SRF Brisket has arrived

[DWCowles]

This thing is huge. I will start to work on it next Wednesday with better pics. Stay tune...

[David Parrish]

Wowzers that's huge. Dry brine the bad boy several days in advance. I'd salt Sunday for a Wednesday cook

[FLBuckeye]

17 lbs., that is huge!!

[DWCowles]

David Parrish I won't be cooking it til next Friday night for the 4th. Also I won't be home til Wednesday.

[barney]

Can't wait to see that bad boy !

[David Parrish]

David Parrish I won't be cooking it til next Friday night for the 4th. Also I won't be home til Wednesday.

Wednesday brine for a Friday cook will work out great.

[Jerod Broussard]

Kneeeeeeeeeeeeeeeeeeee-Ice!!!

[3DJ]

Wow. Awesome. Looking forward to seeing more.

[Breadhead]

Drooling in Hermosa Beach. Brisket don't get any better than that. Wowser!

[smarkley]

Ohhhhh yeah!

[David Parrish]

Now let's talk prep. Are you separating the point from the flat, cooking it all at once, using BBBR, just salt and pepper... what's the plan? Cooking on the Rec Tec?

[DWCowles]

Ok David Parrish I'm planning on cooking it all at once with Oakridge BBQ Black OPS Brisket Rub. I will be wrapping in the pink butcher paper. No Rec Tec with this bad boy it's going on the Lang with Hickory wood.

[David Parrish]

Why pink butcher paper? What temp are you cooking at?

[DWCowles]

David Parrish that's what Aaron Franklin wrap his briskets with so I thought I will try it. I'm planning on keeping the temp around 225-250.

[FLBuckeye]

David Parrish Remember this video? https://www.youtube.com/watch?v=lnRRDSYgdmw

[David Parrish]

Not sure I'd seen that before actually. I've also never used butcher's paper. It'll be interesting to see how this turns out

[DWCowles]

Got the beast trim, salted, wrap and put back in fridge until Friday night. More to come...stay tune.

[BruceB]

That is one pretty hunk o' beef

[_John_]

Unless my picture is wonky the grain of that muscle is running quite differently than I am used to. Cutting across the grain is usually a 45 degree angle from the horizontal length for me, this one you would cut almost sideways.

[DWCowles]

_John_ that was the first thing that I notice also

[_John_]

That section that is kind of round at the bottom right, that is where I want my slices from.

[CandySueQ]

Is that the point on the right after the hump? Did you line it up for the photo? Nice trim job. I think you're dissing your Rec-Tec though. Got friends who've 180-ed brisket twice cooked on a pellet cooker!

[DWCowles]

CandySueQ yes that is the point and that's just the way it position itself when I flip it over. I'm not using the Rec-Tec I'm using the Lang for this beast and two PBs. There will be 10 racks of BB ribs in the Rec-Tec (I hope).