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SRF Gold Brisket Thaw Question

mahenryak
mahenryak Posts: 1,324
edited June 2015 in EggHead Forum
I have a 13 lb brisket that I intend to cook Sunday night (midnight).  It's Tuesday night and I just pulled it out of the freezer to thaw.  Do you think five days is too much?  Thank you.

Edit: Goes without saying it is in the refrigerator.  :blush: 
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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Comments

  • DMW
    DMW Posts: 13,836
    Nope, you'll be fine. Even if it was thawed in the fridge for a couple weeks you would be OK.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • mahenryak
    mahenryak Posts: 1,324
    Thank you DMW. 
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • DMW
    DMW Posts: 13,836
    Oh, and I'm jealous, I have only had the black, never ponied up for the gold. Please post pics of the the cook. :smiley: 
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • mahenryak
    mahenryak Posts: 1,324
    edited June 2015
    DMW said:
    Oh, and I'm jealous, I have only had the black, never ponied up for the gold. Please post pics of the the cook. :smiley: 

    I know what you mean.  I never thought I would fork over this much moolah for a brisket either.  To be clear, this is my first SRF Wagyu brisket.  I used the fact that I have company (family) visiting from quite a distance to provide the nudge I needed to opt for the Gold.  I definitely intend to post some pics but it may be a little delayed.  On a side note, I ordered a Wagyu Tri-Tip at the same time but I won't be cooking that for a little while.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • nolaegghead
    nolaegghead Posts: 42,109
    You could throw it on frozen or let it thaw out for 6 weeks in your fridge (assuming the fridge is between 32 and 40F).  Anywhere in between is a win. I'm jelly!
    ______________________________________________
    I love lamp..
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  • mahenryak
    mahenryak Posts: 1,324
    Thank you, Nolaegghead.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • bweekes
    bweekes Posts: 725
    DMW said:
    Oh, and I'm jealous, I have only had the black, never ponied up for the gold. Please post pics of the the cook. :smiley: 

    And I quote, "...I have only had the black" ONLY?? LOL Man I'd love to have any SRF option up here. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • DoubleEgger
    DoubleEgger Posts: 19,175
    You inspired me to get a SRF Black out of the freezer for the weekend. Thanks @mahenryak ! 
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  • mahenryak
    mahenryak Posts: 1,324
    My pleasure, @DoubleEgger.  :grin: The only thing I'm waffling on now is whether I want to put it on the night before or early in the morning. 
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • DoubleEgger
    DoubleEgger Posts: 19,175
    All of my briskets have been overnighters. What temp do you plan on cooking if you choose the same day option? 
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  • lousubcap
    lousubcap Posts: 36,800
    @mahenryak- I have only eggsperienced SRF Black brisket cooks, but to me they finish faster than other briskets.  Don't know when you plan to eat but once you trim down that 13 lb hunk you are looking at around 11-11.5 lbs pre-cook weight.  I plan for around an hour a lb at about 275*F on the calibrated dome.  Last one I did was about 10 lbs trimmed and finished in six hours.  That was an out-liar but it can happen.  Also start checking for doneness in the low 180's with the SRF.  Don't want to overshoot the finish.  Some truly fantastic eats await.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • mahenryak
    mahenryak Posts: 1,324
    edited June 2015
    @DoubleEgger and @lousubcapI was planning on cooking at 250.  I am not on a tight schedule in that I'll have a captive audience (overnight guests). @loususcap so you do quite a bit of trimming even though it's an SRF brisket?  I was sort of thinking I'd leave it alone so this is good to know.

    Edit: That's 250 on the grate. (Stoker pit probe)
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • mahenryak
    mahenryak Posts: 1,324
    Okay.  The other option I was thinking about was to cook grate temp at 225 starting at midnight and then bumping it up to 250 in the morning (6 or 7 AM -ish).  (I'm over-thinking this one, I'm sure.  I have a tendency to do that sometimes.)
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • 4Runner
    4Runner Posts: 2,948
    I have done it at 225 and 250 and the only difference I can tell is time.   If I'm trying to make it hold over until dinner starting it the night before, I go 225.  Otherwise, I just stick with 250.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • mahenryak
    mahenryak Posts: 1,324
    4Runner said:
    I have done it at 225 and 250 and the only difference I can tell is time.   If I'm trying to make it hold over until dinner starting it the night before, I go 225.  Otherwise, I just stick with 250.
    Okay, thanks 4Runner, and this was my thinking for wanting to start it out at 225--to make sure it takes a little longer to cook so that I'm not FTC-ing for too long if I want to plan a dinner around 5-ish.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • 4Runner
    4Runner Posts: 2,948
    edited June 2015
    Sounds like a plan then.  These SRF's tend to finish in the low 180's, so I'd start checking it at 180 for tenderness.  Given your timing and temps, I'd estimate you will be pulling at the 16 hour mark.   With that, I'd say your midnight start time is the latest I would get started....in fact, I might throw it on at 11pm as I prefer to be ready too early than too late.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • lousubcap
    lousubcap Posts: 36,800
    Regarding trimming-same process as any other brisket especially regarding removal of the hard fat.  Here's a link to a good prep video from Aaron Franklin: https://www.youtube.com/watch?v=VmTzdMHu5KU . His "The Payoff" video is a great review for slicing.  Enjoy the cook and eats!

