SRF gold brisket

[GaryP]

A while back when they had a sale I was feeling rich apparently and bought a srf gold for comp season. Now that comp season is cancelled I cooked that bad boy up. Because I've never done wagyu before I kept it simple. Salt pepper, no wrap. B&B lump, post oak and hickory. The point was amazing. I got greedy and pulled the flat probably a half hour or hour before I should have. Still, great flavor. I'm sure I will try one again doing it comp style with my rubs, injection and wrap. Hopefully that is where it will shine. But that will have to wait as even SRF is out of briskets. Crazy!

 

[Brad Olson]

Even though there aren't any competitions, you still should've put those slices in a turn-in box. And added a blue ribbon!

 

[ChuckO]

Awesome cook Gary

 

[Kevin L (NKY)]

I see no problem with this cook except I have none of it . Some good sammies coming out of that.

 

[Tony-Chicago]

I need it right now.
Love the rotatable rack.
I still be drooling.

 

[BrianCal]

Wow, that pic of the slices looks amazing

 

[mikemm]

now that's an awesome pic of the slices nice smoke ring WOW is all i can say, I'll take 3 pieces please lol

 

[Wilfredo Vargas]

Wow! Looks delicious! Great bark and smoke ring.