First time for everything, new grill and first brisket
- Thread starter dcecil
- Start date
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Off to a nice start. Congrats on the new Lang! They are a pretty rare breed all the way out here in the Central Valley of CA.
Jeff has pretty much got you covered on the recipes. Since it is a same day brisket, 250-300F chamber temp will work great. Probe tender is the goal in the flat. The point will be probe tender WAY before the flat due to the significantly greater amount of marbling. It is also much more forgiving for the same reason, which is also why it makes such great meat candy.
Looking forward to the pics!
Jeff has pretty much got you covered on the recipes. Since it is a same day brisket, 250-300F chamber temp will work great. Probe tender is the goal in the flat. The point will be probe tender WAY before the flat due to the significantly greater amount of marbling. It is also much more forgiving for the same reason, which is also why it makes such great meat candy.
Looking forward to the pics!
Thanks for the tips, I’m excited about Jeff’s recipes. When the driver arrived he asked how In the heck I heard about them. Oddly enough though he had just dropped off another 36inch cooker 50 miles from my house.
Woo-Hoo! Go BIG, or go home.
Great that the wife is enthusiastic as well.
No suggestions on temps, the other guys can help there.
My "rub", as folks call them, was a development of favorite flavors over a lot of time and Bar-B-Queuing.
I've watched countless video's where somebody sprinkles the "rub" on, and that's it. The only rub going on is them wiping their hands afterwords. If I'm dry seasoning, I like to pat, press, and rub the seasoning into the meat.
I use to sprinkle on this, and sprinkle on that. Then I decided to just mix those seasonings, and it developed into my Sonny's Secret Seasoning. :p
About as accurate a proportioning as I could give you is a 1-1-1-1-1-1-1 ratio. I eyeball it.
I have one of those larger Shake-R-Spoon containers that originally held Montreal Steak Seasoning. (~ 2 pounder)
I put equal amounts of the things I grew to love the flavors of. SPOG could lead the list.
S - I like Lawery's Season salt.
P - Both fine and course ground Black Pepper. But other mixed seasonings also contain pepper.
O - Onion Powder. It just rounds things out. The lowly Onion tends to take a back seat to other seasonings.
G - Garlic. Love it, or Leave it. Without it somethings missing. I use granulated, and powdered.
MSS - Montreal Steak Seasoning
DW - Dill Weed. Add flavor and visual to the "rub".
LP - Hey! Lemon Pepper! POW, right in the taste buds!
Parsley - It's not just for garnish anymore!
Optional, but Wow factor is Smoked Paprika and Cyan Pepper for that tasty afterburn. Used sparingly because we aren't after that Texas Afterburner Chili effect. We just want a little heat. Make it very subtle, a back in the throat heat that flowers after the swallow. If you have a TBS of the others, make these 1/4 - 1/2 tsp. But, by all means, do adjust to personal taste. If you screw up with heat adders, you'll quickly run short of chilled wine and cold beer at the party. o_O
Visual counts. Course Ground Peppers, Granulated Garlic, Montreal SS, Dill, LP, and Parsley help add a visual texture to the surface. And some individual pop as the meat is chewed.
I use my "rub" as an additive to Sweet Baby Rays BBQ sauce for my Painted Baby Back Ribs. But for that I also add a big glob of Sage Honey for its taste and glazing properties. Painted is my method of building the seasoning on my otherwise naked ribs. Raw ribs hit the heated grill bones down first, then 7 - 10 minute roll overs (timed, not estimated) for as long as it takes. Usually 1-1 1/2 hours for the way I cook. The sauce isn't a sauce in the traditional sense, it becomes a baked on coating of thin layers of flavor with bits of seasoning visible.
So you can use a commercially available rub. Or, you can develop your own with seasonings that appeal to you and your Family and Friends. I often offer taste-tests to folks interested, which is rare. The true test is if they like what you cooked. If you like it, often others will too. ;)
And if they don't, send them to McDonald's... :mad: :rolleyes:;)
Great that the wife is enthusiastic as well.
No suggestions on temps, the other guys can help there.
My "rub", as folks call them, was a development of favorite flavors over a lot of time and Bar-B-Queuing.
I've watched countless video's where somebody sprinkles the "rub" on, and that's it. The only rub going on is them wiping their hands afterwords. If I'm dry seasoning, I like to pat, press, and rub the seasoning into the meat.
I use to sprinkle on this, and sprinkle on that. Then I decided to just mix those seasonings, and it developed into my Sonny's Secret Seasoning. :p
About as accurate a proportioning as I could give you is a 1-1-1-1-1-1-1 ratio. I eyeball it.
I have one of those larger Shake-R-Spoon containers that originally held Montreal Steak Seasoning. (~ 2 pounder)
I put equal amounts of the things I grew to love the flavors of. SPOG could lead the list.
S - I like Lawery's Season salt.
P - Both fine and course ground Black Pepper. But other mixed seasonings also contain pepper.
O - Onion Powder. It just rounds things out. The lowly Onion tends to take a back seat to other seasonings.
