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  1. murph77

    New wsm

    will definatly be looking into getting one in the next few weeks!
  2. murph77

    New wsm

    You have to buy the fan seperatly correct?
  3. murph77

    New wsm

    i had a lang 36 before i had to sell due to finacial reasons, first cook im thinking brisket as i have this down pat and its my favorite.
  4. murph77

    New wsm

    Just got my new wsm 22.5 this thing is a beast! Looking to get a bbq quru for it any suggestions on the model?
  5. murph77

    Back by popular demand.... Pulled brisket

    That looks amazing good job sir!
  6. murph77

    Another Brisket question

    Unfortunatly this is what happens when it sits after its been cut. Def should sauce it or dip in warm beef broth or drippings before serving this will help if it is just sitting on the plate.
  7. murph77

    Sunday Brisket

    I inject mine with an auju mix with a little Worcestershire sauce and some garlic powder, I find this keeps it very tender and i also mop with it during the cook. I have yet to turn out a dry brisket this way. Best of luck on future smokes!
  8. murph77

    Reverse Flow Manufacturers question...

    I had a lang i had to sell because of $ problems but I will say this it put out better bbq then any of the local bbq joints we have around here and that isnt coming from me its coming from people who frequent those establishments. If you can't build your own Lang is a great product you can get...
  9. murph77

    Patio size offset smoker

    i have a 36 now and have done some chicken and briskets.its an awesome cooker!
  10. murph77

    Doing my first brisket today on the Lang wish me luck!!

    Hey guys sry had some computer probs but it turned out great so good that I brought in leftovers next day to work and the teacher devoured them and two people actually had me cook 2 briskets for parties they had sunday.
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  12. 557916_194696920645071_100003142936568_302778_2082

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  14. 559183_194517790662984_100003142936568_302280_1659

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  16. murph77

    Doing my first brisket today on the Lang wish me luck!!

    ALready over 140 143 to be exact as I type where should i be taking the temp from the point obviously i would think or in between point and flat?
  17. murph77

    Doing my first brisket today on the Lang wish me luck!!

    Its been warm all week here in cny about 75 now the day i wanna cook out its like 45! But true to forma lang is holdin temps well! Heres some pics from last night injectin and getting the meant all rubbed and ready for smoker as well as it at the 2 hr mark.
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  20. 542357_194104520704311_100003142936568_300956_3934

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