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Ordering a Brisket from SRF

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Comments

  • SciAggie
    SciAggie Posts: 6,481
    @lousubcap I decided to order a SRF brisket a bit later - planning far enough ahead to wet age as you suggested. Taking the advice of @The Cen-Tex Smoker I went to HEB and lookie what I found...

    I don’t think the guests on Friday will be too disappointed... I also have a pork belly for burnt ends.

    I’ll post the cook as it happens. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • YukonRon
    YukonRon Posts: 17,261
    SciAggie said:
    @lousubcap I decided to order a SRF brisket a bit later - planning far enough ahead to wet age as you suggested. Taking the advice of @The Cen-Tex Smoker I went to HEB and lookie what I found...

    I don’t think the guests on Friday will be too disappointed... I also have a pork belly for burnt ends.

    I’ll post the cook as it happens. 
    Great score right there. 2 for about the price of one SRF. 

    HEB RULES!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SciAggie
    SciAggie Posts: 6,481
    @YukonRon I’ll be able to compare the HEB cuts to the quality of the SRF as well. Kind of a win-win to me. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • YukonRon
    YukonRon Posts: 17,261
    @SciAggie really would like to get your observations on that.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • lousubcap
    lousubcap Posts: 36,768
    I refuse to further comment on the quality of HEB and all they do for the community.  Top-shelf for sure.  Give a look at their response to Hurricane Harvey.  That's part of why I use their on-line offerings.  
    Now-with brisket  I am totally jealous.  But I also get that I could relocate to a HEB parking lot and have at it.   B)
    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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  • jeffc5227
    jeffc5227 Posts: 131
    SciAggie said:
    @lousubcap I decided to order a SRF brisket a bit later - planning far enough ahead to wet age as you suggested. Taking the advice of @The Cen-Tex Smoker I went to HEB and lookie what I found...

    I don’t think the guests on Friday will be too disappointed... I also have a pork belly for burnt ends.

    I’ll post the cook as it happens. 
    Does Heb ship there aren't any near me? If they do it could be the end of me lol.
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  • Photo Egg
    Photo Egg Posts: 12,137
    SciAggie said:
    @lousubcap I decided to order a SRF brisket a bit later - planning far enough ahead to wet age as you suggested. Taking the advice of @The Cen-Tex Smoker I went to HEB and lookie what I found...

    I don’t think the guests on Friday will be too disappointed... I also have a pork belly for burnt ends.

    I’ll post the cook as it happens. 
    SCORE!!!
    Thank you,
    Darian

    Galveston Texas
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  • lousubcap
    lousubcap Posts: 36,768
    Paging @The Cen-Tex Smoker as he is well versed in cooking HEB and SRF briskets and even parking lot acquisitions.  
    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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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    SciAggie said:
    @YukonRon I’ll be able to compare the HEB cuts to the quality of the SRF as well. Kind of a win-win to me. 
    Score!  HEB is as good as any I’ve done. Including SRF. I’ll never pay for SRF again but I am lucky that I can buy one from HEB 5 minutes from my house and pick between several in the case. 
    Keepin' It Weird in The ATX FBTX
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  • GoooDawgs
    GoooDawgs Posts: 1,060
    @The Cen-Tex Smoker do you prefer the HEB wagyu over the Prime 1?  I seem to remember that there was another brisket HEB sometimes carry that you prefer.  I dont think it was the HEB brand. 
    Milton, GA 
    XL BGE & FB300
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  • dmourati
    dmourati Posts: 1,300
    I stumbled into Harry Soo's Youtube channel where he covered SRF Gold vs Black:

    https://www.youtube.com/watch?v=Vqqrc0g3JbQ
    Plymouth, MN
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    GoooDawgs said:
    @The Cen-Tex Smoker do you prefer the HEB wagyu over the Prime 1?  I seem to remember that there was another brisket HEB sometimes carry that you prefer.  I dont think it was the HEB brand. 
    If I can’t find the wagyu (which is almost never) I try to buy their Meyer All Natural Prime. I’m not sure I’ve ever cooked one of their Prime 1 but I think @foghorn and his comp crew have cooked a bunch of them with excellent results. 
    Keepin' It Weird in The ATX FBTX
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  • Foghorn
    Foghorn Posts: 10,227
    The Cen-Tex Smoker said:
    GoooDawgs said:
    @The Cen-Tex Smoker do you prefer the HEB wagyu over the Prime 1?  I seem to remember that there was another brisket HEB sometimes carry that you prefer.  I dont think it was the HEB brand. 
    If I can’t find the wagyu (which is almost never) I try to buy their Meyer All Natural Prime. I’m not sure I’ve ever cooked one of their Prime 1 but I think @foghorn and his comp crew have cooked a bunch of them with excellent results. 
    Yeah, I've asked 5 different highly successful competition teams here in South Texas and they all prefer HEB Prime 1.  One of them told me that the typical judges in IBCA competitions are just regular folks who walk up and volunteer and for those folks it's more about the flavors that you inject and put on the brisket.  I've questioned that practice, but the day I was told that, the guy who told it to me finished 7th in brisket out of over 300 teams...

    With that said, at the last Sauscutapalooza @The Cen-Tex Smoker cooked us a wagyu brisket on his Karebecue and two people told me "I've had all kinds of competition brisket - none of them are as good as that one your buddy John cooked."

    So, I have to wonder.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • SciAggie
    SciAggie Posts: 6,481
    edited March 2020
    I’m getting excited to cook these things now...
    I’m planning on a simple coarse S&P rub and then wrap in butcher paper when the bark looks good. I’m aiming to give them a good 3-4 hour rest FTC. Going to cook with oak splits. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • lousubcap
    lousubcap Posts: 36,768
    @SciAggie - I do not have access to the quality of beef and briskets you are afforded.  However, if you want to know what great beef tastes like then you will not be disappointed.  At some point (not the brisket one...) you should give SRF a go just so you appreciate true goodness.  
    I have no affiliation with them.  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.  
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  • Teefus
    Teefus Posts: 1,259
    Not to be a pooper here, but I never understood paying prime steak prices for the toughest, coarsest cut on the steer. It's all about the seasoning and the cook. Take a trip to Lockhart, TX and ask the big three if they use Wagyu or any other boutique briskets. They'll just chuckle.
    Michiana, South of the border.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Teefus said:
    Not to be a pooper here, but I never understood paying prime steak prices for the toughest, coarsest cut on the steer. It's all about the seasoning and the cook. Take a trip to Lockhart, TX and ask the big three if they use Wagyu or any other boutique briskets. They'll just chuckle.
    they also make the worst briskets in central Texas. 
    Keepin' It Weird in The ATX FBTX
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  • Teefus
    Teefus Posts: 1,259
    Sure they do. 
    Michiana, South of the border.
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