Great video and I hope you keep them coming. Flip the brisket over and cook fat up. It then melts and add the tallow to it as it renders. Then add a scoop of tallow when you wrap. Great video and be safe.
Thank you for watching. Great advice. I have tried to redeem myself since this video. I took a lot of advice from viewers like yourself. Thanks for sharing your insights and watching the video.
Cook it on your top shelf. Add tallow when you wrap it, especially if you are just doing the flat. If you are not doing a whole brisket, do a point instead of flat. If you just do a flat, I would recommend a prime grade. Check out other brisket on a Lang videos, especially one by Sterling Worth. You’ll get there, we all started out that way with briskets, your first one is your worst one, and every one after that gets better as you learn. I love my Lang 48, remember, it’s not the equipment, it’s the operator. Hahaha. Good luck!
Sterling has made some fantastic videos on the Lang. I am still learning the cooker but I am making progress. Thank you for sharing your tips to help me improve.
Thank you for watching. Nothing like spending hours cooking and making a video to fall flat on your face in the end. I have learned in order to make good bbq you have to make some bad bbq as well. Next time I will add liquid to the wrap. Such a rookie move on my part.
Lang didn't figure it out as you may think the evolution came from other manufactuors that had great results. The interest and demand continued by customers calling into Lang asking if they were going to enter this market and make a V-shape basket. I have a 48 trialer and I know, I spoke with Ben on a call and he explicitly told me they had no plans to do so at that time. So I designed my own model to scale from wood to fit the 18 inch box and had a welder make it up for me from 1/4 inch steel. Now I'm looking at yours, it sure looks well made and able to do the job, it was also necessary because it's a marketable imrovement from the flat and makes your life easier by concentrating the coals to a specific area. Mine cost me $150, not a pretty but it does the job. As far as the brisket is concerned, try some tallow when you wrap...it helps to seal in the moisture or get the brisket with the fat cap still on. Elevate the meat off the grate a bit, the bottom is recieving radiant heat from baffle and it does have a tendancy to dry out your meat if it's lean.
I appreciate your insight and advice. Sounds like you know your way around the Lang. It’s embarrassing that I forgot to add anything to the wrap. Too many things going on with brisket flat, camera, microphone, and keeping fire going in the firebox. It did make for a fun video at the end. The design of your fire basket sounds pretty cool. I designed my own for the Shirley and my offset. It does not look like much but it works. Thank you for watching the video and sharing your thoughts.
Great video! Brisket flats by themselves are incredibly difficult to do, so I applaud your efforts and I look forward to seeing your next video. How was the flavor of the rub?
The rub was good. I would say it was a pepper forward rub. I liked the flavor profile as it was very Texas style. The rub added good color to the brisket flat. The grind on the rub was course. I liked that. Some rubs grind the spices too fine. I will be using the rub again.
Might I suggest injecting with tallow when only doing a flat. You used paper, foil boat and an additional foil boat (pan) and these change the dynamics of the cook. Use only one and foil boat might be good for a flat, where paper is great for a full backer. I would suggest moving the flat second level and close to the exhaust vent and not closer to the outlet of the reverse flow chamber. Good bark is made from the break down of connective tissue and sugars in the rub or sprit. Maybe change your sprit to apple cider vinegar, as it does not spoil and still cools the outside surface for a nice bark. It is all a learning experience and you will find you happy brisket process. Your cooks are looking tasty and I look forward to seeing more cooks soon.
Thank you for your tips and suggestions. I will need to do a temp check on the Lang 2nd level. I was thinking it was hotter but I haven’t tested that theory. I will definitely just use foil on the next flat. I appreciate you watching and taking time to share your experience cooking bbq.
That's the nature of the beast with such a lean cut of meat. I don't think flats are worth it unless you're spending big bucks on some prime or wagyu meat...but then at that price-point you might as well go with a different cut of meat, or just cook the point.
I buy those same cuts when they are marked down and toss em in the freezer. But I put them in my pressure instead. Its just that cut of meat that needs all the help it can get. They come out so tender and juicy that way. I might squeeze in some liquid smoke to fake me out. Lol. I shred it and sauce it. Sandwiches usually with it. The Lang is looking good!!
