MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-30-2009, 10:33 AM   #1
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
Default First Run-Through on Lang 60

Got the Lang 60 last weekend (used) and cleaned it up. Re-seasoned
last week. First run-through yesterday. 2 briskets; 2 picnics; first
fatty. Used 3 sausage packages for fatty; wasnt enough, ended up
being more of a fatty loaf... It is delicious though!

about 3 hours into cooking:

http://i570.photobucket.com/albums/s.../first_run.jpg
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Hance - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset...
Was Lang 84DX, now Bubba Grills 250R and many Weber grills
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Old 08-30-2009, 10:34 AM   #2
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
Default

http://s570.photobucket.com/albums/s...=first_run.jpg
__________________
Hance - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset...
Was Lang 84DX, now Bubba Grills 250R and many Weber grills
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Old 08-30-2009, 10:35 AM   #3
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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<a href="http://s570.photobucket.com/albums/s...=first_run.jpg" rel="nofollow" target="_blank"><img src="http://i570.photobucket.com/albums/s.../first_run.jpg" border="0" alt="Photobucket"></a>
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Hance - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset...
Was Lang 84DX, now Bubba Grills 250R and many Weber grills
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Old 08-30-2009, 10:35 AM   #4
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
Default

Hmmm... Pic not working...
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Hance - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset...
Was Lang 84DX, now Bubba Grills 250R and many Weber grills
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Old 08-30-2009, 11:10 AM   #5
cds9333
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Join Date: 09-06-08
Location: Manhattan, KS
Default See if this helps...

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Old 08-30-2009, 11:11 AM   #6
cds9333
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Also, looking good. Nice spread.
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Old 08-30-2009, 11:13 AM   #7
BBQ Bandit
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Join Date: 02-15-08
Location: Harrisburg, PA
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Great looking meats... you're gonna love that Lang!!!
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Former smokers;
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Old 08-30-2009, 11:59 AM   #8
Redheart
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Join Date: 07-03-09
Location: Omaha, NE
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I see ya got the lang seasoned and going. Great first run. Hell I would be proud of it if it was my hundredth. Congrats!
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Old 08-31-2009, 07:31 AM   #9
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Picnic's aren't my favorite, but wanted a little load of meat on it to simulate a comp.
They came out nice. However, the brisket (and this is coming from a BBQ IS PORK
type-o-guy) was FANTASTIC. One with an injection; the other without. Both were
out of this world good. We liked the injected one better, so we'll go with injected
for the next few comps. We did 5 hours on smoke; 5 hours foiled. Nice smoke ring,
towards overcooked but not falling apart (after 1 hour rest). They held together
(pieces of sliced brisket) and snapped apart with the slightest of tug. We pretty
much had them at 250 most of the way. There was about an hour there towards the
middle to end where we were at 220-225 (playing with charcoal & such).

cds, thanks for display that darned pic. I'll figure it out soon enough.... damn it.

Was my first fatty too. Boy, are these thing RICH. Taste great, but hit and stay
on stomach like a ton-o-bricks.

Interesting; charcoal by itself wont hold 250 on this; more like 220. We needed wood
to get 'er there and hold it.
__________________
Hance - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset...
Was Lang 84DX, now Bubba Grills 250R and many Weber grills
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Old 08-31-2009, 10:20 AM   #10
RubMeTender
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Join Date: 02-16-09
Location: Seminole, FL
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I'm cooking on a Lang 84 deluxe. I have friends who use other smokers which are fine machines, but I could never see not having a Lang. Build quality, and functionality are amazing. It's a great rig.
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Old 08-31-2009, 08:36 PM   #11
BBQ_MAFIA
somebody shut me the fark up.
 
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Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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I cook on my Lang as often as I can. I get a kick out of tending the fire especially when I'm having a few cold drinks.
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Lang 60
Lang 84 Deluxe Warmer with Chargrill
Large Spicewine
Large BGE
XL - BGE
Med. BGE ( Bought it for my son Vincenzo)
Brinkman Snp
Brinkman ECB
GOSM
Weber Kettle
Kenmore Elite Gasser
Camp Chef Outdoor Stove
Blackstone Pizza Oven
Blackstone 36" Griddle
1-Banjo
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