Jambo's today at 2:00, One last simulation on brisket

[SpicemanJames]

Okay I am doing one last simulation competition on brisket, I'm taking it up to Jambo's BBQ shack to let him judge it. My first cook off is next week. If anyone around Ft. Worth want's to come. :icon_smile_tongue: I will post some pictures of the box later on today.

[SmittyJonz]

Cool. :thumb:

[SmittyJonz]

Well?

[rtboswell]

What he'd have to say?

[SpicemanJames]

I'm on my phone and I can't post any pictures but he said it needs to be a little bit more tender. I pull it off at 212 degrees

[SpicemanJames]

I will try tomorrow to post a picture

[revkab]

One judge ain't enough. Send some to me here in Kansas Land of Ahhhhs

[SpicemanJames]

I almost forgot to get a picture before it was gone. Sorry I didn't get one before people started eating on it. This was my first attempt at a turn in box.

[cameraman]

wow that's the king of rings right there@!

[Bigr314]

Looks good from here! Sure wish I could judge that.

[peeps]

Nice brisket, James!

[sliding_billy]

Looks real good from here.

[SpicemanJames]

Thanks guys :grin:

[DriverWild]

Looks like your probe barely scratched the surface of the meat. Next time probe deeper into the thickest part of the flat. If it doesn't probe like butter then it's not ready. Nice color on the bark and smoke ring.

[SpicemanJames]

I forgot I took this one.

[Guando]

Looks great!

[SpicemanJames]

wow that's the king of rings right there@!

I had smoke on it for 2 hours and then let it burn clean.

[Hawg Father of Seoul]

Your thermometer is off. That brisket never got that warm.

Or you did not probe it in the middle mass wise.

[SpicemanJames]

Going to have to get a thermapen

[JS-TX]

Don't need a thermopen to test for doneness. Looks good, I would recommend putting full slices of the same length in the box. It's not a requirement but it would look better.

[SpicemanJames]

Don't need a thermopen to test for doneness. Looks good, I would recommend putting full slices of the same length in the box. It's not a requirement but it would look better.

Like I said I have never been to a comp. One time I walked through one and handed cads but I myself have never see in real life any meat that has been turned in on a comp. I tried my best with what I have been told from you comp. guys. Thanks for the advice I will try to do better next time:thumb:

[jaestar]

Are you using Tenderquick to get the smoke ring?

[SpicemanJames]

Are you using Tenderquick to get the smoke ring?

No Sir here is what I did. I did a low temp for the first 2 hrs while I was smoking it about 225 then I stopped putting the smoke on it no more wood then I wrapped it and slowly increased the temp p to about 325-350 until the temp from my thermometer in the thick part of the meat IT said 212 pulled it let it set for about 45 min cut it dipped the slices in the sauce and put them in the tray. I had a man tell one time he could put a smoke ring on in the oven, that is not a smoke ring it is a cure ring. I kinda think that is cheating, but that's just me.