Snake River Farms Black vs Gold Brisket | Lone Star Grillz 24 x 40 Offset
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- Опубліковано 14 тра 2024
- We compare both Snake River Farms Black grade vs Gold grade briskets to see if the extra money is worth it. Smoker used was the Lone Star Grillz 24x40 Offset stick burner using Live Oak wood for smoking.
Links to Briskets
Gold Grade - www.snakeriverfarms.com/gold-...
Black Grade - www.snakeriverfarms.com/ameri...
0:00 - Intro
0:09 - Black Grade
2:00 - Gold Grade
2:24 - Marbling Comparison
3:35 - Seasoning
4:00 - Lighting Up LSG 24x40
4:24 - Smoking The Briskets
7:46 - Even Temperatures
8:38 - Briskets Done
9:18 - Black Grade Results
10:41 - Gold Grade Results
12:03 - Final Thoughts
Drooling man! Another awesome cook
Wow!!! What an Amazing job done with those briskets!! Thanks for the head to head 😊👍👍
Great cook as always 🔥🔥
Thank you sir!
As always great video and a great teacher of smoke and meats
Peace and blessings to you and your family
Thank you sir! Likewise my man!
Excellent cook bro. I like how you use the sous vide.
Yessir, I use it to rest them all the time. Check out the one where I smoked the cheapest brisket I could find and smoked only to 180* and sous vide the rest. Fool proof way to make even the cheapest brisket as juicy as possible!
Another great video
Thanks Mike!
I like your cooks keep it up
Thank ya!
You talked about the Australian Wagyu. I cooked an A9 non comp I purchase last month and it was phenomenal. I’ve cooked SRF gold and Imperial Wagyu. The results weren’t even close. That A9 was amazing. I purchased from The Butcher Shoppe in Pensacola FL. Great products the only drawback is you pay for shipping.
It was definitely close to the Australian I bought from The Meatery. I made that one for the superbowl and made a video of it here. The black grade has been better than what I got but one of the issues I have with SRF is that if you choose black, you can't hand pick what you are going to get and for the money, I was kind of bummed with this one.
Been going back forth going to order a brisket for the holidays which one would yall recommend from the butcher shoppe in Pensacola or from snake river falls
What model of machine are you using for your vac seal? Also, did you add tallow when putting brisket in the bag?
Great cook and excellent comparison video Bro💯 If you ever come across another scalped brisket n the future just take a piece of leftover fat and cut it a little bigger than the gash mark and fill it in. You may need to massage it a little bit to make it lay down flat but after that, it sticks perfectly. Season as usual and that’s it. Won’t even fall off when your slicing the finished product. Nice work Bro🔥
No way! I may have to try this! Thanks man!
Yessir. Dealt with the same thing my last brisket cook. These butchers are getting careless. Lol but see how I dealt with it in this video.
COOKING BRISKET AND RIBS TOTALLY OPPOSITE OF MY NORM ON MY LSG OFFSET SMOKER
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Way to go bro! That fat is rendered well on both briskets. I knew to Sous Vide did you coke them til 190 or higher?
I did 195 and the sous vide 145*. Came out great! Fat rendered super delicious! Still bummed about the black grade tbh.
What was the final temperature of the brisket before you pulled it? What temperature do you generally aim for before throwing it into the sous vide?
It really depends on the brisket. You'll want to go off of feel rather than temp but usually around 195 to 202*. If a meat probe goes in like butter and it's in that temperature range then it's ready to come out.
daaannnng these look FIRE. let me get a plate bro!
Thank ya! They were pretty great and the plate is always there my man!
Bro add the link so I can get my hands on one, I went on their website but couldn’t find where to purchase just one. 🤜🏽🤛🏽
Added!
@@ElSenorBbq one more question, what would you have done if you hit the stall for the second time?
@@thatsallfolks3115 It actually did. You could wrap it but I've been doing no wrap lately because the bark forms better all around. I could have done the foil boat to speed it up but decided to not wrap it
Is the black twice as good as a Costco or Sam's prime?
It usually is better but since you can't pick and choose when you order it, it's going to be a toss up. Like I mentioned in the video, I've had some really good briskets in black grade previously but this wasn't one of them. With the gold, it's pretty much going to be a guarantee to be great.
Hey man off topic but can you talk about your weight loss journey and or any tips?
How'd you know about the weight loss sir? I don't even think I mentioned it in a video.
@@ElSenorBbq you mentioned it on joes live stream before. Maybe a how to eat and smoke bbq while cutting series or some sort of video. 😁
@@VillanuevaMedia Ah that's right! Man that was a bit ago haha but I can definitely do that. I haven't cut out any foods either, especially bbq, I'm just doing it smarter.
@@ElSenorBbq great to hear i'm really hoping you can put one out i'm needing to make a change but enjoy bbq still.
Your pooling was cause of your trim job
That part of the scalping came from snake river farms. I mentioned it several times throughout the video, definitely not something I did
@@ElSenorBbq Your trim job in that area could have keep it from pooling
@@bmoc1925 Idk how if it had a scalp right in the middle where it will create an actual pool. Both briskets were trimmed the same as well.
Snake river farms is so overrated and overpriced. All marketing.
But your cook looks perfect
I had to try it once and since then, I really liked it. It's one of those things where if you really need a juicy brisket this is almost fool-proof. I have a video where I take the cheapest select brisket I could find and still made it juicy. In this case, the Black Grade I don't feel was worth the money tbh and it's not a shot at them, but for the money I expected better like I have experienced before. The Gold was great though but it is money. I appreciate the comment my man!