OT - SRF Black Briskets on Sale

bhedges1987 · August 2016

Think the same thing applies with every other type of brisket..... It can finish when it wants to finish.

lousubcap · August 2016

I have had one SRF black finish in the high 180's, most in the mid-high 190's to low 200's. As above-the cow drives the finish-line.

SmokeyPitt · August 2016

Mine just arrived. I was curious and hit it with an IR gun and it was 5-8 deg F.

So is there a recommendation for how long it can sit in the fridge? I know some people wet age briskeys for a while so I'm not worried about the safety aspect as much as the flavor.

SRFShane · August 2016

SmokeyPitt said:

Mine just arrived. I was curious and hit it with an IR gun and it was 5-8 deg F.

So is there a recommendation for how long it can sit in the fridge? I know some people wet age briskeys for a while so I'm not worried about the safety aspect as much as the flavor.

FYI - it's been wet-aged for 28 days before frozen, so keep that in mind as well. I know people certainly go longer, but I can't give a recommendation on that.

SmokeyPitt · August 2016

SRFShane said:

SmokeyPitt said:

Mine just arrived. I was curious and hit it with an IR gun and it was 5-8 deg F.

So is there a recommendation for how long it can sit in the fridge? I know some people wet age briskeys for a while so I'm not worried about the safety aspect as much as the flavor.

FYI - it's been wet-aged for 28 days before frozen, so keep that in mind as well. I know people certainly go longer, but I can't give a recommendation on that.

@SRFShane- thanks! So would you say use within a week or so of defrosting?

SRFShane · August 2016

SmokeyPitt said:

SRFShane said:

SmokeyPitt said:

Mine just arrived. I was curious and hit it with an IR gun and it was 5-8 deg F.

So is there a recommendation for how long it can sit in the fridge? I know some people wet age briskeys for a while so I'm not worried about the safety aspect as much as the flavor.

FYI - it's been wet-aged for 28 days before frozen, so keep that in mind as well. I know people certainly go longer, but I can't give a recommendation on that.

@SRFShane- thanks! So would you say use within a week or so of defrosting?

Our take is to use 1-2 weeks from defrosting. That said, I know people that go 1-2 months, but I personally wouldn't feel comfortable with that.

fljoemon · August 2016

@SRFShane ... kind of ignorant question .. Is it okay to stick the brisket into the freezer right from the shipped Styrofoam box and defrost & cook it at a later time?

SRFShane · August 2016

fljoemon said:

@SRFShane ... kind of ignorant question .. Is it okay to stick the brisket into the freezer right from the shipped Styrofoam box and defrost & cook it at a later time?

Absolutely.

da87 · August 2016

@SRFShane embarrassed to admit I've already ordered twice this week and spent the equivalent of 1/2 a mortgage payment.... and still curious what tomorrow will bring. Any chance for tri tip? Now that we're back on the east coast we can't seem to find it anywhere. Our Costco doesn't even carry the pre-seasoned Guy Fieri ones.... (yes, his NY restaurant is awful, but pretty hard to mess up a decent cut of meat that is vacuum sealed with a good seasoning blend regardless of wh's name they stick on the package)

Mosca · August 2016

Raymont said:

No argument that SRF Briskets are awesome. Just my 2 cents: I'd recommend burnt ends. I did one and didn't do burnt ends and wish I had. While still a superior taste, I think the point could have benefited from a longer cook. Also, start probing at 180-185.. they get tender faster than other briskets.

Below looks a little fatty but it just sort of melted in your mouth. very tasty!

bgebrent said:

lousubcap said:

I need to get calibrated I guess. I find the point to be pure deliciousness-I do not think I am capable of cubing and tossing that hunk of beef back on a BGE for a burnt ends treat. I may need to ease my way into the deep end, sacrificing a prime point for the first test. Regardless, can't beat a brisket cook.

Or render it better. My gold brisket probed at 185. The point would've loved 195. Learning curve for me brother.

The easy solution is to separate the point and the flat before cooking, and remove each as it gets done. An extra benefit is that there is more bark for burnt ends.

Put the point on an upper rack so that the drippings drip onto the flat. Put probes at both levels and in both roasts.

Image: https://us.v-cdn.net/5017260/uploads/editor/96/8zn81qnbaxpz.jpg

SRFShane · August 2016

da87 said:

@SRFShane embarrassed to admit I've already ordered twice this week and spent the equivalent of 1/2 a mortgage payment.... and still curious what tomorrow will bring. Any chance for tri tip? Now that we're back on the east coast we can't seem to find it anywhere. Our Costco doesn't even carry the pre-seasoned Guy Fieri ones.... (yes, his NY restaurant is awful, but pretty hard to mess up a decent cut of meat that is vacuum sealed with a good seasoning blend regardless of wh's name they stick on the package)

I'll admit that I've eaten at that restaurant - a result of poor planning and 3 hungry kids. I honestly don't remember the food, but they had a decent IPA, so I was happy!

