Jambo Brisket and Pork

ntmeyer

Found some matches.
Joined
Feb 17, 2014
Location
Flower...
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:
 
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.
 
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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