First SRF Brisket!

byrne092

Picked up a couple 14lb black briskets a few months ago and finally busted one out at the beginning of this week to cook for a little Christmas party this Saturday. After trimming fairly modestly I accumulated a little over 3 lbs scap. Seemed kind of heavy on the fat cap and a very very thin flat at the end. The meat looks out of this world though, much different than any choice packer I've bought (can't find prime around here surprisingly). The point marbling is ridiculous. Wrapped in some plastic wrap and put it back in the fridge. Cleaned it up a little more after the trimmed picture, but wanted to get it wrapped up and put away as the fat was starting to turn buttery.

Planning on throwing it on tomorrow night around 11-12. Hoping to finish up sometime in the afternoon for a 5-6pm slicing time. Fingers crossed and hopes high! 

bgebrent

You're in for a treat!  It'll cook a bit faster than your regular briskets so cook to feel and be prepared to FTC if it goes faster than expected.

Philly35

Keep us posted!

byrne092

Well it's on! A crazy ice storm hit St. Louis and wreaked havoc everywhere, I was just happy to make it home in one piece. Basically every on/off ramp in the metro area was shut down. Everything is just coated in a sheet of ice, couldn't make it up the driveway in 4wd. 

I was skating across the patio the entire time trying to get the egg fired up and ready, putting my inebriated balance to the test. I snapped a few pictures before it went on, but I didn't want to snap my neck messing around outside. Still can't get over the quality of this brisket! 

Kelso

Looks great! I'll be following this to see him it turns out. I'm not quite Brave enough for a SRF's brisket yet, I'm only just doing my first brisket on the Egg now. Good luck, and stay warm and upright. 

bluebird66

Looks great!

Slabotnick

Makes me want to buy one

tikigriller

I can't wait to do one of mine again. My first brisket ever was Srf and I killed it....not in a good way. 

I will I'll also be very curious to what time yours is done. I have not found 11 to be early enough to have it ready for dinner by 5 if I plan to FTC. 

dstearn

You are in for a treat! My only advice is to let it rest until the internal is 145 or so before slicing with all that marbleing.

byrne092

It's cruising along nicely, about 9 hours in its at 175ish. I replaced the probes after poking around with the thermapen. It smells and looks amazing! Probably going to wrap in the next hour or so. 

Tak

Wow!!.....really nice looking

lousubcap

Now that is a great pic-can't wait for the finish-line shots.  Your success over the ice will be justly rewarded.  

cheeaa

Damn dude. Looks awesome. Where u live. Ill be there soon! Ice is gonna hit again tonight so hopefully its done soon.  LGB btw!

byrne092

@cheeaa thanks! I live in Edwardsville..and I'm not venturing out tonight, buddies are coming over but if worse comes to worse there is always uber. LGB!

 Question, do you guys only prove from the top? Top is probing real nice from the top but kind of resistive if you go from the side. Getting some different temp readings too, from 190 to 200s from different areas of the flat. 

byrne092

Pulled it, still trying to master the feel of doneness. Letting cool off for a bit then in for a 4 hour nap. 

byrne092

Tried a little sample, it was good, but it was a little dried out on the tip, I think the rest is gonna be perfect! 

cheeaa

Man that looks awesome

lousubcap

Money shots gotta be available??

saluki2007

Looks great!  Im no master but I only probe from the top. 

JohnnyTarheel

That looks solid... gonna be great I'm sure!!!