It Has Arrived!

dstearn

My first SRF Brisket has landed. Shipped out on Wednesday and is frozen solid. The dry ice had already evaporated in the plastic bags.
It will sit in the fridge for my cook next Friday evening.

EggNorth

That's a big one ... Looking forward to next weeks pics!

lousubcap

Great score right there.  You are in for quite a ride.
Nothing magical about the cook- just approach like any other brisket cook and then enjoy the eats.  I find the taste to be more beefy (if that is a term) and texture to be much more of a "melt in your mouth" feel but every brisket is different.  The finish-line is wider (more forgiving) so sit back, relax and definitely enjoy the cook and eats.  FWIW-

dstearn

lousubcap said:

Great score right there.  You are in for quite a ride.
Nothing magical about the cook- just approach like any other brisket cook and then enjoy the eats.  I find the taste to be more beefy (if that is a term) and texture to be much more of a "melt in your mouth" feel but every brisket is different.  The finish-line is wider (more forgiving) so sit back, relax and definitely enjoy the cook and eats.  FWIW-

Thanks Lou! From the posts I have read, if I set my grate temp at 225 which is 250 dome is one hour per lb for SRF black a good guide. I will be cooking on an XL

bgebrent

Treat time!  Enjoy that cook and eats!

lousubcap

I would plan on 1-1.25 hr/lb at that temp but I would also not try to nail the finish-line time-wise.  Aim for around 3+ hours early and then if things run-on you have time and the brisket will definitely benefit from a couple of hour FTC if it finishes when you plan.  BTW- the past year+ I have had prime and SRF run at around 0.75 hrs/lb at a calibrated dome of 260-280*F FWIW.
Cow drives the cook.

bhedges1987

Oh yeah! I have a SRF brisket in my freezer just waiting for the time to be right !

dstearn

lousubcap said:

I would plan on 1-1.25 hr/lb at that temp but I would also not try to nail the finish-line time-wise.  Aim for around 3+ hours early and then if things run-on you have time and the brisket will definitely benefit from a couple of hour FTC if it finishes when you plan.  BTW- the past year+ I have had prime and SRF run at around 0.75 hrs/lb at a calibrated dome of 260-280*F FWIW.
Cow drives the cook.

Thanks again. One more question, I assume Fat Cap Down on the XL or does it really matter.

northGAcock

I can purdy much get anywhere in a week.

dstearn

I think I will trim it that afternoon and based on the trimmed weight start the cook at the appropriate time.

pgprescott

I always cook fat cap down. I'm jealous! Standing by. 

lousubcap

@dstearn -  I don't believe it matters much but I go cap down as that is an added heat shield from the fire.  Any off-set cook (aka Franklin) will tell you to put the fat toward the heat source so that works for me even though it is an indirect cook.  One more variable to remove from the cook.  FWIW-

minniemoh

I always go fat cap down too. That way if anything sticks to the grate, it's just fat and not the delicious bark.

YEMTrey

I've always cooked my brisket fat side down.  Exactly for the reason stated above.  If anything sticks, it's the fat and not the meat. However, I just got this article in my inbox the other day and he states the opposite.  May try this with my next one just to experiment with.

http://www.smoking-meat.com/september-15-2016-smoked-brisket-for-game-day

Sucker_dad

Personally i have always cooked brisket fat side up. it makes for an incredibly moist end product. 

scdaf

The fat within makes a moist brisket.  The external fat melts off.  Try fat down next time.  If you have doubts, melt some fat and pour it on a steak, observe how much seeps into the meat...