Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

SRF Overnighter

2»

Comments

  • Scottborasjr
    Scottborasjr Posts: 3,494
    Looks like a great start, mad jealous as I'm stuck doing a WalMart brisket tomorrow.  Oh well, It might not be as good as yours but will still be freaking great!!  Can't wait to see the results tomorrow man. 
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
    · Share on FacebookShare on Twitter
  • mahenryak
    mahenryak Posts: 1,324
    edited April 2015
    Very nice, indeed! That brisket looks like it's destined to be a winner.  Good to know she found a good home and is in good hands.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,217
    edited April 2015
    6AM report - 8.5 hours in on a 12.5 brisket and it's already at 177 degrees. It was 166F at 4AM. Probing should be fun in this monsoon....
    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,756
    Looking good!  I just put my packer on.  Raining cats&dogs here too.

    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,217
    Went out in the downpour and probed at 181. Not there yet but she sure is pretty. 

    · Share on FacebookShare on Twitter
  • tulocay
    tulocay Posts: 1,737
    Michael, the brisky is looking good. I'm in Marietta also. Right off 120 and old canton. What part are you in?
    LBGE, Marietta, GA
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,906
    Great eats await.  An observation-looks like your temperature probe is in the point?  If so, you need to monitor the thickest part of the flat-as that is the place to check for the finish-line "feel like buttah".  The point will run hotter than the flat but that is no issue due to the higher fat content.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • mgd_egg
    mgd_egg Posts: 476
    That looks beautiful!
    Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois  
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,217
    She's wrapped in grocery bags and in the cooler now. 
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,217

    · Share on FacebookShare on Twitter
  • ryantt
    ryantt Posts: 2,558
    @DoubleEgger looks amazing. Really impressed 
    XL BGE, KJ classic, Joe Jr, UDS x2 


    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    I like what I'm seeing thus far. Standing by for the finale. 

    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. 

    · Share on FacebookShare on Twitter
  • mahenryak
    mahenryak Posts: 1,324
    Looks great.  What temp did you pull? (just curious with the SRF)
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,849
    Can't wait to see the slices!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,217
    mahenryak said:
    Looks great.  What temp did you pull? (just curious with the SRF)
    I pulled at 187 in the coolest spot on the brisket. 
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,217
    lousubcap said:
    Great eats await.  An observation-looks like your temperature probe is in the point?  If so, you need to monitor the thickest part of the flat-as that is the place to check for the finish-line "feel like buttah".  The point will run hotter than the flat but that is no issue due to the higher fat content.  FWIW-
    I did move the probe. Thank you 
    · Share on FacebookShare on Twitter
  • mahenryak
    mahenryak Posts: 1,324
    DoubleEgger said:
    mahenryak said:
    Looks great.  What temp did you pull? (just curious with the SRF)
    I pulled at 187 in the coolest spot on the brisket. 
    Thank you.  True to form, the SRF finishes at a lower temperature.  I've got my first SRF ordered for June, so I am really paying attention to these cooks.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,217
    tulocay said:
    Michael, the brisky is looking good. I'm in Marietta also. Right off 120 and old canton. What part are you in?
    Not too far away.  Over off Allgood. 
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,217
    Well I can say that the SRF is delicious. The meat has a very consistent texture with a buttery taste.  The point is truly amazing. A taste explosion. Wife said it was by far the best brisket she's had and I agree. The only mistake I made was going fat side down. I've done FSD in the past but I should have better protected that sweet buttery tasting fat. I normally don't eat fat but I was killing this fat. Overall impression, I feel that it's a piece of meat that is priced fairly. I've paid a lot more per pound for beef that didn't come close to tasting as good as this from both a flavor and texture standpoint. If the prices come down as Cen Tex suggests, this might become more frequent. 

    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,756
    Wow, that looks awesome.

    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • Scottborasjr
    Scottborasjr Posts: 3,494
    Looks phenomenal man. Nicely done!!!!. Not that I doubted you anyway.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
    · Share on FacebookShare on Twitter
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited April 2015
    Nicely done Michael! :clap: Slice the point too?  What was the response SRF vs what you normally get?  And what IT did it end up probing like buttuh?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,906
    Home-Run right there.  Most eggcellent-great result.  You will enjoy a true Q high-point.  Congrats!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,217
    edited April 2015
    NPHuskerFL said:
    Nicely done Michael! :clap: Slice the point too?  What was the response SRF vs what you normally get?  And what IT did it end up probing like buttuh?
    I did slice off some of the point. I didn't separate the point and flat. I rewrapped the rest and put it in the warming drawer for a while and then re toweled until Meat Coma Round 2. When I was probing, it felt like butta except for one spot in the middle of the flat about 3-4 degrees before I pulled it. I pulled it when the lowest temp I could find on the brisket was 187. That spot wasn't as smooth as the rest when I pulled it but I didn't want to overcook it. 
    · Share on FacebookShare on Twitter
  • 4Runner
    4Runner Posts: 2,948
    Great looking brisket.  My favorite SRF cut.    
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
    · Share on FacebookShare on Twitter

Categories