Snake River Farms Brisket

So for the fourth of July Costco brought in some briskets from Snake River Farms. This I found out about by reading https://www.bbq-brethren.com/forum/. SRF sells American Wagyu beef. This is rated higher than USDA Prime. Now the best part. If you go to SRFs website to purchase the brisket that I got you would have paid $209 plus shipping. I got it from Costco for $100.60. Sweet deal. Now just to hope I don’t ruin this fine piece of beef.

 

Since this is my first 20 lb brisket I needed to pull out my Big Poppa Smoker UDS. I set it up to smoke this brisket at 300 with some pecan wood. While the smoker was coming up to temperature I trimmed the brisket and put my rub of Salt, Pepper, Granulated Garlic, and Granulated Onion. I put the brisket on fat cap down for the first 4 hours until I liked the color then wrapped in butcher paper until finished about 2.5 hours later. Then a long three hour rest in the cooler. This turned out to be the best brisket I have ever cooked. Now I have only done a few. I am so glad I did not ruin this beef.

 

Below are the photos. I start with photos still in the package and then my trimming and rub. Then you will see the brisket every hour watching for color. Next is the look after the three hour rest and the slicing. It was soooo good.

 

Another Try at Brisket

When I was in Florida my good friend Chris did up a brisket. It was so good I had to try his method. Here goes.

I picked up a Prime brisket from Costco. 11.46 lbs @ $2.99 per.  $34.27. Not bad size and good floppiness. I trimmed it nicely then injected it with a product I have not heard of before.  ButcherBBQ Prime Injection.  After I rubbed it with my standard SPOG. Then I tossed on some Montreal Steak Seasoning. I let it rest about an hour before tossing it on the weber.

This is the first time I smoked a brisket on my weber. I set it up for indirect and I even put water in the pan under the brisket. As always I started the kettle with a mostly full mini chimney of coals. The inlet I set to just under 50% open. She settled in at 400 degrees in the dome. Which is about 350 at the grate.

I put the brisket on at 11:45am. Wrapped it at 2:20pm in foil. Pulled to rest at 5:06pm. Ate at 5:35pm just could not wait any longer.

It was very moist. Great bark. Only the first two slices of the flat would be considered dry. I chop that up and add some drippings and it will be good eats tomorrow. Now I would say my last few briskets were undercooked. This one probed unlike any of the others.

 

Savory Ribs

So since I am trying to cut down on sugar and carbs I went and searched for a No sugar Rub. I found a good one from a fellow brethren NCGrimbo. I left out the cayenne since the wife does not like spice as much as I do.  I was surprised at how the flavor profile changed so much from sweet to savory. My wife on the other hand could not tell very much at all. Over all I ran 3 racks through the 270 smoker at 250 degrees. Took 4 hours with spritzing with water at hour 2 and 3. They were nice and juicy. Happy that I did not over cook them.

Sugarless Texas Sprinkle Barbecue Rub

1/3 cup salt

1/4 cup paprika

3 tablespoon chili powder

2 tablespoon black pepper

1 tablespoon ground cumin

1 tablespoon garlic powder

1 tablespoon cayenne