SRF Brisket

4Runner

I just couldn't resist after reading this thread: http://eggheadforum.com/discussion/1160585/snake-river-farms-wagyu-brisket-and-other-stuff-that-i-made-up-all-my-myself/p1 My 15.6# SRF brisket is in the fridge and waiting for the weekend. It was supposed to arrive on 2/14 but the weather delayed it until today. Surprisingly enough the dry ice packs were pretty solid and the surface temp of the brisket was 39. Got my shipping back so this bad boys was a bargain. Wish me luck.

SGH

Good luck and good eats my friend!

Chris_Wang

Looking forward to seeing how it turns out

JohnInCarolina

That is a good sized brisket! Do you have an XL?

SMITTYtheSMOKER

We just got our 2014 season's SRF briskets in last week.  A $1000 meat order...wow.

They are great, we get the big ones (15lbs and up) and cook on the Large Egg.

BYS1981

Dude, I just had a SRF filet mignon from a hibachi place.. it was excellent.

BYS1981

Sign up like your about to buy and they will begin sending coupons.

lousubcap

@4Runner- I am envious of your score with the SRF brisket not to mention the shipping deal.  Gonna be some great eats this weekend.  Enjoy and let us know how it turns out.

4Runner

Thanks. It was touch n go when the brisket arrived Thurs night in my town to then not go out for delivery the next day. I was hacked at first, but now I'm glad I got the free shipping. I will be using. Large. Might have to "kink" it up a bit in the middle so it fits good but shouldn't be a problem.

BYS1981

@4runner PLEASE post pictures and somehow notify me of the thread when you cook that sucker!

lousubcap

Bump as a placeholder for the SRF cook.

dldawes1

@ LOUSUBCAP....Bump   ?  I've heard the term and had it briefly explained.

How does it work ??

@4RUNNER....I am interested in seeing/reading how it turns out as well. I am still "building up" to a SRF brisket.

lousubcap

@dldawes1-"bump"; commenting on a post to move it to the front of the line-nothing more.  Some days there are many new topics posted that can cause a post of interest to rapidly "disappear" down the thread line.  Thus the bump allows it to resurface!  FWIW-

dldawes1

Now I know !  Thanks !!

4Runner

It's going on later tonight. I'll post a seasoned pre-smoke pic then a post-smoke pic tomorrow.

MaskedMarvel

Pics please

4Runner

I'm currently at 158 so in the stall.   It has been on a little over 10 hours.   First set of pictures from the wrapper to the 7-hour mark.  It smells wonderful!   Enjoy.  It does look like that little tip in the upper right on that last picture will burn, but I'm not worried.   Lots of good meat on this beast.

hapster

I need something to cover my lap right about now...

That looks amazing

Enjoy!

lousubcap

@4Runner-thanks for the pics and enjoy the journey.  BTW-how much did you trim before starting the cook and any thoughts to share on the injection.

I am ready to pull the SRF trigger-just need to get my will in order 

 

4Runner

Do you all think I should tent it some or just let burn on the end?

Trimming - I can't remember who posted or in which thread but someone link to a "BBQ with Franklin" Youtube channel and I followed his lead on the trimming.   I took off the super hard fat that won't render and shaped up the brisket a bit.   I tried to leave a 1/4 of inch fat, but I'm not that precise.  I guess you could say just trimmed up some thick parts.   Not much at all and by far the biggest chunks of fat were those hard pieces.  I will say in his video he had a extra piece on his brisket that wasn't on this one or any brisket I have purchased.   I just skipped that trimming part on his video. 

Rub and Injection.   I used thirdeye's injection here:  http://playingwithfireandsmoke.blogspot.com/1999/05/injections.html  Been pretty happy with his so I haven't messed with it any.  

For the rub, someone posted about texasbbqrub.com so I ordered their brisket rub.  Smelled good so I thought, what the heck, let's experiment with a $110 brisket.   lol    After watching the Franklin stuff, I'm going to stick with just S&P on my briskets from no on.....just keeping it simple.  Dinner can't get her fast enough.  

lousubcap

@4Runner-thanks for the comments-I am of two minds with injection and at the end of the day I believe the quality of the meat is the major factor.  Regarding the tenting, I would orient the point to the back of the BGE (takes the heat better due to the fat content) and foil protect the thin parts.  Anxiously awaiting the end results.  Again-thanks for letting us ride along!

cazzy

I don't know why i've done it, but I have always had the point closest to the hinge.

I'm kind of scratching my head about the shape.  In the cryovac, it looks much longer than even your precook pic.  Then in your pic on the egg, it's completely a different shape.  Did you cut a hunk of the flat off?  Like maybe a thin part?

Also, so did you use the Texas BBQ rub or just S&P?  It looks like S&P, but your comment sounded like you used their brisket rub.  How long did you throw it in the fridge after seasoning it?

Finally...did you ever think about not injecting it?  I can't imagine meat of this quality would need it, but I'm in the don't inject anything camp so i'm bias.   :P   Eager to see your results.  You mentioned after watching the Franklin stuff about keeping it simple, so do you think you'll ever just season and throw it on like he does?

Sorry for all the questions, but i'm very engaged in your cook and it's brisket...so it excites me.  

Looks freaking awesome so far!  Can't wait! 

cazzy

Unless you're cooking really hot, don't worry about the tip.  Just let it ride.  It's a corner piece with lil fat...it probably won't be desirable any way.

