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SRF Brisket Help
rtt121
Posts: 653
Will be #13 trimmed. I plan to cook like any other brisket but I know this may probe like buttah early... 180ish.
Plan is to throw on at 6pm tomorrow and pull off between 10am and 1pm. Or will it cook quicker than other briskets?
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
Comments
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Can't give a guess without a planned cooking temp.Yes, SRF will cook faster than lower briskets. Yes, alot of SRF are done in the 180s. Cook it like any other brisket and you'll do just fine.Just a hack that makes some $hitty BBQ....
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Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
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Mine was done 2 hours quicker than expected. Start checking early. You're gonna be sooooo pleased at that piece of meat. ENJOY!!
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2 Large
Peachtree Corners, GA -
Thanks @GATravellerMedium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
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Go at it at 225, and you should be safe. I was told that at 225* a 14lbs would take 12-14 hours.XLBGE, MMBGE, CyberQ
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rtt121 said:250 is a good temp as it will put you at around 225 grid. I usually only budget 14 hours (12 hours cook time, 1 hour emergency cook time, and 1 hour for resting) for all my briskets regardless of their weight, but that's how I roll. At 250, I think you'll end up pulling it off between 12-1pm if you throw it on at 10pm. 6pm just means you have more chances for stuff to get screwy.Here's the thing, I've seen people put a brisket on right before bed at 225 dome and they wake up to an overcooked brisket. However, at 225 dome, more often than not, your briskets will struggle hard with the stall.Just a hack that makes some $hitty BBQ....
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I have no problems with up to 4 hours FTC. Dinner probably around 6.I had thoughts I might want to start a little bit later. Cazzy you are convincing me I should wait until maybe midnight.Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
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I agree. Mine have all cooked much quicker than expected. They were all done around 185.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:I agree. Mine have all cooked much quicker than expected. They were all done around 185.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thanks. All the heavy brisket hitters make it easy decision to hold off till later.Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
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For 6pm dinner time, I'd throw it on at midnight and sleep like a baby. No brainer!rtt121 said:I have no problems with up to 4 hours FTC. Dinner probably around 6.
I had thoughts I might want to start a little bit later. Cazzy you are convincing me I should wait until maybe midnight.Just a hack that makes some $hitty BBQ.... -
Wagyu brings out the big guns...every time!rtt121 said:Thanks. All the heavy brisket hitters make it easy decision to hold off till later.
B-)Just a hack that makes some $hitty BBQ.... -
Thanks gents. Merry Christmas.Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
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Rtt121....I am doing the same as you are!! Going to follow this advice myself. Merry ChristmasBrandon, MS
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Merry to all.@loveTheEgg good luck!Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
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9 hours in at 155. Probing buttery all ready so I am sure I will pull this around 180.
On track for a 1pm ish FTC I think
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City. -
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Comin right along I'd say! Gonna rock!!!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I cook SRF brisket in competitions all the time. I only use cooking time as a guideline. I am one of the "it's done when it probes like butter" people. That being said, I really can't tell any difference in the cooking time of SRF versus any other brand. I can say that I have seen significant differences in cooking time among the SRF briskets. However, I have never had one that probed tender under 200 degrees.
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