SRF brisket

YukonRon · November 2015

SRFShane said:

@YukonRon - I'm sure you'll wow them!

As with any job, it all begins with the tools you're working with...and you're starting with a BGE and a SRF Gold Wagyu brisket, which are about the best tools you can use for this particular job.

Same guidance for the gold - start checking for probe tender about 180, but don't tie yourself to any particular temp - "it's done when it's done" is my mantra. Give yourself plenty of time, shoot for having it done even a couple of hours before you eat, they will easily keep that long wrapped in towels in a cooler.

Your NOLA chef will most likely know SRF already and be impressed that you're using it. And everyone will be amazed that you can cook a piece of meat low and slow for so long and still have it be so moist and juicy. It's going to be fantastic.

Thank you for the info. I am somewhat anxious for this event to transpire. I love the long L&S cooks. They are fun when everyone is involved.

YukonRon · November 2015

@SGH If you don't mind post the results using that awesome rub; the Monterey Bay Spice Company Black Peppercorn16. As I had alluded to recently, I had a chance to try that on a prime rib roast, prepared by a client of mine in NoCAL. It was perfect, and my expectations were not only fooled, but exceeded. The Brisket Gods, have been most bountiful for you my friend.

Spaightlabs · November 2015

@SGH - Scotty - thank you for the phD level course in wrapping - I greatly appreciate it sir. I was thinking more along the lines of 'if it is good enough for Franklin, it is good enough for me', and that it would help hold moisture, but I think with a brisket as moist as this I won't have to worry about moisture if I do my part.

I have never wrapped before and have been very satisfied with my results in the past so I am going to go bareback on this ride as well.

YukonRon · November 2015

Would y'all mind keeping this thread alive, posting on your cooks? I think this could be an epic source for many when it comes time to cook. I can only imagine the expertise a thread like this could provide.
Thanks in advance!!

Durangler · November 2015

@YukonRon ... I just pulled a prime full packer I picked up at Costco. My 1st effort.
I'll post some pics here, after its sliced and sampled, as long as I don't step on toes.

SGH · November 2015

Spaightlabs said:

@SGH - Scotty - thank you for the phD level course in wrapping - I greatly appreciate it sir. I was thinking more along the lines of 'if it is good enough for Franklin, it is good enough for me', and that it would help hold moisture, but I think with a brisket as moist as this I won't have to worry about moisture if I do my part.

I have never wrapped before and have been very satisfied with my results in the past so I am going to go bareback on this ride as well.

You are more than welcome my friend. I would like to offer just one last thought if I may. When it comes to cooking select and choice, wrapping is a huge benefit simply due to the lower quality of the meat. When it comes to SRF Wagyu, wrapping offers very little if the cook does his part. The meat is so well marbled and of such high quality that wrapping honestly offers very little if you maintain a clean fire. I have jokingly said before that Wagyu is almost impossible to mess up. While the statement is not entirely accurate, there certainly remains a element of truth in it. Wagyu from SRF is on a whole different level of quality than most folks are accustom to. If you over cook a little it's still fine. If you under cook a little it's still fine. Now I'm not advocating that you over or under cook, just stating that it will still be much better than choice or select that has been over or under cooked. If you are already accustom to not wrapping, I assure you that you will have no problem with running naked on a SRF brisket.

SGH · November 2015

YukonRon said:

@SGH If you don't mind post the results using that awesome rub

For better or for worse, you can count on it my friend. I haven't got to post in going on 4 months. Going to do my come back cook with a SRF Wagyu Gold and the pepper that was gifted to me.

stompbox · November 2015

I am a brisket noob and need schooled bad, kind of nervous about it really.

YukonRon · November 2015

Durangler said:

@YukonRon ... I just pulled a prime full packer I picked up at Costco. My 1st effort.
I'll post some pics here, after its sliced and sampled, as long as I don't step on toes.

Hey thanks, people get sore toes, they get over it.
"I can get you a toe" - Big Lebowski
I think all information from weight, time to thaw, etc, would be phenomenal data from any source, just so that others could use it when starting out, or when what they had done previously might not have worked the way they wanted.
good news or bad news I think it will have value here.

