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Ordering a Brisket from SRF
SciAggie
Posts: 6,481
@lousubcap and all who order briskets from SRF...
I want to order my first SRF brisket and cook it on the 13th. How far in advance do you order? I started to message a couple of y'all, but thought this information might be useful to others - so open discussion.
I want to order my first SRF brisket and cook it on the 13th. How far in advance do you order? I started to message a couple of y'all, but thought this information might be useful to others - so open discussion.
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
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
Comments
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I would do at least 2 weeks early. In case something bad happens in shipping it leaves time to ship another.
No issues with it resting for 2-3 weeks in your fridge as it will probably arrive mostly frozen.
My last, non SRF, wet aged in my fridge for 3 weeks in the cryo before I cooked it.
Excited to see your cook.Thank you,DarianGalveston Texas -
Order it today. You can pick your delivery date when you check out. Allow for three days to thaw.
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As I recall, you can set a delivery window. They're extremely well packaged and always completely frozen on arrival here in The 302. I keep mine frozen til a few days before the cook. And I've taken to thawing them in a sink with water -- shaves days off the fridge-sit thaw method.
You're in for a real treat. Even a piker like me can't screw up an SRF briskey, so I can't wait to see your handiwork.
Following this thread and your cook for sure.
It's a 302 thing . . . -
DoubleEgger said:Order it today. You can pick your delivery date when you check out. Allow for three days to thaw."I've made a note never to piss you two off." - Stike
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Thanks y'all. I'll bleed the bank account today.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 -
I would have thought you Texans would have just walked out back and gathered yourself a fresh one.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Make sure you grab a few from H-E-B next time you are close. They are every bit as good and half the price at $5.99lb. I see they are back at several Costco locations as well. I’ll make sure to bring you a care package from H-E-B if we end up getting together this summer. Keeping a few in the freezer is a good idea if you have room.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:Make sure you grab a few from H-E-B next time you are close. They are every bit as good and half the price at $5.99lb. I see they are back at several Costco locations as well. I’ll make sure to bring you a care package from H-E-B if we end up getting together this summer. Keeping a few in the freezer is a good idea if you have room.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 -
The H-E-B here in Midland has them. I even saw some wagyu beef ribs Sunday when I was there.Midland, TX XLBGE
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northGAcock said:I would have thought you Texans would have just walked out back and gathered yourself a fresh one.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 -
If I plan far enough ahead I like to let it thaw and then wet age for 3-4 weeks in the cryovac. And it will take every bit of three plus days to thaw. as noted above. Great eats await.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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I took a brisket class at a local BGE dealer this weekend and committed then and there to making my first brisket. I am also planning to go with SRF. The smallest brisket they have is 9-12 pounds. What's the likely yield? We're a family of three so I have to figure out what to do with all the leftovers.Mountain View, CA
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Rumor has it that you can buy wagyu in dimly lit parking lot in Texas.
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DoubleEgger said:Rumor has it that you can buy wagyu in dimly lit parking lot in Texas.
Just my kind of people.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 -
dmourati said:We're a family of three so I have to figure out what to do with all the leftovers.
Post pics!Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
@dmourati
Don't even think of freezing the leftovers. Before frozen thru, you will regret your decision to freeze. You won't realize the potential uses until it is in the fridge at the ready.
You enter the pantry, grab tortilla chips to dip in salsa. . . A light bulb goes off in your head and 20 minutes later you are pulling brisket nachos out of the oven and trying to eat them all before the family realizes what it's going on. Maybe it's just me. 😁
Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
Something else to keep in mind is the SRF briskets tend to cook much faster, don’t be surprised if it finishes in 6 - 8 hours or so. Mentioning this so you can plan ahead.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
@dmourati - Before you decide on the lowest weight at SRF, you may want to go up but at least one weight range as the upcharge is $10 per range. Thus you will get a better price/lb with that. At least that's my story and I'm sticking to itLouisville; 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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Is the gold worth springing for or is the black the way to go? I'm sure the gold is better but point of diminishing returns and allBoom
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FanOfFanboys said:Is the gold worth springing for or is the black the way to go? I'm sure the gold is better but point of diminishing returns and all
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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I am good with the black but around once a year I will go for the gold just for a comparison reminder. And yes the marbling can be too much for many. You can quickly overload with the gold but it will melt in your mouth. FWIW-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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I've never had the gold grade only black and it was incredible worth every penny.
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SciAggie said:Thanks y'all. I'll bleed the bank account today.
I will tell you, standing on a corner with a sign that says "BGE owner. Need money for SRF black grade brisket" is a tough gig. People just don't seem to care.
It is a mean world out there."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Did a black this weekend. Awesome.
We have cooked a couple of gold grade briskets previously, and I must concur on the previous statements above, while incredible in flavor, the fat content was just too much.
Smoked it with pecan 4 double fist sized chunks. Injected 2:1:1 with beef stock, garlic juice and onion juice.
Left overs still juicy when slicing for sammies as of last night. Incredible flavor, used a combination of a couple of ribs. The bark was amazing.
You will not be disappointed.
Pulled at 192⁰F IT. Let sit for 20 mins then served."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
@dmourati - thanks for motivation. Just placed the same order. A great cook and great eats await.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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Thank you @lousubcap for the nudge on the slightly larger size. I'm excited for my first brisket cook!
Mountain View, CA -
@dmourati I just sent you a PM that may be of use (or not). Clearly your cook so above all have fun with it.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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Just finished the last of my SRF Black Grade Brisket. It had to be one of the best I had ever done.
The only disappointment with this brisket, was the size. I ordered small so it was my fault (after trimming 9.5#).
Zero went to chili, none made it to the freezer. We just could not get enough on this cook.
Sammies, burrito bowls, pasta and rice cooks as well as main courses for this one."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Time to reload the supply. Great result right there. Congrats.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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