Snake River Farms Brisket

[muebe]

NICE!!!! Looks excellent so far...

[KyNola]

Looks great!

[Wildcat]

At the 15 hour mark, the section with the mustard reached 180 F. I started reasoning with myself. I said: "Self - this meat was above the other rack and therefore was subjected to lower temps during the first 13 hours. When you pulled the other rack out, this one was at 147 degrees IT, so it stands to reason that it was cooking slower. When doing butts, if you cook at lower temps, then you can take out at lower temps and since this finally hit the same temp (180), it only makes sense that it will be more tender. Besides, it is 12:30 pm and you are tired."

Sorry, but I forgot to take pictures of the second section. The bark was slightly different, but very similar to the first one. The meat had much less fat. The juice was a light brown instead of reddish.

I let it rest for an hour like the other section while I was putting things away and cleaning up. I sliced a small section off like I did on the first section and sampled. It was extremely tender, more of the fat had rendered, and had a different but very pleasant flavor. Although it did not have a mustard taste, the mustard did change the way it tasted. I kind of like the flavor, but you do lose some of the "natural meat flavor" with mustard. In the future I will probably do it both ways like I did this time.

I vac sealed both sections in portions suitable for 4 people and placed in fridge. Will probably reheat one of them tonight and freeze the rest.

IMHO, the end result is that this was a very good brisket. I personally think it is well worth the price that Snake River charges, but not worth their price coupled with the super high freight charges. If they would ship with similar containers and methods as Omaha Steaks does, I would buy these on a regular basis. If you have plenty of money and enjoy spending it on luxury or want to give someone a special gift, then this is for you. For me, it will be a rare purchase, once or twice per year.

[jiggerjams]

Great post Wildcat. The brisket looks very tasty. In a picture it appears that you have puck savers, white and and an orange brown color. Is this a correct assumption?

[Wildcat]

Great post Wildcat. The brisket looks very tasty. In a picture it appears that you have puck savers, white and and an orange brown color. Is this a correct assumption?

;D I do have 2 Bubba Pucks (aluminum). The item on top of that is an old wood puck that has been exposed to heat and dampness over and over without ever getting hot enough to smolder. I use it as the 3rd Bubba Puck. Back when I bought mine from Chez Bubba, the Bubba Pucks came in a pack of 2.

[classicrockgriller]

Nice going! Great Job on the Brisket.

Like you said they are too pricey for every weekend,

but for special occasions, it is a Treat.

[SouthernSmoked]

Man oh man I'm hungry now!

[OU812]

Daaaaaaaaaaaaaaamn!!

That there is a gooood looking hunk of beef!

[BuyLowSellHigh]

Waygu brisket is a thing of beauty.  Looks like your's is first rate, A++ !

They are fatty, but that's what makes them taste so good!