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Big Brisket Cook coming up

So, I am cooking Brisket for the president/CEO of a company I do work for and want to make sure it's the best I have ever cooked.  I think mine come out good but never over the top.  I live in the Northeast and have somewhat limit resources for high quality (reasonably priced) brisket.  One local butcher can get me a 18-22# prime for $9.99 lb, another (whom I use a lot) can't get me one that big unless i go choice.  

So will I really taste a difference and if so, do I bite the bullet and just order a SRF American Wagyu Black grade at $189 for a 18-20#. 
I usually cook choice and think they come out ok, everyone always says they love them (but they might be just saying that to be nice - after all they aren't paying for it haha)

thanks for any insight
Northern New Jersey
TBGE XL - Woo2, AR  TBGE L - Woo   TBGE MM - Woo  TBGE Medium

Check out "Grilling With Papa J" YouTube Page for Fun, Interesting BGE Videos
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Comments

  • LegumeLegume Posts: 8,212
    Looks to me like your local butcher selling prime at $9.99/lb is same price as the SRF.  No brainer.
    Austin, TX
  • Gman2Gman2 Posts: 402
    I would go with SRF
    LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
  • GoooDawgsGoooDawgs Posts: 653
    For the President, absolutely SRF.  
    Milton, GA 
    XL BGE & FB300
  • WebassWebass Posts: 135
    You might check out Costco, if you have one nearby.  Ours sells prime packers 2.89-3.29. 

    Lenoir City, TN -  Bama fan in Tenn Vol's backyard. 

    LBGE, Weber Spirit 

  • JohnInCarolinaJohnInCarolina Posts: 11,585
    Just an observation, but the fact that you’ll have taken the step to acquire Wagyu beef via shipment from Idaho will impress any president/CEO.  And SRFs are about as can’t miss as you can get with brisket.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • lousubcaplousubcap Posts: 16,773
    Must be quite a crowd for that sized brisket.  That said, I am with the above endorsing SRF for the win.  Easy for me to spend your $$.
    There is definite difference in the texture of SRF and a Costco prime.  However, unless your president is an avid brisket consumer the difference likely won't matter.  But @JohnInCarolina  makes a great point.  You just have to ensure he/she is aware of the sourcing of the cow.  FWIW-
    BTW- if you go down the SRF road just be aware that the brisket will arrive frozen solid so count on a good 5 days or more to thaw in a fridge.  

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • YukonRonYukonRon Posts: 12,256
    SRF, for the win. Black is fine, it will be better than any brisket he has had.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • JMCXLJMCXL Posts: 899
    Webass said:
    You might check out Costco, if you have one nearby.  Ours sells prime packers 2.89-3.29. 
    in NJ Costco only has choice and also no packers and the price is $5.59#
    Northern New Jersey
    TBGE XL - Woo2, AR  TBGE L - Woo   TBGE MM - Woo  TBGE Medium

    Check out "Grilling With Papa J" YouTube Page for Fun, Interesting BGE Videos
    https://www.youtube.com/channel/UCkiSaIDafraS4q36Gn6Saxw

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

  • bgebrentbgebrent Posts: 16,498
    Get an SRF black and be the hero.
    Sandy Springs & Dawsonville Ga
  • CornfedMACornfedMA Posts: 100
    SRF is the way to go. I'm in the northeast too and finding a prime brisket is a tough task, let alone during the winter. I did my first SRF Black for a party during the AFC Championship a few weeks ago- absolutely nailed it! Good luck and go Pats!!
  • pgprescottpgprescott Posts: 10,538
    Might consider that different grades of brisket can vary quite a bit in cook times. I would just stick with what you know personally and it should be great. Either way, good luck to you. 
  • lousubcaplousubcap Posts: 16,773
    Might consider that different grades of brisket can vary quite a bit in cook times. I would just stick with what you know personally and it should be great. Either way, good luck to you. 
    @pgprescott - true, but the same grade and sourced briskets run on independent ops as well.  Nobody told the cow how to behave I guess.    
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • pgprescottpgprescott Posts: 10,538
    lousubcap said:
    Might consider that different grades of brisket can vary quite a bit in cook times. I would just stick with what you know personally and it should be great. Either way, good luck to you. 
    @pgprescott - true, but the same grade and sourced briskets run on independent ops as well.  Nobody told the cow how to behave I guess.    
    No doubt. I just point out the differences between grocery store brisket and some others discussed  will likely be vast. Whenever I’m doing a critical cook I like to reduce as many variables as possible. You obviously cannot remove all variables as they are baked in the cake. 
  • LegumeLegume Posts: 8,212
    Given the choice between SRF and anything else, 60% of the time this forum will recommend SRF every time.
    Austin, TX
  • JMCXLJMCXL Posts: 899
    edited February 3
    lousubcap said:
    ...
    BTW- if you go down the SRF road just be aware that the brisket will arrive frozen solid so count on a good 5 days or more to thaw in a fridge.  

    that might be a problem since the order will ship on Monday, take a few days to arrive and will be cooked on Sunday ( over night) into Monday.

