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SRF - Briskey

RedSkip
RedSkip Posts: 1,400
edited April 2017 in EggHead Forum
I'm having a friend come over who is away from home for work.  Knowing his Texas roots, I decided to fire up the egg and drop in a SRF (16#) brisket. 

Threw it on last night at 9pm EST @ 240F on the Flame boss, and less than 12 hours later, currently 7:56am, the beast is done.

Going to try and hold it for a while and get some burnt ends going.  Crazy how fast this cook went.



Edit:  Crazy part is I didn't even wrap it... I'm a little taken back this morning, but all is well!  Enjoy the last day of the weeeknd!
Large BGE - McDonald, PA
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Comments

  • tarheelmatt
    tarheelmatt Posts: 9,867
    Great friend you are. You can hold in the oven if need be with it on the warm feature. I've held them for 6 plus hours. 
    ------------------------------
    Thomasville, NC
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  • RedSkip
    RedSkip Posts: 1,400
    @tarheelmatt I set the flat to 170F in the oven.

    Point is sliced and ready for the egg.


    Large BGE - McDonald, PA
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  • bhedges1987
    bhedges1987 Posts: 3,201
    Atta boy. Wrecking that thing. 

    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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  • TN_Sister_State
    TN_Sister_State Posts: 1,130
    edited April 2017
    Man I really need to try burnt ends. Looks awesome.
    Franklin, Tn
    LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie

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  • Eggaroo
    Eggaroo Posts: 417
    I need to try burnt ends too... but definitely not with a SRF if I ever put down the dough for one of those. Use the choice Wal-Mart briskets for that.
    Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories  =)
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  • lousubcap
    lousubcap Posts: 36,872
    Great bark on that protein.  Your cook rate is in line with what I have been seeing with SRF briskets.  Figure you likely trimmed around 2 lbs leaving 14 lbs for the cook.  I plan for an hour+/lb at about 260*F+/- on the dome and they have been finishing at about the 0.8 hrs/lb rate.  All I aim for with a brisket cook is to get inside the FTC window (I use 4-5 hours for that value) and then bring it home.
    You are indeed a great friend to offer that up.  He will be impressed with the brisket so far from Texas. And no comment on the burnt ends sacrifice ;)
    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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  • RedSkip
    RedSkip Posts: 1,400
    @lousubcap. Your assessment is spot on.  I didn't think it would finish so soon.  The burnt ends are his choice, he's in his twenties and it's almost like a big brother relationship.  He will eat will for at least one day this week, then back to Ramen - ha!
    Large BGE - McDonald, PA
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  • lousubcap
    lousubcap Posts: 36,872
    @RedSkip - any comments from Texas? If he's a neophyte to brisket you may have set the bar so high that he will have a tough time clearing on his own.  You can give him the secret...  ;)
    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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  • RedSkip
    RedSkip Posts: 1,400
    @lousubcap. He enjoyed it very much and I even gave him a plate for the road.  Figured it was better to make his week than for me to stuff myself.  When I cooked my first SRF a few months back, I took some in to work for him.  At tonight's dinner he was raving and impressed that this brisket was very similar to the Waygu brisket from months before.  He was nearly as impressed when I told him it was the same cut and Waygu as well.  Almost seemed to take the wind from his sails..."oh, thisnis just as good then" was he reply...

    Perhaps he's got a fine pallet for briskets now...
    Large BGE - McDonald, PA
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