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srfshane
01-15-2014, 01:20 PM
From time-to-time there are posts here regarding the biggest briskets you've ever seen/cooked. Here's a pic we just received from Gil Taft of a brisket he used at his class this weekend (http://gatewaybbqstore.com/cooking-classes/gillys-bbq-championship-cooking-class/)

At 26 lbs., it's a monster! Can for scale :)

90027

Smith's Pig Pen
01-15-2014, 01:39 PM
Wow. Nothing over 20 here

Jason TQ
01-15-2014, 01:46 PM
Geez! I cooked a 22lb'er and though that was massive.

lennitt
01-15-2014, 01:52 PM
That gotta take a while to cook. @ 1 1/2 hrs a lb = 39 hrs!!!

el_matt
01-15-2014, 01:59 PM
That's gonna require a BIG crock pot!

Oh wait, that's not a rack of ribs. Nevermind:oops:

Matt

Jason TQ
01-15-2014, 02:04 PM
That gotta take a while to cook. @ 1 1/2 hrs a lb = 39 hrs!!!

It would be interesting to see how long that large of a brisket takes to cook, but there seems to be a point where the ratio of brisket size to cook time doesn't continue at the same per/lb rate. If that makes sense.

When I cooked that 22lber I also cooked an 18lber and they 22 actually finished first.

ajstrider
01-15-2014, 02:11 PM
That must of been one insanely fat cow.

BigButzBBQ
01-15-2014, 02:11 PM
I would gladly conduct an experiment to see how long it would take to cook one. Where can I send my shipping info? :becky:

sliding_billy
01-15-2014, 02:19 PM
You sure that was from a beef cow and not a buffalo? :shock:

INmitch
01-15-2014, 02:19 PM
Did it have a thick flat?

Johnny_Crunch
01-15-2014, 02:27 PM
I am scared to ask what that cost.

ShencoSmoke
01-15-2014, 03:19 PM
I'd like to see her undressed.

Bigr314
01-15-2014, 03:23 PM
Wow!

slow-smoker
01-15-2014, 03:52 PM
Wow, I'm thrilled when I can find one over 8 lbs at Sams.

THoey1963
01-15-2014, 04:13 PM
I've done a 15 pounder that trimmed down to 14 and a 17.5 that went to 16.5. That thing is huge...

hogzillas
01-15-2014, 04:21 PM
I'm not sure I'd want to see what that came from, it might not be normal :shock:

frognot
01-15-2014, 04:31 PM
That's the biggest one I've ever seen!

TWSS mod

Zin
01-15-2014, 04:58 PM
That must of been one insanely fat cow.

More like a very old cow.

Smokin' Greene
01-15-2014, 05:10 PM
I just want to cook it!!! :grin:

alfredbot9000
01-15-2014, 05:18 PM
That's gonna require a BIG crock pot!

Oh wait, that's not a rack of ribs. Nevermind:oops:

Matt

It won't need a BIG crock pot...it should shrink some after par boiling it a BIG pot with some liquid smoke.

Or did I confuse that with a rack of ribs too?

71-South
01-15-2014, 09:02 PM
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.

martyleach
01-15-2014, 10:46 PM
I'll bet there was a good 6lbs of fat that needed to be trimmed off....

Smith's Pig Pen
01-15-2014, 11:10 PM
Haha- there was about that on ours^^.

JazzyBadger
01-15-2014, 11:19 PM
I'm not sure I'd want to see what that came from, it might not be normal :shock:

https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcR2ppFgVzQkBs6b3utux-EJow9jiiZUNRPM5qKyq8LZZImqNBtS2g

srfshane
01-16-2014, 09:27 AM
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:

90046

90047

90045

mytmouz
01-16-2014, 10:35 AM
drool...

Yellowhair42
01-16-2014, 11:05 AM
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:

90046

90047

90045


Wow! All that marbling and not too heavy of outside fat. I'm impressed!

Twisted Belly
01-16-2014, 07:40 PM
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:

90046

90047

90045


Wow that fat looks like butter!

martyleach
01-16-2014, 08:35 PM
Gotta tell you, that is some impressive marbling. Prime, if I've ever seen it!

bbqwilly
01-16-2014, 08:40 PM
Thats an amazing brisket.

dummy que
01-17-2014, 12:50 AM
don`t drop that bad boy on your foot

srfshane
01-17-2014, 09:49 AM
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
01-17-2014, 10:06 AM
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.

srfshane
01-17-2014, 10:13 AM
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.

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. 90075

DaveAlvarado
01-17-2014, 10:41 AM
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
01-17-2014, 11:30 AM
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).

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
01-17-2014, 12:51 PM
That answers my question, thanks for checking it out!