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First Time Brisket - Going Big (and hopefully not home)

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HofstraJet
HofstraJet Posts: 1,156
edited December 2015 in EggHead Forum
I bought an SRF Gold brisket during the August sale to cook once I had practiced a few times. Well, life got busy and I never got a chance to make a cheap brisket and now I'm hosting dinner Saturday and everyone wants brisket so I am going to make my first brisket ever with my 16.6# SRF Gold brisket on a large egg. I just put it in the refrigerator to defrost. Dinner is Saturday evening so I think I need to start Friday night. Will review all of my bookmarked brisket threads and watch the AF videos later but wanted to put this out there for any other advice that folks are willing to share. Specifically, I don't recall seeing advice on trimming the brisket before cooking so that would be helpful. Thanks!







Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com
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  • cazzy
    cazzy Posts: 9,136
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    Trim it like you would trim any other brisket.  Watch the first brisket episode from AF on YouTube to get a reminder.  

    Should be an amazing evening for your guests!
    Just a hack that makes some $hitty BBQ....
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  • Webass
    Webass Posts: 259
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    First couple of briskets I did I set up my laptop on the kitchen counter and watched this Franklin video.  He'd do a little trimming, I'd hit pause and do what he did, then hit play again.   

    https://www.youtube.com/watch?v=VmTzdMHu5KU

    Lenoir City, TN -  Bama fan in Tenn Vol's backyard. 

    LBGE, Weber Spirit 

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  • northGAcock
    northGAcock Posts: 15,164
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    HofstraJet said:
    I bought an SRF Gold brisket during the August sale to cook once I had practiced a few times. Well, life got busy and I never got a chance to make a cheap brisket and now I'm hosting dinner Saturday and everyone wants brisket so I am going to make my first brisket ever with my 16.6# SRF Gold brisket on a large egg. I just put it in the refrigerator to defrost. Dinner is Saturday evening so I think I need to start Friday night. Will review all of my bookmarked brisket threads and watch the AF videos later but wanted to put this out there for any other advice that folks are willing to share. Specifically, I don't recall seeing advice on trimming the brisket before cooking so that would be helpful. Thanks!
    All the best with your cook....and with Alabama. You have your work cut out for you on the second task. Will be looking for some pictures along the way.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • SGH
    SGH Posts: 28,791
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    Here is Aaron Franklin offering a slightly different take and approach on trimming. Listen carefully when he starts speaking about the "imaginary line". Hope this link works. If it doesn't, I will try again.  

    https://youtu.be/yaMgt1Altys

    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. 

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  • nolaegghead
    nolaegghead Posts: 42,102
    edited December 2015
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    You'll do fine.   The SRF briskets are more forgiving than leaner subprimals.

    Focus on cooking the flat.  Don't worry about the point at all.  Right when the flat is done - tender everywhere - pull it off and let it cool and on a rack for 20-30 minutes, then you can wrap in some paper or throw a towel over it until you're ready to serve.  Extended times, put in a cooler.  

    They are actually very easy if you focus on the flat.  Ignore meat temperature - it just tells you when you're in the ballpark and SRF brisket can finish at a lower temp.
    ______________________________________________
    I love lamp..
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  • Spaightlabs
    Spaightlabs Posts: 2,349
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    Excellent tutorial @SGH - thank you.

    Much more of a precision process than I have been using.  SRF is my next brisket cook and will receive a precision trimming.
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  • lousubcap
    lousubcap Posts: 32,383
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    @SGH- here you go again...just when the AF "The Brisket" video is good enough-you post the college lab surgical version.  Now everyone will be out buying AF sponsored hair-nets as well.  ;) 
    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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  • Spaightlabs
    Spaightlabs Posts: 2,349
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    I know my wife and friends will be secretly fascinated when I make them listen to a 15 minute speech about how I trimmed the brisket before I let them eat.   =)
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  • DoubleEgger
    DoubleEgger Posts: 17,186
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    Probe early. My SRF gold probed like butta in the high 170's a couple weeks ago. 
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  • SGH
    SGH Posts: 28,791
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    lousubcap said:
    @SGH- here you go again...just when the AF "The Brisket" video is good enough-you post the college lab surgical version.  Now everyone will be out buying AF sponsored hair-nets as well.  ;) 
    The hair nets are part of the brisket secret ;) 

    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. 

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  • lousubcap
    lousubcap Posts: 32,383
    edited December 2015
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    @SGH -That definitely explains my shortcomings.  I don't use a hair net as I don't have the requisite hair to net.  (I guess I could just wear it for the ambience. ) 
    Apologize for the partial hi-jack.
    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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  • northGAcock
    northGAcock Posts: 15,164
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    lousubcap said:
    @SGH -That definitely explains my shortcomings.  I don't use a hair net as I don't have the requisite hair to net.  (I guess I could just wear it for the ambience. ) 
    Apologize for the partial hi-jack.
    Travel without all the hair care products.....= no checking baggage.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • SGH
    SGH Posts: 28,791
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    lousubcap said:
    Apologize for the partial hi-jack.
    You know, I always start out with the best of intentions but ultimately end up hi-jacking myself. My apologies as well to the OP. 

