OT - SRF Brisket

mahenryak

Hello.  I'm planning on ordering a Snake River Farms  brisket in anticipation of some company coming in June.  I read a review on their website and someone had commented that the brisket will not take as long to cook and that I might expect to pull at 185-to190.  This is just one review but I thought I would pose this question to the forum.  Is there anything different I should expect during my cook?  I'm accustomed to cooking CAB or Choice.  Thank you.

lousubcap

I enjoy the SRF Black (gold is too much of a reach for me).  My eggsperience is that the higher marbling does get it finished (the feel test) at a lower temperature.  I Start checking at around 180*F and find it generally done somewhere around 190*F or so.  And other than starting to look for the "finish-line feel" earlier it does seem to cook at a quicker time, around 5-10 mins less per lb, for a fixed dome temp than CAB packer.  But each hunk is different-enjoy the cook-great eats await.  FWIW-

mahenryak

lousubcap said:

I enjoy the SRF Black (gold is too much of a reach for me).  My eggsperience is that the higher marbling does get it finished (the feel test) at a lower temperature.  I Start checking at around 180*F and find it generally done somewhere around 190*F or so.  And other than starting to look for the "finish-line feel" earlier it does seem to cook at a quicker time, around 5-10 mins less per lb, for a fixed dome temp than CAB packer.  But each hunk is different-enjoy the cook-great eats await.  FWIW-

Thank you very much!  (BTW the Gold is a little out of my reach, too.)

SGH

Rather you believe this or not, just a few days ago I did a 20 pound SRF Waygu Gold Grade that I pulled at 182 internal. Not saying it because I cooked it, but it was the best I ever ate. Everyone who tried it agreed. Get ready for this, cook time was 4 hours and 40 minutes to the second. Sounds unreal but it's the Gods honest truth.  

lousubcap

Apologizing in advance for the partial hi-jack here but @SGH-what cook temp and with what unit did you crank that out in such a time?  We all want to know.

mahenryak

lousubcap said:

Apologizing in advance for the partial hi-jack here but @SGH-what cook temp and with what unit did you crank that out in such a time?  We all want to know.

Agreed!

BYS1981

May I suggest the Travis Method for this brisket? 

SGH

lousubcap said:

Apologizing in advance for the partial hi-jack here but @SGH-what cook temp and with what unit did you crank that out in such a time?  We all want to know.

I was going to run at 225 degrees but decided I wanted to burn small splits in Unit #1. That said, to keep it burning clean, I had to run 295-305. At 295 I would throw on another split. It never rose above 305 degrees. Now bear in mind that I set the brisket on the top shelf right in the direct path of the inlet.  But still, this was surprisingly fast. 

mahenryak

Thank you for the follow up @SGH.  Now you've got me reconsidering whether I want to splurge for the Gold option--not because of the cooking time, but because of the raving reviews.  I'm still leaning toward the standard (black?).

SGH

mahenryak said:

Thank you for the follow up @SGH.  Now you've got me reconsidering whether I want to splurge for the Gold option--not because of the cooking time, but because of the raving reviews.  I'm still leaning toward the standard (black?).

Brother they are both excellent. Miles ahead of just about everything else available. You can't go wrong with either. However after trying them both, Gold no doubt wins. 

mahenryak

SGH said:

Brother they are both excellent. Miles ahead of just about everything else available. You can't go wrong with either. However after trying them both, Gold no doubt wins. 

Well, I just may have to give the Gold a try.  It's the first time my uncle will be visiting Alaska, after all, so I suppose this may be just the excuse I need to lighten up the piggy-bank. 

loveTheEgg

Here's details on a gold I cooked at Xmas

LBGE

12.82 lbs before trim. Not much trimmed off at all. 
Salt and Pepper
Oak 
225 pit temp
14hrs 40 min to IT of 188
FTC for 1 hour 
Sliced and devored! 

Gold is Def. Worth the splurge!! U want regret it! 

mahenryak

Boy, that looks awesome!

lousubcap

I cannot vouch for the SRF Gold but given their Black I would guess the Gold would be like crack.  Once you go down that road you may never come back.  Now for some that's just fine but for me as a pedestrian I will enjoy the Black and when I feel truly lucky then I may opt for a one-time swing at their Gold.  Just an opinion and we all know what those are worth.

mahenryak

Yeah, sounds like you can't go wrong either way.  I still have some time to think about it.  We shall see.