The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 04-18-2014, 01:40 PM   #1
ntmeyer
Found some matches.
 
Join Date: 02-17-14
Location: Flower Mound, Texas
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.
Attached Images
File Type: jpg 20140323_083359.jpg (48.4 KB, 294 views)
File Type: jpg 20140323_131923.jpg (44.8 KB, 294 views)
File Type: jpg 20140323_174131.jpg (79.9 KB, 293 views)
File Type: jpg 20140323_174150.jpg (35.2 KB, 294 views)
File Type: jpg 20140323_181617.jpg (79.6 KB, 295 views)
File Type: jpg 20140323_181652.jpg (52.8 KB, 295 views)
File Type: jpg 20140323_181827.jpg (44.1 KB, 294 views)
ntmeyer is offline   Reply With Quote


Thanks from: --->
Old 04-18-2014, 01:43 PM   #2
Nvoges
Full Fledged Farker

 
Nvoges's Avatar
 
Join Date: 02-19-14
Location: Dublin, OH
Default

Looking good!
Nvoges is offline   Reply With Quote


Thanks from:--->
Old 04-18-2014, 04:01 PM   #3
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

Looks good. Sounds like the brisket was undercooked.
__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone/WSM 14.5" X2/Jumbo Joe/KCBS
sliding_billy is offline   Reply With Quote


Old 04-18-2014, 05:31 PM   #4
Bigr314
Babbling Farker
 
Join Date: 11-20-13
Location: Uniontown,Pa
Default

Nice looking Q
__________________
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.
Bigr314 is offline   Reply With Quote


Old 04-18-2014, 05:34 PM   #5
pjtexas1
somebody shut me the fark up.

 
pjtexas1's Avatar
 
Join Date: 12-28-11
Location: Belton, Tx
Default

Looks like you are not wasting any time putting that Jambo to work.
__________________
Paul

T&K Smokers Small Gravity Feed
Shirley Fabrication 24x55 Straight Back Cabinet 4 Racks
Abe's 48" Entertainer / 22.5 OTG / 28" Blackstone
Custom 20x52 vertical / Jimmy with CB Roti
Red Box Smoker on Custom Cart

Join us for our 2018 Texas Spring Bash - March 24th
https://www.bbq-brethren.com/forum/s...d.php?t=253549
pjtexas1 is online now   Reply With Quote


Old 04-18-2014, 08:11 PM   #6
tsimm15
is one Smokin' Farker
 
Join Date: 02-19-14
Location: Albuquerque, NM
Default

Looks fine to me.
tsimm15 is offline   Reply With Quote


Old 04-18-2014, 11:58 PM   #7
danatWVU09
Got rid of the matchlight.
 
Join Date: 11-25-13
Location: Charleston, WV
Default

Got me a 13lb brisket to cook for easter. Will be my first cook with my new Rocks BBQ Stoker.
danatWVU09 is offline   Reply With Quote


Old 04-19-2014, 01:11 AM   #8
Enrico Brandizzi
Babbling Farker

 
Enrico Brandizzi's Avatar
 
Join Date: 12-16-13
Location: Rome, Italy
Default

Your brisket looks good to me!
__________________
3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill
BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ

BBQness is on Youtube, Instagram & Flickr
Enrico Brandizzi is offline   Reply With Quote


Old 04-19-2014, 02:13 AM   #9
loco_engr
is one Smokin' Farker
 
Join Date: 08-24-11
Location: Marysville,KS
Default

Yummie!
__________________
LRG & Mini BGE , super fast Kansas State
purple Thermopen!
loco_engr is offline   Reply With Quote


Old 04-19-2014, 04:37 AM   #10
bigcountry507
Found some matches.
 
Join Date: 04-18-14
Location: Hermann, Missouri
Default

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.
bigcountry507 is offline   Reply With Quote


Old 04-19-2014, 07:58 AM   #11
16Adams
somebody shut me the fark up.

 
16Adams's Avatar
 
Join Date: 01-16-13
Location: USA
Default

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.
__________________
357Sig-45ACP-10MM
16Adams is online now   Reply With Quote


Old 04-19-2014, 04:35 PM   #12
ntmeyer
Found some matches.
 
Join Date: 02-17-14
Location: Flower Mound, Texas
Default

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
ntmeyer is offline   Reply With Quote


Old 04-19-2014, 04:40 PM   #13
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Default

Looks good to me
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
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
Big George's BBQ is offline   Reply With Quote


Old 04-19-2014, 05:20 PM   #14
daninnewjersey
Babbling Farker

 
daninnewjersey's Avatar
 
Join Date: 01-01-11
Location: Southern NJ...exit 36
Default

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....
__________________
Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....
daninnewjersey is offline   Reply With Quote


Old 04-19-2014, 06:49 PM   #15
Smokinitup
Full Fledged Farker

 
Smokinitup's Avatar
 
Join Date: 02-21-14
Location: Thaxton,VA
Default

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!!
__________________
REC TEC,Weber Kettle,ET-732,60Gal Reverse Flow Offset (HomeBuild In Progress)
Smokinitup is offline   Reply With Quote


Reply

Tags
brisket, burnt ends, Jambo, pork

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 12:14 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts