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SRF Black Brisket
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TFols
Posts: 241
Doing a 14# SRF Black brisket for my nieces birthday party tomorrow, I’ve read somewhere on here that they tend to cook a bit faster than your standard prime or choice, anyone with SRF experience have a roundabout time range cooking at 275?
Bloomfield, NJ
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Good luck_________________________________________________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 GroupJohns Creek, Georgia -
TFols said:Doing a 14# SRF Black brisket for my nieces birthday party tomorrow, I’ve read somewhere on here that they tend to cook a bit faster than your standard prime or choice, anyone with SRF experience have a roundabout time range cooking at 275?Keepin' It Weird in The ATX FBTX
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They have all cooked really fast for me. Less than an hour a pound at less temp than that.
NOLA -
It’ll cook faster than any prime. When it probes like butter in the thick part of the flat, and everywhere else, FTC it. 1/2-3/4 hours per pound at that temp.Sandy Springs & Dawsonville Ga
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Work with an hour/lb at that dome temp and have a solid FTC plan ready to go. With that, start checking at around 190*F in the thick part of the flat (only had one finish in the low 190's though) but for the past few years they have all declared victory in the low 200's-with one friggin cow that didn't play til around 209*F. Trust the feel for the win and go with your normal brisket cook process.Make sure to have a good sized air-gapped drip pan for the renderings-there will be a lot. FWIW-Enjoy the cook and follow-on eats. A true banquet awaits.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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