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • SRFShane
    SRFShane Posts: 155
    mahenryak said:
    I have a 13 lb brisket that I intend to cook Sunday night (midnight).  It's Tuesday night and I just pulled it out of the freezer to thaw.  Do you think five days is too much?  Thank you.

    Edit: Goes without saying it is in the refrigerator.  :blush: 
    Not at all - 5 days is about right.  Lots of folks for competitions thaw them for longer than that. They're already wet-aged for 28 days prior to freezing, and a little more won't hurt them.  Hope it turns out great! 
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  • mahenryak
    mahenryak Posts: 1,324
    Thank you everyone.  I think I'm all set now.  I'm going to trim as usual and place it on at around 11 PM at 225 and adjust if need be in the morning.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,505
    New to the site here, been contemplating doing my first brisket this weekend.  So from what I have gathered here is 225 - 250  1 to 1.5 hour per pound.  Now my questions are do you spritz it, and also, to wrap or not to wrap.  I usually end up wrapping my pork butts.  Don't want to screw up a great brisket.  Thanks for the input. 
    Midland, TX XLBGE
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  • mahenryak
    mahenryak Posts: 1,324
    Hook_emHornsfan_74 said:
    New to the site here, been contemplating doing my first brisket this weekend.  So from what I have gathered here is 225 - 250  1 to 1.5 hour per pound.  Now my questions are do you spritz it, and also, to wrap or not to wrap.  I usually end up wrapping my pork butts.  Don't want to screw up a great brisket.  Thanks for the input. 
    Wrapping can help you power through the stall if under time constraints and also allow you to preserve a more mahogany color if you prefer this.  You can't really go wrong either way.  I've recently started using butcher paper instead of foil, too, when I wrap.  @sgh or @cazzy or @The Cen-Tex Smoker can offer you better advice than I.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,505
    Ok thanks.  When you wrap, that also helps tenderize it and keeps the juices as well correct?  Dumb question I know.. Just scared of screwing up.  
    Midland, TX XLBGE
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  • SRFShane
    SRFShane Posts: 155
    Hook_emHornsfan_74 said:
    Ok thanks.  When you wrap, that also helps tenderize it and keeps the juices as well correct?  Dumb question I know.. Just scared of screwing up.  
    Trust me, you won't need any help tenderizing it :) 

    I would wrap it if the bark is at a place you want it, but it isn't probing like butter just yet.  

    One other point - give yourself ideally 2 hours to rest the brisket, wrapped in towels, in cooler once it's done cooking.  This resting period will really enhance the eating experience.  

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  • mahenryak
    mahenryak Posts: 1,324
    edited June 2015
    Hook_emHornsfan_74 said:
    Ok thanks.  When you wrap, that also helps tenderize it and keeps the juices as well correct?  Dumb question I know.. Just scared of screwing up.  
    This is certainly true in theory, but a lot of folks will tell you that the Egg is great at maintaining moisture so it isn't as critical when cooking a brisket on the Egg.  Spend more time picking a good brisket out to begin with rather than worrying about wrapping or not wrapping.  The wrap is more about the desired color and the time you have to cook it.  Just make sure the flat probes like butter in most places.  Your thermometer is only a guide and be sure to avoid the point when placing your thermometer.  Instead, shoot for the thickest part of the flat.  BTW the reason for the butcher paper as opposed to the Foil is to preserve the integrity of the bark.  40lb paper that has NO waxy side is preferred.  Still, a lot of folks still just use foil so that's fine, too.  Also, make sure you allow ample resting time.  FTC if planning on holding for more than an hour.

    Edit: I didn't see SRFShane's post before I posted.  Good advice there.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • 4Runner
    4Runner Posts: 2,948
    SRFShane said:
    Hook_emHornsfan_74 said:
    Ok thanks.  When you wrap, that also helps tenderize it and keeps the juices as well correct?  Dumb question I know.. Just scared of screwing up.  
    Trust me, you won't need any help tenderizing it :) 

    I would wrap it if the bark is at a place you want it, but it isn't probing like butter just yet.  

    One other point - give yourself ideally 2 hours to rest the brisket, wrapped in towels, in cooler once it's done cooking.  This resting period will really enhance the eating experience.  

    @SRFShane -  totally agree on not needing any tenderizing help for a SRF.  I have resorted to making fewer briskets and sticking with SRF versus my local supply.  Great piece of meat.

    I'd just leave it on "naked" until tender....no wrap.    That is just a bark preference though.  Love a good thick crusty bark.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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