SRF brisket

wps456 · June 23

My staff got me a 14 lb SRF gold brisket for my birthday. I’ve only smoked prime so the pucker-factor was extremely high!! Needed it for lunch today so put it on at 10 last night, 275, salt and pepper, oak. Wrapped at 4am at 185 then set alarm for 7:30 guessing temp would be mid 190’s but jumped to 206, wrapped in towel and put in cooler. I forgot more fat means faster cook but still turned out really good.

logchief · June 23

That's a big win there, love me some of that.

The Cen-Tex Smoker · June 23

Honestly, I like to take my wagyu all the way to 205. They can feel done in the low 190’s but I have found they have so much fat that it’s best to push them a little higher to render it properly. Great looking cook to me and it’s not falling apart like it’s way over. I think you nailed it.

lousubcap · June 23

Way to get it done. Now you know the SRF briskets behave just like any other so it's time to go again.
Congrats on the outcome.

GrateEggspectations · June 23

Beauty. What a nice gift from your staff,

Elijah · June 23

My only SRF was the gold. It was a barely contained grease fire on the bge. If I were to do another one I'd put a catch pan with water. Probably the worst I've done as far as taste goes, but I think it'd be recoverable if I tried again.

lousubcap · June 23

Opening with SRF gold is definitely jumping into the deep end of the pool. If you go with any brisket cook, an elevated (spacers) drip pan is a given. I would recommend not using water in the pan as once the water (heat sink) evaporates then your cook temperature will rise to a new equilibrium.
Some actually use sand in the drip pan to manage the renderings. FWIW-

Elijah · June 24

That was just the first SRF brisket cook. I've never used a drip pan for the others. I have a prime for a birthday and maybe I'll try one. Maybe I trim a little more or something. There wasn't enough trimming for the gold 😁

wps456 · July 1

So when my staff got me the brisket they also got me some of SRF's burgers. I cooked those last night and those were the juiciest, butteriest (if that's a word) burgers I've ever had. I'd highly recommend trying them if you haven't yet!!! I just grilled them to about 145 and they were awesome!!

johnmitchell · July 1

Our local Harris Teeter grocery store sells 1lb packs of SRF ground beef . We have made some pretty decent homemade hamburgers. I concur on being super juicy and tasty.

YukonRon · July 3

johnmitchell said:

Our local Harris Teeter grocery store sells 1lb packs of SRF ground beef . We have made some pretty decent homemade hamburgers. I concur on being super juicy and tasty.

Hey everyone, hope all is well. John, I agree. I use my points when I prefer to get SRF ground beef. Without a doubt, the burgers are rich and beefy. I used it making meatball subs. Whole new level for anything you use ground beef for.

YukonRon · July 3

The Cen-Tex Smoker said:

Honestly, I like to take my wagyu all the way to 205. They can feel done in the low 190’s but I have found they have so much fat that it’s best to push them a little higher to render it properly. Great looking cook to me and it’s not falling apart like it’s way over. I think you nailed it.

Hey every body hoping all is well. I wholeheartedly agree on taking the gold SRF up higher in IT. I am above 202° consistently. My highest was 208°, my lowest 204°, my preference was the higher. YMMV.

I wrap in butcher paper and set in a long foil pan in my yeti cover with another, then pile in the towels for about 4 hours.

Have a happy 4th.

SRF brisket

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