jsperk
Babbling Farker
- Joined
- Sep 27, 2008
- Location
- Pittsburgh PA
Dang, looks perfect.
Awesome job sir! Now Ive got something to shoot for Put mine in about 7:45am CST amd rolling along at about 250 for now.
Again that brisket looks amazing!
Great thread Sako! All that looks fanfarkingtastic - the brisket, the chop, the whole dang deal.
btw we're looking at 10/7 for the next Bash at Moose's:
http://www.bbq-brethren.com/forum/showthread.php?p=3778055#post3778055
Spring kinda snuck up! :doh:
p.s. my new favorite term is "douche canoe". ound:
Please don't take this as a knock but more an observation as I've been on the fence about buying one of the SRF gold briskets for a while - at least in regards to marbling that looks about as marbled as the Prime packers I can get from Costco every day for $2.99/lb. I assume there may still be some flavor difference but I'm wondering if it's worth the extra money at normal SRF prices of about $10/lb.
Was there a time difference in cook times between a prime and wagyu?
Thanks for the review Sako.
My only regret with the gold label SRF brisket is that I didn't have a friend get a couple when the sale was on!
You could smoke boot leather and make it turn out like the finest beef Neighbor. :-D
Great bash pics too. I swear, the Cali bash at Greg's is on my must make list!
Absolutely! Cooked faster.
Oh and it probed tender at slightly lower temps.
Thanks. I am cooking my first srf black grade on Thursday to practice for a comp on Friday. I bought a gold grade for the comp, but the flat is ridiculously thin. I hope they will replace it. The cook time was what has me worried.
The best pepper stout beef i ever had was made with Dirty Bastard
I'm glad you posted this, I've been hesitant to "waste" one for cooking. You may have pushed me over the edge.