That is a great idea. I might try to make burnt ends out of the last flat I bought. It will depend on the day. If I don’t then I will follow your suggestion. I am digging the Lang. I cooked ribs on the Shirley yesterday and remembered why I love that smoker so much. I am blessed to have such nice smokers on my porch. Thank you for watching and sharing your thoughts.
Man, I'll tell you what, from where i sit, it looks damn good! I like using consomme instead of broth. Next time you spritz, try using some apple cider vinegar. It'll help tenderize it. I don't have much luck with just a flat, either, so don't feel too bad! Just remember, it's a leaner piece of meat! By the way, I love that smoker! Hey, you can make a pizza with that brisket! I have a video on my page! Lol!
All good advice! I like the idea of the pizza. I will check out the video. I should have added liquid to the wrap. Smoking and shooting a video… missed a step :)
Also, just trying to help here, but it looks like you let your coal bed burn down which meant that you did not have clean smoke, and when you relit it cause white smoke on the meat which makes the meat taste extremely Smokey and dries it out. The purpose for only using pink butcher paper is that the meat can still breed yet not get done too quickly and cook slowly and evenly . Again, just trying to help.
Well snap … I guess I pretty much blew that video :) Thank you for the advice. All of the advice is spot on. I think I might try and make a different fire basket and see if that helps with the coal bed.
The problem is you need to elevate the brisket to the second level and put a huge pan of liquid of your choosing underneath? When the meat hits 165 to 175 take it off and wrap it only in pink butcher paper unwaxed and you will be amazed once it hits 203° . Do not use foil at any time ! By the way, you need to be cooking at 225° and not any hotter because the radiant heat will burn to meet . You are not grilling to meet you are smoking meat.
This is all great advice. I am still trying to figure out temp control on the Lang. I think the new FireDawg basket makes it harder to cook at lower temps because I can’t build out a coal bed. Burning all woods makes for a hotter fire. I appreciate you watching. Do you own a Lang ??
Yes Sir, a Lang 84. With the new fire dog taking up so much space it is harder to keep a consistent fire. However, if you keep feeding and watching the temperature, you will have no problems maintaining a constant temperature feeding splits.
I know what happened!! You just didn’t want the brisket to outshine that awesome Hat!!!😂 Let’s be honest though bbq is trial and error. We have all failed one time or another. Just ask my wife. 🤣🤣🤣🤣
Hmmm… that might make a good video. How much difference if there between the Lang plate, the Shirley plate, or my tuning plates on my offset. I appreciate your comment. What are you cooking on these days since you sold the Lang?
@@myporchbbq on the jambo smokers? They have cut outs on the door with a sliding plate inside, theres a handle you move left or right from the outside. Or you can just open the door a few inches.
Gordon I appreciate you bringing up the topic of a tri tip. I need to learn how to cook a tri-tip, but I have no idea where to start. Can you suggest any videos that might be helpful? Thank you for watching and sharing your thoughts.
![[LIVE] : ONE ลุมพินี 85 | คู่เอก "ยอดเหล็กเพชร vs ผึ้งหลวง"](http://i.ytimg.com/vi/Qq_19bnnxEo/mqdefault.jpg)
Great video and I hope you keep them coming. Flip the brisket over and cook fat up. It then melts and add the tallow to it as it renders. Then add a scoop of tallow when you wrap. Great video and be safe.
Thank you for watching. Great advice. I have tried to redeem myself since this video. I took a lot of advice from viewers like yourself. Thanks for sharing your insights and watching the video.
Cook it on your top shelf. Add tallow when you wrap it, especially if you are just doing the flat. If you are not doing a whole brisket, do a point instead of flat. If you just do a flat, I would recommend a prime grade. Check out other brisket on a Lang videos, especially one by Sterling Worth. You’ll get there, we all started out that way with briskets, your first one is your worst one, and every one after that gets better as you learn. I love my Lang 48, remember, it’s not the equipment, it’s the operator. Hahaha. Good luck!
Sterling has made some fantastic videos on the Lang. I am still learning the cooker but I am making progress. Thank you for sharing your tips to help me improve.
