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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-18-2014, 12:40 PM | #1 |
Found some matches.
Join Date: 02-17-14
Location: Flower Mound, Texas
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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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Thanks from: ---> |
04-18-2014, 12:43 PM | #2 |
Take a breath!
Join Date: 02-19-14
Location: West Central, OH
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Looking good!
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Thanks from:---> |
04-18-2014, 03:01 PM | #3 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Looks good. Sounds like the brisket was undercooked.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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04-18-2014, 04:31 PM | #4 |
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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Nice looking Q
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Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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04-18-2014, 04:34 PM | #5 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Looks like you are not wasting any time putting that Jambo to work.
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL]) |
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04-18-2014, 07:11 PM | #6 |
is one Smokin' Farker
Join Date: 02-19-14
Location: Albuquerque, NM
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Looks fine to me.
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04-18-2014, 10:58 PM | #7 |
Got rid of the matchlight.
Join Date: 11-25-13
Location: Charleston, WV
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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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04-19-2014, 12:11 AM | #8 |
Babbling Farker
Join Date: 12-16-13
Location: Rome, Italy
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Your brisket looks good to me!
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[B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B] [B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ BBQness is on Youtube, Instagram & Flickr [/B] |
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04-19-2014, 01:13 AM | #9 |
is one Smokin' Farker
Join Date: 08-24-11
Location: Lansing KS
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Yummie!
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LRG & Mini BGE , super fast Kansas State purple Thermopen! |
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04-19-2014, 03:37 AM | #10 |
Found some matches.
Join Date: 04-18-14
Location: Hermann, Missouri
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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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04-19-2014, 06:58 AM | #11 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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I was born in Oklahoma. Pictures with stories really help.
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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04-19-2014, 03:35 PM | #12 |
Found some matches.
Join Date: 02-17-14
Location: Flower Mound, Texas
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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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04-19-2014, 03:40 PM | #13 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Looks good to me
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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04-19-2014, 04:20 PM | #14 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Sometimes briskets aren't done till even higher....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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04-19-2014, 05:49 PM | #15 |
Full Fledged Farker
Join Date: 02-21-14
Location: Thaxton,VA
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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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REC TEC,Weber Kettle,ET-732,60Gal Reverse Flow Offset (HomeBuild In Progress) |
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Tags |
brisket, burnt ends, Jambo, pork |
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