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FIRST BRISKET & BURNT ENDS ON THE LANG

SmokinAl

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I found a really nice Choice brisket at Walmart a few days ago for $2.96 lb. Incidentally I just got back from there & now they are only $2.56 lb.

I almost bought one to freeze. But they are always below $3, so I can wait.

I have smoked a bunch of briskets before, but this is the first one on the new Lang

Anyhow here is what I got.


It was really well marbled and was nice & thick at the flat end.


This would be a perfect photo to show someone where the point & flat are.

The flat is just sitting right there on top.


I trimmed the fat off & separated the point & flat. I also cut the flat in half.

The bottom piece is going in a cure for corned beef or pastrami.


Here it is ready for a 10-12 day cure in the fridge.


The other piece of flat & the point both got injected with Creole butter & dusted with my rub.

Normally I don't inject or use anything other than SPOG for a rub, but I felt adventurous.


I put them both in vac bags, sealed them up, & into the fridge for a couple of days.


2 days later they are ready for the smoker.

If I would have left the packer in one piece I would have smoked it directly on the grate.

But since it's 2 pieces I chose to smoke it in a pan.


I also saved some of the trimmed fat to baste the meat with while it's smoking.


Here it is ready to go.


My Lang has been running about 20 degrees hotter on the firebox side.

This has been a problem for me, because one of the reasons

I bought the Lang was because I thought it had even temps across the grates.

Well today I fixed the problem with a bread pan filled with water sitting next to the firebox.

I did have to refill it twice, but it evened out the temps perfectly.


You can see at 53 minutes in the right & left sides are the same.

Throughout the day the smoker temp ran between 250-270, but the side to side never varied more than 2 degrees.


At about 5 hours the point was at 190, so I took it out & rested it for 15 minutes.


Then I cubed it up.


Tossed it in a pan with BBQ sauce & some more rub.


Back into the smoker. The flat just came out of a 2 hour stall at 171, & the IT was starting to rise a little at a time.

I took the top rack off & fed the fat to the fish & turtles behind the house.


It took another 2 hours, 7 hours total to get the burnt ends toothpick tender.


The flat finished at the same time. I had to take it to 203 before it was done.

I started checking it at 190 & you could tell it had a long way to go.

I let it rest on the cutting board for 30 minutes.


Then it's time to slice it up. It was very tender & juicy.


You can see how tender it is hanging on the knife.


All sliced up.


Put a little more sauce on the burnt ends.


I think we are ready to eat!


Of course Judy just made some buns. I do like my sammies.

A few slices & a few burnt ends, perfect sammie!


Of course you need a pickle or two.


As I said earlier I have always gone real simple with brisket, letting the meat do the talking.

But I have to say this will be my go to recipe from now on.

Judy said it's the best brisket I have ever smoked.

And she is usually pretty critical of anything I cook.

Anyhow thanks for looking guys!

Al
 

chef jimmyj

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Looks great...Definately save pic as example of how to separate to make a packer fit in a small smoker...JJ
 

hardcookin

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Al that brisket looks pretty darn good!!
Nice bark and smoke ring!
And a nice smoke!!
 

SmokinAl

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Looks great...Definately save pic as example of how to separate to make a packer fit in a small smoker...JJ
Thanks JJ!

Yea when I looked at the photo & saw how defined the two parts were, I was amazed!

It really makes it easy to show someone where to make the cut.

And how much it will shorten up the brisket so it will fit in a smaller smoker.

Al
 

SmokinAl

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pit 4 brains

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Thanks JJ!

Yea when I looked at the photo & saw how defined the two parts were, I was amazed!

It really makes it easy to show someone where to make the cut.

And how much it will shorten up the brisket so it will fit in a smaller smoker.

Al
Great looking risky there Al!

What kind of wood did you use?

And,if I may ask, did you separate by cutting through the fat that divides the point from the flat or was just straight across like you see at the grocery store?
 

Bearcarver

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Looks Mighty Fine Al !!


You got that Smoker Talking!!!


Sammies???


Points.

Bear
 

3montes

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Excellent job sir! I don't think I have seen a brisket where the point and the flat were so clearly defined. I remember reading somewhere awhile back that you can adjust the end to end temps of a reverse flow by raising or lowering the tongue end using the jack. Or isn't yours a trailer unit?
 