G - Garlic. Love it, or Leave it. Without it somethings missing. I use granulated, and powdered.
MSS - Montreal Steak Seasoning
DW - Dill Weed. Add flavor and visual to the "rub".
LP - Hey! Lemon Pepper! POW, right in the taste buds!
Parsley - It's not just for garnish anymore!
Optional, but Wow factor is Smoked Paprika and Cyan Pepper for that tasty afterburn. Used sparingly because we aren't after that Texas Afterburner Chili effect. We just want a little heat. Make it very subtle, a back in the throat heat that flowers after the swallow. If you have a TBS of the others, make these 1/4 - 1/2 tsp. But, by all means, do adjust to personal taste. If you screw up with heat adders, you'll quickly run short of chilled wine and cold beer at the party. o_O
Visual counts. Course Ground Peppers, Granulated Garlic, Montreal SS, Dill, LP, and Parsley help add a visual texture to the surface. And some individual pop as the meat is chewed.
I use my "rub" as an additive to Sweet Baby Rays BBQ sauce for my Painted Baby Back Ribs. But for that I also add a big glob of Sage Honey for its taste and glazing properties. Painted is my method of building the seasoning on my otherwise naked ribs. Raw ribs hit the heated grill bones down first, then 7 - 10 minute roll overs (timed, not estimated) for as long as it takes. Usually 1-1 1/2 hours for the way I cook. The sauce isn't a sauce in the traditional sense, it becomes a baked on coating of thin layers of flavor with bits of seasoning visible.
So you can use a commercially available rub. Or, you can develop your own with seasonings that appeal to you and your Family and Friends. I often offer taste-tests to folks interested, which is rare. The true test is if they like what you cooked. If you like it, often others will too. ;)
And if they don't, send them to McDonald's... :mad: :rolleyes:;)
I seriously appreciate you taking your time to post this. I will be experimenting with this for sure. You actually just made me realize I need a journal so I can keep track of all the good advice you recieve on this sight. thanks Sonny
Well you jumped in with both feet.
New smoker & brisket, but that Lang will do a job on that brisket for you.
The biggest mistake I made when I got my Lang was I started with too big a fire.
But I'm in Florida & it doesn't take much of a fire to heat up that thick steel, and once it gets heated up it stays hot.
Here is a photo of how small a fire I start with, just a couple small splits & a couple dozen briquettes. Then when the fire gets going I add another small split & continue to do so every 45 minutes or so.
I use a weed burner to get the coals going.
Then add another split on top.
You will get the hang of it, just don't worry if the temp goes up or down a few degrees, let the smoker settle in where it wants to run. For brisket anything between 225 & 300 will give you the same results, it will just take longer at the lower temps.
Good luck! Al
New smoker & brisket, but that Lang will do a job on that brisket for you.
The biggest mistake I made when I got my Lang was I started with too big a fire.
But I'm in Florida & it doesn't take much of a fire to heat up that thick steel, and once it gets heated up it stays hot.
Here is a photo of how small a fire I start with, just a couple small splits & a couple dozen briquettes. Then when the fire gets going I add another small split & continue to do so every 45 minutes or so.
I use a weed burner to get the coals going.
Then add another split on top.
You will get the hang of it, just don't worry if the temp goes up or down a few degrees, let the smoker settle in where it wants to run. For brisket anything between 225 & 300 will give you the same results, it will just take longer at the lower temps.
Good luck! Al
Thanks Al, great advice on the fire. I need to go get a weed burner like that. That’s a heck of a lighter
Great visual Al!
Tee, Hee, Hee on the weed burner.
I've used a Propane Soldering Torch for years now, but screw it on one of those green camp stove sized bottles.
One time at the Colorado River I was setting up to charcoal cook some Tri-Tip. The Daughter asked if I needed some matches. I told her, "No, I've already got a match." And popped the flame on the torch. I thought she would have run away if she wasn't already in a corner. :eek:
I'm taking notes on how you propped up the briquettes with the splits.
I've never seen it done like that before, and a great idea! I think I'll get a bag of chunks to use when I use briquettes for props. I needed some yesterday.
Tee, Hee, Hee on the weed burner.
I've used a Propane Soldering Torch for years now, but screw it on one of those green camp stove sized bottles.
One time at the Colorado River I was setting up to charcoal cook some Tri-Tip. The Daughter asked if I needed some matches. I told her, "No, I've already got a match." And popped the flame on the torch. I thought she would have run away if she wasn't already in a corner. :eek:
I'm taking notes on how you propped up the briquettes with the splits.
I've never seen it done like that before, and a great idea! I think I'll get a bag of chunks to use when I use briquettes for props. I needed some yesterday.
Where do you have the probe at, it should be in the thick part of the flat.
From the looks of your first photo it looks like the probe is more toward the thin end, just turn the probe around & see what kind of reading you get.
Al
From the looks of your first photo it looks like the probe is more toward the thin end, just turn the probe around & see what kind of reading you get.
Al
Thanks Al, next time I open the chamber to spritz I will move it and see what that does
Not bad for my first, pretty tasty. Thanks for all the advice today
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