SRF Gold Brisket

R2Egg2Q

We have family visiting from out of state so it was a good time to cook the SRF Gold packer I had stashed in the freezer.  

14.9 lbs before trimming


Right out of the package



Onto the LBGE with some red oak and cherry chunks


In the morning before wrapping in butcher paper


Out of the cooler (it was FTC for 2 hrs 45 mins)


Sliced and served




This is my first Gold and I thought the flat was pretty special and I always prefer the point.  This point was borderline too fatty.  I'll eat it for sure but I wish I could combine the Gold grade flat with a Black grade point.

Thanks to my brother-in-law/fellow Egger for visiting, taking the sliced pics, and helping to eat the brisket.  

Food coma is setting in...zzzz. Thanks for looking!

11Longhorns11

Great looking piece of meat.

dsrguns

You nailed it! Great eats for sure. Good work.

DoubleEgger

Looking great. I agree that the Gold points are too fatty. I stick with the Black for this reason. 

CornfedMA

That thing looks killer. I haven’t been able to get good bark on my last 3-4 briskets. I’m not even looking for crunchy bark, I just want that deep brown/black color. 

I agree, the fat in the point can be super rich and the black and gold grade briskets. 

The Cen-Tex Smoker

Dude...fantastic

Scantron

I want some!

Matt86m

Damn,,,

JRWhitee

Nice!

lousubcap

If I had the opportunity to cook and enjoy the Gold more than once or twice a year I guess I could find fault.  But I would gladly suffer thru that challenge.

Great cook and result.

For the record, I find the SRF Black to be a better value but sometimes you just have to go there. FWIW-

YukonRon

I will say this for the gold though, it makes out freakin' standing chili with anything left, especially the point.

I am a chili idiot. I am the one guy that would not balk at cooking a very large gold, for a small dinner party, just so I could make a huge vat of chili with what is left.

Yes, I have.

Great cook, hope the coma wears off quickly, so the path can be revisited, very soon.

steel_egg

YukonRon said:

I will say this for the gold though, it makes out freakin' standing chili with anything left, especially the point.

I am a chili idiot. I am the one guy that would not balk at cooking a very large gold, for a small dinner party, just so I could make a huge vat of chili with what is left.

Yes, I have.

Great cook, hope the coma wears off quickly, so the path can be revisited, very soon.

I’ve tried making burgers as a supplement so I have some SRF leftovers. I swear both sides of my family starve themselves when they know I’m cooking. Brisket and burgers gone!  Every damn time. 

Great looking cook right there. Sure it tasted even better!

R2Egg2Q

YukonRon said:

I will say this for the gold though, it makes out freakin' standing chili with anything left, especially the point.

I am a chili idiot. I am the one guy that would not balk at cooking a very large gold, for a small dinner party, just so I could make a huge vat of chili with what is left.

Yes, I have.

Great cook, hope the coma wears off quickly, so the path can be revisited, very soon.

The food coma wore off in time to repeat for dinner 

Thanks everyone!

bradleya123

That just looks awesome and I'm sure it tasted better than it looks!!  BZ!!!

GrillSgt

Awesome. 

northGAcock

YukonRon said:

I am a chili idiot.

I somehow feel inclined to comment....but really have nothing.

drumbeater

WOW doing that tonight. How much time between setting it on the grill and wrapping it (morning)? Did you place it at midnight?

JohnInCarolina

Great job!  Looks like you had it dialed in.

R2Egg2Q

drumbeater said:

WOW doing that tonight. How much time between setting it on the grill and wrapping it (morning)? Did you place it at midnight?

It went on at 10:30 PM and was wrapped 6 1/2 hrs later when I felt the bark had formed enough to wrap.  Most of this time was at 250 as I wanted some sleep.

RRog17

A++

Stubby

Looks great. I want some for breakfast.

smbishop

Excellent!!!

thetrim

You did it justice

MaskedMarvel

I got tagged somehow for this thread. 

glad I did!!. 

Fantastic cook!

Star_TrEGG

It was deeelicious!!

JacksDad

YukonRon said:

I am a chili idiot. I am the one guy that would not balk at cooking a very large gold, for a small dinner party, just so I could make a huge vat of chili with what is left.

I did exactly this a couple weeks ago. Not SRF, but a big prime packer for about six people. Only so I could make chili with the leftovers. Which I did. And it was awesome. 

FanOfFanboys

would SRF be worth the cost over a prime brisket from costco? I plan to do a brisket week 2 of cfb

R2Egg2Q

In my opinion (and in line with my budget), it is best saved for special occasions particularly if you're going to pay full price.  The brisket is pretty special but I wouldn't say the degree of "better" is in proportion to the difference in cost.  If you have the option of waiting for a sale or are fortunate to find some SRF Black grade packers around the holidays, I'd recommend jumping on it.

bluebird66

Very nice!