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SNF Brisket this weekend
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Captpablo
Posts: 63
Between work travel and other obligations my egg has not been used as much as I would have liked the past few months. In my fridge is a 15.5LB SNF packer ready to hit the egg tomorrow for a party Saturday @ 2pm. Going to keep it simple, 50/50 S&P at 250/275 over Rockwood and Oak. For those that have cooked a SNF brisket, should I allow an hour per LB give or take? I know they are all different. Worst case I'll seal it up in my Yeti. I've read that they may start to be done around 180 degrees. My plan was to wrap it in butcher paper at 180 and finish it off. Would love some feedback.
Comments
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Assuming you are cooking SRF brisket, my recent experience is around 0.75 hrs/lb at a calibrated dome of 260-280*F. The post-trim weights have been in the 10-13 lb range. I plan for an hour/lb and end up with a good long FTC. Of course if I plan for the 0.75 I'll end up getting hosed by the cow . I have had the SRF's finish anywhere from 187-203*F. Make sure you have a good sized air-gapped drip pan as there is a lot of rendering even with decent trimming of the brisket. Great cook and eats await.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Thats going to be delicious.
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no the SNF briskets are not done at 180.....well technically they are safe to eat, but not done from the standpoint of what you expect a brisket to be.
no worries about 180, keep going.gettin lucky in kentucky! 2 XL eggs! -
Awesome. This helps a ton! I'll take some photos and post them as it goes. Hopefully I won't consume too much of the brown stuff.
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Don't know the size of your BGE but if other than an XL, drape it over a foiled brick or rib-rack ttil shrinkage enables it to lay flat on the grate. And foil protect (double-layer) any part that may overhang the heat deflector. While on it-cut a notch cross-grain in the flat before you start the cook so you know how to slice once the meteorite is formed. I run point to the back (just to the right of high -noon) as that is the hottest part of the BGE (an air-flow deal). And I'm in the fat cap down club. Enjoy the journey.
Finish-line is when the thickest part of the flat probes "like buttah" independent of temperature in the flat or point or anywhere else on the cow. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I've got a large...I'm not going to trim it much unless I see a big chuck. It looks like it will just fit. Plan to cover edges with foil.
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msloan said:no the SNF briskets are not done at 180.....well technically they are safe to eat, but not done from the standpoint of what you expect a brisket to be.
no worries about 180, keep going.Just a hack that makes some $hitty BBQ.... -
cazzy said:Several people who make SRF briskets pull it off in the 180 range. These are typically done before standard briskets, so you definitely want to start probing for tenderness when it hits 180.
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. -
@JohnInCarolina cooked a perfect one at Brisket Camp last weekend. I wonder what temp that one was when he pulled it.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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I have done several and all were pulled below 190.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
4Runner said:I have done several and all were pulled below 190.
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. -
Everyone is correct with the above statements......start probing it @ 180. As far as wrapping - IMO you are wasting your time putting it in paper. Others opinions may vary.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
As I noted above, I have had the SRF black (haven't been in the rarified gold atmosphere) finish anywhere from 187-203*F. Higher the grade the wider the finish window as mentioned by @SGH-thus easier to hit the target. I am slumming with a CAB on Sunday-but like @SGH says, "beats no brisket at all" and he is definitely right, by several orders of magnitude.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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i've cooked em, i've gotten calls with em, and i've paid to learn about em at a professional cook school.
all of that adds up to me that I wouldnt even think about touching that brisket at 180 degrees. that's not close to where we take it.
and I'm talking about SNF wagyu.
but if you guys like em at 180 thats fabulous. there are no rules.
gettin lucky in kentucky! 2 XL eggs! -
msloan said:i've cooked em, i've gotten calls with em, and i've paid to learn about em at a professional cook school.
all of that adds up to me that I wouldnt even think about touching that brisket at 180 degrees. that's not close to where we take it.
and I'm talking about SNF wagyu.
but if you guys like em at 180 thats fabulous. there are no rules.