WaterinHoleBrew

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Absolutely awesome Al ! Thumbs Up Ya sure knocked that smoke outta the park, very nice ! :beercheer:
 

SmokinAl

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looks great nice work there ! 
Thank you sir!
 
Looks fantastic Al, you've really got the Lang rockin and rollin.

Very nice indeed!

Thanks Red!

I appreciate it!

Al
 
Great looking risky there Al!

What kind of wood did you use?

And,if I may ask, did you separate by cutting through the fat that divides the point from the flat or was just straight across like you see at the grocery store?
Thank you!

I used a combo of oak & hickory.

I separated it by going along the fat line between the point & flat.

Al
 
Looks Mighty Fine Al !!


You got that Smoker Talking!!!


Sammies???


Points.

Bear
Thanks Bear!

It's always good to get a compliment from you!

I appreciate the point too!

Al
 
Excellent job sir! I don't think I have seen a brisket where the point and the flat were so clearly defined. I remember reading somewhere awhile back that you can adjust the end to end temps of a reverse flow by raising or lowering the tongue end using the jack. Or isn't yours a trailer unit?
Thank-you!

Yes I understand that will work, but unfortunately mine is not a trailer rig.

However I may experiment further by putting blocks under the wheels.

Al
 

3montes

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The idea of adjusting the horizontal pitch of smoker will have an effect on the amount of heat from end to end has always been a bit of a puzzler to me. Obviously heat rises so it is subject to vertical boundaries like whats found in a vertical smoker. I know because after years of cooking on a horizontal I'm discovering a vertical smoker is a different animal.

I think I read that dropping the tongue end of a reverse flow will bring more heat to that end suggesting that heat like water will move to the low end of chamber when the heat is contained in that chamber. I never considered heat to be subject to gravity in that way. The idea of a reverse flow plate or tuning plates spaced out are a attempt to keep heat from doing it's natural thing and that is rising to the exhaust and out. I don't understand how the vertical pitch would effect heat flow?


So then it would stand to reason that if a reverse flow smoker were kept at a perfect level from end to end then it should run a nearly consistent temp from end to end. Right?

But then I get confused easily
 

SmokinAl

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Absolutely awesome Al !
Ya sure knocked that smoke outta the park, very nice !
Thanks Justin!

I appreciate it!

Al
 
The idea of adjusting the horizontal pitch of smoker will have an effect on the amount of heat from end to end has always been a bit of a puzzler to me. Obviously heat rises so it is subject to vertical boundaries like whats found in a vertical smoker. I know because after years of cooking on a horizontal I'm discovering a vertical smoker is a different animal.

I think I read that dropping the tongue end of a reverse flow will bring more heat to that end suggesting that heat like water will move to the low end of chamber when the heat is contained in that chamber. I never considered heat to be subject to gravity in that way. The idea of a reverse flow plate or tuning plates spaced out are a attempt to keep heat from doing it's natural thing and that is rising to the exhaust and out. I don't understand how the vertical pitch would effect heat flow?


So then it would stand to reason that if a reverse flow smoker were kept at a perfect level from end to end then it should run a nearly consistent temp from end to end. Right?

But then I get confused easily
I am just as confused as you, but I have always used a water pan in all my smokers & I like the idea of a moist smoke chamber.

So this is a good solution for me & if I need to have one side hotter than the other I can simply remove the water pan.

Otherwise both sides stay the same & I have my water pan.

But I would like to know whether the nose needs to go up or down & why. It would seem that if heat rises then bringing the nose up would

get the heat to the other end quicker & away from the firebox end.

Someday when I get bored I may start a fire in there & raise & lower the nose & see what happens. Just for fun.

Or I guess I could ask one of the hundreds of guys on here with RF's what the deal is.

Al
 

crankybuzzard

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Very nice sir! Points for the first on the Lang!
 

smokeymose

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Looks great, Al! Separating like that is a good idea, and now you have some flat for 'strami.
Interesting about the temp differences. I thought the whole idea behind an RF was to get away from that?
I haven't used a water pan for a while in the offset, but I may give it a try...
Got a brisket in right now (minus the flat [emoji]128522[/emoji]) and am trying injected. Thought about Creole butter but went with beef broth. 190 IT and now raining cats and dogs.
Dan

:points:
 

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