SRF-DRR Brisket Cook with Pics...

[PBrug]

Yesterday I cooked a SRF-DRR packer Brisket I got during the SRF 50% off sale. The brisket arrived with the other items I purchased, frozen, and it's been in the garage frig thawing out for the past week and a 1/2. The Brisket weighed in at 14.8lbs.

I did some trimming, and took off 3lb 2oz of fat, and a little discolored meat along one edge. In comparison, the last packer Brisket I did, a Sam's Club Prime, was 13.39lbs and I took off 3lbs 8oz. So, I was left with 78.9% meat with the SRF-DRR Brisket and 73.8% with the Sam's Club Prime Brisket.

I used my normal method of salting with Kosher Salt ahead of time (about 12 hours in this case), then hit with a little more Kosher Salt, Granulated Garlic and Pepper prior to putting the Brisket on the Assassin. Smoked with Kingsford Comp and Oak at about 255 for 5.5 hours to an IT of about 160. Wrapped in BP and continued to smoke at 270 - 285 for about another 4.5 hours, and it probed tender IMO at 205 in the center of the flat. I unwrapped the Brisket and let it cool for 15 minutes, then wrapped in foil and it went into a cooler for a 4.25 hour rest, before slicing. End Brisket weighed 6lbs 6oz.

I was happy with the end results, but as usual, I'm always looking to improve my game. The Point and Flat (from about center to under the Point) was very good an moist. The slices bent/folded and pulled as they should and the flavor was very good. I am still trying to get the "Far End" of the Flat to be a little better though, but I assume having a little section that's dryer than the rest would be normal.

Just a few pics taken during the cook...

Pre-Trimmed...

Trimmed...

Fat Trimmings...

Seasoned...

After 5.5 hours. Ready to be wrapped in BP...

After 4.5 hours of being wrapped. Ready for a foil nap...

Flat...

Point...

And a shot of Baked Beans, after 2 hours on the smoker...

Thanks for looking!!!

 

[aks801]

Ok, you're killing me with those beans: nice! Nice job on that brisket, clearly you are a firm believer in the rest/hold period.

Your comment about getting that far end of the flat to get moister: probably the biggest brisket challenge as I see it. A place I like to frequent here in Houston has the best brisket I have ever tested, and even their "lean" cuts can tend toward dry. There is just not a whole lot you can do about that. Now, once you get about halfway up the flat then it's game on!

 

[LloydQ]

Really solid work!

 

[Joshw]

Great review, and comparison. And great looking brisket and beans.

If the tip of the flat is too thin, you can fold it under, and it will help the moisture some. Or just cut it off, and make corned beef.

 

[Smoking Piney]

Brisket looks killer as do the beans. Nice bark on the brisket. :thumb:

 

[electron_si]

Nice looking brisket.

What did you pay for it after the 50%

 

[BillN]

Nice job on those slices look amazing, great job on the cook.

 

[R2Egg2Q]

That all looks great to me! Nice job :clap2:

 

[PBrug]

Nice looking brisket.

What did you pay for it after the 50%

Thanks!

$65.00 or $4.39/lb for this brisket That's $1/lb more than I spent for a Prime Packer from Sam's Club, but Sam's doesn't always have them...

 

[Titch]

Brisket and beans look great, be a nice feed right now

 

[fwdiii]

Great looking brisket and beans!! I have started to place the fat trimmings on a grate above the flat and let that fat melt and drip on the flat. It has helped.

 

[zackgirton6]

I do have a question... why do you salt your brisket for 12 hours? I feel like that will dry out the brisket. Both look very good tho

 

[PBrug]

I do have a question... why do you salt your brisket for 12 hours? I feel like that will dry out the brisket. Both look very good tho

Dry Brine - It is actually supposed to increase moisture, some would say. It's just a method I read about and tried a while back. Usually if I have time I do it with most, if not all, meats I cook. I'll salt and wrap large cuts, then hit them with whatever rub/seasoning I'm going to use just before cooking. When doing so, I leave any salt out of the rub. I'm usually happy with my results, so I have stuck with it.

 

[zackgirton6]

Dry Brine - It is actually supposed to increase moisture, some would say. It's just a method I read about and tried a while back. Usually if I have time I do it with most, if not all, meats I cook. I'll salt and wrap large cuts, then hit them with whatever rub/seasoning I'm going to use just before cooking. When doing so, I leave any salt out of the rub. I'm usually happy with my results, so I have stuck with it.

Good enough answer for me

 

[Evil-g]

Looks stellar and those beans.

 

[THoey1963]

Very nice...

 

[Rocky Branch BBQ]

Looks mighty fitting!

 

[pjtexas1]

Trim the skinny end off the flat and cook next to the brisket. Makes a great snack about 3-4 hours into the cook depending on how big a chunk you slice off. Pics show a well cooked brisket. :thumb:

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