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Srf brisket

Leopoldstoch
Leopoldstoch Posts: 1,182
in EggHead Forum


Enjoyed these fine beers and meads last night while getting my first srf brisket ready, and put it on the egg this morning bright and early!

Excited to see how this turns out!

Brandon - Ohio

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Comments

  • jabam
    jabam Posts: 1,829
    Nice...patiently waiting for the end results!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • stevez
    stevez Posts: 131
    Very interested in your results; trying to decide if the SRF brisket is worth it.  Good luck!  Looks fantastic already.
    Steve

    X/L BGE

    Louisville, Kentucky
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  • lousubcap
    lousubcap Posts: 36,765
    In for a real treat once ready to enjoy.  Have fun with the cook.  A great way to start the day.
    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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  • YEMTrey
    YEMTrey Posts: 6,835
    edited December 2016
    This should be excellent.  Standing by for the finish.  Good to see ya LeopoldStoch!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • RedSkip
    RedSkip Posts: 1,400
    Awesome cook you have planned there.  Going to make burnt ends or just slices though the point?  
    Large BGE - McDonald, PA
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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    Undecided on burnt ends as of right now. We will see how I'm feeling about it later on in the day I suppose. 

    Brandon - Ohio

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  • RedSkip
    RedSkip Posts: 1,400
    edited December 2016
    Just remember they take a few more hours after The point has finished to render the fat and set the sauce to your liking.  

    Most do do them while the flat is resting in a cooler, but it all depends on how much time you have left in the day prior to eating.

    Beat of luck and take pics!
    Large BGE - McDonald, PA
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  • lousubcap
    lousubcap Posts: 36,765
    In view of the holiday season I will refrain from any burnt ends comments  ;)
    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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  • Leopoldstoch
    Leopoldstoch Posts: 1,182


    Has been stalled out for about an hour at 170. Riding it out and being patient.

    Brandon - Ohio

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    lousubcap said:
    In view of the holiday season I will refrain from any burnt ends comments  ;)
    I share your view on SRF point. 
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  • stompbox
    stompbox Posts: 729
    Why foil underneath the brisket?
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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    I didn't foil completely under it. Just was protecting the edges that were hanging over the plate setter coverage until the brisket reduced in size enough to simply be completely over the plate setter.

    Brandon - Ohio

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  • stompbox
    stompbox Posts: 729
    Leopoldstoch said:
    I didn't foil completely under it. Just was protecting the edges that were hanging over the plate setter coverage until the brisket reduced in size enough to simply be completely over the plate setter.
    I see....I always extended the foil from the plate setter below as a deflector and an air gap.

    I would think your way, the meat would be just as hot as the foil being in direct contact.  Shrug.
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  • Spaightlabs
    Spaightlabs Posts: 2,349
    Butters - I think you will find the end product is definitely worth the price.  The quality is unsurpassed in my mind, and sort of ruins your run of the mill Prime brisket in comparison.

    Enjoy.
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  • tikigriller
    tikigriller Posts: 1,389
    Is it just me, or could the SRF Brisket be harder to cook than a Prime from Costco?   My Christmas Dinner Brisket was over-cooked again like the first SRF Brisket I did,.  We were able to find some good pieces to eat....and yes, we did burnt ends and they were heavenly (Sorry---wife and mainly kids demand them with any brisket), but was disappointed in the SRF one again due to ME, not the quality of the meat.   Am I doing something wrong, or am I just an idiot cook?

    I can't wait to see the finshed pics...this looks so good so far!!!!!
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • stompbox
    stompbox Posts: 729
    tikigriller said:
    Is it just me, or could the SRF Brisket be harder to cook than a Prime from Costco?   My Christmas Dinner Brisket was over-cooked again like the first SRF Brisket I did,.  We were able to find some good pieces to eat....and yes, we did burnt ends and they were heavenly (Sorry---wife and mainly kids demand them with any brisket), but was disappointed in the SRF one again due to ME, not the quality of the meat.   Am I doing something wrong, or am I just an idiot cook?

