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A lil brisket action

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  • A lil brisket action

    Picked up 3 packers the other day, and decided to smoke 2 today and age one for a few weeks.

    I used my homemade brisket rub on one and the plowboys bovine on the other. On the homemade rub packer, I decided to seperate the point before the rub.Just wanted to satisfy a curiousity. Awoke at 4:15 to fire up the Lang, the beef went on at 5:15.

    This is at 3 hrs in, sunny and calm today!


    Had some friends who wanted fatties, so I tossed 3 on, italian sausage w/ mushrooms and pepper cheese, italians sausage w/ pepperoni and mozzarella cheese, and maple flavored sausage with brown sugar and pinapple inside.



    Decided to chopp up the points for burnt ends. Here is one batch cubed and ready to go back in the smoker.



    Had to have some beans too, so here is the dutch's beans, with the burnt ends in the back.



    One batch of the burnt ends was in the cooker too long( had a long phone call) They were ok, but not as good as the other batch. Here is the less than perfect burnt ends with the pre-seperated flat sliced.



    Total cook time for the briskeys(flats) 10 hrs and 15 minutes, the burnt ends went on for another 90 minutes. Cooked over cherry and oak, and a few splits of apple to start.temps were around 235-250 most of the day!

    Made for a real nice saturday BBQ. I think this is the first time I have been able to cook in calm winds since fall!

    I hope everyone has a wonderfull memorial day weekend with family and friends. I wish I would have gotten a pic of the flag with the Lang!
    Lang 60 Mobile deluxe




    Captain-N-Smoke BBQ Team(retired)
    ____________________________________________
    Takes allot of work and an open mind to make good sense.
    Praise the Lord and pass the Cannabis.

  • #2
    What a spread and great looking Q. Nice job....Man I am hungry now...
    Custom Reverse Flow Smoker, WSM 22", Blackstone Griddle 36"

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    • #3
      Man does that look good.
      I did a brisket last week that was so dry I didn't even tell you guys.
      Chargriller Pro w. sfb
      Ducane 4100 propane grill
      Brinkman Electric


      Member # 200

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      • #4
        Originally posted by lynsey123 View Post
        Man does that look good.
        I did a brisket last week that was so dry I didn't even tell you guys.
        I think we have all been there. I have been pretty lucky lately. These are choice black canyon angus, and I really like them. They do have alot of hard fat on them though. These were 14 lbers before I trimmed them of some of the fat.I would guess at least 1-2 lbs each. Gotta be carefull how much ya trim or where ya trim it from.

        Coming off the pit and ready to rest in the cooler!



        When they shake like jello and want to break in half, you know its gonna be really good!
        Lang 60 Mobile deluxe




        Captain-N-Smoke BBQ Team(retired)
        ____________________________________________
        Takes allot of work and an open mind to make good sense.
        Praise the Lord and pass the Cannabis.

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        • #5
          Great job Dan... How much wood did you use during the smoke... Im not familiar with how much is needed for a lang..
          Ken


          I Should Have Been Rich Instead Of Being So Good Looking

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          • #6
            Really nice job Capt!!! Talk about motivation!!!

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            • #7
              Originally posted by Texas-Hunter View Post
              Great job Dan... How much wood did you use during the smoke... Im not familiar with how much is needed for a lang..
              When its nice and calm and almost 80 out, I can dial it down and only open 1-2 of the 4 intakes. I think I used about 22-26 splits today. I don't really count, just run out to the woodpile with the wheelbarrow and fill it about 2/3 of the way!
              Lang 60 Mobile deluxe




              Captain-N-Smoke BBQ Team(retired)
              ____________________________________________
              Takes allot of work and an open mind to make good sense.
              Praise the Lord and pass the Cannabis.

              Comment


              • #8
                grasshopper is taking it all in..goes with out saying, but said.

                AWESOME LOOKIN VIDDLES YA HAVE THERE MASTER..
                sigpicWal-Mart shopping cart undergoing heavy mods.
                nano second fast camo titanium splash proof thermo pen


                need a larger spatula for early morning road kill removal.

                As the venomous south American hissing skunk rat is growing fast and needs larger portions.

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                • #9
                  Excellent looking brisket, Dan! That's gotta be one of my favorites along with Dutch's baked beans. Thanks for sharing.
                  sigpic
                  Smoke Vault 24

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                  • #10
                    Looking good Dan!

                    Question for you--when you said you separated the point from the flat, did you mean the cap from the flat--the thick part that is separated with a fat layer over the back thick area? I am confused because I watched a video today and they called the very end of the flat the point. I always thought chopped point was the cap over the thick area??? Help---

                    Steve:-) that video link is below

                    http://www.youtube.com/watch?v=kxaU6t3QoVM
                    Last edited by Smok'n Steve; 05-23-2009, 08:49 PM. Reason: add video link

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                    • #11
                      Wow dan really good looking grub there.I cant wait till monday.for my smoke.ribs are on the menu.
                      2-22.5'' weber
                      1-18'' weber
                      1 smokey joe
                      22.5'' wsm
                      24'' smoke vault
                      1-outhouse
                      Certified,Smoked Meat Sausage Head
                      Smoked meathead #135

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                      • #12
                        Calm is something we dont see too much of here in Ks.
                        Today was earily calm... all day... how wierd...

                        Unfortunatly...The chargriller was idle...
                        Craig
                        sigpic

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                        • #13
                          Nice Chest there Cap't

                          Seriously, good looking brisket and pics
                          Pete
                          Large BGE
                          Char Broil Tru-Infrared Commercial series

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                          • #14
                            Ironically... looks as good or better than the last brisket I seen outta the Lang.
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                            • #15
                              Dan, that brisket looks awesome!! Now ya' got me wanting to do one (or two) again! Great post... POINTS!!


                              Drinks well with others



                              ~ P4 ~

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