Thanks Dan! I appreciate it!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 B! I never planned it, it just kind of happened, both plates were sitting there & I just piled it all on the buns.Looks great Al, never thought about the combo brisky sammie!
Thanks Lance!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
Thank you Sir!Great job as usual AL!
Points
Ha Ha, the sad thing is your probably right!A couple of weeks? I'll bet you don't last 6 days....
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
Thanks a lot guys!!
SA, Awesome looking brisket and burnt ends, I am jealous !
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
Thanks a lot guys!Nice looking brisket AL. Sure looks tender, and those burnt ends, well........
POINTS
Gary
Thank you my friend!
My GOD that looks amazingI'm coming to your house to eat and to learn
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.