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SRF Brisket is on!

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    dstearn said:
    lousubcap said:
    This is one of those times-given you have cooked prior briskets then you know how close it is to hitting the promised land.  I would judge based on the volume of the thickest part-is the resistance across the entire flat to point seam or just pockets?  If random pockets then I would declare victory, if a great majority then I would hang on for a while longer.  But it's your brisket...
    I have declared Victory!
    good lord. That looks incredible.

    Keepin' It Weird in The ATX FBTX
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  • bhedges1987
    bhedges1987 Posts: 3,201
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    Tasty eats await. Nicely done. 

    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


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  • Gamecockeggman
    Gamecockeggman Posts: 1,329
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    I have been watching quietly as I have an SRF in the freezer from the sale a few weeks back.  I bought two 16lbs-ers.  Looks awesome and I am sure it will be.  Great job!!! :o
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • dstearn
    dstearn Posts: 1,702
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    Quiet Please it's resting.
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  • GoooDawgs
    GoooDawgs Posts: 1,060
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    My mouth is watering!  What's the plan for the point?   Just slice at the same time as the flat and serve all together?   
    Milton, GA 
    XL BGE & FB300
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    GoooDawgs said:
    My mouth is watering!  What's the plan for the point?   Just slice at the same time as the flat and serve all together?   
    Cube it up and serve. Melt in yo mouth!
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  • bhedges1987
    bhedges1987 Posts: 3,201
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    GoooDawgs said:
    My mouth is watering!  What's the plan for the point?   Just slice at the same time as the flat and serve all together?   
    SRF are typically way too fatty IMO to do that.  At least the 3 that I have had.  They've all needed a good extra 3 hours.

    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


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  • GoooDawgs
    GoooDawgs Posts: 1,060
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    bhedges1987 said:
    GoooDawgs said:
    My mouth is watering!  What's the plan for the point?   Just slice at the same time as the flat and serve all together?   
    SRF are typically way too fatty IMO to do that.  At least the 3 that I have had.  They've all needed a good extra 3 hours.
    I've heard that as well.  I assume you have to make that call - to cube and serve with the point or cut off and put back on the smoker - as soon as you remove it from the egg the first time?   You wouldn't FTC and then realize the point is too fatty and throw it back on for 3 hours when guest arrive.   

    Debating my strategy on the Restaurant Depot brisket I picked up yesterday. 
    Milton, GA 
    XL BGE & FB300
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    SRF gold. Cubed and served. Comments were "melt in your mouth"


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  • Photo Egg
    Photo Egg Posts: 12,110
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    dstearn said:
    Checked at 185 however my meat probe was in the point not the flat. Relocated the probe and it is now 178. 
    Looks amazing...
    Thank you,
    Darian

    Galveston Texas
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  • dstearn
    dstearn Posts: 1,702
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    The brisket was the best I have cooked so far. A couple things I learned. Either start the cook a few hours earlier or cook,at 250 grate instead of 225.
    Let the brisket sit out longer after removing from FTC as the point was steaming and difficult to slice. The Flat was moist throughout.

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  • tikigriller
    tikigriller Posts: 1,389
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    I feel like I can taste it through my phone.  Great post to follow through your day!!!
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • byrne092
    byrne092 Posts: 746
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    Awesome! Nice post to follow too, sounds like you nailed it. 
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • AEgger
    AEgger Posts: 23
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    Thanks for the pics throughout. Q: did you feel the SFR was worth it?
    AEgger; griller of the house in NC; lg and sm egg
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  • lousubcap
    lousubcap Posts: 32,393
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    Nailed it-congrats on the cook and eats.  
    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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  • BYS1981
    BYS1981 Posts: 2,533
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    I am jellllly, I have a SRF brisket coming this month, but I haven't decided on the day I'll cook it up. Decisions decisions
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  • dstearn
    dstearn Posts: 1,702
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    AEgger said:
    Thanks for the pics throughout. Q: did you feel the SFR was worth it?
    Yes and I would order once again. It had a more beefy flavor and I feel it was a more forgiving cook due to the fat content. 
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  • dstearn
    dstearn Posts: 1,702
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    Thanks! I may have been better off just letting it rest on the counter for an hour or so in paper instead of FTC. There is always next time. 
    lousubcap said:
    Nailed it-congrats on the cook and eats.  

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  • pgprescott
    pgprescott Posts: 14,544
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    Late to the game, but wowsa! Sammiches today I assume. Looks great!
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  • 20stone
    20stone Posts: 1,961
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    lousubcap said:
    Good plan but don't be surprised if you end up in the low 200's before that flat lets loose and probes like buttah.  Great eats await.  
    For an SRF, it is likely to be done lower than 200 (my bet is 185 - 190)
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    20stone said:
    lousubcap said:
    Good plan but don't be surprised if you end up in the low 200's before that flat lets loose and probes like buttah.  Great eats await.  
    For an SRF, it is likely to be done lower than 200 (my bet is 185 - 190)
    I've read that and experienced that on a black, the gold I cooked last weekend went 204ish and the flat was still a little underdone in places. 
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  • dstearn
    dstearn Posts: 1,702
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    theyolksonyou said:
    20stone said:
    lousubcap said:
    Good plan but don't be surprised if you end up in the low 200's before that flat lets loose and probes like buttah.  Great eats await.  
    For an SRF, it is likely to be done lower than 200 (my bet is 185 - 190)
    I've read that and experienced that on a black, the gold I cooked last weekend went 204ish and the flat was still a little underdone in places. 
    My 13 LB trimmed SRF took 17 hrs before I pulled it.
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  • ryantt
    ryantt Posts: 2,532
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    Looks good, which I had a few slices.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • flexfusion
    flexfusion Posts: 240
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    Your brisket looks magnificent.....how long was the cook and what kind of charcoal did you use?  Going to buy a quality brisket myself for my next cook I'm tired of buying junk.  
    Auburn, Alabama
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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
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    That looks fabulous
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • thetrim
    thetrim Posts: 11,357
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    That's one of the best looking Briskets I've ever seen
    =======================================
    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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  • Tblack
    Tblack Posts: 55
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    Awesome cook...looks great
    LBGE 
    Pike Road,Al


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  • dstearn
    dstearn Posts: 1,702
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    flexfusion said:
    Your brisket looks magnificent.....how long was the cook and what kind of charcoal did you use?  Going to buy a quality brisket myself for my next cook I'm tired of buying junk.  
    Thanks, it took over 16 hours at 225 grate. Rockwood with Post Oak chunks.
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  • minniemoh
    minniemoh Posts: 2,145
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    Nice job! Looks delicious.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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