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SRF Gold Brisket

dsrguns
dsrguns Posts: 421
in EggHead Forum
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!
  
XL BGE
MD
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Comments

  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,902
    edited December 2017
    Beautiful brisket. You know Lou likes a money (sliced) shot  =) 
    Snellville, GA


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,159
    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. 
    Keepin' It Weird in The ATX FBTX
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  • Foghorn
    Foghorn Posts: 10,109
    Looks awesome from the outside.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • 20stone
    20stone Posts: 1,961
    Gotta see it on the inside. Nice looking cook
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • SoCalTim
    SoCalTim Posts: 2,158
    Hey! I didn’t climb all the way to the top of the food chain to eat vegetables! Awesome.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • dsrguns
    dsrguns Posts: 421
    Will post pics when served. Brisket is resting while I am drinking.
      
    XL BGE
    MD
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  • SciAggie
    SciAggie Posts: 6,481
    Great eats ahead. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • jeponline
    jeponline Posts: 290
    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.
    Large BGE
    Huntsville, AL
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  • lousubcap
    lousubcap Posts: 34,428
    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.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • dsrguns
    dsrguns Posts: 421
    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.
      
    XL BGE
    MD
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,902
    Heck yeah!
    Snellville, GA


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  • 20stone
    20stone Posts: 1,961
    Niiiiiiice
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Foghorn
    Foghorn Posts: 10,109
    Yep.  Nailed it.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • dsrguns
    dsrguns Posts: 421
    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. 
      
    XL BGE
    MD
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,159
    Self lubricating
    Keepin' It Weird in The ATX FBTX
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  • lousubcap
    lousubcap Posts: 34,428
    Way to bring it home.  Congrats on the cook and staying the course.  You have reaped your well-deserved reward.  Happy New Year!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
    Very nicely done.  This makes me want to thaw & cook the Gold I have in the freezer.  
    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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  • dsrguns
    dsrguns Posts: 421
    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.
      
    XL BGE
    MD
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  • jeponline
    jeponline Posts: 290
    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
    Large BGE
    Huntsville, AL
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  • StillH2OEgger
    StillH2OEgger Posts: 3,855
    Wonderful work. There's always pressure that goes with a premium hunk of meat and it looks like you did this one justice. Congrats!
    Stillwater, MN
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  • minniemoh
    minniemoh Posts: 2,145
    Nice job! That looks delicious. Got an SRF Black going for a get-together today.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • Foghorn
    Foghorn Posts: 10,109
    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. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lousubcap
    lousubcap Posts: 34,428
    @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!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Foghorn
    Foghorn Posts: 10,109
    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. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lousubcap
    lousubcap Posts: 34,428
    @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.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Foghorn
    Foghorn Posts: 10,109
    @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.  

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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