SRF Black Brisket

YukonRon

There really is a difference. I did a 14.6 pound purchase weight, trimmed down to 11.5 pounds on my XL. i left a significant amount of the fat cap, but I did remove all of the hard fat. 

I used olive oil for a binder of a rub that consisted almost entirely of a 2:1 ratio of fresh ground tellicherry black peppercorns, and kosher salt in a 2:1 ratio by weight. I added some Gun powder and a handful of minced garlic as well. 

I went old school, using the old daisy wheel and lower vent to keep my temperature between 180°F, and 200°F, until I hit a 160°F IT. I wrapped in butcher paper, after slow smoking with charred oak and charred maple wood from bourbon barrels.

Once It hit 160°F IT, after the wrap, I opened it up to 250°F. Getting it to 160°F IT took about 7 hours at such low temperatures while cooking (raised indirect), after wrapping, it sped to finish 4 hours later for a cook time of just over 11 hours. It was worth every second. We allowed it to rest in a yeti, packed inside two aluminum pans still in butcher paper, then wrapped and covered in towels filling the yeti completely, for 5 hours. The first slice, steam came rolling out.

Our meal consisted of Brisket, Tex Mex street corn, roasted broccoli casserole, and sliced tomatoes. We served a delicious big bold Cab from Napa which turned out to be an excellent pairing with the meal.

Foghorn

Oh heck yeah.  Home run right there.  What cab?

Meet

Looks amazing- nice!

johnmitchell

Fantastic Ron!!

lousubcap

Winner right there. Nailed it.  
For the record, Yellow Cab is available in Napa .

YukonRon

lousubcap said:

Winner right there. Nailed it.  
For the record, Yellow Cab is available in Napa .

Don’t be like Mr. Pelosi. 😂 

Thank you for the kind words.

YukonRon

johnmitchell said:

Fantastic Ron!!

Thank you John for the kind words. We really enjoyed the cook.

dmchicago

Straight, sideways or upside-down, that is one delicious looking brisket!


Now, about that Cab....

northGAcock

Eatin good in the neighborhood. 

lkapigian

Nailed It!

BigGreenKev

What is the difference you noticed? Besides price 

blind99

home run!  i haven't done a brisket in a long time.... this is inspiring

YukonRon

Foghorn said:

Oh heck yeah.  Home run right there.  What cab?

Thank you for the kind words,  My Beautiful Wife (my biggest critic) said it was the best we have made. I am good with that.

The Cabernet:

A 2014 Morisoli Vineyard in the heart of Rutherford appellation, from Sequoia Grove.  It has been operated by the Morisoli family for four generations, using the dry-earth approach to let the dry heat from the ground to push through the enhanced flavors and a very distinct complexity. It was one of the most sought vineyards sold in Napa Valley, and part of the deal is that the family remains operating the vineyard.

In other words, fruit so forward the first taste hits like a Muhamad Ali round house. Not many of these bottles left anywhere, I may have one or two more, but I thought with the black pepper, this would be in the ring. It was really nice.

2014 was considered one of the best, if not the best, in the last two decades, which includes the famed 2007 monster year.

If you find it, buy it. Worth it.

YukonRon

Meet said:

Looks amazing- nice!

Thank you. Nice to meet you. hope you enjoy the forum as much as I do. I have met some amazing people in our group and have foraged life long friends. Everything I have learned about cooking, has been produced by the people here.

I remember being coached through my first brisket, which came out phenomenal relative to any cooks I have ever done in my life up to that point. the folks in here made it happen.

Just a nickel's worth of free advice; The initial purchase of the Big Green Egg, is the least expensive part of the journey, you have started upon.

Have fun, and remember, who needs retirement when you can work as a greeter at most big box stores. Something to think about after you have spent all your savings, and the children no longer have funds for college.

It is worth it.

Enjoy and stay safe.

YukonRon

dmchicago said:

Straight, sideways or upside-down, that is one delicious looking brisket!


Now, about that Cab....

Thank you for the kind words, posting from my iPhone always ends up like that, I just have to remember to change the settings. Sorry about the skewed photography.

I sent the information to Foghorn in my reply to his post, you may wish to check it out. It was a 2014, which is considered the best, if not the best vintages from Napa Valley in the last two decades, which includes the monster year of 2007. It is from a family operated vineyard that has been producing some of the world's best wines for four generations out of the heart of Rutherford. 

YukonRon

northGAcock said:

Eatin good in the neighborhood. 

I told you to come on up. It was fun, the results were amazing.

YukonRon

lkapigian said:

Nailed It!

Thank you for checking out the post. I believe I have found a way to cook these moving forward. That crust was delicious.

Skims_Smokehouse

Great bark!

YukonRon

BigGreenKev said:

What is the difference you noticed? Besides price 

Great question. thank you for checking out my post.