    Also I just looked and many are out of stock and I will have to go with 

    AMERICAN WAGYU GOLD GRADE BRISKET $$$$$$

    Northern New Jersey
    TBGE XL - Woo2, AR  TBGE L - Woo   TBGE MM - Woo  TBGE Medium

    Check out "Grilling With Papa J" YouTube Page for Fun, Interesting BGE Videos
    https://www.youtube.com/channel/UCkiSaIDafraS4q36Gn6Saxw

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

  • SmokingPineySmokingPiney Posts: 2,282
    edited February 3
    If you can't pull off a SRF brisket, just get the best cut you can find and use your cook-foo to make it great. 

    Briskets were all about making a lessor cut of meat taste great, now they're a gourmet selection commanding big prices. 

    Cook what you can get, and cook it well. You don't need an uber grade SRF cut to do this. 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
  • lousubcaplousubcap Posts: 16,773
    @JMCXL - You can accelerate the defrost process by filling a cooler (or big sink) with cold water and changing it out every 45 minutes or so.  I would see where you are on Friday and then go with the cold water swim thru Saturday to get it thawed.  I'm sure there are other options...
    Dang - you have climbed to the top of the brisket mountain on your first SRF go.  Just make sure that you have quite a substantial drip pan for all the rendering from that hunk of protein. Beyond that, just run like any other brisket cook other than checking for the finish-line at around 185*F or so then every 30 minutes til you are there.  I have had one SRF finish in the low 190's but all the rest (including Gold) have been in the low 200's*F.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • SmokeyPittSmokeyPitt Posts: 9,860
    JMCXL said:
    lousubcap said:
    ...
    BTW- if you go down the SRF road just be aware that the brisket will arrive frozen solid so count on a good 5 days or more to thaw in a fridge.  

    that might be a problem since the order will ship on Monday, take a few days to arrive and will be cooked on Sunday ( over night) into Monday.

    Also I just looked and many are out of stock and I will have to go with 

    AMERICAN WAGYU GOLD GRADE BRISKET $$$$$$

    You can do a cold water thaw once it arrives and have it defrosted much faster.  Just a thought but do you really need one that big? You could go a little smaller and see if they have the black in stock. How many people are you feeding? 




    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • thetrimthetrim Posts: 5,671
    Get it done!   Gold SRF is where it is at!   You‘ll do great!  Order it ASAP!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • JMCXLJMCXL Posts: 899
    SmokeyPitt said:... You could go a little smaller and see if they have the black in stock. How many people are you feeding? 


    I am feeding 18 adults
    Northern New Jersey
    TBGE XL - Woo2, AR  TBGE L - Woo   TBGE MM - Woo  TBGE Medium

    Check out "Grilling With Papa J" YouTube Page for Fun, Interesting BGE Videos
    https://www.youtube.com/channel/UCkiSaIDafraS4q36Gn6Saxw

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

  • pgprescottpgprescott Posts: 10,538
    JMCXL said:
    SmokeyPitt said:... You could go a little smaller and see if they have the black in stock. How many people are you feeding? 


    I am feeding 18 adults
    You take the Ricky Bobby “if you ain’t first, you’re last” to heart. Bold. You got this. 
  • SmokeyPittSmokeyPitt Posts: 9,860
    JMCXL said:
    SmokeyPitt said:... You could go a little smaller and see if they have the black in stock. How many people are you feeding? 


    I am feeding 18 adults
    I think you would be fine with a 16-18 lb. If you estimate 1/2 lb per person (which I think is on the generous side) and 60% yield that is 15 raw weight required.  Feel free to double check my math as I am on my 3rd double IPA. 

    =(18*0.5)/0.6


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • JMCXL said:
    lousubcap said:
    ...
    BTW- if you go down the SRF road just be aware that the brisket will arrive frozen solid so count on a good 5 days or more to thaw in a fridge.  

    that might be a problem since the order will ship on Monday, take a few days to arrive and will be cooked on Sunday ( over night) into Monday.

    Also I just looked and many are out of stock and I will have to go with 

    AMERICAN WAGYU GOLD GRADE BRISKET $$$$$$

    If you do work for them, use the opportunity to write it off as a marketing expense...
  • JMCXLJMCXL Posts: 899
    pgprescott said:
    Might consider that different grades of brisket can vary quite a bit in cook times. I would just stick with what you know personally and it should be great. Either way, good luck to you. 
    Think I am going with this advise and cooking what I know. I have cooked about 15-18 briskets over the past 2 1/2 year’s and think I do best with the choice from a butcher. Did a Prime from same butcher for Super Bowl and the cook was very different. Came out great but I like to know the road and be safe. Will let you know how things work out
    Northern New Jersey
    TBGE XL - Woo2, AR  TBGE L - Woo   TBGE MM - Woo  TBGE Medium

    Check out "Grilling With Papa J" YouTube Page for Fun, Interesting BGE Videos
    https://www.youtube.com/channel/UCkiSaIDafraS4q36Gn6Saxw

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

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