Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

SRF Gold Brisket

R2Egg2Q
R2Egg2Q Posts: 2,137
in EggHead Forum
We have family visiting from out of state so it was a good time to cook the SRF Gold packer I had stashed in the freezer.  

14.9 lbs before trimming


Right out of the package



Onto the LBGE with some red oak and cherry chunks


In the morning before wrapping in butcher paper


Out of the cooler (it was FTC for 2 hrs 45 mins)


Sliced and served




This is my first Gold and I thought the flat was pretty special and I always prefer the point.  This point was borderline too fatty.  I'll eat it for sure but I wish I could combine the Gold grade flat with a Black grade point.

Thanks to my brother-in-law/fellow Egger for visiting, taking the sliced pics, and helping to eat the brisket.  

Food coma is setting in...zzzz. Thanks for looking!

XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

Bay Area, CA
· Share on FacebookShare on Twitter

Comments

  • 11Longhorns11
    11Longhorns11 Posts: 21
    Great looking piece of meat.
    XL BGE, Vermont Castings gasser

    Texan that lives in Winston Salem, NC

    God, Family, Texas Football         We Don’t Rent Pigs
    · Share on FacebookShare on Twitter
  • dsrguns
    dsrguns Posts: 421
    You nailed it! Great eats for sure. Good work.
      
    XL BGE
    MD
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,171
    Looking great. I agree that the Gold points are too fatty. I stick with the Black for this reason. 
    · Share on FacebookShare on Twitter
  • CornfedMA
    CornfedMA Posts: 491
    That thing looks killer. I haven’t been able to get good bark on my last 3-4 briskets. I’m not even looking for crunchy bark, I just want that deep brown/black color. 

    I agree, the fat in the point can be super rich and the black and gold grade briskets. 
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Dude...fantastic
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • Scantron
    Scantron Posts: 93
    I want some!
    Cooking on a Large Big Green Egg in North Chicagoland.
    · Share on FacebookShare on Twitter
  • Matt86m
    Matt86m Posts: 471
    Damn,,,
    XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
     
    IG -->  matt_86m
    · Share on FacebookShare on Twitter
  • JRWhitee
    JRWhitee Posts: 5,678
    Nice!
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,790
    If I had the opportunity to cook and enjoy the Gold more than once or twice a year I guess I could find fault.  But I would gladly suffer thru that challenge.
    Great cook and result.
    For the record, I find the SRF Black to be a better value but sometimes you just have to go there. 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.  
    · Share on FacebookShare on Twitter
  • YukonRon
    YukonRon Posts: 17,261
    edited August 2018
    I will say this for the gold though, it makes out freakin' standing chili with anything left, especially the point.

    I am a chili idiot. I am the one guy that would not balk at cooking a very large gold, for a small dinner party, just so I could make a huge vat of chili with what is left.

    Yes, I have.

    Great cook, hope the coma wears off quickly, so the path can be revisited, very soon.


    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
    · Share on FacebookShare on Twitter
  • steel_egg
    steel_egg Posts: 295
    edited August 2018
    YukonRon said:
    I will say this for the gold though, it makes out freakin' standing chili with anything left, especially the point.

    I am a chili idiot. I am the one guy that would not balk at cooking a very large gold, for a small dinner party, just so I could make a huge vat of chili with what is left.

    Yes, I have.

    Great cook, hope the coma wears off quickly, so the path can be revisited, very soon.


    I’ve tried making burgers as a supplement so I have some SRF leftovers. I swear both sides of my family starve themselves when they know I’m cooking. Brisket and burgers gone!  Every damn time. 

    Great looking cook right there. Sure it tasted even better!
    · Share on FacebookShare on Twitter
  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    YukonRon said:
    I will say this for the gold though, it makes out freakin' standing chili with anything left, especially the point.

    I am a chili idiot. I am the one guy that would not balk at cooking a very large gold, for a small dinner party, just so I could make a huge vat of chili with what is left.

