Not sure what to get your favorite pitmaster for Christmas?
Ben Lang is hosting the next Q-School smoker cooker classes with Chef Paul Kirk. A seat at one of two March classes would make a great present! read more about the classes here.
Chef Paul Kirk will be teaching the next classes on March 20th and 21st.
Ben Lang and the Lang BBQ Smoker team wishes you a Happy Thanksgiving and has a NEW smoker cooker recipe for Thanksgiving Turkey Read the rest of this entry »
Thank you for sharing everything BBQ at you class at Lang.
Quick question: brisket. I just ordered a case of black angus 17-19 lb briskets. I know in class we separated the point from the flat so we could all eat lunch, but how would you handle the whole brisket. I’m thinking to cook them to 165/175 degrees, then separating point and flat and finishing at 195 degrees. Can you let me know if this sounds right. Also, typically, how much longer does the point take to finish?
Thanks again. I certainly learned a bunch of new tricks, enjoyed the class, and appreciated your wiliness to share.
B.Wilcox from New Hampshire
I suggest that you cook the whole brisket to 185º degrees F and then separate them, both are eatable and some what tender at that temperature, but I prefer to cook them to 195º degrees F and then serve. I will put the point in and cook an additional 1 to 2 hours to render it out, but you can eat and enjoy it at 185º to 195º. I hope this helps.
The Lang Team Wins Grand Champions for the second year in a row!
Smoker Cooking Classes
Come learn some smoker cooker cooking techniques from Chef Paul Kirk.
read more about it and sign-up online qschool.langbbqsmokers.com
Sep 19 – 20 , 2014
The Lang BBQ Smoker competition team will be at the Fiddle ‘n Pig Shindig Annual BBQ & Bluegrass Festival next weekend for the BBQ competition.
Corree Wood Schurman and Brad Kay are the 2014 Lang BBQ Smoker competition team.
This will be the last competition before our team will be off to the Sam’s Club National tour in Arizona. Brad Kay says they will be “honing our timelines, staying on course for Bentonville, AR”.
The Sam’s Club National BBQ Tour
The 2014 Lang BBQ Smokers Competition Team is Corree Wood Schurman and Brad Kay. They placed 5th in the overalls in Marietta, GA and moved on the the Sam’s Club regionals in Southhaven, MS where their overall position was 2nd place with a Grand Champion Reserve! Now they are headed to the National Sam’s Club competition in Bentonville AR on Sept 27th!!!!