Beef Brisket on Lang 36"

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twoalpha

Smoking Fanatic
Original poster
Nov 20, 2014
528
203
Lexington, NC
Found a good buy on this 6.5 pound Angus choice flat as a test for my new Lang 36" Patio. Trimmed the brisket, scored the fat cap and rubbed down and in the frig. overnight. Used a mustard base, black pepper, salt, chili powder and brown sugar. Using Red Oak wood, fired it up and settled it in at 260 before adding the brisket at 7:30 am.

Maintained the smoker temp at 240-260 for first 5 hours and it developed good color and bark. It was placed on a rack in a pan and covered with foil for the rest of the time. Inserted the Maverick probe at this time and the IT was 164. Kept the Lang at 250 for the remaining 3.5 hours until the IT reached 200. Pulled the brisket wrapped with towels and held in a cooler for one hour before slicing. The thin end of the flat was slightly over done and did not slice well. The thicker parts sliced up nice and showed the smoke ring. Turned out as a good test on the new Lang, brisket was well cooked, tender and flavorful.

Enjoy

Brisket on sale and price reduction


Rubbed and ready


Good color after 3 hours


Nice bark after 5 hours and ready to be foiled


After resting for 1 Hour


Thicker part of the flat sliced.


Great meal


Great flavor and tender

 
  • Like
Reactions: gary s
Great deal on the brisket. Great cook. I would eat it.
 
TA

Great looking smoke. Like the color and bark on that Brisket. 
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Great Job, Brisket looks Super   
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Gary
 
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