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donmiller
11-06-2010, 06:16 AM
Last night was only the 2nd time ever that I have prepped a Snake River Farms brisket. Does anybody else have trouble injecting these?

These things do not seem to hold injection for me. Whenever I inject in a given place, the fluid comes shooting out -- sometimes 4 or 5 inches away! Could it be that the extreme marble-ing of these cuts just makes this a fact of life? ...or am I doing something during thaw that affects the temperature in a negative way?

Both times that I have received these, they have arrived not partially frozen, but frozen hard as a rock. My thaw method is to fill a cooler up half way with water, then add sufficient ice (stirring as I go) to get the water down to 40 degrees F. Then I plop the cryovac package into the cooler for 12 hours or so. When I take it out, the water has been below 40F both times (so I have no food safety concern here). This method seems like a very gentle way to thaw, but I throw it out there in case you guys think that this has an effect on my problem...

Thanks,
Don

Ron_L
11-06-2010, 08:20 AM
That happens to me with all briskets! Parsley Lady is almost to the point of covering herself and the trailer with plastic wrap to catch the "brisket fountains" that i create :-D

I think it is because of the coarse grain of the brisket. If you look at the meat you'll see long grain in the meat and the injection can follow the grain until it find an exit point. I've found that if I inject less liquid but in more points it helps.

I can't see how your thawing method would affect this.

big brother smoke
11-06-2010, 08:44 AM
This happened to me just last night.

Mister Bob
11-06-2010, 08:59 AM
I've cooked several Snake River Farms briskets, and I have noticed the same thing. I actually lay some paper towels on top of the brisket down stream to keep it from shooting all over the place.

Mine also come frozen solid, so I always order them to arrive on Tuesday before a weekend cook and thaw it in the downstairs refrigerator at 37 degrees. I'm thinking your water bath method would be fine, unless there was a hole in the cryovac.

swamprb
11-06-2010, 01:40 PM
http://i163.photobucket.com/albums/t310/swamprb/IMG_2024.jpg

I have never cooked a Snake River Farms brisket. Kobe American Beef and Mishima Ranch Wagyu briskets are the only ones that I can get my hands locally without ordering.
I don't think there is much difference besides name recognition.

http://i163.photobucket.com/albums/t310/swamprb/Jack10/IMG_2582.jpg

http://i163.photobucket.com/albums/t310/swamprb/PNWBA/Duvall2010/IMG_2358.jpg

http://i163.photobucket.com/albums/t310/swamprb/IMG_1798.jpg

http://i163.photobucket.com/albums/t310/swamprb/PNWBA/Duvall2010/IMG_2368.jpg

My butcher usually has 3 or 4 cases of the KAB and he lets me go through them. I have never gotten a frozen brisket nor had any injection issues-I use Butcher BBQ and Prime Dust.

What are you guys paying for SRF??

donmiller
11-06-2010, 02:56 PM
They go for $59 + $25 shipping for a "10 to 14lb" packer. The one I just received was 15 1/2 lbs. I've only splurged twice on these. I don't compete...

On this 2nd (most recent) purchase, I had a 10% off coupon from a BBQ class that I took that reduced the price slightly.

Don

landarc
11-06-2010, 03:54 PM
What about those guys that inject through the cryovac? Maybe that is why they do that.

Mister Bob
11-06-2010, 04:31 PM
Those are very nice briskets there, swamprb. They look just like Snake River Farms. That turn in box looks pretty good too!

WineMaster
11-06-2010, 05:10 PM
Brian, That is some of the best looking Brisket Ive ever seen.
Now Im hungry!

CBQ
11-06-2010, 07:24 PM
I inject in a plastic bag, so it doesn't matter if it squirts out. Let it sit in the juice, it is a marinade after all.

Order the SRF brisket a week or two ahead and let it sit in the fridge and defrost. The extra aging time will only help it.

swamprb
11-06-2010, 08:25 PM
Injecting through the cryovac bag won't work for me, since I'm separating the point and trimming the flat for competitions. Just put a paper towel over the brisket, but they all end up squirting marinade at some point. Next time try injecting the brisket in a checker board pattern in 1" squares, injecting downward in small pockets.

For home cooking, I almost never inject briskets, let alone a Kobe.