Really though, it's an observation a lot of us have made when cooking SRF briskets. I wouldn't think of checking a standard brisket in that range, but pulling SRF in the 180 internal range is fairly common on this forum.Just a hack that makes some $hitty BBQ.... -
I've only done about a 100-150 briskets, but @SGH prolly has about 1,000 under his belt.
He's the type of guy that you paid to learn about cooking em. Just saying...food for thought.Just a hack that makes some $hitty BBQ.... -
cazzy said:I've only done about a 100-150 briskets, but @SGH prolly has about 1,000 under his belt.
He's the type of guy that you paid to learn about cooking em. Just saying...food for thought.
but like I said earlier, if 180 is where it makes somebody else happy, that is great! no problem.....more than one thing can be true, especially in the crazy ass world of cooking BBQ. I'm just trying to participate in the conversation.gettin lucky in kentucky! 2 XL eggs! -
@msloan - I'm confident those who cook briskets on a fairly regular basis are looking for the "feel" to declare victory. And with the higher end cuts at times it has been achieved at a temperature where you wouldn't expect it. As you note-the cow always wins.
Congrats on your successes.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
msloan said:cazzy said:I've only done about a 100-150 briskets, but @SGH prolly has about 1,000 under his belt.
He's the type of guy that you paid to learn about cooking em. Just saying...food for thought.
but like I said earlier, if 180 is where it makes somebody else happy, that is great! no problem.....more than one thing can be true, especially in the crazy ass world of cooking BBQ. I'm just trying to participate in the conversation.
I don't think anyone in the non millionaire camp is suggesting to pull at 180. We start checking at 180. The finished temp could be 188 or 195, but ultimately it is done when it's done. For non wagyu, I recommend to start checking for tenderness at 195.
Personally, I don't probe my briskets anymore. It's all done by feel these days....
Good discission either way, thanks for participating. Always good to see different viewpoints on BBQ.Just a hack that makes some $hitty BBQ.... -
From my understanding no one said it would be done at 180......they just stated that the OP would be wise to start probing around 180. If it probes like it should in that ball park why would you keep cooking? Did you learn a secret from brisket yoda that you're not sharing?
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
i dont think I learned any secrets.....just more of a peak behind the curtain..
gettin lucky in kentucky! 2 XL eggs! -
a good portion of these conversations are helpful and then a good portion of them are a waste of time because there are multiple ways to cook a brisket or any food that makes it great to eat.
but whether its discussions on cooking, fishing, playing music, buying music or what's the latest greatest TV, it's real hard to judge online opinions.
especially when it comes to food.....how do any of you guys have any real way to judge my abilities, thus lending credence to my opinion? conversely, the same can be said when I consider your opinions....honestly, unless you have eaten my food or I have eaten yours, who knows what they are talking about.
I suppose you could place a bit of value if one were operating a successful restaurant or tearing up the KCBS circuit, but outside of that or tasting food, for all I know we may all be full of ****.gettin lucky in kentucky! 2 XL eggs! -
True. I would never come to this site searching for a cook then go with the first method/thread I see. I research. After a while you get to know (by seeing their results) who knows what their doing and who may not. Yes - there are a million ways to reach good Q but only one finish line.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
This one time....at brisket camp....
wait wrong threadIn the middle of Georgia! Geaux Tigers!!!!! -
What if we stop taking the internal temp and go by feel? Then we all are right.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
@4Runner - Great point but I have accumulated too many laps of the sun to trust what were my youthful feel skills anymore...And we will leave it at thatLouisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Brisket is like pizza. Everyone has something they like. Neither is wrong. I think most folks are looking for some courage and tips from the gurus. BTW I put my brisket on about 7est. Hovering around 255 dome. I wish I could bottle the smell.......thanks for the guidance.
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GATraveller said:From my understanding no one said it would be done at 180......they just stated that the OP would be wise to start probing around 180.
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. -
cazzy said:
Personally, I don't probe my briskets anymore. It's all done by feel these days....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. -
By "probing", you mean stabbing with a stick? I do that. I stop checking the temp after 185F. I'm not cool enough just to jiggle it and tell if it's done.
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