Brisket Wars -- SRF brisket cook -- Semi Live

[ssv3]

Doing an SRF brisket cook as promised. In all seriousness, I ask for no douce canoe-ry :becky: and only documenting my experience in cooking an SRF brisket for y'alls to see.

Now I've cooked a few Darling Downs (Australian) Wagyu briskets before but not an SRF brisket. Without further ado:

Cooking one of these bad boys today

And the star of today's show

Pre-trim fat cap side straight out of the cryo

Pre-trim opposite side

Loving the marbling already

Flat is a too thin on this one but not on the other SRF that's in the freezer

Very well marbled nonetheless. Wow! Never seen a flat this marbled in any brisket.

Gotta say this was the easiest brisket I trimmed. Not much to do on it but take some fat out

Post-trim fat cap side

Post-trim opposite side

That marbling though :thumb: (point)

Even with a thin flat she's a beaut

Post trim weight

Usable trim pieces to mix for sausage, burgers etc

Total waste. I like it :nod:

Salt and 16 mesh pepper

The pit

First time using water in the LSG. I had good results last time

Water view form the FB side if anyone cares

In the pit

 

[Sooner21]

That brisket looks phenomenal


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[Stlsportster]

op2:

 

[Smoking Piney]

That's a killer looking slab of meat.

Looking forward to seeing this cook! opcorn:

 

[ssv3]

That brisket looks phenomenal


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It really is Sooner. The trimmed "hard" fat is some of the tenderest I've touched. Super soft to the touch and you hold it long enough it melts. Only negative so far was the thin flat but the other brisket had a much better flat so when I get to that one of these days I'll document that also.

And literally no waste. only 10oz's as I use brisket fat/trimmings in masking sausage or grinding to mix to other meats as fat.

 

[Norm]

Looking good Sako!

I got a couple of the gold label briskets from them when they had a BOGO promotion. I got the 20# size and was really impressed with the marbling too.

 

[Springram]

Too bad you are using such a sorry &ss cooker.........

 

[ssv3]

Looking good Sako!

I got a couple of the gold label briskets from them when they had a BOGO promotion. I got the 20# size and was really impressed with the marbling too.

Thanks Norm! These are actually the ones I scored from the BOGO sale also. :clap2: So essentially they cost $6.25/lb.:becky: Shipping was dirt cheap at $9.99 for two 16lb briskets and two racks of kurobuta spares.

 

[ssv3]

Too bad you are using such a sorry &ss cooker.........

Yeah, really sad!:sad: A wanna be bandera I know :becky::becky:

 

[Norm]

Cool!

They have a freezer warehouse in KC so mine were at my office the next day.

 

[ssv3]

Cool!

They have a freezer warehouse in KC so mine were at my office the next day.

Nice! Mine came from KC as well. I liked that I was able to choose a delivery date to free up some space in the freezer for them.

 

[Springram]

Sako, do you attend the SoCal Bashes? I really want to meet you and the other guys out there. My son lives in San Fransisco and I may have to figure out a trip sometime while visiting him to drive down to where you guys are.

Sorry, no intention to hijack your great thread.

 

[Moose]

op2:

 

[LMAJ]

Good start...

 

[mtime7]

Fine looking brisket, how often do they have these bogo sales?

 

[KevinJ]

Tuned in. :-D

 

[ssv3]

Sako, do you attend the SoCal Bashes? I really want to meet you and the other guys out there. My son lives in San Fransisco and I may have to figure out a trip sometime while visiting him to drive down to where you guys are.

Sorry, no intention to hijack your great thread.

Why yes!! And no worries you're not hijacking nothing. :thumb: We usually have a bash around Sept/Oct and that would be awesome. Lots of beers were had that day. :becky:

a few pics of the last bast at Greg's (GTR)

The man himself basting the lamb on the first day of the bash (yes three day bashes :becky

Recognize this guy?? You hung out with him last weekend at the NTX bash. Obviously Im the one on the left

PA and Netherlands in the house also

Mr Silverfinger and his world famous beef ribs

The guys prepping the hog for the second day of the bash

Me again photobombing

How I look like pre-beers :heh:

 

[campdude]

That piece of meat is a thing of beauty, Sako. Can't wait to see he finished version.

 

[ssv3]

Fine looking brisket, how often do they have these bogo sales?

Thank you! No idea to be honest. I'm signed up to their email newsletters so I always get alerts on sales and such. This was first come first serve and the gold briskets sold out in 24 hours. Jump on it when you see a brisket sale from SRF.

 

[ssv3]

That piece of meat is a thing of beauty, Sako. Can't wait to see he finished version.

Thanks Marty! I'm keeping a very close eye on it as these cook fairly fast. Trying to eliminate any room for error.