YukonRon · November 2015

SGH said:

YukonRon said:

@SGH If you don't mind post the results using that awesome rub

For better or for worse, you can count on it my friend. I haven't got to post in going on 4 months. Going to do my come back cook with a SRF Wagyu Gold and the pepper that was gifted to me.

Thank you my friend. I am curious as to what you will think.

YukonRon · November 2015

stompbox said:

I am a brisket noob and need schooled bad, kind of nervous about it really.

Hopefully, this will be the right place. I will help in any manner I can, but there are so many that have mass quantities of Brisket experience in here, I think your maiden voyage will be just fine.

EggSmokeVa · November 2015

SRFShane said:

Glad to hear so many folks are giving us a shot, that's why we have sales like this! Couple of thoughts for you all (especially if you haven't cooked SRF before):
- Trimming a brisket is a personal preference, but our general approach is to remove the hard fat and up to about 1/4 of the fat cap
- I would suggest not separating the flat and the point to cook
- Many people believe our briskets cook faster...and sometimes skip the stall altogether. Once it hits 180 IT, start probing for tenderness. You'll know it's done when the probe slides in like a knife in hot butter. The temp of the brisket could be anywhere from 185-210 when it hits this spot. Go by the probe, not the temp.

My only other piece of advice is to make burnt ends, then hide them from everyone else in the house. Known around here as "meat candy" or "carnivore crack", they're just too good to share.

If you have any issues, you can always reach out to me directly and I'll get you in touch with the right folks to fix them. All the best!

Please pardon my ignorance.. But would you mind filling me in on this sale and what's going on?

Grillmagic · November 2015

EggSmokeVa said:

SRFShane said:

Glad to hear so many folks are giving us a shot, that's why we have sales like this! Couple of thoughts for you all (especially if you haven't cooked SRF before):
- Trimming a brisket is a personal preference, but our general approach is to remove the hard fat and up to about 1/4 of the fat cap
- I would suggest not separating the flat and the point to cook
- Many people believe our briskets cook faster...and sometimes skip the stall altogether. Once it hits 180 IT, start probing for tenderness. You'll know it's done when the probe slides in like a knife in hot butter. The temp of the brisket could be anywhere from 185-210 when it hits this spot. Go by the probe, not the temp.

My only other piece of advice is to make burnt ends, then hide them from everyone else in the house. Known around here as "meat candy" or "carnivore crack", they're just too good to share.

If you have any issues, you can always reach out to me directly and I'll get you in touch with the right folks to fix them. All the best!

Please pardon my ignorance.. But would you mind filling me in on this sale and what's going on?

15% off sale through tomorrow November 13th I believe.

SRFShane · November 2015

Durangler said:

I'll post some pics here, after its sliced and sampled, as long as I don't step on toes.

Heck yeah! Any brisket is good brisket in my book!

SGH said:

..I have jokingly said before that Wagyu is almost impossible to mess up.

If only this was true, my business would be a lot simpler!

EggSmokeVa said:Please pardon my ignorance.. But would you mind filling me in on this sale and what's going on?

15% off all SRF Wagyu briskets through tomorrow:
http://www.snakeriverfarms.com/american-kobe-beef/brisket.html

Durangler · November 2015

I’ll go ahead and start my narrative.

This is my 1st ever brisket cook.

I picked up a Prime whole packer from Costco. Weighed in at 12.86#. It trimmed to around 10.4#. I read somewhere the smaller packers are from younger donors, and may be more tender. I don’t know.

Filled the XLBGE with a combination of Hasty Bake & Royal Oak along with some leftover lump from a previous pork butt cook. Added 4 chunks of post oak, with a partial mini split of apricot that was also leftover from the pork butt.

Lit the egg at 9:30 pm. I was shooting for 250° grid. Settled in around at 244°, close enough.

Seasoned with 50-50 kosher salt & course ground pepper. Tossed in 25% garlic powder. At 11:30 pm the meat was on, with the Maverick probe in the thickest part of the flat, I think/hope.

