SRF brisket (X2)

shtgunal3 · November 2014

I carried some of the brisket I smoked awhile back to work and shared with a friend of mine. He asked me to smoke him one . I told him to buy a couple briskets and I'd smoke us both one. In a later conservation I told him about the SRF website and that he should check it out. We'll look what was delivered to my house today.

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@sgh and @The Cen-Tex Smoker‌ I suppose these should be trimmed, seasoned, and smoked just like any other brisket?

SGH · November 2014

Awesome score!! As to trimming, trim them just like any other brisket. As far as seasoning, that's a personal choice. I like a very heavy coat of salt and black pepper. I also like to add a ever so light sprinkle of onion and garlic powder as well. Hey, if you have a rub that you really like, don't hesitate to use it. You will be very pleased with the SRF my friend. Again, nice score.

YEMTrey · November 2014

Wow. Nice gesture by both of you.

Enjoy the SRF brisket!

JRWhitee · November 2014

Nice pull, good eating right there.

shtgunal3 · November 2014

The last brisket I made that he tried had bad Byron's rub and used Jack Daniels chunks for smoke. When I asked how he wanted the SRF he said "do it like you did the last one". I may smoke one of them for the Alabama/ Auburn game.

Skiddymarker · November 2014

You have some really nice meat there, no pressure, but don't screw them up. Byron's is a good choice, go light.

DMW · November 2014

Score!

lousubcap · November 2014

Better to be lucky than good any day. Great win-win. Only suggestion I offer is that due to the extensive marbling, eggspect it/them to be finished sooner than you are used to. I would start checking for the finish-line in the low-mid 180's. Great eats right there.