Lang Tips- Prime Brisket on a Lang 48


Typically, brisket has been smoked hot and fast. In this video we’ll be
going low and slow to create some amazing brisket. You’ll get the benefit
of a Cook Plan to guide you, and the proper trimming of fat on this US
Prime with beautiful marbling. There’s a reason to rotate flat so the
brisket faces the heat and smoke, and you will see why. When the meat
reaches 170 degrees it’s time to wrap it; learn why and how. Then slice and
test. This is a prime learning experience you’ll want to review.

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