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SRF Gold Brisket

byrne092
byrne092 Posts: 746
in EggHead Forum
Looking for any insight on cooking a SRF gold brisket.
Not really worried about the actual cook, but I have seen some comments about the point being almost too fatty.
I was thinking of cooking it whole until the flat is finished, separating the point from the flat and then throwing the point back on for an hour or so. Any thoughts on this?
I won't mind the extra fat, but i want to make sure everyone else doesn't get turned off by the extra fatty goodness.
XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

St. Louis, MO
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Comments

  • lousubcap
    lousubcap Posts: 36,698
    I indulge in SRF gold around once a year or so.  I have not treated that brisket any different than any others.  I run fat cap down, point to the back and declare victory as always with the feeling in the flat.  Slice on demand and enjoy.  
    Perhaps others will be along to offer insights.
    BTW- Given the high fat content of the point your plan sounds like it should achieve your objective as long as you don't end up drying out the now exposed flat during the extra cook.  Just an opinion...
    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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  • byrne092
    byrne092 Posts: 746
    Thanks for the response @lousubcap - I wouldn't be putting the flat back on, that would be wrapped up and rested.
    The initial pull before separating would happen just like any other cook - pull when the flat feels right.
    Throwing the point back on alone for some additional rendering is what I was thinking. Just brainstorming at this point and looking for any insights.
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • saluki2007
    saluki2007 Posts: 6,354
    I have no experience with the gold grade briskets, sorry.  My only advice would be if you plan on separating the point from the flat why not do it from the beginning?  By separating at the beginning you will get a nice bark all around.
    Large and Small BGE
    Central, IL

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