Mothers day cook: SRF american wagyu brisket

grantgallagher

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Location: NJ
#1

Mothers day cook: SRF american wagyu brisket

May 11, 2018, 01:28 PM

First time cooking one of these from SRF. Not gonna lie, im super excited. The plan is to dry brine until tomorrow night then rub with a variation of meatheads big bad beef. Then get it in the smoke vault around 225-250. I will wrap it when it stalls in butcher paper. My goal is to be done a few hours early for a late lunch and it can sit in the cooler for a while.
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grantgallagher

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#2

May 11, 2018, 01:51 PM

Came pretty well trimmed already. Fat cap down to about 1/4 inch, maybe a tad less. Looks amazing.
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MeatMonster

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#3

May 11, 2018, 04:15 PM

You had me at Wag...!
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Frozen Smoke

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#4

May 11, 2018, 06:28 PM

I will be watching to see the goodness that comes out of that fine lookin' brisky! I have a SRF Wagyu in the freezer too just over 12lbs. waiting for a good time to cook it. The way that thing looks I wouldn't touch it with a knife. Season and on the smoker!
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barelfly

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#5

May 11, 2018, 08:53 PM

I’ve smoked one of these in the past and it went much quicker than I expected. But I cambro held for the time needed as well as in my smoker at a holding temp.

It was fricken amazing so you are going to love it! Was THE BEST brisket I’ve ever had. 😁
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1 - 3

3 comments

#5.1

grantgallagher commented

May 12, 2018, 04:37 PM

Editing a comment

barelfly how quick is much quicker than expected?

#5.2

texastweeter commented

May 12, 2018, 11:48 PM

Editing a comment

I experienced the same. Was done a full 2 hours before the prime or CAB I am used to! grantgallagher

#5.3

barelfly commented

May 13, 2018, 06:35 AM

Editing a comment

@grantgsllagher sorry I haven’t been on the site since replying but I remember being up at 3am wrapping and setting up my faux cambro. I think we were eating at noon and I expected it to go to 8-10am. I held in the faux while my smoker cooled down, then set it for 140* to hold after. It only took 10.5 hours at 225* and was a 15lb brisket. So I expected much longer.

Enjoy yours!
Jerod Broussard

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#6

May 11, 2018, 11:05 PM

Originally posted by MeatMonster View Post

You had me at Wag...!

yeah, what he proclaimed.....

I wouldn't even wrap, let that dude get to probe tender...
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3 comments

#6.1

grantgallagher commented

May 12, 2018, 04:40 AM

Editing a comment

Interesting. Ive done 2 briskets before. Wrapped one and not the other. The one i wrapped i was much more juicy. Likely to be a fluke?

#6.2

texastweeter commented

May 12, 2018, 11:49 PM

Editing a comment

I disagree. Prime and wag wrap in butcher paper, CAB and choice use foil. To each their own.

#6.3

grantgallagher commented

May 13, 2018, 12:16 AM

Editing a comment

considering im pretty sure im gonna run outta propane im gonna wrap it when it hits the oven. its been stalled at 153 for damn close to 2 hours.
grantgallagher

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#7

May 12, 2018, 04:49 AM

Ugh, its raining hard here in jersey all weekend. One more variable to deal with.
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#7.1

EdF commented

May 12, 2018, 09:01 AM

Editing a comment

Yeah, so much for the spring cleaning yardwork that needs to be done. ;-)

#7.2

texastweeter commented

May 12, 2018, 11:49 PM

Editing a comment

Just means you don't have to worry as much about your pit humidity.
grantgallagher

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#8

May 12, 2018, 06:04 PM

She’s about to head in
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#8.1

texastweeter commented

May 12, 2018, 11:49 PM

Editing a comment

I'd hit dat!
grantgallagher

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#9

May 12, 2018, 11:42 PM

Rookie move. I am 100% gonna run out of propane before the night is out
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#9.1

texastweeter commented

May 12, 2018, 11:50 PM

Editing a comment

Lots of gas stations have propane. If not, after the crutch finish in the oven at 225. Its not gonna take on any more smoke.

#9.2

grantgallagher commented

May 13, 2018, 12:17 AM

Editing a comment

not in jersey they dont. plus its 2:15 and no gas stations open.
texastweeter

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#10

May 12, 2018, 11:51 PM

You hanging in there brother. I added a bunch of comments above. I up pondering the air portion of my "Land, Sea, Air, & Earth" dish for my wife, so I am right there with you.
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grantgallagher

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#11

May 13, 2018, 12:55 AM

Pulled and wrapped in butcher paper 6 1/2 hours in. Cut a piece off...damn good already, lol
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Got BBQ

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#12

May 13, 2018, 03:32 AM

Did SRF brisket last weekend. It was as good as they say. Started sat night and dome in the am. Pit held perfect temp. Used BBQ Guru, ICloud. Set to send alert if pit temp varied by more than 15 degrees, no alarms. Meat was juicy and tender. I'm waiting for them to go on sale again. I think I bought it in a 2 fr 1 sale
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grantgallagher

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#13

May 13, 2018, 05:46 AM

11 hours in holding at 180...still havent run out of propane.
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2 comments

#13.1

fzxdoc commented

May 13, 2018, 07:03 AM

Editing a comment

The BBQ gods and godesses are with you on this one, sounds like. I bet it's going to be a fantastic brisket.

Haven't done waygu, but prime briskets I've done have been probe tender at 190°-195°.

Kathryn

#13.2

grantgallagher commented

May 13, 2018, 07:48 AM

Editing a comment

Thank you for that, im gonna start checking a little earlier than i did on the past 2 ive done.
grantgallagher

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#14

May 13, 2018, 08:23 AM

fzxdoc you were spot on. Pulled it as soon as i checked. Thermapen went in like it was butter. Into the faux cambro it goes...with protection
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3 comments

#14.1

SmokeyGator commented

May 13, 2018, 11:18 AM

Editing a comment

Don't trust the security guard

#14.2

EdF commented

May 13, 2018, 11:23 AM

Editing a comment

"Who Watches the Watchdog"?

#14.3

texastweeter commented

May 13, 2018, 02:53 PM

Editing a comment

That's like having me watch the whisky stash!!!
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#15

May 13, 2018, 10:11 AM

Looks like your pup is wishing for opposable thumbs to be able to get into that faux cambro himself.

Glad to hear you pulled that brisket at just the right time.

Enjoy.

Kathryn
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