4Runner

On the shape.   I did trim off some thin overhang but I think the biggest factor on the shape was I had to stuff/compress it to fit in that pan.      That kind of made it go from more long and thin to short and fat.   

I did use the Texas BBQ rub and then added some black pepper.

I wasn't going to inject but I was worried about drying it out.  I went back and forth and ultimately, I did somewhat of a compromise by reducing the injection to about 1/2 would I normally would do.   Who knows.

I have my Stoker at 225 and just hit the 14 hour mark with an internal temp of 177 in the flat.   My plan is to pull at 190. separate the flat from the point.  Wrap the flat and place in my oven to rest with some juice.   Cut up the point into cubes, place in a tin, add some of my save injection liquid (I kept this separate when I was injecting at the beginning) and then back on the Egg until dinner.    

Any thoughts on this game plan?   Last time I went too long on the flat and it didn't slice like I wanted.  I appreciate any input.   

Little Steven

cazzy said:

I don't know why i've done it, but I have always had the point closest to the hinge.

I'm kind of scratching my head about the shape.  In the cryovac, it looks much longer than even your precook pic.  Then in your pic on the egg, it's completely a different shape.  Did you cut a hunk of the flat off?  Like maybe a thin part?

Also, so did you use the Texas BBQ rub or just S&P?  It looks like S&P, but your comment sounded like you used their brisket rub.  How long did you throw it in the fridge after seasoning it?

Finally...did you ever think about not injecting it?  I can't imagine meat of this quality would need it, but I'm in the don't inject anything camp so i'm bias.   :P   Eager to see your results.  You mentioned after watching the Franklin stuff about keeping it simple, so do you think you'll ever just season and throw it on like he does?

Sorry for all the questions, but i'm very engaged in your cook and it's brisket...so it excites me.  

Looks freaking awesome so far!  Can't wait! 

Bromance?

cazzy

4Runner said:

On the shape.   I did trim off some thin overhang but I think the biggest factor on the shape was I had to stuff/compress it to fit in that pan.      That kind of made it go from more long and thin to short and fat.   

I did use the Texas BBQ rub and then added some black pepper.

I wasn't going to inject but I was worried about drying it out.  I went back and forth and ultimately, I did somewhat of a compromise by reducing the injection to about 1/2 would I normally would do.   Who knows.

I have my Stoker at 225 and just hit the 14 hour mark with an internal temp of 177 in the flat.   My plan is to pull at 190. separate the flat from the point.  Wrap the flat and place in my oven to rest with some juice.   Cut up the point into cubes, place in a tin, add some of my save injection liquid (I kept this separate when I was injecting at the beginning) and then back on the Egg until dinner.    

Any thoughts on this game plan?   Last time I went too long on the flat and it didn't slice like I wanted.  I appreciate any input.   

I would read cen tex's thread cause he said it was butter well before it normally would be on a standard brisket. This is waygu...it will cook differently then any other brisket so watch it closely on the backend....which is now.

Also...the flat wouldn't have dried out but I'm glad you only gave it half your normal.

Good luck man! Can't wait!

4Runner

cazzy said:

On the shape.   I did trim off some thin overhang but I think the biggest factor on the shape was I had to stuff/compress it to fit in that pan.      That kind of made it go from more long and thin to short and fat.   

I did use the Texas BBQ rub and then added some black pepper.

I wasn't going to inject but I was worried about drying it out.  I went back and forth and ultimately, I did somewhat of a compromise by reducing the injection to about 1/2 would I normally would do.   Who knows.

I have my Stoker at 225 and just hit the 14 hour mark with an internal temp of 177 in the flat.   My plan is to pull at 190. separate the flat from the point.  Wrap the flat and place in my oven to rest with some juice.   Cut up the point into cubes, place in a tin, add some of my save injection liquid (I kept this separate when I was injecting at the beginning) and then back on the Egg until dinner.    

Any thoughts on this game plan?   Last time I went too long on the flat and it didn't slice like I wanted.  I appreciate any input.   

I would read cen tex's thread cause he said it was butter well before it normally would be on a standard brisket. This is waygu...it will cook differently then any other brisket so watch it closely on the backend....which is now. Also...the flat wouldn't have dried out but I'm glad you only gave it half your normal. Good luck man! Can't wait!

Great call.   183 and it is jello.   Pulling it now.  

lousubcap

Disclaimer-not from Texas and have had more singles and doubles with brisket (flats for the 90%+ majority) than triples and home-runs.  My only thought is I would not go down the burnt ends route with the point-that is some sweet eats-the fat content makes it bonus meat for me. Everyone has a different opinion but I would slice that bad boy and enjoy.  FWIW-and you paid the big bucks and were kind enough to share with us pedestrians on this journey-so have at it and enjoy...You lucky SOB!  (no jealousy here >- )

cazzy

Yeah....I didn't mention that either.  I would consider not doing burnt ends and just enjoy the point for what it is.  It's making cry a lil just thinking about you cubing it up.  

The flavor profile in the point will probably be better than any burnt end you've ever had.  I would cut it exactly like Aaron does in his Payoff video and call it a day.  You have wagyu beef resting right now...throwing sauce all over your cubed point seems like something CSI should investigate.  

SGH

I agree with lousubcap 100 percent. Burnt ends are good but i much prefer a properly cooked point to burnt ends. Congradulations it looks outstanding. Hope you enjoy.

caliking

My +1 to the mix... skip burnt ends and please eat the point this time... slowly... savoring every bite

Man, I'm getting tingly about that brisket just thinking about it.