    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. 

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  • SGH
    SGH Posts: 28,791
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    Here is the Thundergod offering another perspective on slicing as well. 

    https://youtu.be/36-BOxajwyQ

    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. 

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  • Smoker317
    Smoker317 Posts: 238
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    I hope you are completely thawed by Friday night, I would check the progress Thursday.  My 10-14 pound turkeys take about 8 days in my fridge, but my freezer is at negative 2 degrees.  I don't know if brisket thaws faster or not?
    Egghead since November 2014, XL-BGE & ET-732
    Smobot
    Living near Indy
    36" Blackstone
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  • nolaegghead
    nolaegghead Posts: 42,102
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    I wouldn't worry about it not being thawed all the way.  As long as the outside is thawed enough that your rub doesn't fall off it'll thaw while it's smoking.
    ______________________________________________
    I love lamp..
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  • Peytonwat
    Peytonwat Posts: 17
    edited December 2015
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    250-275 indirect with oak chunks until the internal temp reaches 203-206 between the flat and point. Also use a water pan and go fat side down. It's worked pretty well for me.
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  • Spaightlabs
    Spaightlabs Posts: 2,349
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    Peytonwat said:
    250-275 indirect with oak chunks until the internal temp reaches 203-206 between the flat and point. Also use a water pan and go fat side down. It's worked pretty well for me.
    You could be more than 20 degrees past that expensive SRF being done if you go to 203.

    overwhelming evidence points to best practice being to start checking at 175 to 180 and to go by feel, not temp.
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  • HofstraJet
    HofstraJet Posts: 1,156
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    Checked on the brisket just now and it was still fairly frozen (flat was somewhat thawed, but point was hard as a rock). Put it in a tub in the sink with cold water to help move things along so that I can put the rub on tonight to start cooking tomorrow night/early Saturday morning for dinner Saturday evening.

    Any rough estimates on how long this will take? I see anywhere from 0.7 - 1.5 hours/pound. This beast is 16.6# untrimmed, so let's say 16 trimmed. That's a range of 11 - 24 hours. Pretty big spread to plan for.

    Any experience with SRF Gold briskets this size and cooking times? Dinner is around 7 PM Saturday. I would much rather have it done early and FTC than have guests waiting for it. I also plan to use butcher paper to keep things moist.

    Thanks!
    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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  • lousubcap
    lousubcap Posts: 32,383
    edited December 2015
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    No experience with SRF Gold, only black.  But for the last 3-4 of those cooks I have seen the 0.7 hrs/lb at a calibrated dome of around 270-280*F.  
    I know @SGH has a few runs with the gold and there are others here with the same cook.  
    Given the size I would get your BGE well stabilized Fri PM at around 240-250*F and toss it on around midnight-1 AM.  Then in the AM see where you are and go from there.  If you have a controller then run a little lower over-night.
    You can easily FTC for 7+ hours in an elcheapo cooler and who knows how long in a high end RTIC or Yeti.  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.
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  • HofstraJet
    HofstraJet Posts: 1,156
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    Thanks. It's now thawed and I'm about to start trimming. Just rewatched the videos. Pics to come.

    Any rub recommendations? I have a large assortment of the board's faves, so let me know what you recommend.
    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Anything you like.  Salt and pepper or Byrons Butt rub are what I usually use.  Oak for schmoke.
    ______________________________________________
    I love lamp..
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  • HofstraJet
    HofstraJet Posts: 1,156
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    Thanks. I checked and don't have oak in the collection (not sure how I overlooked that one). Was planning on hickory.
    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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  • loveTheEgg
    loveTheEgg Posts: 573
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    Salt and pepper! Best rub in my opinion! Good luck!  The last gold I did about 2 months ago this is what I recorded. 

    225 pit temp 
    14 hrs 40 mins to IT 188
    12.82lbs before trim 
    Not much trimmed off

    Good luck! 
    Brandon, MS
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  • nolaegghead
    nolaegghead Posts: 42,102
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    That'll work.  Can be very smokey, don't overdo it.  Let the beef shine.
    ______________________________________________
    I love lamp..
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  • Raymont
    Raymont Posts: 710
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    I am also doing a Gold grade ~14lber tonight. Appreciate all the dialogue, tips and AF videos. I'll try to post some pics. 

    Small & Large BGE

    Nashville, TN

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  • HofstraJet
    HofstraJet Posts: 1,156
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    Trimmed and sitting in fridge with Byron's Butt Rub. Going on the grill at midnight. Hope I trimmed it right.






    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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  • SGH
    SGH Posts: 28,791
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    The Brisket Gods are looking down with envious eyes my friend. 

    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. 

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  • HofstraJet
    HofstraJet Posts: 1,156
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    Question I forgot to ask: should I use the AR or just put the BGE grid above PS/drip pan? If AR, how should I set it up? Thanks!  
    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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  • DMW
    DMW Posts: 13,832
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    You want to go indirect. If you have a stone to use with your AR to setup for indirect, either one will work. You want a drip pan with an air gap above the indirect barrier.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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