Friday Night Brisket

YukonRon

it ain't like @DoubleEgger and his world famous SRF GOLD Brisket, but it will do. RD 2.67/lb.....
smoked with pecan, hickory and cherry.
My beautiful wife ate almost a pound while I was slicing it. Tastes great, smells great, is great. Tender and juicy for a ramped up 10 hour cook with 6 hour FTC. Burnt ends are next!!!!!

Dredger

Looking good. Can't wait to see the burnt ends. My two SRF briskets arrived Wednesday. No schedule for the cooks yet. Turkey and ham in line first, lol.

YukonRon

Dredger said:

Looking good. Can't wait to see the burnt ends. My two SRF briskets arrived Wednesday. No schedule for the cooks yet. Turkey and ham in line first, lol.

Mine arrives Wednesday, will be putting it on Friday. My beautiful wife and I have not had an SRF Gold yet. Very excited on doing the first one. 

lousubcap

Great cook @YukonRon - enjoy the eats and if you can refrain from taking the entire point down the burnt ends road you will enjoy the best part of the hunk of beef.  But just an opinion...

lousubcap

@ Dredger- given the queue you have in front of you I find a brisket (especially SRF) the Sunday after Thanksgiving is a great way to rewind life from the turkey and ham banquet.  FWIW-

YukonRon

lousubcap said:

Great cook @YukonRon - enjoy the eats and if you can refrain from taking the entire point down the burnt ends road you will enjoy the best part of the hunk of beef.  But just an opinion...

Amen brother. I like to make burritos with the point as well. I must tell you though, I have the burnt ends planned for appetizers tonight, however, with the children roaming and scarfing, it may be a challenge.

logchief

Looks great Ron, I was wondering about RD brisket.  Is that their Superior Angus Beef?   That's where my next is coming from.

YukonRon

This was their top of the line. I trimmed a lot off this brisket, thinking it was likely closer to 11-12 pounds, when it went on the BGE. I trimmed a little more after taking it off. The selection was not all that great because I got there late on Friday, as they had already been picked through. However, I thought I selected one with excellent texture and marbling.
At that price it could have been as tough as saddle leather and it would be ok, I think.

DoubleEgger

YukonRon said:

At that price it could have been as tough as saddle leather and it would be ok, I think.

Says the man who just dropped $1100 at the wine store... 

YukonRon

DoubleEgger said:

YukonRon said:

At that price it could have been as tough as saddle leather and it would be ok, I think.

Says the man who just dropped $1100 at the wine store... 

Oh, that. Yeah. My beautiful wife, well, just not thrilled with my spending of late. 
So guess what I did today? Bought a vacuum sealer. Costco had them on sale, this one for $119.00 

bgebrent

Ron, brisket looks delicious!!  Great cook!  Love the food saver, you will too friend.

buzzvol

Brisket pic is definitely causing mouth watering

YukonRon

Took some over to my MIL. Tiny lady, she started slamming it down and jumped my case because I did not bring wine.

Wolfie51sb

YukonRon said:

lousubcap said:

Great cook @YukonRon - enjoy the eats and if you can refrain from taking the entire point down the burnt ends road you will enjoy the best part of the hunk of beef.  But just an opinion...

Amen brother. I like to make burritos with the point as well. I must tell you though, I have the burnt ends planned for appetizers tonight, however, with the children roaming and scarfing, it may be a challenge.

Planning on doing an SRF brisket tomorrow. Would you mind detailing your method for doing burnt ends?

YukonRon

@Wolfie51sbI usually do it one of two ways:
after cooking the entire brisket, cut off the point, cut it into 1/2 to 1 inch squares. Toss into a disposable aluminum pan, toss a more rub on the pieces coating thoroughly, add collected juice from the cook, and your BBQ sauce of choice, cook and smoke an additional 2-4 hours or until outside are crisp. Immediately eat all you can, because when served they will be gone before you get a chance to sit down.
If the brisket is well smoked, set your oven at 350F and use it. Same method as mentioned before, watch closely for crispness, ( about 1 hour ) then serve. 
Eat like your starved! 

lousubcap

@Wolfie51sb - please allow me to offer a counter to burnt ends.  Slice and eat the point-the best part of the brisket.  And just to make it easy, here's a slice and eat link:  Start around the 7 min. mark-
https://www.youtube.com/watch?v=sMIlyzRFUjU

YukonRon

lousubcap said:

@Wolfie51sb - please allow me to offer a counter to burnt ends.  Slice and eat the point-the best part of the brisket.  And just to make it easy, here's a slice and eat link:  Start around the 7 min. mark-
https://www.youtube.com/watch?v=sMIlyzRFUjU

Great video!!!

Wolfie51sb

Thanks to you both.

YukonRon

Special thanks goes out to our Tar Heel brethren today. Thank you for keeping the number 1 ranking warm for The University of Kentucky Wildcats, as they take over and hold for the rest of the season.
Feeling bad for the close loss to the Missouri Valley Juggernaught Northern Iowa. You guys will be fine. Truly an upset, but Northern Iowa is a really good team.

bgebrent

Go Cats!  N.C. Is poser. 

YukonRon

I swear to all that is holy, I got no clue about basketball. Just knew there are some cool dudes on here, which are Tarheel fans, and wanted to have some fun.