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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Mothers day cook: SRF american wagyu brisket
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Club Member
- Dec 2017
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Smokin-It 3D
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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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barelfly how quick is much quicker than expected?
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I experienced the same. Was done a full 2 hours before the prime or CAB I am used to! grantgallagher
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@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!
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Originally posted by MeatMonster View PostYou had me at Wag...!
I wouldn't even wrap, let that dude get to probe tender...
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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?
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I disagree. Prime and wag wrap in butcher paper, CAB and choice use foil. To each their own.
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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.
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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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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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Founding Member & Pit Barrel Cooker Queen
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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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