As far as tomorrow - the running joke is that ANY product we're talking about, Annella pipes in with "that's my favorite". Since we can't list all of the products on the sale page, tomorrow will be a 10% site-wide discount code. It's especially effective on products that have "volume pricing" discounts because it stacks on top of that.

As far as the tri-tip, that's kind of my go-to, especially in the summer. We do steak salad with it - the perfect middle ground between what my wife wants (salad) and what I want (steak).

Random - we got the funniest email from a customer today. "Could you please end the Week of Annella early? My freezer is full and my wallet is empty" Good stuff.

Mosca · August 2016

SRFShane said:

da87 said:

@SRFShane embarrassed to admit I've already ordered twice this week and spent the equivalent of 1/2 a mortgage payment.... and still curious what tomorrow will bring. Any chance for tri tip? Now that we're back on the east coast we can't seem to find it anywhere. Our Costco doesn't even carry the pre-seasoned Guy Fieri ones.... (yes, his NY restaurant is awful, but pretty hard to mess up a decent cut of meat that is vacuum sealed with a good seasoning blend regardless of wh's name they stick on the package)

I'll admit that I've eaten at that restaurant - a result of poor planning and 3 hungry kids. I honestly don't remember the food, but they had a decent IPA, so I was happy!

As far as tomorrow - the running joke is that ANY product we're talking about, Annella pipes in with "that's my favorite". Since we can't list all of the products on the sale page, tomorrow will be a 10% site-wide discount code. It's especially effective on products that have "volume pricing" discounts because it stacks on top of that.

As far as the tri-tip, that's kind of my go-to, especially in the summer. We do steak salad with it - the perfect middle ground between what my wife wants (salad) and what I want (steak).

Random - we got the funniest email from a customer today. "Could you please end the Week of Annella early? My freezer is full and my wallet is empty" Good stuff.

Shame of shames, we once ate at the Olive Garden in Times Square. It was right after we got married. There are probably as many good Italian restaurants in NYC than there are in Rome, and my wife wanted to go to Olive Garden because it was familiar.

After almost 30 years she is now a lot more adventurous, and she'll go anywhere once.

westernbbq · August 2016

SGH said:

HeavyG said:

Brisket virgin here.

Having never cooked a brisket would it be wiser to just start with what I can buy locally from either my butcher or RD or would I be more likely to get a better result by starting with a better hunk of meat like one of these SRF's?

Brother Heavy, if you need a little assistance cooking brisket, there are several folks here that will be more than glad to help in any way that we can. Myself as well as others are open to taking phone calls while the cook is in progress. One of us can no doubt talk you right through it step by step. And will be glad to do so. You can certainly call me anytime. My name is Scottie. My number is 1-800-fukk-aliberal
I could not resist that^^^^^^^.
My real number is 228-627-5400. Call anytime. I will be more than glad to offer anything that I can. And that goes for anyone reading this. If I can ever help or offer assistance, just call or text. I will gladly offer what I can. Just don't call me about any diet or weight watcher crap

@SGH. That phone number joke made me laugh out loud for about a minute. Oh man i needed that!

SGH · August 2016

westernbbq said:
@SGH. That phone number joke made me laugh out loud for about a minute. Oh man i needed that!

Glad that you enjoyed that my friend. You may not be aware of this, but in a former life long ago before I was a Subsea Mainline Quality Manager, I was an Elvis impersonator as well as a standup comedian. The liberals just loved me

westernbbq · August 2016

SGH said:

westernbbq said:
@SGH. That phone number joke made me laugh out loud for about a minute. Oh man i needed that!

Glad that you enjoyed that my friend. You may not be aware of this, but in a former life long ago before I was a Subsea Mainline Quality Manager, I was an Elvis impersonator as well as a standup comedian. The liberals just loved me

too funny. I have been known to get a crowd going from time to time with a few laughs....

DoubleEgger · August 2016

SGH said:

westernbbq said:
@SGH. That phone number joke made me laugh out loud for about a minute. Oh man i needed that!

Glad that you enjoyed that my friend. You may not be aware of this, but in a former life long ago before I was a Subsea Mainline Quality Manager, I was an Elvis impersonator as well as a standup comedian. The liberals just loved me

Pics or it didn't happen