SRF brisket smoke

bhedges1987

So I have finally opened the package and ready to cook. 

My original thoughts of the extremely thin flat still stand. BUT. This thing looks amazing. I have never felt a fat cap like this. I actually rubbed the fat just to feel it multiple times it felt so nice. I'm sure that sounds very weird and disturbing, however, those of you that have had one, I'm sure you know what I'm talking about. 

Trimmed and injected with broth. Rubbed with holy cow. Sitting in the fridge until tonight when it goes on. 

More pics to come. Going to be going cherry chunks and about a handful of pecan chips. 250 dome. When the bark looks nice I'll wrap in paper. 

bhedges1987

I do have a question for those of you that have cooked one.... They cook in the same time frame?  I have seen some people say they finish around 185, others say they find they finish higher.

Thanks

theyolksonyou

That are a little quicker. Same rule as always. When it's all jiggly , it's done. 

bhedges1987

theyolksonyou said:

That are a little quicker. Same rule as always. When it's all jiggly , it's done. 

Yeah, was just curious if I need to start checking in the 185 temp.  Normally I don't even look until at least 198.

lousubcap

I would look at around 185 (and then about every 30 minutes) but the lowest temp I have ever had one release is in the low 190's.  That said, I have had them go into the low 200's for the most part.  Friggin cow drives it.  And yes, the flat will likely have some part that doesn't want to "probe like buttah" but if the great majority is there, time to declare victory.  Great eats await-

bhedges1987

Two hours into the long nap

THEBuckeye

Brisket is overrated. 

Saw a SRF 16 pounder yesterday at Patton's for $274. Asked the check-out girl who is going to but that. She said "we're waiting to find out". 

bhedges1987

Hit the stall a little earlier than my usual briskets. Wrapped here at 8 hours in. 

Wolfpack

THEBuckeye said:

Brisket is overrated. 

Saw a SRF 16 pounder yesterday at Patton's for $274. Asked the check-out girl who is going to but that. She said "we're waiting to find out". 

I honestly thought the same thing until I had Franklin's brisket. Then I realized two things: they are amazing and I'd never had a properly cooked brisket before. 

bhedges1987

Also trying some smoked, cubed and sauced pork from a post yesterday. @Hotch Cubed and marinated overnight with olive oil, water, and honey hog. Took out, injected with melted butter, rubbed again. Will go on the egg when the brisket is close to being done. @Hotch

pgprescott

Lookin great!

bhedges1987

THEBuckeye said:

Brisket is overrated. 

Saw a SRF 16 pounder yesterday at Patton's for $274. Asked the check-out girl who is going to but that. She said "we're waiting to find out". 

Keep working at them. They're amazing if done correctly.  It took me about 4 years to finally hit that wow factor with my first one, then a few more to consistently make them good. 

Hotch

Looking good. Mine cooked real fast! So keep a close watch on them.

bhedges1987

So.

Brisket was outstanding. I can confidently say along with everyone that tried it, it was the best brisket we've ever tasted. That includes Franklin, la BBQ, and the top burnt ends in KC. 

I slightly over cooked it. Some spots were probing nicely and some weren't at all. When I pulled I had some 207 spots and some 195 spots. 

Is it worth the price? No. I can get good quality around here for 2.19 a pound vs 12 a pound. Is the flavor superior? Yes
Will I buy one again? Yes, for special occasions. 
Pics make it look dry, but it was so juicy. I went through 4 napkins while eating.  

Total time: 19 hours

Jeremiah

No sliced pics??

bhedges1987

Jeremiah said:

No sliced pics??

No plates pics. Forgot that and forgot to take a pic of the pork. 
Not really forgot, but sat down to eat and it was too good to risk getting up to get my phone while my dogs were all up on my business. Never seen them that crazy after trying my BBQ. 

bhedges1987

The wife had two photos I thought I'd use. Get that 1 needed post for 1,400. The cubed pork was really good but was totally looked over by the brisket. 

pgprescott

Wowsa man! Just, wowsa!

lousubcap

Congrats on the cook and result.  Nailed it right there.  I'm glad that the cook turned out as it did given your initial mis-givings about the brisket.  
Definitely a special occasion buy but then I need to create more special occasions

JohnnyTarheel

Yes sir!!!! Thanks for sharing

SRFShane

@bhedges1987 - thanks for the cook thread, was really happy to see that after some of your initial concerns, this turned out well for you.  

My favorite line:  "I can confidently say along with everyone that tried it, it was the best brisket we've ever tasted"  Don't get my wrong, SRF is happy to take some credit for that, but clearly the big props go to the guy running the cook.  Nice work.  

NorthPilot06

Looks delectable!  Although, I'm just trying to find an excuse to buy SRF ribs.  Brisket is in a whole other league (and price range)

msloan

THEBuckeye said:

Brisket is overrated. 

Saw a SRF 16 pounder yesterday at Patton's for $274. Asked the check-out girl who is going to but that. She said "we're waiting to find out". 

brisket is my fave if cooked correctly.....as for the price of $274 for a 16 pounder....that's got to be a typo or something....you can order them all day long on the SRF website shipped to your door between 16-18 pounds for $159-$169.  why $274?

msloan

congrats on the great cook Bhedges......brisket looks great!

bgebrent

Great job!  They do cook fast!