SRF Gold Brisket

dsrguns

Well I've been wanting to try one of these and finally got the opportunity. Trimmed down to 14 pounds. Rubbed with salt, pepper and Obie-Cues Brisket rub. Probed like butter at 189. A big thanks to @lousubcap for sharing his knowledge. Adult beverages are being consumed while the brisket is resting. Happy New Year everyone!

Eggdicted_Dawgfan

Beautiful brisket. You know Lou likes a money (sliced) shot   

The Cen-Tex Smoker

Oh man. You are in for a treat. I still haven’t done a gold but I haven’t had Anything better than SRF Black. If it’s better than that, good on you sir. 

Foghorn

Looks awesome from the outside.

20stone

Gotta see it on the inside. Nice looking cook

SoCalTim

Hey! I didn’t climb all the way to the top of the food chain to eat vegetables! Awesome.

dsrguns

Will post pics when served. Brisket is resting while I am drinking.

SciAggie

Great eats ahead. 

jeponline

dsrguns said:

Will post pics when served. Brisket is resting while I am drinking.

I predict pictures will understandably be forgotten about.  Looks awesome so far though.

lousubcap

Now that looks like a true banquet waiting to happen.  Glad you went with the feel and started early.  There are gonna be some spoiled consumers of that protein.  

dsrguns

jeponline said:

dsrguns said:

Will post pics when served. Brisket is resting while I am drinking.

I predict pictures will understandably be forgotten about.  Looks awesome so far though.

Eggdicted_Dawgfan

Heck yeah!

20stone

Niiiiiiice

Foghorn

Yep.  Nailed it.

dsrguns

Very juicy throughout. The point is extremely juicy and rich. I couldn't afford to use these for every brisket cook nor would I want to. If you like brisket and get the opportunity to do one of these, I highly recommend it so you can experience the difference in grades of beef. Very pleased with the effort and end result. 

The Cen-Tex Smoker

Self lubricating

lousubcap

Way to bring it home.  Congrats on the cook and staying the course.  You have reaped your well-deserved reward.  Happy New Year!

R2Egg2Q

Very nicely done.  This makes me want to thaw & cook the Gold I have in the freezer.  

dsrguns

lousubcap said:

Way to bring it home.  Congrats on the cook and staying the course.  You have reaped your well-deserved reward.  Happy New Year!

Thanks Cap, Happy New Year to you as well.

jeponline

dsrguns said:

jeponline said:

dsrguns said:

Will post pics when served. Brisket is resting while I am drinking.

I predict pictures will understandably be forgotten about.  Looks awesome so far though.

Well done

StillH2OEgger

Wonderful work. There's always pressure that goes with a premium hunk of meat and it looks like you did this one justice. Congrats!

minniemoh

Nice job! That looks delicious. Got an SRF Black going for a get-together today.

Foghorn

minniemoh said:

Nice job! That looks delicious. Got an SRF Black going for a get-together today.

You folks enjoy your fine briskets. I foolishly got cheap and decided that the select brisket that felt as good as the prime briskets was the way to go in order to feed a large group that isn’t that discriminating.  Under $32 for 17+ pounds was hard to resist.  While it had good flavor, the lack of fat was an issue even in the point. The point muscle was as dry as the flat muscle. Essentially zero fat in it and even minimal fat between the muscles. I wrapped it in butcher paper like I usually do but the brisket juice that accumulated in the bottom of the paper was minimal. 

So, well done on your brisket choices. Enjoy them knowing that the money was well spent. 

lousubcap

@Foghorn - your post above hits on a crucial piece of the brisket cook, the quality of the meat going in.  Thanks for sharing your results and observations.  However, for a non-discriminating crowd I may have been similarly tempted especially if it was floppy.  
Happy New Year!

Foghorn

Yeah, @lousubcap, I’ve never cooked anything less than choice before. And I guess my gamble did actually pay off. Several people have gone out of their way this morning to tell me how great the brisket was. 

I think what they really like is the rub. I used the brisket rub from 4 Rivers Smokehouse in Orlando and I think it will be my brisket rub going forward. It has the biggest pieces of salt and pepper I’ve ever seen and has great peppery flavor. I highly recommend it. 

lousubcap

@Foghorn Thanks for the steer on the brisket rub.  I will have to give it a go once I get thru Hardcore Carnivore Black.  I frequently make my own but I am always looking for a good commercial rub.  Oakridge Black Ops is too sweet.  The Carnivore Black works well but nothing ventured, nothing gained.  

Foghorn

@lousubcap, I just discussed this with my son who is my ultimate quality consultant.  Because I couldn't taste anything other than the salt and pepper, we may doctor up the 4 Rivers rub a little.  I like a little hint of onion in the rub - and some paprika.  Fiesta Brisket Rub has a good combination of flavors but it a little too heavy on the paprika.  We may mix the two.  

I don't want to go to crazy over this, but my recent experience with competition cooks where they layer on up to 8 layers of rub has gotten me to pay more attention to the details.