Snake River Farms Waygu Brisket with Q-view!

Discussion in 'Grilling Beef' started by moseephus, Sep 9, 2015.

  1. A couple of weekends ago, I pulled the trigger on a Snake River Farms brisket.  I also got a few cowboy chops for good measure.  More to come on those guys.  The arrived completely frozen in a box and was individually labeled.  15.99 pounds to be exact.  It took over 2 days to thaw out in the fridge.  When I opened the package, it was unlike any other piece of brisket I've ever handled.  It was incredibly tender and hard to describe. The fat cap was around 3/4 inch and as difficult as it was, I resisted the urge to trim it at all.  I made a rub of equal parts kosher style flake salt and coarse grind malabar black pepper.  I then added a little paprika, onion and garlic powder.  The brisket was already almost sticky to the touch and didn't need any type of slather, in my opinion.  Got the smoker up and running with lump and a mixture of hickory and peach and added the brisket when the smoker temp stabilized at 240.  I tried out a myflameboss that a buddy of mine has recently purchased and had pretty good luck with.  I also used my trusty old Maverick Et-732.  The myflame boss worked ok despite the temperature readings. The maverick promised that that temp averaged 225-235.  The brisket went on right at 4P and I resisted the urge to peek until 10.  The bark had started to form nicely and I started spritzing with a mixture of apple juice, beer, and a splash of apple cider vinegar.  I sprayed it every so often util the bark got to the look I wanted - around 2A and wrapped with brown butcher paper.   Let it go to an IT of 198 or so (honestly I intended to get it off the smoker at 190, but I slept through the alarm) and put it in the prewarmed cooler with some towels.  It rested in there until 4PM and it was ready to slice.  To be honest, my slicing skills need a little work, but boy was she tender and moist.  We ran a skewer all the way through it with absolutely no resistance.  In my opinion, it could have taken a bit more salt in the rub, but the fat cap melted down to less than 1/4 inch.  There was quite a bit of fat left around the point, but think it would have been pretty difficult to trim it off without decreasing the integrity of the meat.  It turned out very very moist and tender.  The bark was nice and sticky and took a perfect amount of smoke.  The meat itself had a flavor unlike any other brisket I've ever tasted, rich like a nice ribeye.  I hope that you all enjoy the view.

    Last edited: Sep 10, 2015
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  2. eljefesmoker

    eljefesmoker Newbie

    ::drooling:: right now, that came out fantastic!!  I can't get myself to pull the trigger on Waygu... i'm so terrified that i'm going to ruin it LOL!  Can't wait to see what you do with the cowboy chops!  Nice job :)
  3. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Very nice sir. Based on your experience, would you buy from SRF again?

    My local Costco started carrying Prime briskets a while back so I know what you mean by tender! But like you I felt the brisket coulda used more rub (and smoke for that matter). Next time it's heavy salt and pepper with Mesquite wood for me!
  4. I will reserve final judgement until I've done one of these chops from Double R Ranch, but I will say that I was very pleased with the quality of the product.  It was butchered well and I did barely any cutting on the meat at all.  I, personally, didn't find the price really outrageous, but it was certainly a special occasion only deal.  I was able to get free shipping & a kurobuta mini ham. With me and a few buddies going in on it - it was a done deal!  I don't know that I will do another Waygu anytime in the near future (years), but I will likely try one of the briskets from Double R Ranch at some point.  I have a local butcher that can get me fresh, never-frozen angus that's choice or greater and I will take that over frozen meat, if I can.  I would say that thus far, I am exceptionally pleased.  I'll be sure to let you know how the steaks turn out (even though the first one is going to be kissed by my cast iron).  
  5. Finally got around to the Cowboy Chop from Double R Ranch, sold by Snake River Farms.  Normally I purchased several of these and several of my buddies from work tried their hand at one, as well.  They all have said that they were excellent.  I have to agree 100%.

    The packaging (like the brisket) was hand labeled with the weight (1.96# to be specific).  I thawed the steak in the fridge (as recommended) for a day and a half or so.  I have to say that the steak packaging leaked some meat juice during the thawing process so the package integrity had been compromised at some point in time.  One of the guys from work had the same experience.  When I opened the package, I was extremely satisfied with the color and marbling of the steak.  I seasoned heavily with salt and pepper, returned to the fridge overnight, and pulled out of the fridge a couple of hours before grill time.  Preheated the grill to 225 (lump only - no chips for this one) and put that bad boy on there with the Maverick in the center of the meat.  It took about an 1.25 hours to get to 130.  I brought the steak inside and put it in a cast iron pan that had been prewarming in the oven at 550.  I put the steak in the dry pan for about 1.5 minutes and flipped.  Flipped the steak over to one side of the pan and added a big bunch of thyme and a few tablespoons of butter and butter basted the steak for another 2-3 minutes.  Pulled off the pan and let it rest for about 10 minutes or so before slicing and plating.  My wife had to remind me to take after pictures because I was about to dive right in........

    The steak was absolutely delicious and is, without a doubt, the best steak I have ever personally prepared.  The Mrs. and 2.5 year old agree, as well - he ate at least 1/4 of the steak himself......

    Hope you enjoy the Q-view:

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