71-South
is Blowin Smoke!
I'm thinking of refinancing my house this Spring so I can afford to cook one of those. Biggest I've ever done was an 18 pounder. It cooked just like the rest of them.
Monster Brisket
- Thread starter srfshane
- Start date
martyleach
Quintessential Chatty Farker
I'll bet there was a good 6lbs of fat that needed to be trimmed off....
Smith's Pig Pen
Full Fledged Farker
Haha- there was about that on ours^^.
JazzyBadger
Quintessential Chatty Farker
srfshane
Knows what a fatty is.
Yeah, that thing was huge. I didn't get to see it in person or be involved in the cook unfortunately, just got the pic!
I was at the SRF production facility a few months ago, and I can say that those cattle are gigantic. If you're interested, here's a few interesting pics from the visit:
I was at the SRF production facility a few months ago, and I can say that those cattle are gigantic. If you're interested, here's a few interesting pics from the visit:
mytmouz
is Blowin Smoke!
drool...
Yellowhair42
is one Smokin' Farker
Twisted Belly
Knows what a fatty is.
martyleach
Quintessential Chatty Farker
Gotta tell you, that is some impressive marbling. Prime, if I've ever seen it!
bbqwilly
Babbling Farker
Thats an amazing brisket.
dummy que
Full Fledged Farker
big brisket
don`t drop that bad boy on your foot
don`t drop that bad boy on your foot
srfshane
Knows what a fatty is.
Yeah, it was an impressive piece of meat. If I remember right, it was the Gold-Grade Wagyu, which is just insanely marbled. I made a Gold-Grade prime rib for my birthday in October and it was simply the best piece of meat I've ever eaten in my life.
DaveAlvarado
is Blowin Smoke!
I thought the 18-20lb packers I get were impressive. 26 is huge!
I know SRF specializes in some specific cuts of meat, including competition BBQ meats. I don't know anything about butchering cows, but I wonder if it's possible to cut a larger brisket at the expense of some other cut that is more common to sell off a regular cow. Kind of like how when you butcher a pig you have to decide what to do with the ribs--you can make a meatier slab of ribs but you sacrifice the loin to do it.
I know SRF specializes in some specific cuts of meat, including competition BBQ meats. I don't know anything about butchering cows, but I wonder if it's possible to cut a larger brisket at the expense of some other cut that is more common to sell off a regular cow. Kind of like how when you butcher a pig you have to decide what to do with the ribs--you can make a meatier slab of ribs but you sacrifice the loin to do it.
srfshane
Knows what a fatty is.
No, not really. The size of the brisket is primarily determined by the size of the animal, which obviously varies. Because it is essentially it's own "primal" cut, a butcher cannot control its size.
DaveAlvarado
is Blowin Smoke!
I get that, but those are US primals. They cut cows differently in other places. My question is can you steal from the chuck or the plate to make a bigger brisket? This is assuming of course that you're starting with a whole cow (like SRF does) and not starting with a primal you bought from somebody else (like the butcher in the grocery store does).
srfshane
Knows what a fatty is.
I just spoke with one of our guys that cuts these. He tells me that it's not really an option because the brisket is the entirety of the muscle...so you really can't expand the size of the brisket because you would be dealing with an entirely different grain.
DaveAlvarado
is Blowin Smoke!
That answers my question, thanks for checking it out!
