Gerrit_Boys
Full Fledged Farker
We are entered in a local Brisket cookoff for our State Fair this weekend. My dad bought a Lang 84d and I'm planning on using that for cooking only brisket. Turn in is at 4 pm and I believe we'll be cooking 8 briskets. Lang guys, is there a particular temp I should shoot for and perhaps a timeline? I was kinda planning on starting early in the morning. I've cooked on this a couple of times but not enough to know what I'm really doing. I can pretty much control the temp if I know what to shoot for. Any advice would be great. Thanks!!