No controller, as I don’t have one. Set the BBQ alarm to, Hi @ 280° and Lo @ 220°. Monitored for about 45 minutes & went to bed.

Rolled over & checked at 1:00 am & temp dropped to 235°. No worries.

Rolled over at 1:45 am, dropped again to 228°, Damn.

Got up & opened the vent & daisy wheel a tiny bit. Back to bed.

Rolled over at 2:30 am, temp at 235°ish, fine, back to sleep. Again at 4:00 am, 233°ish, F*** It, close enough. Not getting much sleep here.

Ok, I’m done sleeping at 6:00 am. Meat is at 162°ish and stayed there for 3 hours, then moved to 173°ish until 11am. Nice loooong stall.

During this stall, I slowly increased the temperature at the grid closer to 250°. Started probing at 185°. The point probed easily, but the thinner part of the flat was still a bit stiff.

I was going to wrap in grocery bags, as I don’t have Butcher paper, but decided to let her ride as it was looking fine.

Finally 90% was probing easily, & pulled it at 2:00 pm. Temps were various throughout the meat +- 5 degrees.

Durangler · November 2015

Trying to get more pics,,,
Sorry for the delay

Durangler · November 2015

Let it sit on counter for 45 minutes, then used the grocery bags to wrap and place in the cooler.

Sliced at 4:30pm.

It was tender but the flat was a little dry. Guess a tad overdone.

My lil 3 yr old grandson said " no meat"

Then took a small tid bit & said " more meat papa!"

So it was a winner!

EggSmokeVa · November 2015

Looks good! The only thing I haven't tried on the egg yet is brisket... That will change soon! Nice job on yours

stompbox · November 2015

Dumbest question... what is the preferred method of eating? Slice and eat like steak? Slice with bbq sauce sandwich?

Durangler · November 2015

One more pic.

A lil dry. But very tasty!

Spaightlabs · November 2015

stompbox said:

Dumbest question... what is the preferred method of eating? Slice and eat like steak? Slice with bbq sauce sandwich?

For me brisket is sammich food...on a good roll with a nice, crunchy Carolina slaw.

Only time I sauce brisket is if it is dry.

YukonRon · November 2015

stompbox said:

Dumbest question... what is the preferred method of eating? Slice and eat like steak? Slice with bbq sauce sandwich?

When served for dinner I slice it anyplace on the plate with a green and a starch. After that meal, the brisket goes in tacos and burritos, sandwiches, and the leftover, leftovers goes into beans or chili. The point get done in burnt ends and are shared as appetizers.
no where near the dumbest question.

CTMike · November 2015

I ordered a SRF Gold 17-20# brisky and one of the corned beef flats to make into pastrami. Hopefully the brisky turns out as good as the one I did back on Memorial Day.

Mosca · November 2015

SRFShane said:

Glad to hear so many folks are giving us a shot, that's why we have sales like this! Couple of thoughts for you all (especially if you haven't cooked SRF before):
- Trimming a brisket is a personal preference, but our general approach is to remove the hard fat and up to about 1/4 of the fat cap
- I would suggest not separating the flat and the point to cook
- Many people believe our briskets cook faster...and sometimes skip the stall altogether. Once it hits 180 IT, start probing for tenderness. You'll know it's done when the probe slides in like a knife in hot butter. The temp of the brisket could be anywhere from 185-210 when it hits this spot. Go by the probe, not the temp.

My only other piece of advice is to make burnt ends, then hide them from everyone else in the house. Known around here as "meat candy" or "carnivore crack", they're just too good to share.

If you have any issues, you can always reach out to me directly and I'll get you in touch with the right folks to fix them. All the best!

Shane, could you elaborate on why not separate point and flat? My last KG brisket, I separated the two and it was excellent. I'd done a lot of research and asking, and the only reason I got to not separate was "We've always done it like that," while those who separated gave reasons like more crust for burnt ends, faster cooking time, and more even doneness. Those who recommended separating the two gave compelling reasons, and those who recommended keeping them together invoked blasphemy.

