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It Has Arrived!

dstearn
dstearn Posts: 1,705
in EggHead Forum
My first SRF Brisket has landed. Shipped out on Wednesday and is frozen solid. The dry ice had already evaporated in the plastic bags.
It will sit in the fridge for my cook next Friday evening.

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Comments

  • EggNorth
    EggNorth Posts: 1,535
    That's a big one ... Looking forward to next weeks pics!
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • lousubcap
    lousubcap Posts: 36,873
    Great score right there.  You are in for quite a ride.
    Nothing magical about the cook- just approach like any other brisket cook and then enjoy the eats.  I find the taste to be more beefy (if that is a term) and texture to be much more of a "melt in your mouth" feel but every brisket is different.  The finish-line is wider (more forgiving) so sit back, relax and definitely enjoy the cook and eats.  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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  • dstearn
    dstearn Posts: 1,705
    lousubcap said:
    Great score right there.  You are in for quite a ride.
    Nothing magical about the cook- just approach like any other brisket cook and then enjoy the eats.  I find the taste to be more beefy (if that is a term) and texture to be much more of a "melt in your mouth" feel but every brisket is different.  The finish-line is wider (more forgiving) so sit back, relax and definitely enjoy the cook and eats.  FWIW-
    Thanks Lou! From the posts I have read, if I set my grate temp at 225 which is 250 dome is one hour per lb for SRF black a good guide. I will be cooking on an XL
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  • bgebrent
    bgebrent Posts: 19,636
    Treat time!  Enjoy that cook and eats!
    Sandy Springs & Dawsonville Ga
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  • lousubcap
    lousubcap Posts: 36,873
    I would plan on 1-1.25 hr/lb at that temp but I would also not try to nail the finish-line time-wise.  Aim for around 3+ hours early and then if things run-on you have time and the brisket will definitely benefit from a couple of hour FTC if it finishes when you plan.  BTW- the past year+ I have had prime and SRF run at around 0.75 hrs/lb at a calibrated dome of 260-280*F FWIW.
    Cow drives the cook.
    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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  • bhedges1987
    bhedges1987 Posts: 3,201
    Oh yeah! I have a SRF brisket in my freezer just waiting for the time to be right !

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • dstearn
    dstearn Posts: 1,705
    lousubcap said:
    I would plan on 1-1.25 hr/lb at that temp but I would also not try to nail the finish-line time-wise.  Aim for around 3+ hours early and then if things run-on you have time and the brisket will definitely benefit from a couple of hour FTC if it finishes when you plan.  BTW- the past year+ I have had prime and SRF run at around 0.75 hrs/lb at a calibrated dome of 260-280*F FWIW.
    Cow drives the cook.
    Thanks again. One more question, I assume Fat Cap Down on the XL or does it really matter.
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  • northGAcock
    northGAcock Posts: 15,173
    I can purdy much get anywhere in a week.
    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
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  • dstearn
    dstearn Posts: 1,705
    I think I will trim it that afternoon and based on the trimmed weight start the cook at the appropriate time.
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  • pgprescott
    pgprescott Posts: 14,544
    I always cook fat cap down. I'm jealous! Standing by. 
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  • lousubcap
    lousubcap Posts: 36,873
    @dstearn -  I don't believe it matters much but I go cap down as that is an added heat shield from the fire.  Any off-set cook (aka Franklin) will tell you to put the fat toward the heat source so that works for me even though it is an indirect cook.  One more variable to remove from the cook.  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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  • minniemoh
    minniemoh Posts: 2,145
    I always go fat cap down too. That way if anything sticks to the grate, it's just fat and not the delicious bark.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • YEMTrey
    YEMTrey Posts: 6,838
    I've always cooked my brisket fat side down.  Exactly for the reason stated above.  If anything sticks, it's the fat and not the meat. However, I just got this article in my inbox the other day and he states the opposite.  May try this with my next one just to experiment with.

    http://www.smoking-meat.com/september-15-2016-smoked-brisket-for-game-day

    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • Sucker_dad
    Sucker_dad Posts: 3
    Personally i have always cooked brisket fat side up. it makes for an incredibly moist end product. 
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  • scdaf
    scdaf Posts: 177
    The fat within makes a moist brisket.  The external fat melts off.  Try fat down next time.  If you have doubts, melt some fat and pour it on a steak, observe how much seeps into the meat...
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