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Jambo Brisket and Pork

ntmeyer

Found some matches.
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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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Looks like you are not wasting any time putting that Jambo to work.:biggrin1:
 
Got me a 13lb brisket to cook for easter. Will be my first cook with my new Rocks BBQ Stoker.
 
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.
 
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.
 
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
 
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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