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Smoking a Brisket

 
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Teddy Johnson





Joined: 01 Aug 2010
Posts: 1



Post Post subject: Smoking a Brisket  Reply with quote

Everyone says you have to do a brisket. I have found that cooking times
on my 48 deluxe are less that most of the posted times I have seen on
the web.  Does anyone have approx. times when using a Lang pit?? Very Happy

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Lang48 Deluxe
Post Posted: Sun Aug 01, 2010 1:56 am 
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workoutchamp
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All Military times -

TIMELINE

Serving at 1700
Ready by 1600
Onsite by 600
Brisket and Butts in at 700
Ribs in at 1100
Beans in at 1100
Chicken in at 1200
Slaw ready by 1400
Foil by 1200
Post Posted: Sun Aug 01, 2010 3:06 pm 
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randywallace





Joined: 13 Jul 2010
Posts: 27


Location: Clinton, MS

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Your cook times are really going to depend on your temperature.

Just out of curiosity, I tried the hot and fast method the other day.  Everyone loved it, but it is different than low and slow for sure.

For the hot and fast, bring the Lang heat up to 350 and put the brisket in.  Let it stay there about 2 hours (you are looking for an internal temp of 155-160).  

Then put the brisket in a pan with beef broth and cover.  (I had the pans under the brisket from the beginning so they caught the drippings and then i added some broth).  Let that go for about 2 hours more at the same temp.  Take the brisket out and put it back on the Lang for about 20 minutes.  Then take it off, wrap it in foil and let it stay in a cooler for about 2 hours to rest.

If you want to go low and slow, cook it at 225-230 until the internal temp hits 185-190.  Then take it off, wrap in foil and let it rest for 1-2 hours.  

Either way, you wont be disapointed provided you prepare it properly and keep an eye on your temps both on the grill and the meat.

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Cooking on a Lang 84 and sitting next to a pile of wood.

Post Posted: Wed Aug 04, 2010 3:10 pm 
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workoutchamp
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brisket tips are excellent.

my times above are for 275-ish.

5 hrs in the smoke, 4 more hours foiled.

Open and slice.  

Add one hour and you can pull it like pork --- you have to, because you won't be able to slice it.   Wink
Post Posted: Wed Aug 04, 2010 4:57 pm 
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BackDraft BBQ





Joined: 26 Aug 2010
Posts: 8


Location: Ellenton, FL

Post Post subject: Reply with quote

workoutchamp wrote:
brisket tips are excellent.

my times above are for 275-ish.

5 hrs in the smoke, 4 more hours foiled.

Open and slice.  

Add one hour and you can pull it like pork --- you have to, because you won't be able to slice it.   :wink:


What about the pork butts? How many hrs in foil after smoke?
Post Posted: Thu Aug 26, 2010 2:05 pm 
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dmtky





Joined: 30 Oct 2010
Posts: 4


Location: Berry, Kentucky

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I only smoke the brisket flats now. I put 11 of the on the other day, ran the temp between 225 and 250 for six hours, bumped it up to 275 to 300 and wrapped them after they got to 180, about 8 hours or so cooking time. Took them to 200 and then put them in the cambro till I needed them.
Post Posted: Sat Oct 30, 2010 7:46 pm 
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Rwabble1





Joined: 25 Jun 2013
Posts: 1


Location: Gaithersburg, MD

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I've always cooked briskets fat side down, but I also wrap after 5-7 hours (depending on color).

I want to get away from wrapping and cook it more 'traditionally'.

A couple of questions:
- Fat side up or down? (I'm leaning to up so it bastes)
- Cook temp: 250?

Thanks!

I have a Lang 60 Deluxe
Post Posted: Tue Jun 25, 2013 1:23 pm 
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smoked perfection





Joined: 26 Sep 2011
Posts: 7


Location: monticello, ga

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For Traditional cooking, I put the fat side up so as it cooks the fat will go down through the meat. This will keep the brisket moist and help tenderize it , too. I cook it at 225-250.
Post Posted: Wed Jul 03, 2013 2:41 pm 
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red1691





Joined: 26 Jul 2010
Posts: 178


Location: Meldrim, Ga.

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Cook times can very, that's is why I use a temp. probe to watch the temp. as it cooks, that way you don't over or under cook your meats.


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Post Posted: Wed Jul 03, 2013 3:14 pm 
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