SmokinAl
SMF Hall of Fame Pitmaster
Original poster
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The only thing good about a hurricane is after it passes the weather is just beautiful.
Lower humidity, cooler temps, and no chance of rain.
I have had a 15.5 lb. Choice packer in the fridge for over a week.
The weather has been so bad I didn't want to smoke it.
I was planning on putting it on the WSM for an all nighter with the Guru.
But we had to clean up after the storm & put all our stuff back where it belongs.
So I was going to be around the house yesterday all day.
Perfect time to fire up the Lang & do a hot & fast brisket smoke.
I got started around 5:00 AM with starting a chimney of charcoal.
Once I had a coal bed I used oak & hickory the rest of the time.
Here's the brisket all trimmed & rubbed down. I picked this one out because it had good marbling & the flat was pretty thick on the end.
I saved some of the fat I trimmed off to put above the brisket so it would baste it while it cooks.
Ready to go.
I let the Lang get up to about 300 degrees, then put the brisket on.
I didn't put a probe in the brisket, just let it go for a while. This is at 3 hours.
This is 6 hours & I checked the IT with my Thermapen.It was 160-170.
Here it is at 8 hours, IT 180-185. I took the top rack out & fed the cracklin's to the turtles in the pond in my backyard.
Look how defined the flat & point are. The flat is just laying on top of the point.
All done at 9.5 hours. IT 197 & probe tender throughout.
I let it rest on the counter with a foil tent for about 45 minutes.
Then sliced it up. It was very tender & juicy.
The thinnest part of the flat was a little overcooked & fell apart when I tried to slice it.
But the majority of the meat was perfectly done.
It just melted in your mouth.
Of course we couldn't have a brisket sammie with out Judy's homemade buns!
Here it is with a little BBQ sauce and some homemade dills.
On our finest china, of course!
I have to say I have been very pleased with the way the Lang cooks just about anything.
I'm getting better at keeping the temp steady & knowing when to add another split.
After the first hour I never touched the dampers, just fed the beast wood & it held very steady at about 280 degrees.
Thanks for looking guys!
Al
Lower humidity, cooler temps, and no chance of rain.
I have had a 15.5 lb. Choice packer in the fridge for over a week.
The weather has been so bad I didn't want to smoke it.
I was planning on putting it on the WSM for an all nighter with the Guru.
But we had to clean up after the storm & put all our stuff back where it belongs.
So I was going to be around the house yesterday all day.
Perfect time to fire up the Lang & do a hot & fast brisket smoke.
I got started around 5:00 AM with starting a chimney of charcoal.
Once I had a coal bed I used oak & hickory the rest of the time.
Here's the brisket all trimmed & rubbed down. I picked this one out because it had good marbling & the flat was pretty thick on the end.
I saved some of the fat I trimmed off to put above the brisket so it would baste it while it cooks.
Ready to go.
I let the Lang get up to about 300 degrees, then put the brisket on.
I didn't put a probe in the brisket, just let it go for a while. This is at 3 hours.
This is 6 hours & I checked the IT with my Thermapen.It was 160-170.
Here it is at 8 hours, IT 180-185. I took the top rack out & fed the cracklin's to the turtles in the pond in my backyard.
Look how defined the flat & point are. The flat is just laying on top of the point.
All done at 9.5 hours. IT 197 & probe tender throughout.
I let it rest on the counter with a foil tent for about 45 minutes.
Then sliced it up. It was very tender & juicy.
The thinnest part of the flat was a little overcooked & fell apart when I tried to slice it.
But the majority of the meat was perfectly done.
It just melted in your mouth.
Of course we couldn't have a brisket sammie with out Judy's homemade buns!
Here it is with a little BBQ sauce and some homemade dills.
On our finest china, of course!
I have to say I have been very pleased with the way the Lang cooks just about anything.
I'm getting better at keeping the temp steady & knowing when to add another split.
After the first hour I never touched the dampers, just fed the beast wood & it held very steady at about 280 degrees.
Thanks for looking guys!
Al
