Brisket on the Jambo offset smoker

[BACK2BIGRIVER]

Fired the Jambo up with pecan wood to 275 trimmed , injected and rubbed


Time to wrap this baby up IT at 155

 

[WTRR]

Is that what they call a flat cut?

Don't do a lot of brisket but is that the preferred cut?

Looks good BTW....

 

[BACK2BIGRIVER]

That is the whole brisket what they call a packer. It looks like a flat because I cut all the fat out between the point and flat so I can make burnt ends.

 

[BACK2BIGRIVER]

Done and resting

 

[WTRR]

That is the whole brisket what they call a packer. It looks like a flat because I cut all the fat out between the point and flat so I can make burnt ends.

Cool.

I may have to give that a try...

 

[NeverSatisfied]

That is the whole brisket what they call a packer. It looks like a flat because I cut all the fat out between the point and flat so I can make burnt ends.

How do ya make the burnt ends?

 

[Old Man Havasu]

Need pictures of the Jambo. Awesome smoker! Congrats!

Sent from a Samsung Galaxy S3 using Tapa

 

[BACK2BIGRIVER]

How do ya make the burnt ends?

When your done smoking the brisket remove the point from the flat and cut into 1" squares. Take a pan and mix some of the juices from the foiled brisket with BBQ sauce add the point squares, back on the smoker for and hour or so. Little peaces of heaven when done.

 

[BACK2BIGRIVER]

Here's a couple that I have on my phone. I have to say the flavor you get from a stick burner is nothing like a pellet smoker or UDS it is just unbelievable

 

[BACK2BIGRIVER]

Need pictures of the Jambo. Awesome smoker! Congrats!

Sent from a Samsung Galaxy S3 using Tapa

Here ya go I love the insulated fire box after you do the start up 1- 12"X4" log will last forty five minutes at 275 before you add another one. Can't believe how easy it is to control temp.

 

[Old Man Havasu]

Great looking pit. 48 or 60 inch? If I was buying again I would go Jambo over Klose. Cooked on a big one in Idaho last month and it was easy to use. Well the conditions were perfect too.
For long cooks I often use a mixture of lump and logs. I do need to make a wood run.
Selling the pellet deal?

Sent from a Samsung Galaxy S3 using Tapa

 

[NeverSatisfied]

When your done smoking the brisket remove the point from the flat and cut into 1" squares. Take a pan and mix some of the juices from the foiled brisket with BBQ sauce add the point squares, back on the smoker for and hour or so. Little peaces of heaven when done.

When you say "done smoking", do you mean before you wrap or when done and before rest?

 

[BACK2BIGRIVER]

Great looking pit. 48 or 60 inch? If I was buying again I would go Jambo over Klose. Cooked on a big one in Idaho last month and it was easy to use. Well the conditions were perfect too.
For long cooks I often use a mixture of lump and logs. I do need to make a wood run.
Selling the pellet deal?

Sent from a Samsung Galaxy S3 using Tapa

It is a 48" I wanted somthing i could use at home and also at competitions if they get much bigger they are hard to move around, it weighs in at over 600LBS. As for the pellet smoker i will keep it also along with the two UDS they all have there use LOL, but the Jambo out smokes them all. I think you tried to tell me this a couple years ago.
Where do you buy your cooking wood?

 

[BACK2BIGRIVER]

When you say "done smoking", do you mean before you wrap or when done and before rest?

I hour before you slice the flat. I let my briskets rest for two hours before slicing about 1 hour before i slice i will remove the point and make burnt ends that way everthing is done at the same time.

 

[NeverSatisfied]

I hour before you slice the flat. I let my briskets rest for two hours before slicing about 1 hour before i slice i will remove the point and make burnt ends that way everthing is done at the same time.

Got it... Thanks!