    I can't wait to see the finshed pics...this looks so good so far!!!!!
    Some say they have had SRF briskets finish at lower temps... like 185.

    i have usually had them finish around 190-195.  The last brisket I did was Wagyu gold and took it to 195, I was not 100% happy. I think I should have pulled it earlier.  However, my parents still rave about it to this day.  My dad saw some beef at my brother in law's at Christmas, he looked at me with a gleam in his eye and asked if it was more of my beef.  Sadly, no dad it was not mine. Lol
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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    So I ended up way to eager to enjoy the fruits of my labor, and failed to take finished pics.

    My thoughts on my first srf brisket for what it's worth:

    I will start with I am still very much in my opinion a novice cook and relatively little experience compared to a lot of the awesome cooks I have kept tabs on within the forum.

    With that being said, I don't have a ton to compare to but I feel like I'm still struggling with balancing both the point and the flat. I feel like my flat is consistently overcooked imo, but the point turned out incredible. The flat was good and I don't have a ton to compare to but I feel like I'm dropping the ball somewhere within the cook and the flat should be turning out better.

    Flavor wise, this srf brisket was absolutely incredible and to the folks that have said it will make other briskets pale in comparison I couldn't agree more! It was the most flavorful, beefy, hearty, melt in your mouth marbling and fattiness that was just absolutely outstanding and would in a heartbeat get 10 more srf briskets if the wallet would allow for it.

    All in all the cook was a major success in my book, but I feel like I still have a ton to learn.  Thanks to all that have already helped me so much here! Really appreciate it!!

    Brandon - Ohio

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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    Quick note as well: ended up pulling the brisket off at 197 degrees, and then FTC for a couple hours before serving.

    Brandon - Ohio

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  • tikigriller
    tikigriller Posts: 1,389
    Leopoldstoch said:
    So I ended up way to eager to enjoy the fruits of my labor, and failed to take finished pics.

    My thoughts on my first srf brisket for what it's worth:

    I will start with I am still very much in my opinion a novice cook and relatively little experience compared to a lot of the awesome cooks I have kept tabs on within the forum.

    With that being said, I don't have a ton to compare to but I feel like I'm still struggling with balancing both the point and the flat. I feel like my flat is consistently overcooked imo, but the point turned out incredible. The flat was good and I don't have a ton to compare to but I feel like I'm dropping the ball somewhere within the cook and the flat should be turning out better.

    Flavor wise, this srf brisket was absolutely incredible and to the folks that have said it will make other briskets pale in comparison I couldn't agree more! It was the most flavorful, beefy, hearty, melt in your mouth marbling and fattiness that was just absolutely outstanding and would in a heartbeat get 10 more srf briskets if the wallet would allow for it.

    All in all the cook was a major success in my book, but I feel like I still have a ton to learn.  Thanks to all that have already helped me so much here! Really appreciate it!!
    You and I are in the EXACT same boat!!!!  I think I am looking for the Buttah Probe "too much" and keep leaving it on too long.  If 80+% of the flat is probing like the point does next time, I think I am going to pull and see if I get a better result.  I am also going to try less rub.  As much as I love my black bark I always get, it seems like it is a little too far past the mark I am looking for.
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    edited December 2016
    Question, did you immediately FTC, or did you allow it to carry over on the counter uncovered for half hour or so?
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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    Immediately FTC. Do a lot of folks let it sit uncovered for a bit before FTC? 

    Brandon - Ohio

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    You need to let it rest before FTC. It's still cooking until the temp starts dropping. Try resting for at least 30 min before FTC.  Your results will improve. 
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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    Thanks for the insight and advice!

    Brandon - Ohio

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  • lousubcap
    lousubcap Posts: 36,765
    @theyolksonyou -  good call right there.  As above-stops the carry-over cooking.  
    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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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    That was my only srf brisket for the time being but I did just get a bunch of gift cards to snake river for Christmas and some cap ribeyes and gold flat irons should have arrived at home today so I will be on to my next egging adventure here in the next few days!

    Brandon - Ohio

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  • lousubcap
    lousubcap Posts: 36,765
    @Leopoldstoch -  very insightful gifters right there.  Enjoy sampling more of their products.  
    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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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Those rib eye caps are hard to beat. 
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