BYS1981 · November 2015

lousubcap said:

@pescadorzih - If you truly like brisket and the enjoyment of the cook SRF is not a mistake. Now, I don't live in the rarified gold grade atmosphere but the SRF brisket cook is an event I plan on and always look forward to. I find I can routinely satisfy my brisket cravings quite well with prime grade from Costco but when it is time for a true banquet, then time for the SRF.

Retired dude speak!

lousubcap · November 2015

@BYS1981 - While I left the USN when I was at the end of my last sea-going tour, I am still in the work force too many years later, although I can see the end of this grind on the horizon. So, the brisket (and any L&S cook) are very enjoyable weekend diversions.

Dave in Florida · November 2015

I hope SRF brisket lives up to the hype. I just put in my first order with them for the Gold standard brisket.

SGH · November 2015

Dave in Florida said:

I hope SRF brisket lives up to the hype.

Trust me when I say it exceeds all expectations.

Foghorn · November 2015

Mosca said:

SRFShane said:

Glad to hear so many folks are giving us a shot, that's why we have sales like this! Couple of thoughts for you all (especially if you haven't cooked SRF before):
- Trimming a brisket is a personal preference, but our general approach is to remove the hard fat and up to about 1/4 of the fat cap
- I would suggest not separating the flat and the point to cook
- Many people believe our briskets cook faster...and sometimes skip the stall altogether. Once it hits 180 IT, start probing for tenderness. You'll know it's done when the probe slides in like a knife in hot butter. The temp of the brisket could be anywhere from 185-210 when it hits this spot. Go by the probe, not the temp.

My only other piece of advice is to make burnt ends, then hide them from everyone else in the house. Known around here as "meat candy" or "carnivore crack", they're just too good to share.

If you have any issues, you can always reach out to me directly and I'll get you in touch with the right folks to fix them. All the best!

Shane, could you elaborate on why not separate point and flat? My last KG brisket, I separated the two and it was excellent. I'd done a lot of research and asking, and the only reason I got to not separate was "We've always done it like that," while those who separated gave reasons like more crust for burnt ends, faster cooking time, and more even doneness. Those who recommended separating the two gave compelling reasons, and those who recommended keeping them together invoked blasphemy.

I don't separate them because I'm rarely able to get a flat to be moist and juicy if I cook it by itself. I (and most of my family) prefer leaner meats (e.g. filet over ribeye) so the outcome of the flat is the most important to me. To me, this is the difference between a "decent" or "good" brisket cook and a " great" brisket cook.

Mosca · November 2015

Foghorn said:

Mosca said:

SRFShane said:

Glad to hear so many folks are giving us a shot, that's why we have sales like this! Couple of thoughts for you all (especially if you haven't cooked SRF before):
- Trimming a brisket is a personal preference, but our general approach is to remove the hard fat and up to about 1/4 of the fat cap
- I would suggest not separating the flat and the point to cook
- Many people believe our briskets cook faster...and sometimes skip the stall altogether. Once it hits 180 IT, start probing for tenderness. You'll know it's done when the probe slides in like a knife in hot butter. The temp of the brisket could be anywhere from 185-210 when it hits this spot. Go by the probe, not the temp.

My only other piece of advice is to make burnt ends, then hide them from everyone else in the house. Known around here as "meat candy" or "carnivore crack", they're just too good to share.

If you have any issues, you can always reach out to me directly and I'll get you in touch with the right folks to fix them. All the best!

Shane, could you elaborate on why not separate point and flat? My last KG brisket, I separated the two and it was excellent. I'd done a lot of research and asking, and the only reason I got to not separate was "We've always done it like that," while those who separated gave reasons like more crust for burnt ends, faster cooking time, and more even doneness. Those who recommended separating the two gave compelling reasons, and those who recommended keeping them together invoked blasphemy.

I don't separate them because I'm rarely able to get a flat to be moist and juicy if I cook it by itself. I (and most of my family) prefer leaner meats (e.g. filet over ribeye) so the outcome of the flat is the most important to me. To me, this is the difference between a "decent" or "good" brisket cook and a " great" brisket cook.

I put them on separate levels and use two probes, removing each muscle separately as each becomes tender. If the flat is done first, the flat comes off first.

SRF brisket

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