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SRF No-Contact Brisket - Gold.... and boneless.
brentm
Posts: 422
I somehow slipped this one past the wife.
This is my second brisket from them.
Someone mentioned The Butcher Shoppe in Pensacola FL as a better option for Wagyu. I'd like to give them a try next.
So here we go.
I dried it off with our finest and most coveted paper towels. Just kidding, they were Bounty.
That's a mighty fat vein.... it's time to cold-render.
Yoink! I want to make soap like they did in fight club!
But just look at it..... look at it will you?
This is the fat cap side. I don't know if you can zoom in and look at the "glisten". Whoa, I see a face in that fatcap. Glisten here young man! Behold!
Ok, enough meat porn.
Egg porn
My first go with the kick ash basket. I already think it's brilliant...
The smoking woods... I believe I picked hickory, cherry, apple, and pecan. Those perfect quarter white pieces are local cherry. I so want to get local smoking wood.
Ok, now I just pour on the lumps and light it. Once the fire matures, I stack the egg and adjust the daisy wheel to about 1/3rd capacity.
I like to let my coals and smoke get nice and mature... everything's heated up, etc etc etc...
Testing two new Stoker components.
DIY fan.
https://vimeo.com/409630187
The fan is much quieter than the TKFAN.... it's a bit of a deeper sound. Not the high pitch whirling sound from the smaller 5CFM fan. Although that fan is a nice size, it is a bit noisy compared to this option.
And the Stainless pit probe clip.
Ok, brisket is just about to go on for dinner tomorrow! I wanted to do this one in more of a real-time fashion rather than a slug of after-the-fact pictures/videos.
-Brent
edit:
and on: 8:10pm PDT
This is my second brisket from them.
Someone mentioned The Butcher Shoppe in Pensacola FL as a better option for Wagyu. I'd like to give them a try next.
So here we go.
I dried it off with our finest and most coveted paper towels. Just kidding, they were Bounty.
That's a mighty fat vein.... it's time to cold-render.
Yoink! I want to make soap like they did in fight club!
But just look at it..... look at it will you?
This is the fat cap side. I don't know if you can zoom in and look at the "glisten". Whoa, I see a face in that fatcap. Glisten here young man! Behold!
Ok, enough meat porn.
Egg porn
My first go with the kick ash basket. I already think it's brilliant...
The smoking woods... I believe I picked hickory, cherry, apple, and pecan. Those perfect quarter white pieces are local cherry. I so want to get local smoking wood.
Ok, now I just pour on the lumps and light it. Once the fire matures, I stack the egg and adjust the daisy wheel to about 1/3rd capacity.
I like to let my coals and smoke get nice and mature... everything's heated up, etc etc etc...
Testing two new Stoker components.
DIY fan.
https://vimeo.com/409630187
The fan is much quieter than the TKFAN.... it's a bit of a deeper sound. Not the high pitch whirling sound from the smaller 5CFM fan. Although that fan is a nice size, it is a bit noisy compared to this option.
And the Stainless pit probe clip.
Ok, brisket is just about to go on for dinner tomorrow! I wanted to do this one in more of a real-time fashion rather than a slug of after-the-fact pictures/videos.
-Brent
edit:
and on: 8:10pm PDT
Comments
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Looking forward to the updates! It looks great so far!
=======================================
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 -
You're going to be eating good!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Here we are at 11 hours in @ 200 degrees.
I change out the drip pan for a clean one about this time. This one is not so fresh.
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That looks awesome. 200 degrees is the heat temp? Or the cooking temp?
XXL BGE, Karebecue, 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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@Foghorn - yeah I could have been more clear on that one!
200 is the pit temperature. Right now, probes are reading 142, and 150 degrees. -
You'll probably need to cook at a little higher temp unless you want to go 24 more hours. 225 is about as low as most people ever go if they want to get to 200.
Also, you might want to put some foil under the corners to prevent overcooking and drying out of the meat parts that are not in the silhouette of the heat blocker. The fire heat rising directly onto the meat is not to your advantage.XXL BGE, Karebecue, 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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Yeah, I'll let'er rip at 200 until I start feeling stressed about time. Current temps 148 and 156. When I bump the temp up to finish, I'll wrap it as well.
Thanks for the reminder about the foil. I always forget that. It's probably a little late, but it can't hurt. -
It's getting close to time to wrap as I'm about to run up against the clock. We're at 162 and 170f internal meat temps (170 in the flat).
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Last look before the wrap. I wish I caught those corners with foil earlier.
I have a feeling this will be tender under 200. 195 maybe?
What temp do you guys start probing for tenderness? Is there a threshold for a "no way under this temperature" for any brisket to be tender? 180? -
I've heard of wagyu briskets being done between 185 and 190 so I start probing around there. But some have noted that they finish at a higher temp. I've done a few of them and I can't say that I noticed much difference from the prime briskets I usually cook.
