Hot and fast brisket cook

[heavyd4561]

Doing a 12 pound packer today

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• heavyd4561
• Apr 29, 2017

I trim aggressively on the point so I can have bark on both sides of my burnt ends

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• heavyd4561
• Apr 29, 2017

 

[heavyd4561]

Rub is 1/2 cup kosher salt, 1/2 cup fresh ground pepper, 1 tbsp Garlic powder, 1 tbsp Onion powder and 1 tsp spicy oregano

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• heavyd4561
• Apr 29, 2017

 

[bfilipowski]

looking good!  How hot and how fast?

 

[chilerelleno]

I'm in! :drool

Yes, smoker temp?

 

[sauced]

Looking good....can't wait!

 

[heavyd4561]

Smoking on a Lang 36 patio - 300 degrees - seasoned apple wood

 

[heavyd4561]

On the smoker we go

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• heavyd4561
• Apr 29, 2017

 

[heavyd4561]

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• heavyd4561
• Apr 29, 2017

 

[bbqdawg69]

​Looking good!!  Can't wait to get my smoker running again!

 

[SmokinAl]

I do briskets hot & fast on my Lang too.

But my Lang likes to run around 270-280, so that's where I do most of my smoking at.

Looks like your off to a great start!

Al

 

[heavyd4561]

Wrap time - packer splits easy its super juicy!

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• heavyd4561
• Apr 29, 2017

Switching flat to fat up and wrapping in butcher paper

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• heavyd4561
• Apr 29, 2017

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• heavyd4561
• Apr 29, 2017

Point gets a little extra rub where it was seperated from the flat and back in the smoker no wrap

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• heavyd4561
• Apr 29, 2017

 

[heavyd4561]

Cutting the point For burnt ends

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• heavyd4561
• Apr 29, 2017

Cubed up

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• heavyd4561
• Apr 29, 2017

 

[heavyd4561]

Money shots:
Burnt ends

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• heavyd4561
• Apr 29, 2017

Flat

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• heavyd4561
• Apr 29, 2017

 

[chilerelleno]

Great cook,thanks for sharing it with us.

:points1:

 

[geezer]

Mmmm..........looks good! 

 

[b-one]

Looks tasty,I'll take a plate of burnt ends!:biggrin: