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Big Brisket Cook coming up
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JMCXL
Posts: 1,524
So, I am cooking Brisket for the president/CEO of a company I do work for and want to make sure it's the best I have ever cooked. I think mine come out good but never over the top. I live in the Northeast and have somewhat limit resources for high quality (reasonably priced) brisket. One local butcher can get me a 18-22# prime for $9.99 lb, another (whom I use a lot) can't get me one that big unless i go choice.
So will I really taste a difference and if so, do I bite the bullet and just order a SRF American Wagyu Black grade at $189 for a 18-20#.
I usually cook choice and think they come out ok, everyone always says they love them (but they might be just saying that to be nice - after all they aren't paying for it haha)
thanks for any insight
So will I really taste a difference and if so, do I bite the bullet and just order a SRF American Wagyu Black grade at $189 for a 18-20#.
I usually cook choice and think they come out ok, everyone always says they love them (but they might be just saying that to be nice - after all they aren't paying for it haha)
thanks for any insight
Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/
Comments
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Looks to me like your local butcher selling prime at $9.99/lb is same price as the SRF. No brainer.
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I would go with SRFLBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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You might check out Costco, if you have one nearby. Ours sells prime packers 2.89-3.29.
Lenoir City, TN - Bama fan in Tenn Vol's backyard.
LBGE, Weber Spirit
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Just an observation, but the fact that you’ll have taken the step to acquire Wagyu beef via shipment from Idaho will impress any president/CEO. And SRFs are about as can’t miss as you can get with brisket."I've made a note never to piss you two off." - Stike
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Must be quite a crowd for that sized brisket. That said, I am with the above endorsing SRF for the win. Easy for me to spend your $$.
There is definite difference in the texture of SRF and a Costco prime. However, unless your president is an avid brisket consumer the difference likely won't matter. But @JohnInCarolina makes a great point. You just have to ensure he/she is aware of the sourcing of the cow. FWIW-
BTW- if you go down the SRF road just be aware that the brisket will arrive frozen solid so count on a good 5 days or more to thaw in a fridge.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
SRF, for the win. Black is fine, it will be better than any brisket he has had."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Webass said:You might check out Costco, if you have one nearby. Ours sells prime packers 2.89-3.29.Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
Get an SRF black and be the hero.Sandy Springs & Dawsonville Ga
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SRF is the way to go. I'm in the northeast too and finding a prime brisket is a tough task, let alone during the winter. I did my first SRF Black for a party during the AFC Championship a few weeks ago- absolutely nailed it! Good luck and go Pats!!
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Might consider that different grades of brisket can vary quite a bit in cook times. I would just stick with what you know personally and it should be great. Either way, good luck to you.
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pgprescott said:Might consider that different grades of brisket can vary quite a bit in cook times. I would just stick with what you know personally and it should be great. Either way, good luck to you.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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lousubcap said:pgprescott said:Might consider that different grades of brisket can vary quite a bit in cook times. I would just stick with what you know personally and it should be great. Either way, good luck to you.
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Given the choice between SRF and anything else, 60% of the time this forum will recommend SRF every time.
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lousubcap said:...
BTW- if you go down the SRF road just be aware that the brisket will arrive frozen solid so count on a good 5 days or more to thaw in a fridge.
Also I just looked and many are out of stock and I will have to go withAMERICAN WAGYU GOLD GRADE BRISKET $$$$$$
Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
If you can't pull off a SRF brisket, just get the best cut you can find and use your cook-foo to make it great.
Briskets were all about making a lessor cut of meat taste great, now they're a gourmet selection commanding big prices.
Cook what you can get, and cook it well. You don't need an uber grade SRF cut to do this.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
@JMCXL - You can accelerate the defrost process by filling a cooler (or big sink) with cold water and changing it out every 45 minutes or so. I would see where you are on Friday and then go with the cold water swim thru Saturday to get it thawed. I'm sure there are other options...
Dang - you have climbed to the top of the brisket mountain on your first SRF go. Just make sure that you have quite a substantial drip pan for all the rendering from that hunk of protein. Beyond that, just run like any other brisket cook other than checking for the finish-line at around 185*F or so then every 30 minutes til you are there. I have had one SRF finish in the low 190's but all the rest (including Gold) have been in the low 200's*F. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
JMCXL said:lousubcap said:...
BTW- if you go down the SRF road just be aware that the brisket will arrive frozen solid so count on a good 5 days or more to thaw in a fridge.
Also I just looked and many are out of stock and I will have to go withAMERICAN WAGYU GOLD GRADE BRISKET $$$$$$
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Get it done! Gold SRF is where it is at! You‘ll do great! Order it ASAP!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
SmokeyPitt said:... You could go a little smaller and see if they have the black in stock. How many people are you feeding?Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
JMCXL said:SmokeyPitt said:... You could go a little smaller and see if they have the black in stock. How many people are you feeding?
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JMCXL said:SmokeyPitt said:... You could go a little smaller and see if they have the black in stock. How many people are you feeding?
=(18*0.5)/0.6
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
JMCXL said:lousubcap said:...
BTW- if you go down the SRF road just be aware that the brisket will arrive frozen solid so count on a good 5 days or more to thaw in a fridge.
Also I just looked and many are out of stock and I will have to go withAMERICAN WAGYU GOLD GRADE BRISKET $$$$$$
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pgprescott said:Might consider that different grades of brisket can vary quite a bit in cook times. I would just stick with what you know personally and it should be great. Either way, good luck to you.Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/
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