Hey everyone, first time post here...
Sure could use some help.
Just bought a Lang smoker. Cooking brisket. 12 pound packer. With my old smoker (got rid of it 5 years ago), briskets typically cooked in 12 to 15 hours.
In the Lang, the fire (combo of mesquite, hickory and oak) stays between 225 and 250 degrees.
But, the meat is at 195 to 200 in about 5 to 6 hours!
I take it off. It's done, but it's tough. Also, no red ring.
Brisket is expensive! Can't afford to ruin too many of these puppies.
I'm thinking this thing needs 10 more hours. But, how do I do that without over cooking it?
Your experience would be greatly appreciated!
Sure could use some help.
Just bought a Lang smoker. Cooking brisket. 12 pound packer. With my old smoker (got rid of it 5 years ago), briskets typically cooked in 12 to 15 hours.
In the Lang, the fire (combo of mesquite, hickory and oak) stays between 225 and 250 degrees.
But, the meat is at 195 to 200 in about 5 to 6 hours!
I take it off. It's done, but it's tough. Also, no red ring.
Brisket is expensive! Can't afford to ruin too many of these puppies.
I'm thinking this thing needs 10 more hours. But, how do I do that without over cooking it?
Your experience would be greatly appreciated!