Help!

Discussion in 'Beef' started by shooterrick, Mar 22, 2008.

  1. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    OK the Lang and the house are bought. Wife doesnt like color of new houses fresh paint and has invited several friends to help next weekend, promising I would cook on the new just cured Lang. I have 2 frozen brisket sections about 3.5 lbs each. One pork butt about 7 lbls. Will smoke all.

    Here is where I need help. I have smoked in homemade smoker many times but not the new land. Trial by fire I guess. The pork butt no prob but the small brisket sections Not sure of. Any difference handling these small sections? Have tried and true rub.
    Rick[​IMG]
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Get the brisket on well before the butt. And if it's for tonight get it on NOW. You can always cooler it for a few hours if needed, but if ya hit a stubborn plateau... well, you know.

    Is there sufficient fat caps on the B sections? If not I'd suggest a fat based injection and perhaps some bacon strips on the meat for half the smoke. Remove for better bark formation.

    I use mustard as a base for my large hunks, and I sear the heck outta brisket before rub/ smoking over a screaming hot wood/charcoal fire. Could do it over your firebox just after ya get it going I guess...
     

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