    Yes, I have.

    Great cook, hope the coma wears off quickly, so the path can be revisited, very soon.


    The food coma wore off in time to repeat for dinner  =)

    Thanks everyone!
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
    · Share on FacebookShare on Twitter
  • bradleya123
    bradleya123 Posts: 485
    That just looks awesome and I'm sure it tasted better than it looks!!  BZ!!!
    Retired Navy, LBGE
    Pinehurst, NC

    · Share on FacebookShare on Twitter
  • GrillSgt
    GrillSgt Posts: 2,507
    Awesome. 
    · Share on FacebookShare on Twitter
  • northGAcock
    northGAcock Posts: 15,173
    YukonRon said:

    I am a chili idiot.


    I somehow feel inclined to comment....but really have nothing.
    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
    · Share on FacebookShare on Twitter
  • drumbeater
    drumbeater Posts: 8
    WOW doing that tonight. How much time between setting it on the grill and wrapping it (morning)? Did you place it at midnight?
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,734
    Great job!  Looks like you had it dialed in.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    drumbeater said:
    WOW doing that tonight. How much time between setting it on the grill and wrapping it (morning)? Did you place it at midnight?
    It went on at 10:30 PM and was wrapped 6 1/2 hrs later when I felt the bark had formed enough to wrap.  Most of this time was at 250 as I wanted some sleep.
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
    · Share on FacebookShare on Twitter
  • RRog17
    RRog17 Posts: 572
    A++
    Canton, GA
    LBGE, Joe Jr., 28” Blackstone
    · Share on FacebookShare on Twitter
  • Stubby
    Stubby Posts: 134
    Looks great. I want some for breakfast.
    XL.......for now

    Kernersville, NC
    · Share on FacebookShare on Twitter
  • smbishop
    smbishop Posts: 3,061
    Excellent!!!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
    · Share on FacebookShare on Twitter
  • thetrim
    thetrim Posts: 11,387
    You did it justice

    =======================================
    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 PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
    · Share on FacebookShare on Twitter
  • MaskedMarvel
    MaskedMarvel Posts: 3,423
    I got tagged somehow for this thread. 

    glad I did!!. 

    Fantastic cook! :)
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


    · Share on FacebookShare on Twitter
  • Star_TrEGG
    Star_TrEGG Posts: 111
    It was deeelicious!!
    BGE Large, MiniMax & Mini; Weber Summit Charcoal Grilling Center, Weber Smokey Mountain 18.5" & E-310 natural gas; CyberQ Cloud; Flame Boss 200; ThermoWorks Smoke & Thermopen Mk4
    Washington, DC Metro Area
    · Share on FacebookShare on Twitter
  • JacksDad
    JacksDad Posts: 538
    YukonRon said:

    I am a chili idiot. I am the one guy that would not balk at cooking a very large gold, for a small dinner party, just so I could make a huge vat of chili with what is left.


    I did exactly this a couple weeks ago. Not SRF, but a big prime packer for about six people. Only so I could make chili with the leftovers. Which I did. And it was awesome. 

    Large BGE -- New Jersey

    · Share on FacebookShare on Twitter
  • FanOfFanboys
    FanOfFanboys Posts: 2,620
    would SRF be worth the cost over a prime brisket from costco? I plan to do a brisket week 2 of cfb
    Boom
    · Share on FacebookShare on Twitter
  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    In my opinion (and in line with my budget), it is best saved for special occasions particularly if you're going to pay full price.  The brisket is pretty special but I wouldn't say the degree of "better" is in proportion to the difference in cost.  If you have the option of waiting for a sale or are fortunate to find some SRF Black grade packers around the holidays, I'd recommend jumping on it.
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
    · Share on FacebookShare on Twitter
  • bluebird66
    bluebird66 Posts: 2,950
    Very nice!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

    · Share on FacebookShare on Twitter

Categories