XXL BGE, Karebecue, 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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Yeah, I've had prime briskets done in that neighborhood (190). I attribute it to wet aging, but I have no concrete evidence that is the case.
And I agree. The first SRF brisket I had was really good! But the prime briskets I get locally are by far a better value and meet all my brisket needs. At least that's my memory of it. This was just me leveraging the quarantine (and boredom) to get a SRF brisket. :LOL:
I'll tell you what though.... it sure had a greasier feel in my hands when I was trimming it than the primes. Not sure if that translates to anything. -
200. I’ve had one ready under 200 ever. It was 190 and I was probably wrong. These things have a ton of fat and they need to render it all outKeepin' It Weird in The ATX FBTX
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Yes, and it assumes we probe the same spot every time. Obviously the center of the mass will be cooler than the edges.
I try to put my thermopen tip near my Stoker probe tip just for sanity.
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I've always thought that is the one place to NOT put the Thermopen - because you already know the temperature there.brentm said:Yes, and it assumes we probe the same spot every time. Obviously the center of the mass will be cooler than the edges.
I try to put my thermopen tip near my Stoker probe tip just for sanity.XXL BGE, Karebecue, 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
-
I just want to know that my probe doesn't need to be calibrated, or I'm not getting false readings.Foghorn said:
I've always thought that is the one place to NOT put the Thermopen - because you already know the temperature there.brentm said:Yes, and it assumes we probe the same spot every time. Obviously the center of the mass will be cooler than the edges.
I try to put my thermopen tip near my Stoker probe tip just for sanity.
When in the 190s, I'll probe the edges and the center for tenderness. And usually second guess myself in the process
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Another in the one time SRF release camp at around 190*F but beyond that always in the low 200's*F. Even took one to 208*F and then wimped out. The FTC brought it home. That was a sphincter tightening move.
Always remember, "The friggin cow drives the cook!"
Incredible eats await.
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. -
Yeah, I should have waited longer.
@lousubcap what is the FTC?
I pulled this one in the low 190s. I think I could have gone another half an hour. The upside is that I usually always reheat brisket and make my brisket sandwich. So it'll render in a flash...
Here are some photos for the finish....
These are back on the egg...
Burn up in your atmosphere
I'm going to try hot and fast next time.... Everyone loves it, but no one is falling out of their seat. It's on the edge of tug.... it doesnt crumble when you slice it, but I'm not getting an accordion.
-Brent -
None of us hit a home run every time we step up to the plate. In addition to cooking it a little longer, I probably would have left a little more fat on it and protected the edges with foil from the beginning. With that said, we are all our own biggest critics - and if that's not enough you can always post on here and find "opportunities for improvement".
XXL BGE, Karebecue, 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
-
FTC-Foil, Towel and Cooler the meteorite for up to several hours (I have seen reports of 10+ hrs but I limit myself to 6 or so and like the 3-4 hour window depends on the cooler at a maximum). A hold as that hunk of beef really does well with at least a 1 1/2 hr or longer rest following the cooling rack 20 minutes +/- pause to stop the carryover cooking once you declare victory.
PM sent-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. -
Thanks man.Foghorn said:None of us hit a home run every time we step up to the plate. In addition to cooking it a little longer, I probably would have left a little more fat on it and protected the edges with foil from the beginning. With that said, we are all our own biggest critics - and if that's not enough you can always post on here and find "opportunities for improvement".
The point came out nicer than the slices. If I was serving it all to family in one sitting, I would have let it cook another 20-40 minutes for sure. But knowing I'll be making brisket sandwiches this week, I didn't feel bad about pulling it a little early and retaining what moisture it had.
Not everyone on here cares for the burnt ends, but these are pretty darn easy to eat! -
They can’t all be home runs, don’t sweat it. But give one of their bone in briskets a try. They’re a lot harder to find but render way better.
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I know, I was really surprised to find a boneless one!PigBeanUs said:They can’t all be home runs, don’t sweat it. But give one of their bone in briskets a try. They’re a lot harder to find but render way better.
Here's a swing for the fence... It definitely hit the "brisket sandwich" button for me.
Wrapped in foil.
Here's the tenderness after the complete rest period. Not great but not terrible.
Let's make a sandwich! -
I have to say FTC made a huge difference for me. I'd been pulling at 205* if the feel was good. The brisket was pretty good. My timing was off one time so I did the FTC for a couple hours until dinner time. The brisket was pretty exceptional. I've done it every time since.lousubcap said:FTC-Foil, Towel and Cooler the meteorite for up to several hours (I have seen reports of 10+ hrs but I limit myself to 6 or so and like the 3-4 hour window depends on the cooler at a maximum). A hold as that hunk of beef really does well with at least a 1 1/2 hr or longer rest following the cooling rack 20 minutes +/- pause to stop the carryover cooking once you declare victory.
PM sent-Michiana, South of the border.
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