SRF Black v Gold Grade

[eggzlot]

Going to give Gold Grade a shot this season. We have done fairly well with black so decided to up our product this season.

Anyone with experience talk about cook time? Any major variations assuming same weight, same cooker, etc?

 

[cpw]

I haven't cooked any, but from what I understand they're just hand selected from the same stock to be a better quality, so they shouldn't cook any different than a black grade.

 

[PekingPorker]

I haven't cooked any but I've seen them and the flats always appear to be thicker than the regular Black flats. Marbling seems very similar.

 

[Scottie]

I've always liked the gold over the black

 

[BBQ_MAFIA]

Do they cook differently?

I've always liked the gold over the black

 

[Burnt at Both Endz]

Do they cook differently?

I think you'll find that a great brisket cook will tell you that no two briskets will ever cook the same. The only thing they have in common is that you need to cook until their done, not by time and temp.

 

[tduffy]

I think you'll find that a great brisket cook will tell you that no two briskets will ever cook the same. The only thing they have in common is that you need to cook until their done, not by time and temp.

This.

I have cooked everything from choice to gold SRF and I couldnt tell you if they cook different or not because every brisket does regardless of grade. The only thing they have in common is they are done when they are done.

 

[shares]

Spent the extra cash for Gold one time. One time only.

 

[Blanton]

This.

I have cooked everything from choice to gold SRF and I couldnt tell you if they cook different or not because every brisket does regardless of grade. The only thing they have in common is they are done when they are done.

While this is true, I have found that my primes have always cooked in a window and golds have cooked in their window, and those two windows are not the same

 

[Burnt at Both Endz]

While this is true, I have found that my primes have always cooked in a window and golds have cooked in their window, and those two windows are not the same

Bet your primes weren't Creekstone primes, not all Angus are created the same.

 

[Blanton]

Bet your primes weren't Creekstone primes, not all Angus are created the same.

No they were not. How do you find them different from other primes. Have only cooked Costco primes

 

[gettinbasted]

My window is 4-6 hours. It varies widely each weekend. I use golds.

 

[tduffy]

No they were not. How do you find them different from other primes. Have only cooked Costco primes

I used creekstone before moving to wagyu. Compared to Costco primes which could be any breed, creekstone are %100 angus and they are just as if not more anal on genetics as the wagyu breeders are. They are more consistent and have more intramuscular fat than Costco primes.

 

[smokeyw]

I like the gold for slices but never did like the point for burnt ends. They were always so fatty I couldn't get the fat rendered out. I did have good luck with the sliced from the flat though. I ended up going back to black and am now turning in burnt ends again.

 

[Trucky1008]

I like the gold for slices but never did like the point for burnt ends. They were always so fatty I couldn't get the fat rendered out. I did have good luck with the sliced from the flat though. I ended up going back to black and am now turning in burnt ends again.

I've had the same experience with the point on golds and blacks. I cooked a double-comp this weekend and used a black on day #1 and gold on day #2. The point on the black made much better burnt ends than from the gold. The flat on the blacks are plenty well marbled to give good slices. Black finished 6th and Gold finished 11th this weekend.

 

[Untraceable]

I think the blacks are one hell of a product.

 

[eggzlot]

thank you all for your replies.

 

[ArnieTex]

I used Creekstone before moving to wagyu. Compared to Costco primes which could be any breed, Creekstone are %100 angus and they are just as if not more anal on genetics as the wagyu breeders are. They are more consistent and have more intramuscular fat than Costco primes.

We have done much better with Creeksone than SRF, 9 out of ten Creeks are actually usable at comps, 3 out of ten SNR's are actually usable at comps, just been my personal experience your milage may vary so will never order SRF again. Each time I asked about the Gold I was always encouraged to just use the black.
On two different occassions we cooked Creeks next to SRF's and no one could tell the difference other than myself and it was a very slight edge to the SRF, maybe it was in my head though since the cost more.
Just my experience so don't shoot the messenger, just trying to help too.

 

[MikeJ65]

We have done much better with Creeksone than SRF, 9 out of ten Creeks are actually usable at comps, 3 out of ten SNR's are actually usable at comps, just been my personal experience your milage may vary so will never order SRF again.

I've cooked a lot of SRF and the only one I would have hesitated to use at a critical contest was this weekend. It was a 17 lb. Black, but the flat was 3/4" at best. Ended up 12th with that one. The Sunday brisket was a more typical SRF Black and placed 7th (lost 6th place coin flip).

 

[tduffy]

I've cooked a lot of SRF and the only one I would have hesitated to use at a critical contest was this weekend. It was a 17 lb. Black, but the flat was 3/4" at best. Ended up 12th with that one. The Sunday brisket was a more typical SRF Black and placed 7th (lost 6th place coin flip).

I've gotten more good ones than not also. The one that I didn't want to cook because I thought was too thin ended up 5th place that day so since then I've learned to just roll with them.