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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 04-18-2014, 01:40 PM   #1
ntmeyer
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Join Date: 02-17-14
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Default Jambo Brisket and Pork

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.
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Old 04-18-2014, 01:43 PM   #2
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Looking good!
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Old 04-18-2014, 04:01 PM   #3
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Looks good. Sounds like the brisket was undercooked.
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Old 04-18-2014, 05:31 PM   #4
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Nice looking Q
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Old 04-18-2014, 05:34 PM   #5
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Looks like you are not wasting any time putting that Jambo to work.
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Old 04-18-2014, 08:11 PM   #6
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Looks fine to me.
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Old 04-18-2014, 11:58 PM   #7
danatWVU09
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Got me a 13lb brisket to cook for easter. Will be my first cook with my new Rocks BBQ Stoker.
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Old 04-19-2014, 01:11 AM   #8
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Your brisket looks good to me!
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Old 04-19-2014, 02:13 AM   #9
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Yummie!
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Old 04-19-2014, 04:37 AM   #10
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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.
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Old 04-19-2014, 07:58 AM   #11
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Quote:
Originally Posted by danatWVU09 View Post
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.
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Old 04-19-2014, 04:35 PM   #12
ntmeyer
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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
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Old 04-19-2014, 04:40 PM   #13
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Looks good to me
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Old 04-19-2014, 05:20 PM   #14
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Quote:
Originally Posted by ntmeyer View Post
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....
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Old 04-19-2014, 06:49 PM   #15
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Quote:
Originally Posted by ntmeyer View Post
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!!
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