Opinion on SRF Packer please...

Meeeshigan22

After doing a number of briskets and getting to the point where I think I can do them justice, I decided to splurge on a SRF. The problem is the dimensions don't quite look like what I am accustomed to. The flat looks unusually wide and well...flat, less than an inch thick about 4" up into the center section. I'm far from an expert but to me it looks like I will have a large section of flat that will not be useable. 

Maybe I'm being too picky given the cost, so I wanted to ge some opinions. Let me know what you guys/gals think.

Thanks!

JohnInCarolina

I've had a few from them that have had weird flat shapes.  I wouldn't worry too much about it.  These things are so marbled with fat it almost doesn't matter.

bgebrent

+1 what John said.  Expect it to cook faster than you expect.

Lit

I heard they make great burgers if you grind them up

lousubcap

The cow drives the cook and before that the cut.  There is no part of a SRF brisket that is unusable if you don't hose the cook.  You can foil protect the thinner part for a portion of the cook and I always run fat down with the point to the back as that is the hottest area of my BGE.  FWIW-

Spaightlabs

Lousubcap is a man among boys in the brisket world - heed his advice.

theyolksonyou

If you're worried, send it to me. I'll dispose of it properly. 

Meeeshigan22

Thanks for the help, will give it a go.

YukonRon

Use the over cooked end for burnt ends, chili, nachos, etc. It is worth the purchase. Take no prisoners. 
Which reminds me, I need to stock up. I cooked my last SRF. I have 3 primes waiting, in the freezer, but no more SRFs.

lousubcap

@Meeeshigan22 - at the risk of the obvious, the cook process is the same for all packers regardless of pedigree.  Make sure you have a good sized air-gapped drip pan as there will be quite a bit of rendering.  Just wait for the feel in the thick part of the flat and you will be justly rewarded.  FWIW-

bgebrent

Lou is spot on, as usual.  However, as your first SRF waygu brisket, anticipate a shorter time to temp/probe like buttah than primes or choices in the past.  Last SRF black I did friday night took just over 30 minutes per pound at 260.  And every bit of the flat wast moist and got gobbled up.  And yes, my thermo is calibrated.  You're in for a real treat.

lousubcap

@bgebrent - dang-I have seen some SRF run around 0.7 hrs/lb at about 270*F on the dome but have never seen that pace at that temp.  Great save and follow-on banquet.  Friggin cow  

bgebrent

Friggin cow drives the cook.  Don't know where I heard that.

Meeeshigan22

You guys are the best, appreciate the input. All of my prime brisket cooks have been shorter than expectected. Will keep the probe early on this one as well.

have a good cooler, happy to let it rest!