The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
Thread Tools
Unread 08-31-2011, 10:18 PM   #1
Gerrit_Boys
Full Fledged Farker
 
Join Date: 03-29-08
Location: Huron, SD
Downloads: 0
Uploads: 0
Default Brisket on a Lang?

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!!
__________________
Lang 84D, Large Charcoal Dropper, WSM-18, Weber OTS
Gerrit_Boys is offline   Reply With Quote


Unread 08-31-2011, 11:07 PM   #2
BKBBQ
On the road to being a farker
 
Join Date: 12-17-10
Location: greenwood sc
Downloads: 0
Uploads: 0
Default

235 for twelve hours is our norm or 300 for 7. Try wrapping them around 150 internal temp or just let em go and let the lang punch the flavor into it. As long as the fire is good and clean either method turns out great.good luck and have a largetime in the process.
BKBBQ is offline   Reply With Quote


Thanks from:--->
Unread 09-01-2011, 03:18 AM   #3
The Pigman
is One Chatty Farker
 
The Pigman's Avatar
 
Join Date: 04-10-07
Location: Cincinnati Ohio
Downloads: 0
Uploads: 0
Default

I like 225 in the nose of the lang away from firebox. I only cook whole packers (12 to 14 lb.s) 14 to 18 hours. let rest at least 1 hour. Can let cooler for 3hours. I burn hickory and cherry.
__________________
Smokin Blues BBQ
The Pigman (Roger) Pitmaster
KCBS CBJ #30390

Operation BBQ Relief Founding Member
Lang 84 Custom Longneck with Warmer
Char-Griller Pro w/ SFB and Mods
Mobil Food Lic. With State of Ohio
The Pigman is offline   Reply With Quote


Thanks from:--->
Unread 09-01-2011, 06:30 AM   #4
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

250 here, usually 9.5 hours+-, 15-17lb packers. I do foil about that 5th hour. Off and rest for 1 hour.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Lake Dogs is offline   Reply With Quote


Unread 09-01-2011, 07:54 AM   #5
Rub
is One Chatty Farker

 
Rub's Avatar
 
Join Date: 09-25-06
Location: Winter Haven, FL
Downloads: 0
Uploads: 0
Default

The Lang makes a mean brisket.
__________________
-Rub
Swamp Boys
BPS Elite Team
Sponsored by Yoder Smokers, BBQR's Delight, 3 Eyz,
Butcher BBQ, Big Poppa Smokers, Grizzly Coolers, Wicked Q
Gator Nation
Rub is offline   Reply With Quote


Thanks from:--->
Unread 09-01-2011, 10:26 AM   #6
WhiskeyBentBBQ
Full Fledged Farker
 
Join Date: 01-17-10
Location: Lakeland, FL
Downloads: 0
Uploads: 0
Default

I have only cooked brisket on a Lang once but it finished well. We went 245 for the temp, wrapped it once the color was right and bark was set and it went about 12 hours total cook.
__________________
Chad - Whiskey Bent BBQ
WhiskeyBentBBQ is offline   Reply With Quote


Thanks from: --->
Unread 09-01-2011, 02:42 PM   #7
MoGreen
On the road to being a farker
 
MoGreen's Avatar
 
Join Date: 08-10-09
Location: Whitfield Estates, TN
Downloads: 0
Uploads: 0
Default

Cant cook brisket on a lang at any temp, might as well get a UDS
__________________
Rub Won Out bbq team, twin UDS's
MoGreen is offline   Reply With Quote


Unread 09-01-2011, 03:48 PM   #8
bbq ron
is one Smokin' Farker
 
Join Date: 01-11-09
Location: saint peters, mo
Downloads: 0
Uploads: 0
Default

i cook my brisket at 225 in the front of the Lang. it goes HR per lb
__________________
kcbs (CBJ)
lang 60 mobile
chargriller duo
gosm
bbq ron is offline   Reply With Quote


Thanks from:--->
Unread 09-05-2011, 10:21 PM   #9
Gerrit_Boys
Full Fledged Farker
 
Join Date: 03-29-08
Location: Huron, SD
Downloads: 0
Uploads: 0
Default

Well, we cooked around 250. There were 8 flats and 1 packer. We ended up 2nd in the judged portion and were the people's choice winner. I'm going to practice some more on this cooker and maybe take it to the Royal.
__________________
Lang 84D, Large Charcoal Dropper, WSM-18, Weber OTS
Gerrit_Boys is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread barbefunkoramaque Q-talk 48 03-14-2014 06:54 PM
Pitmaster T's Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread Pitmaster T Q-talk 32 09-16-2011 05:44 PM
Lang 60 bnew17 Q-talk 4 08-29-2011 10:49 AM
Lang 48 verses Lang 48 Deluxe??? Bama Q Q-talk 20 06-28-2011 02:14 PM
Lang 84 markgerickson Catering, Food Handling and Awareness 1 04-18-2011 12:10 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:23 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts