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SRF brisket
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YukonRon
Posts: 16,989
Anyone order up today?
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
XL and MM
Louisville, Kentucky
Comments
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Yupppppppppppppp!
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YukonRon said:Anyone order up today?
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. -
I got my order in and added a couple packs of hotdogs to go with my KG brisket, 14-17. Having some friends up from Texas. We all were going to see The Who, but that show got cancelled, so I got folk to feed, and we all LOVE brisket. Then after we clear the house we are heading to Florida for a while, at least most of the rest of December."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
YukonRon said:Anyone order up today?
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. -
Ordered a pair, have them arriving later next week
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SGH said:YukonRon said:Anyone order up today?"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
YukonRon said:I have had that on Prime Rib. Killer, just absolutely killer. A client I have in Northern California turned me on to that. Surprising flavor.
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. -
SRF has brisket on sale! I received an email today. !!/!!/!%
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I had one in the cart, but didn't pull the trigger. Thinking about a holiday celebration for opening the kitchen up again. So damn close....
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YukonRon said:I got my order in and added a couple packs of hotdogs to go with my KG brisket, 14-17. Having some friends up from Texas. We all were going to see The Who, but that show got cancelled, so I got folk to feed, and we all LOVE brisket. Then after we clear the house we are heading to Florida for a while, at least most of the rest of December.
NOLA -
I had the misfortune of eating a hotdog sandwich from St Rose truck stop today.______________________________________________I love lamp..
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nolaegghead said:I had the misfortune of eating a hotdog sandwich from St Rose truck stop today."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Lets just say I played some Angry Birds, afterwards.
______________________________________________I love lamp.. -
That bad, huh?"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
nolaegghead said:Lets just say I played some Angry Birds, afterwards.
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I'm looking forward to your brisky post Ron!! Enjoy those hotdog sammies!Sandy Springs & Dawsonville Ga
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Got mine on order also. Should arrive next week. Not sure when we'll cook it though, but very happy it's on the way.
Large BGE
Greenville, SC -
bgebrent said:I'm looking forward to your brisky post Ron!! Enjoy those hotdog sammies!
I keep my attorney on speed dial, when this dude comes to Louisville."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Popped my SRF cherry yesterday and it will arrive today. Can't decide whether to keep this as a family only treat or whether to share it with friends for a special holiday celebration...
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Glad to hear so many folks are giving us a shot, that's why we have sales like this! Couple of thoughts for you all (especially if you haven't cooked SRF before):
- Trimming a brisket is a personal preference, but our general approach is to remove the hard fat and up to about 1/4 of the fat cap
- I would suggest not separating the flat and the point to cook
- Many people believe our briskets cook faster...and sometimes skip the stall altogether. Once it hits 180 IT, start probing for tenderness. You'll know it's done when the probe slides in like a knife in hot butter. The temp of the brisket could be anywhere from 185-210 when it hits this spot. Go by the probe, not the temp.
My only other piece of advice is to make burnt ends, then hide them from everyone else in the house. Known around here as "meat candy" or "carnivore crack", they're just too good to share.
If you have any issues, you can always reach out to me directly and I'll get you in touch with the right folks to fix them. All the best!
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I grabbed one of their black grade yesterday to toss into the deep freeze as I am down to my last one in reserve. I cook the SRF for the Sunday after Thanksgiving feed. Great to get off the post -turkey left-overs and back to good 'ol beef.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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Thanks for the cooking tips @SRFShaneShane - it'd be criminal to overcook a piece of meat this nice, and I never would have thought to start probing at 185.
Given that possible lower temp for it being done, if a guy was planning to cook ala Franklin and wrap in 40# paper mid-cook, would you suggest doing so a bit lower than 165?
Thanks much. -
Just ordered my first brisket from SRF. Only tried brisket once before and to be honest, it wasn't to good, to dry. Hope I don't screw this one up.
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Spaightlabs said:Thanks for the cooking tips @SRFShaneShane - it'd be criminal to overcook a piece of meat this nice, and I never would have thought to start probing at 185.
Given that possible lower temp for it being done, if a guy was planning to cook ala Franklin and wrap in 40# paper mid-cook, would you suggest doing so a bit lower than 165?
Thanks much.
What to wrap in, when to wrap and if to wrap at all is of course a highly personal preference. I think the thing to think about is - why are you wrapping? If you're doing it in paper, you're likely wrapping in order to keep the crust of the brisket where you want it, while allowing the brisket to continue cooking normally (as opposed to foil, which is often used to speed up cooking and can moisten the bark because it keeps moisture in). If that's the purpose of your wrap, then I would still wrap at the the same time...when the bark is where you want it. Hope that helps! -
SRFShane said:Spaightlabs said:Thanks for the cooking tips @SRFShaneShane - it'd be criminal to overcook a piece of meat this nice, and I never would have thought to start probing at 185.
Given that possible lower temp for it being done, if a guy was planning to cook ala Franklin and wrap in 40# paper mid-cook, would you suggest doing so a bit lower than 165?
Thanks much.
What to wrap in, when to wrap and if to wrap at all is of course a highly personal preference. I think the thing to think about is - why are you wrapping? If you're doing it in paper, you're likely wrapping in order to keep the crust of the brisket where you want it, while allowing the brisket to continue cooking normally (as opposed to foil, which is often used to speed up cooking and can moisten the bark because it keeps moisture in). If that's the purpose of your wrap, then I would still wrap at the the same time...when the bark is where you want it. Hope that helps!
anything you might add to the gold Wagyu would really be helpful.
I am not bad with brisket, still learning, but if it can turn out anything like my last, I will be happy, and so shall they.
thanks again."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
@YukonRon - I'm sure you'll wow them!
As with any job, it all begins with the tools you're working with...and you're starting with a BGE and a SRF Gold Wagyu brisket, which are about the best tools you can use for this particular job.
Same guidance for the gold - start checking for probe tender about 180, but don't tie yourself to any particular temp - "it's done when it's done" is my mantra. Give yourself plenty of time, shoot for having it done even a couple of hours before you eat, they will easily keep that long wrapped in towels in a cooler.
Your NOLA chef will most likely know SRF already and be impressed that you're using it. And everyone will be amazed that you can cook a piece of meat low and slow for so long and still have it be so moist and juicy. It's going to be fantastic. -
Just pulled the trigger on my first SRF brisket. I just hope it wasn't a mistake. I might be spoiled from here on out.SE PA
XL, Lg, Mini max and OKJ offset -
Spaightlabs said:
Given that possible lower temp for it being done, if a guy was planning to cook ala Franklin and wrap in 40# paper mid-cook, would you suggest doing so a bit lower than 165?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. -
@pescadorzih - If you truly like brisket and the enjoyment of the cook SRF is not a mistake. Now, I don't live in the rarified gold grade atmosphere but the SRF brisket cook is an event I plan on and always look forward to. I find I can routinely satisfy my brisket cravings quite well with prime grade from Costco but when it is time for a true banquet, then time for the SRF.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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