Jambo Brisket and Pork

[ntmeyer]

Decided to dedicate my day to smoking some barbecue. Here are some pics. Brisket was not a god grade of beef, but still seemed a bit tough for me. Point was fantastic, flat didn't pull apart lie I'd hoped.

Pork was fantastic, especially the money muscle.

 

[Nvoges]

Looking good!

 

[sliding_billy]

Looks good. Sounds like the brisket was undercooked.

 

[Bigr314]

Nice looking Q

 

[pjtexas1]

Looks like you are not wasting any time putting that Jambo to work.:biggrin1:

 

[tsimm15]

Looks fine to me.

 

[danatWVU09]

Got me a 13lb brisket to cook for easter. Will be my first cook with my new Rocks BBQ Stoker.

 

[Enrico Brandizzi]

Your brisket looks good to me!

 

[loco_engr]

Yummie!

 

[bigcountry507]

How long did you cook it and to what internal temp? Oh, and did you wrap it at all. I'm going to brave a brisket in the near future and was trying to get some pointers.

 

[16Adams]

Got me a 13lb brisket to cook for easter. Will be my first cook with my new Rocks BBQ Stoker.

I was born in Oklahoma. Pictures with stories really help.

 

[ntmeyer]

cooked to about 190-195 degrees and wrapped for about an hour. more i read, the more it sounds like you should get your brisket up near 205 or so. That just seems so high

 

[Big George's BBQ]

Looks good to me

 

[daninnewjersey]

more i read, the more it sounds like you should get your brisket up near 205 or so. That just seems so high

Sometimes briskets aren't done till even higher....

 

[Smokinitup]

more i read, the more it sounds like you should get your brisket up near 205 or so. That just seems so high

The last brisket we cooked was probe tender at 210F. That's the highest I've seen. Everything looks great by the way!!