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OT - SRF Black Briskets on Sale
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Think the same thing applies with every other type of brisket..... It can finish when it wants to finish.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
I have had one SRF black finish in the high 180's, most in the mid-high 190's to low 200's. As above-the cow drives the finish-line.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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Mine just arrived. I was curious and hit it with an IR gun and it was 5-8 deg F.
So is there a recommendation for how long it can sit in the fridge? I know some people wet age briskeys for a while so I'm not worried about the safety aspect as much as the flavor.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
SmokeyPitt said:Mine just arrived. I was curious and hit it with an IR gun and it was 5-8 deg F.
So is there a recommendation for how long it can sit in the fridge? I know some people wet age briskeys for a while so I'm not worried about the safety aspect as much as the flavor. -
SRFShane said:SmokeyPitt said:Mine just arrived. I was curious and hit it with an IR gun and it was 5-8 deg F.
So is there a recommendation for how long it can sit in the fridge? I know some people wet age briskeys for a while so I'm not worried about the safety aspect as much as the flavor.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
SmokeyPitt said:SRFShane said:SmokeyPitt said:Mine just arrived. I was curious and hit it with an IR gun and it was 5-8 deg F.
So is there a recommendation for how long it can sit in the fridge? I know some people wet age briskeys for a while so I'm not worried about the safety aspect as much as the flavor. -
@SRFShane ... kind of ignorant question .. Is it okay to stick the brisket into the freezer right from the shipped Styrofoam box and defrost & cook it at a later time?LBGE & MiniOrlando, FL
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@SRFShane embarrassed to admit I've already ordered twice this week and spent the equivalent of 1/2 a mortgage payment.... and still curious what tomorrow will bring. Any chance for tri tip? Now that we're back on the east coast we can't seem to find it anywhere. Our Costco doesn't even carry the pre-seasoned Guy Fieri ones.... (yes, his NY restaurant is awful, but pretty hard to mess up a decent cut of meat that is vacuum sealed with a good seasoning blend regardless of wh's name they stick on the package)Doug
Wayne, PA
LBGE, Weber Kettle (gifted to my sister), Weber Gasser
"Two things are infinite: the universe and human stupidity; and I'm not sure about the universe" Albert Einstein -
Raymont said:No argument that SRF Briskets are awesome. Just my 2 cents: I'd recommend burnt ends. I did one and didn't do burnt ends and wish I had. While still a superior taste, I think the point could have benefited from a longer cook. Also, start probing at 180-185.. they get tender faster than other briskets.
Below looks a little fatty but it just sort of melted in your mouth. very tasty!bgebrent said:lousubcap said:I need to get calibrated I guess. I find the point to be pure deliciousness-I do not think I am capable of cubing and tossing that hunk of beef back on a BGE for a burnt ends treat. I may need to ease my way into the deep end, sacrificing a prime point for the first test. Regardless, can't beat a brisket cook.
The easy solution is to separate the point and the flat before cooking, and remove each as it gets done. An extra benefit is that there is more bark for burnt ends.
Put the point on an upper rack so that the drippings drip onto the flat. Put probes at both levels and in both roasts.
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da87 said:@SRFShane embarrassed to admit I've already ordered twice this week and spent the equivalent of 1/2 a mortgage payment.... and still curious what tomorrow will bring. Any chance for tri tip? Now that we're back on the east coast we can't seem to find it anywhere. Our Costco doesn't even carry the pre-seasoned Guy Fieri ones.... (yes, his NY restaurant is awful, but pretty hard to mess up a decent cut of meat that is vacuum sealed with a good seasoning blend regardless of wh's name they stick on the package)
As far as tomorrow - the running joke is that ANY product we're talking about, Annella pipes in with "that's my favorite". Since we can't list all of the products on the sale page, tomorrow will be a 10% site-wide discount code. It's especially effective on products that have "volume pricing" discounts because it stacks on top of that.
As far as the tri-tip, that's kind of my go-to, especially in the summer. We do steak salad with it - the perfect middle ground between what my wife wants (salad) and what I want (steak).
Random - we got the funniest email from a customer today. "Could you please end the Week of Annella early? My freezer is full and my wallet is empty" Good stuff. -
SRFShane said:da87 said:@SRFShane embarrassed to admit I've already ordered twice this week and spent the equivalent of 1/2 a mortgage payment.... and still curious what tomorrow will bring. Any chance for tri tip? Now that we're back on the east coast we can't seem to find it anywhere. Our Costco doesn't even carry the pre-seasoned Guy Fieri ones.... (yes, his NY restaurant is awful, but pretty hard to mess up a decent cut of meat that is vacuum sealed with a good seasoning blend regardless of wh's name they stick on the package)
As far as tomorrow - the running joke is that ANY product we're talking about, Annella pipes in with "that's my favorite". Since we can't list all of the products on the sale page, tomorrow will be a 10% site-wide discount code. It's especially effective on products that have "volume pricing" discounts because it stacks on top of that.
As far as the tri-tip, that's kind of my go-to, especially in the summer. We do steak salad with it - the perfect middle ground between what my wife wants (salad) and what I want (steak).
Random - we got the funniest email from a customer today. "Could you please end the Week of Annella early? My freezer is full and my wallet is empty" Good stuff.
After almost 30 years she is now a lot more adventurous, and she'll go anywhere once. -
SGH said:HeavyG said:Brisket virgin here.
Having never cooked a brisket would it be wiser to just start with what I can buy locally from either my butcher or RD or would I be more likely to get a better result by starting with a better hunk of meat like one of these SRF's?
I could not resist that^^^^^^^.
My real number is 228-627-5400. Call anytime. I will be more than glad to offer anything that I can. And that goes for anyone reading this. If I can ever help or offer assistance, just call or text. I will gladly offer what I can. Just don't call me about any diet or weight watcher crap -
westernbbq said:@SGH. That phone number joke made me laugh out loud for about a minute. Oh man i needed that!
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. -
SGH said:westernbbq said:@SGH. That phone number joke made me laugh out loud for about a minute. Oh man i needed that!
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SGH said:westernbbq said:@SGH. That phone number joke made me laugh out loud for about a minute. Oh man i needed that!
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First order in garage freezer (of 2 orders placed and fighting hard against the urge for one more today...):
Double R filets on top shelf, two cuts of SRF sirloin below. Cap steak and brisket in the next boxDoug
Wayne, PA
LBGE, Weber Kettle (gifted to my sister), Weber Gasser
"Two things are infinite: the universe and human stupidity; and I'm not sure about the universe" Albert Einstein -
Order 1 of 2Large BGE - Medium BGE - Too many accessories to name
Antioch, TN
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Order 1 of 2Large BGE - Medium BGE - Too many accessories to name
Antioch, TN
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piney said:Just ordered. Thanks ShaneEllijay 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 -
DoubleEgger said:This was 184. SRF Gold wet aged in the bag for three weeks.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
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