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View Full Version : Snake River Farms Gold Label Wagyu


landarc
12-25-2015, 12:51 PM
Took advantage of one of the sales that SRF ran, and purchased a Gold Label packer brisket, it was somewhere around 15 pounds. We decided that it was perfect for a Christmas Eve dinner, ran it at 255°F for 30 minutes, then pretty hot, around 325F grate temperature in a large Big Green Egg. It was rainy with temperatures around 50°F, low wind.

http://i166.photobucket.com/albums/u105/landarc/be62644e-e2fe-413a-a5e2-ea7f1a578af8_zpshc0w3kyz.jpg

Very good marbling, easy trimming, as is generally the rule, I found that premium beef is easier to trim and prepare than lower quality meat.

http://i166.photobucket.com/albums/u105/landarc/5d80af2a-4b74-4052-b722-a8f41d9131f0_zpsl5panhln.jpg

Here it is, out of the cooker. Overall, it ran from 10am to 1pm, got wrapped in paper at 1pm to 3:30pm, the unwrapped until done at 4:30pm. I lost some bark to the fact that there was so much fat and juices in the wrap, it had to be removed and reset.

http://i166.photobucket.com/albums/u105/landarc/122415plate_zpslu6onuer.jpg

This photo doesn't do the meat justice. These slices look much drier and less tender than the meat really was. The flat was amazingly tender and dripping with juice, the point simply melted as you ate it. I flat nailed the cook on this one.

http://i166.photobucket.com/albums/u105/landarc/122415ends_zpsnsynaxyg.jpg

I do not make Burnt Ends from the brisket point, but, I do like to chop off the ends of the brisket and eat the real burnt ends off a proper brisket. These are actually from the end of the flat, and are more amazing than any fake burnt ends that are braised in sauce.

In my opinion, top 2 of briskets I have ever cooked. Smokejumper, who spent several years in Texas, said it was top 3 for me, and top 3 for briskets he has eaten outside of Texas.:thumb:

bluetang
12-25-2015, 12:59 PM
Looks quite righteous!

mchar69
12-25-2015, 01:07 PM
You gotta love it, plus you have witnesses!
Merry Christmas!

ShencoSmoke
12-25-2015, 01:07 PM
Great cook bob! That thing looks awesome! Merry Christmas!

Stingerhook
12-25-2015, 01:12 PM
Fine looking piece of meat and it looks even better after cooking.

Ribeye Republic
12-25-2015, 01:14 PM
Very nice. Good quality meat is tough to beat.

Shagdog
12-25-2015, 01:15 PM
Awesome looking hunk o beef, Bob :thumb:

Shiz-Nit
12-25-2015, 01:17 PM
Awesome looking

Jason TQ
12-25-2015, 01:32 PM
Nice! We've cooked a lot of the black label, but still haven't tried gold. I'll have to try one next year. Looks so freaking good.

WineMaster
12-25-2015, 01:55 PM
Very nice !!

Mattb82
12-25-2015, 03:01 PM
Looks awesome

Diesel Dave
12-25-2015, 03:02 PM
Yup, you nailed it for sure Bob :thumb:

Way to go

Deebo
12-25-2015, 04:27 PM
Killer cook!! You're making me wanna do a brisket!!

Gore
12-25-2015, 04:32 PM
Sure beats turkey! :hungry:

campdude
12-25-2015, 04:54 PM
Looks fantastic. Merry Christmas.

Big George's BBQ
12-25-2015, 05:17 PM
Bob that looks amazing

Norm
12-25-2015, 05:42 PM
Wow Bob that turned out great!

TuscaloosaQ
12-25-2015, 06:08 PM
Most excellent...!!!!!:grin:

hogs122
12-25-2015, 06:34 PM
Man that looks amazing. Sure beats the dry turkey I had today :mrgreen:

DBBQ
12-25-2015, 06:51 PM
For some reason, I do not see any pics.

Old Smoke
12-25-2015, 11:23 PM
Good Job :thumb:

I'll be down in the morning for any left overs...

Merry Christmas, hope ya had a great day

cr0mster
12-25-2015, 11:41 PM
That looks awesome!

PatAttack
12-26-2015, 12:47 AM
Touche', Platty.

At least you didn't fall asleep on this one...:-P:thumb:

Smoke Dawg
12-26-2015, 12:55 AM
Oh Hell Yea!

ssv3
12-26-2015, 03:11 PM
That's a treat and just perfect for Christmas. :thumb:

gtr
12-26-2015, 04:37 PM
And just think how nice your shoes are going to smell once you get those drippings on them!

Very nice work there Bob - just beautiful.