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Article: Big Poppa’s Brisket on the Jambo Pit

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Aug 19, 2024BBQ smoking tips

Big Poppa’s Brisket on the Jambo Pit

Experience the rich, smoky flavors of a perfectly cooked brisket with Big Poppa’s Little Louie’s Seasoning. This recipe brings out the best in your brisket, using a Jambo Pit to create mouthwatering bark and tender, juicy meat. Whether you're cooking for a competition or a backyard BBQ, this brisket recipe is sure to impress.

Big Poppa’s Brisket on the Jambo Pit

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Category

Main Course

Servings

10-12

Prep Time

30 minutes

Cook Time

8-10 hours

Big Poppa’s Brisket on the Jambo Pit is a foolproof recipe that highlights the magic of slow-smoked brisket. With simple ingredients like Big Poppa’s Little Louie’s Seasoning and apple juice, this recipe delivers bold flavors and juicy tenderness. By carefully managing your cook times and wrapping techniques, you’ll achieve a perfect brisket every time.

Image of Big Poppa’s Brisket on the Jambo Pit

Ingredients

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Directions

Start by preheating your Jambo Pit to 250°F, ensuring a consistent and even cooking environment.
Trim off excess fat and silver skin from the brisket, then separate the point from the flat to ensure even cooking.
Coat the brisket with Big Poppa’s Little Louie’s Seasoning, making sure to cover all sides for maximum flavor.
Place the brisket on the Jambo Pit, flat side down. Let it smoke for about 2 ½ hours, spritzing occasionally with apple juice to maintain moisture.
Remove the brisket from the smoker. Spritz butcher paper with apple juice and wrap the flat tightly. Wrap the point in foil. Return both pieces to the smoker.
Smoke the flat for an additional 3-4 hours and the point for 2 more hours. The brisket is ready when it reaches an internal temperature of 200-205°F.
Remove the brisket from the smoker and let it rest for 2 hours. This resting period ensures the juices redistribute for a moist, tender bite. Slice against the grain and enjoy!

Recipe Video

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