My experience is relative to the availability of full packers in my area. Costco is the other source I use for prime. I have reached out to other suppliers, and perhaps the product shipped to me on those occasions, were not from their best day, I have no idea.

The first thing I will share on the difference is between SRF and all others I have tried in prime, the leftovers all go into chili and really makes a delicious pot whenever I make it. The SRF never goes into chili, because there are never any leftovers. I have not made chili from an SRF yet. The trimmings from the prep, specifically, the non fat portions, goes to my two dogs.

I will also expand upon another difference; Prep to get it ready to cook. with the product I get from other suppliers (typically Costco prime) I have kept track of the package weight and the weight after prep. I usually remove 23% more fat from the other brands, which in turn, helps me justify the cost of an SRF Black, to my financial advisor, My Beautiful Wife.

After the cook, there is no doubt the flavor profile, juiciness and texture are superior, which also helps.

I will also add, while living in the 7th largest state for beef production, I am often disappointed in the quality of the local product, I have tried on numerous occasions.

While my experience in cooking brisket has only been done mainly with two sources, a Weber Kettle, and the BGE XL, people with other equipment may have better insight, or technique that can turn out higher qualities than I.

Based on cooking maybe a hundred of briskets in the last 15 years, SRF Black has always been consistent, and their customer service has been really good with the purchases I have made thus far. I will share some of those experiences should you care to inquire further.

Your mileage may vary, but it is always a special treat when SRF Black is served in our house, from my BGE.

Hope this answers your question, if not, let me know.

YukonRon

blind99 said:

home run!  i haven't done a brisket in a long time.... this is inspiring

My man! great to see you again after a long protracted absence on my behalf, hoping all is well.

Thank you for the kind words, and I am hoping your next brisket will always be better than your last. It was a fun cook going old school, and I was impressed the BGE was able to stabilize and hold such low temps for such a long time.

I think the lump I used helped, it was Rockwood.

I have actually become a fan of the bourbon Barrel chunks we can source here locally in the bourbon capitol of the world. These were from my personal fave; Old Forrester.

I am not sure there will be much difference in the bourbon soaked charred chunks from another distillery, it is mainly, I just found a source, and it has been a nice addition to the flavor profile.

YukonRon

Skims_Smokehouse said:

Great bark!

Thank you! the pepper and salt combo really made a difference. It will be used on our next cook as well. I recommend it if you have not tried it.

caliking

Great googly moogly! That second slice is just begging to be sandwichized. 

YukonRon

caliking said:

Great googly moogly! That second slice is just begging to be sandwichized. 

You know….we made egg, cheese, brisket, sandwiches throwing on tomatoes, grillos, dukes and a very coarse, and spicy Dijon mustard, on grilled sourdough bread. As Taurus as my witness, it did not suck. If we had more, we would do it again. 

Thank you for the kind words, hoping everything is well with you and the rest of the Royal Family.

YukonRon

Grilled tomato, dill pickle, cheddar cheese with Duke’s, coarse ground Dijon on top of brisket using sour dough bread.

shtgunal3

YukonRon said:

Grilled tomato, dill pickle, cheddar cheese with Duke’s, coarse ground Dijon on top of brisket using sour dough bread.

OMG! That looks awesome. I just finished eating lunch but I think I could still inhale a couple of those.

dbCooper

YukonRon said:

Grilled tomato, dill pickle, cheddar cheese with Duke’s, coarse ground Dijon on top of brisket using sour dough bread.

@YukonRon
That looks and sounds fabulous!

YukonRon

shtgunal3 said:

YukonRon said:

Grilled tomato, dill pickle, cheddar cheese with Duke’s, coarse ground Dijon on top of brisket using sour dough bread.

OMG! That looks awesome. I just finished eating lunch but I think I could still inhale a couple of those.

Thank you for the kind words. It is the best sandwich I know how to make.

YukonRon

dbCooper said:

YukonRon said:

Grilled tomato, dill pickle, cheddar cheese with Duke’s, coarse ground Dijon on top of brisket using sour dough bread.

@YukonRon
That looks and sounds fabulous!


Thank you for the kind words. It is so worth the effort. The only thing I wish I had done was make two of them.

FrostyEgg

YukonRon said:

Grilled tomato, dill pickle, cheddar cheese with Duke’s, coarse ground Dijon on top of brisket using sour dough bread.

I'd destroy that any day off the week. Good eats!

caliking

YukonRon said:

Goddaaaamn!

YukonRon

FrostyEgg said:

YukonRon said:

Grilled tomato, dill pickle, cheddar cheese with Duke’s, coarse ground Dijon on top of brisket using sour dough bread.

I'd destroy that any day off the week. Good eats!

Thank you for the kind words. This will be made again in my old lodge today for lunch.