@@myporchbbq I'm glad to hear back from you and that the Sterling videos helped you. He makes some nice briskets on his Lang.
Tallow before the wrap. Especially on a flat!!
Thank you for the advice :) I appreciate you watching.
Looks good to me! I’ve only done a couple flats and mine were on the dry side too. Great video. 👍
Thank you for watching. Nothing like spending hours cooking and making a video to fall flat on your face in the end. I have learned in order to make good bbq you have to make some bad bbq as well. Next time I will add liquid to the wrap. Such a rookie move on my part.
LOOKED GOOD AND BUTTER ALWAYS MAKES IT BETTER LOL.
Lang didn't figure it out as you may think the evolution came from other manufactuors that had great results. The interest and demand continued by customers calling into Lang asking if they were going to enter this market and make a V-shape basket. I have a 48 trialer and I know, I spoke with Ben on a call and he explicitly told me they had no plans to do so at that time. So I designed my own model to scale from wood to fit the 18 inch box and had a welder make it up for me from 1/4 inch steel. Now I'm looking at yours, it sure looks well made and able to do the job, it was also necessary because it's a marketable imrovement from the flat and makes your life easier by concentrating the coals to a specific area. Mine cost me $150, not a pretty but it does the job. As far as the brisket is concerned, try some tallow when you wrap...it helps to seal in the moisture or get the brisket with the fat cap still on. Elevate the meat off the grate a bit, the bottom is recieving radiant heat from baffle and it does have a tendancy to dry out your meat if it's lean.
I appreciate your insight and advice. Sounds like you know your way around the Lang. It’s embarrassing that I forgot to add anything to the wrap. Too many things going on with brisket flat, camera, microphone, and keeping fire going in the firebox. It did make for a fun video at the end. The design of your fire basket sounds pretty cool. I designed my own for the Shirley and my offset. It does not look like much but it works. Thank you for watching the video and sharing your thoughts.
Great video! Brisket flats by themselves are incredibly difficult to do, so I applaud your efforts and I look forward to seeing your next video. How was the flavor of the rub?
The rub was good. I would say it was a pepper forward rub. I liked the flavor profile as it was very Texas style. The rub added good color to the brisket flat. The grind on the rub was course. I liked that. Some rubs grind the spices too fine. I will be using the rub again.
Might I suggest injecting with tallow when only doing a flat. You used paper, foil boat and an additional foil boat (pan) and these change the dynamics of the cook. Use only one and foil boat might be good for a flat, where paper is great for a full backer. I would suggest moving the flat second level and close to the exhaust vent and not closer to the outlet of the reverse flow chamber. Good bark is made from the break down of connective tissue and sugars in the rub or sprit. Maybe change your sprit to apple cider vinegar, as it does not spoil and still cools the outside surface for a nice bark. It is all a learning experience and you will find you happy brisket process. Your cooks are looking tasty and I look forward to seeing more cooks soon.
Thank you for your tips and suggestions. I will need to do a temp check on the Lang 2nd level. I was thinking it was hotter but I haven’t tested that theory. I will definitely just use foil on the next flat. I appreciate you watching and taking time to share your experience cooking bbq.
That's the nature of the beast with such a lean cut of meat. I don't think flats are worth it unless you're spending big bucks on some prime or wagyu meat...but then at that price-point you might as well go with a different cut of meat, or just cook the point.
I buy those same cuts when they are marked down and toss em in the freezer. But I put them in my pressure instead. Its just that cut of meat that needs all the help it can get. They come out so tender and juicy that way. I might squeeze in some liquid smoke to fake me out. Lol. I shred it and sauce it. Sandwiches usually with it. The Lang is looking good!!
That is a great idea. I might try to make burnt ends out of the last flat I bought. It will depend on the day. If I don’t then I will follow your suggestion. I am digging the Lang. I cooked ribs on the Shirley yesterday and remembered why I love that smoker so much. I am blessed to have such nice smokers on my porch. Thank you for watching and sharing your thoughts.
I feel your pain… i’ve not had much luck with the flats like that unless is prime or better grade.
It would have helped if I would have actually added liquid to the wrap. Yeah... that's embarrassing. Thanks for watching.
