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SRF Black Brisket

Doing a 14# SRF Black brisket for my nieces birthday party tomorrow, I’ve read somewhere on here that they tend to cook a bit faster than your standard prime or choice, anyone with SRF experience have a roundabout time range cooking at 275?
Bloomfield, NJ

Comments

  • JRWhiteeJRWhitee Posts: 5,000
    Good luck
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 18,656
    edited January 12
    TFols said:
    Doing a 14# SRF Black brisket for my nieces birthday party tomorrow, I’ve read somewhere on here that they tend to cook a bit faster than your standard prime or choice, anyone with SRF experience have a roundabout time range cooking at 275?
    I’ve had a couple that I  felt cooked a little fast and others that didn’t. I would say 1 hr per lb at 250-260 will get you close. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle...for now
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • buzd504buzd504 Posts: 2,729
    They have all cooked really fast for me.  Less than an hour a pound at less temp than that.
    NOLA
  • bgebrentbgebrent Posts: 17,878
    It’ll cook faster than any prime. When it probes like butter in the thick part of the flat, and everywhere else, FTC it. 1/2-3/4 hours per pound at that temp. 
    Sandy Springs & Dawsonville Ga
  • lousubcaplousubcap Posts: 18,569
    Work with an hour/lb at that dome temp and have a solid FTC plan ready to go.  With that, start checking at around 190*F in the thick part of the flat (only had one finish in the low 190's though) but for the past few years they have all declared victory in the low 200's-with one friggin cow that didn't play til around 209*F.  Trust the feel for the win and go with your normal brisket cook process. 
    Make sure to have a good sized air-gapped drip pan for the renderings-there will be a lot.  FWIW-
    Enjoy the cook and follow-on eats.  A true banquet awaits. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • TFolsTFols Posts: 241
    Thanks for the info fellas!
    Bloomfield, NJ
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