Brisket flat on the Lang

[meat peeker]

I was supposed to bowl in a tournament on Sunday but my partner backed out on me Saturday night. I've been wanting to do a brisket for some time now but have been busy. Suddenly I have an opening! Perfect! Now I hope I can find a brisket last minute. I hit up my "go to" meat department and they have flats only. Good enough. We're smoking brisket tomorrow kids.

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• meat peeker
• Nov 14, 2016

Rubbed with SPOG and yellow mustard with cherry wood smoke. This is my first attempt on the Lang. I've ruined a couple on lesser machines.

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• meat peeker
• Nov 14, 2016

Chugging along at °225 with my favorite beverage watching my team throw their season away. Ugh.

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• meat peeker
• Nov 14, 2016

8 hours later...success. The information on here certainly does help me look good. Thanks to everyone!

 

[SmokinAl]

Awesome looking brisket!!

Can't beat those Lang's!!

Al

 

[meat peeker]

Awesome looking brisket!!

Can't beat those Lang's!!

Al

Thanks Al! I agree on the Lang. Very user friendly when it comes to holding temp. It was breezy yesterday and had little effect on the smoker. My last smoker I probably would have thrown in the towel and ordered pizza!