Man, I'll tell you what, from where i sit, it looks damn good! I like using consomme instead of broth. Next time you spritz, try using some apple cider vinegar. It'll help tenderize it. I don't have much luck with just a flat, either, so don't feel too bad! Just remember, it's a leaner piece of meat! By the way, I love that smoker! Hey, you can make a pizza with that brisket! I have a video on my page! Lol!
All good advice! I like the idea of the pizza. I will check out the video. I should have added liquid to the wrap. Smoking and shooting a video… missed a step :)
Volcano dry! Ha! Ha! Ha! It's only funny because everybody that smokes has done it. Those dang flats kick my butt too!
Thanks :) Twelve hour cook down the drain. I will try doing a flat as burnt ends next time.
@@myporchbbq I’m might join the club soon . 😂 . I haven’t did a brisket yet
@@rawjan39 well watch all my mistakes and do the opposite! It will turn out great :)
@@myporchbbq k, I’ll let you know how it turns out . When I decide to do it
Are we going to get a redemption video? I'd love to see you pull this off!
This was the redemption video :) I and 0-2 with brisket flat. My next one I am going to make burnt ends.
Also, just trying to help here, but it looks like you let your coal bed burn down which meant that you did not have clean smoke, and when you relit it cause white smoke on the meat which makes the meat taste extremely Smokey and dries it out.
The purpose for only using pink butcher paper is that the meat can still breed yet not get done too quickly and cook slowly and evenly . Again, just trying to help.
Well snap … I guess I pretty much blew that video :) Thank you for the advice. All of the advice is spot on. I think I might try and make a different fire basket and see if that helps with the coal bed.
I stopped buying brisket flats, purely because they cost too much. Also half the people in my house prefer the point...personally I like flats.
They were on sale :) plus I was sure I would come out on top. Curse you evil brisket flat !!
The problem is you need to elevate the brisket to the second level and put a huge pan of liquid of your choosing underneath?
When the meat hits 165 to 175 take it off and wrap it only in pink butcher paper unwaxed and you will be amazed once it hits 203° .
Do not use foil at any time !
By the way, you need to be cooking at 225° and not any hotter because the radiant heat will burn to meet . You are not grilling to meet you are smoking meat.
This is all great advice. I am still trying to figure out temp control on the Lang. I think the new FireDawg basket makes it harder to cook at lower temps because I can’t build out a coal bed. Burning all woods makes for a hotter fire. I appreciate you watching. Do you own a Lang ??
Yes Sir, a Lang 84.
With the new fire dog taking up so much space it is harder to keep a consistent fire. However, if you keep feeding and watching the temperature, you will have no problems maintaining a constant temperature feeding splits.
Dawg
Once you learn how to control your beast, you will love it more than any other smoker.
I know what happened!! You just didn’t want the brisket to outshine that awesome Hat!!!😂 Let’s be honest though bbq is trial and error. We have all failed one time or another. Just ask my wife. 🤣🤣🤣🤣
I do dig the hat :)
So do I!!!!!!!!
I also just realized you have my 2 favorite smokers Horizon and Lang!! Love your content sir keep it up!!
@@brandonmay6337 I absolutely loved my Horizon smoker. One of my favorite pits and very underrated because they do not do social media TH-cam videos.
Thats the reason why i sold my lang. That plate gets so hot, burns everything. You'll have better luck cooking meats on the top rack.
Hmmm… that might make a good video. How much difference if there between the Lang plate, the Shirley plate, or my tuning plates on my offset. I appreciate your comment. What are you cooking on these days since you sold the Lang?
@@myporchbbq i bought a jambo smoker. Never been happier.
How do the firebox door vents work ? I saw a video and they looked like they were adjustable with tools ??
@@myporchbbq on the jambo smokers? They have cut outs on the door with a sliding plate inside, theres a handle you move left or right from the outside. Or you can just open the door a few inches.
Cook a tri tip ,1 hour done.Better than a brisket.
Gordon
I appreciate you bringing up the topic of a tri tip. I need to learn how to cook a tri-tip, but I have no idea where to start. Can you suggest any videos that might be helpful? Thank you for watching and sharing your thoughts.