way fer sure!!
The Beef back ribs had an absolutely wonderful flavor but they were a little fatty. I did the 3-2-1 method and never probed them at all. By the time they were finished, the bones has almost come completely off. Flavor was outstanding. Once again I used the Sucklebusters SPG and nothing else. Good stuff!
Finally the brisket. I don't claim to be an expert, but I am in constant pursuit of brisket perfection. This was a smaller, choice packer that I picked up a few weeks ago from Wal-Mart. I'd guess that after trimming it was between 7 & 8 lbs. I ran it between 225-250 (250 majority of the time) for 10.5 hours & pulled at 203 (tooth pick tender). I didn't use the Texas crutch method, left it on the pit the entire time. My instinct told me to pull it at 10hrs, and in my opinion, I cooked it a hair too much. Still can't complain, but will try and improve next go round.
As usual, thanks to everyone here for looking, I learn so much on this forum!!!
