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HOT & FAST, NO WRAP BRISKET ON THE LANG

SmokinAl

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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
 

WaterinHoleBrew

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Absolutely awesome Al, you knocked it outta the park on that smoke & Judy sure does have great baking skills ! Awesome meal ! Thumbs Up
 

b-one

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To Al's for dinner! Nice looking smoke,looks like you got through the hurricane fairly well.
 

jcbigler

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Looks good.

I wonder how fast it would have cooked in those hurricane speed winds. You probably could have gotten it done in just 2 or 3 hours.
 
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SmokinAl

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Absolutely awesome Al, you knocked it outta the park on that smoke & Judy sure does have great baking skills ! Awesome meal !
Thanks Justin!

And yes Judy is an awesome baker!

Al
To Al's for dinner! Nice looking smoke,looks like you got through the hurricane fairly well.
Thanks B!

Yes we really lucked out. Not any damage or power outages.

Al
Looks great Al!

Point!
Thanks Case!

I appreciate the point too!

Al
Looks good.

I wonder how fast it would have cooked in those hurricane speed winds. You probably could have gotten it done in just 2 or 3 hours.
Thanks JC!

You might be right, when the wind is coming from the firebox side, it does tend to get hotter.

Al
 

briggy

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Looks great Al!  Glad you made it through the hurricane with no major issues.
 

pc farmer

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Yummy for sure , Al. Can't wait to try my first briskey.

Glad you fared good with the storm.
 

schlotz

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Great looking brisket Al.  What did you rub it with? SPOG?

...matt
 

betaboy

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Very nice Al! That is a very defined point/flat indeed! Glad to hear you made it out of the storm with just a little clean up too!
 

chef jimmyj

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Glad to see you survived the storm and had some great beef...JJ
 

tropics

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Al glad to see you & Judy are safe That Brisket looks great Points

Richie
 

SmokinAl

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To Al's for dinner! Nice looking smoke,looks like you got through the hurricane fairly well.
 
Looks great Al!  Glad you made it through the hurricane with no major issues.
Yummy for sure , Al. Can't wait to try my first briskey.

Glad you fared good with the storm.
Thanks a lot guys!!!

I really appreciate it!

Al
 
Great looking brisket Al.  What did you rub it with? SPOG?

...matt
Thanks Matt,

I used my pork rub, it's really just a simple rub & lately I've been using it on everything.

PM me & I'll send it to you.

Al
 
Very nice Al! That is a very defined point/flat indeed! Glad to hear you made it out of the storm with just a little clean up too!
That's a fine brisket! Not surprise your turned a good piece of meat!
Thanks a lot fellas!

Al
 

bdskelly

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Wonderful brisket Al. Thats truly a silver lining in the storm cloud! point B
 

SmokinAl

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Glad to see you survived the storm and had some great beef...JJ
 
Al glad to see you & Judy are safe That Brisket looks great Points

Richie
 
Wonderful brisket Al. Thats truly a silver lining in the storm cloud! point B
 
That looks amazing Al, that Lang is serving you well my friend.

Thank you!  JJ, Richie, Brian, & John! I really appreciate it!

Al
 

dukeburger

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Great looking brisket Al! And it wasn't cooked at 225!!! 
   
 

Points!!
 

SmokinAl

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Great looking brisket Al! And it wasn't cooked at 225!!! 
   
 

Points!!
Thanks DB!

Lately I've been smoking everything at higher temps.

It gets done quicker & I think it may be a little juicier.

Al
 

mike5051

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Nice Brisket Al!  Glad that storm stayed off the coast!

Mike
 
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