Snake River Farms Brisket

Wildcat · February 11, 2011, 05:58:44 AM

Well, the rain is finally going away here for the next several days and the temps are improving. I have my 14.66 pound brisket thawed and plan to smoke it here real soon. In the past (and with briskets that cost much less) I have always smoked at 205 to 210 cabinet temp. This time I plan to smoke at a cabinet temp of around 220.

FLBR, if I am not mistaken, I believe you smoked a similiar sized SR Farms brisket at approximately the same cabinet temp. Do you recall approximately how long it took to finish the cooking phase? Sonny mention to me that these briskets cook a little faster than the average brisket and I am also cooking at a higher temp than I normally do.

KyNola · February 11, 2011, 06:37:31 AM

Watching this thread with interest. I have about a 18 pound SRF brisket in the freezer.

FLBentRider · February 11, 2011, 07:11:43 AM

I think it was around 12-14 hours - I did it on the MAK - I think I did 4 hours on "smoke" (170-200F) and then the rest of the time on 210F

Wildcat · February 11, 2011, 07:17:33 AM

Thanks. Will post more once I get 'er in the smoker.

classicrockgriller · February 11, 2011, 07:31:55 AM

Here I is .......and I'm watchin too. ;D

porterdriver · February 11, 2011, 07:44:03 AM

And for the novices in the crowd, what makes the Snake River Farms brisket so special? Does anyone have an internet source? Snake River in Idaho?

FLBentRider · February 11, 2011, 07:47:58 AM

I think the IT in the center was only around 180F when I pulled it, I would go by feel on these and not temp.

The one thing I noticed is the "feel" has more give even when raw.

SRF sells wagyu, or American kobe, beef. sort of super prime.

SnellySmokesEm · February 11, 2011, 07:49:24 AM

Quote from: porterdriver on February 11, 2011, 07:44:03 AM
And for the novices in the crowd, what makes the Snake River Farms brisket so special? Does anyone have an internet source? Snake River in Idaho?

http://www.snakeriverfarms.com/

Its the american version Kobe Beef

Wildcat · February 11, 2011, 09:35:47 AM

Alright - let me see if I can remember how to post photo's:

Here she is.

Trimmed and cut to fit.

Seasoned. Simple - sea salt, pepper, garlic powder, and onion powder. Never tried CYM before so here we go with one of them. The other has EVOO.

Into the smoker.

PID set at 220. Trying out the new Maverick.

More later.

Wildcat · February 11, 2011, 10:30:50 AM

Quote from: classicrockgriller on February 11, 2011, 07:31:55 AM
Here I is .......and I'm watchin too. ;D

:o ;D

OU812 · February 11, 2011, 10:44:38 AM

Maaaaaaaaaaaan thats gonna be gooood.

What flavor of smoke you putting on them babys?

Wildcat · February 11, 2011, 11:11:10 AM

4 hours of hickory. I was going to do Mesquite but was out. Then I wanted oak and guess what - it was gone as well. Hickory was my 3rd choice.

OU812 · February 11, 2011, 01:36:08 PM

You cant go wrong with Hickory.

DTAggie · February 11, 2011, 05:35:50 PM

You will be very pleased with hickory

Wildcat · February 11, 2011, 10:22:10 PM

Section with EVOO reached 180 IT after 13 hours. Rested for an hour in foil.

Tender and very moist. Good Flavor. A lot more fat than anticipated.

Will take the section with CYM to 190.