All American BBQ Birthday Brisket on the Lang!
This video about a 7-hour cook is high and fast smoked brisket on the 36″ Lang with All American BBQ. There’s not much to say other than you will need Continue Reading →
Recipes from Lang BBQ Smokers
This video about a 7-hour cook is high and fast smoked brisket on the 36″ Lang with All American BBQ. There’s not much to say other than you will need Continue Reading →
Roy’s Nutz & Buttz, located in Bloomingdale, Georgia and owned by Roy Chambliss, shared his Beef Brisket Burnt Ends recipe with us. Continue Reading →
Brisket Recipe 1 part black pepper 1 part salt ½ raw sugar ½ granulated garlic. Trim brisket, season with rib, place on grate, and cook at 225 degrees until internal Continue Reading →
Beeker’s Brisket & BBQ in Greenville, North Carolina shares their Pork Belly Burnt End recipe with us. Continue Reading →
I place my rub on the day before, 24 hours prior to smoking. Heat the Lang to 225 degrees and then place the brisket, fat side down on the grill Continue Reading →
Typically, brisket has been smoked hot and fast. In this video we’ll be going to cook the brisket low and slow. Continue Reading →
This brisket recipes comes from Joe and Christy Poteet of J&C BBQ. To read their full interview on our business owner site click on the link. Smoked Brisket Sliders A Continue Reading →
Traditionally the tongue is boiled to make the skin easier to remove, but I skip that part and use a sharp knife along with patience to take it off. 1) Continue Reading →
Shade Tree Barbeque, owned by Danny Cruikshank is located in Jasper, Georgia. Nicknamed “The First Mountain City,” Jasper sits some 50 miles north of Atlanta. It’s also known as the Continue Reading →
We came across quite an interesting individual located in Wallingford Pennsylvania. Founded in 1687, it’s named for Wallingford, England and in 2007, Wallingford was named by Money Magazine as the Continue Reading →