FIRST BRISKET & BURNT ENDS ON THE LANG

[b-one]

Looks great Al, never thought about the combo brisky sammie!:drool

 

[lancep]

That is one smooth lookin brisket Al! Points for sure!!! Looks like you're dialing that Lang in something fierce. Can't wait to see what you got on deck for next time!
Lance

 

[SmokinAl]

Looks great, Al! Separating like that is a good idea, and now you have some flat for 'strami.
Interesting about the temp differences. I thought the whole idea behind an RF was to get away from that?
I haven't used a water pan for a while in the offset, but I may give it a try...
Got a brisket in right now (minus the flat [emoji]128522[/emoji]) and am trying injected. Thought about Creole butter but went with beef broth. 190 IT and now raining cats and dogs.
Dan

Thanks Dan! I appreciate it!

I thought the same thing about the grate temps on a RF.

But it actually worked out good, because I really like to have a pan of water in my smoker.

I was just trying to figure out the best place to put it. And now I have the perfect spot.

Al

Looks great Al, never thought about the combo brisky sammie!

Thanks B! I never planned it, it just kind of happened, both plates were sitting there & I just piled it all on the buns.

It was very good & I will do it again for sure.

Tonight we are going to chop some of the leftover brisket up & make some chili.

May even chop some of the burnt ends for that too.

Al

 

[Bummed]

Great job as usual AL!

Points

 

[SmokinAl]

That is one smooth lookin brisket Al! Points for sure!!! Looks like you're dialing that Lang in something fierce. Can't wait to see what you got on deck for next time!
Lance

Thanks Lance!

It's been so hot here lately I think I may give the Lang a rest for a couple of weeks.

At least that's what I'm saying now.

Thanks for the point too!

Al

 

[SmokyMose]

Thanks Lance!
It's been so hot here lately I think I may give the Lang a rest for a couple of weeks.
At least that's what I'm saying now.
Thanks for the point too!

Al

A couple of weeks? I'll bet you don't last 6 days....

:biggrin:

 

[lancep]

:yeahthat:

 

[SmokinAl]

Great job as usual AL!

Points

Thank you Sir!

Al

A couple of weeks? I'll bet you don't last 6 days....

Ha Ha, the sad thing is your probably right!

I was already looking in the freezer to see if there was anything in there that just had to be smoked.

Al

 

[disco]

I just did my first brisket and will be posting soon. However, I am most upset that you didn't post this great thread until after I had done mine. I needed the information! Tsk.

Points for a great brisket despite the bad timing.

Disco

 

[crazymoon]

SA, Awesome looking brisket and burnt ends, I am jealous ! 

 

 

[SmokinAl]

 
I just did my first brisket and will be posting soon. However, I am most upset that you didn't post this great thread until after I had done mine. I needed the information! Tsk.

Points for a great brisket despite the bad timing.

Disco

 
SA, Awesome looking brisket and burnt ends, I am jealous ! 

 

Thanks a lot guys!!

Al

 

[tropics]

Al sorry I left a point the other day, mustn't of hit submit on the comment.Looks great never tried burnt ends Thanks for sharing

Richie

 

 

[GaryHibbert]

Nice looking brisket AL. Sure looks tender, and those burnt ends, well........

POINTS

Gary

 

[SmokinAl]

 
Al sorry I left a point the other day, mustn't of hit submit on the comment.Looks great never tried burnt ends Thanks for sharing

Richie

 

Nice looking brisket AL. Sure looks tender, and those burnt ends, well........

POINTS

Gary

Thanks a lot guys!

Al

 

[wo44]

My GOD that looks amazing

I'm coming to your house to eat and to learn

 

[SmokinAl]

 
My GOD that looks amazing

I'm coming to your house to eat and to learn

Thank you my friend!

Al

 

[beef_chief]

If I would have left the packer in one piece I would have smoked it directly on the grate.

But since it's 2 pieces I chose to smoke it in a pan.

Sorry for commenting on an old post, but I'm smoking my first brisket on Saturday and using this thread as a guide. Can you explain the logic behind using a pan for 2 pieces versus putting it directly on the grate for the whole packer? I ask because I plan on separating the point and flat like you did (and potentially cutting the flat in half) to decrease the cook time.

 

[Rings Я Us]

Here's part of the reason it's in the pan.

Look at that liquid.. bet that helps make for some juicy meat.
He may have wanted it to cook more evenly and could deal with his sliced flat and burnt ends separate as each got finished.

 

[SmokinAl]

Yep, Johnny is right. If I smoke a flat or point by itself I always smoke it in a pan, sitting in the juice.
In my opinion you get a much better result smoking in a pan, and you have some nice juice to make an Au Jus.
Also in this case it is easier to make burnt ends, when the point is already separated from the flat, because they rarely get done at the same time.
Al