Joe....first off, this is my first video of yours I have seen and you did a wonderful job throughout. I have cooked many different cuts of Snake River Farms and love their products. I cook on a RecTec RT-680 and have also cooked both Black and Gold briskets. I find the Black took a little longer to reach temperature (about 205-208 IT) but for the price difference I also enjoyed the Black the most. Excellent comparison and your video style was very enjoyed. Thanks!
Joe, Great video! I’ve already done the gold twice but I have two blacks in my freezer right now along with a black Dino ribs all from Snake River Farms… I’m having a meat party for my golfing buddies next weekend… Your video really helped me a lot, keep up the good work I’ll let you know how the party turns out ! Best, Jjk
Thanks for taking us through this brisket comparison video, really appreciate it. Both briskets looked amazing! I hope I can cook a brisket that well some day. Cheers from London, England
I came in hungry, I'm heading out after this.. starving. Such a great cook and comparisons, and surprising results between the Black and Gold. Detailed review, beautifully explained and presented. Many thanks Joe. ❤❤😊 Love all your video tutorials.
The SRF Gold has a bit more connective tissue than the Black, therefore it needs to be taken to a higher temp before wrapping. It definitely benefits greatly from a 165° 14 hr hold in my experience. My brisket cooks are a bit non conventional. I normally use CAB briskets. I smoke in my stick burner until it reaches desired color, but more importantly until the fatcap passes the finger poke render test. At that time I foil boat and finish in my pellet grill, mostly for convenience reasons. I normally pull around 190° and place it, still in the foil boat, onto the rack in a covered turkey pan with 1/2” of water in the bottom. I hold them in the oven @165° for 10-14 hrs depending on the brisket. The only things that I change with the SRF Gold briskets are that I don’t pull of of the pellet smoker until it reaches 203° and increase the hold time to 14 hrs. The Wagyu can handle it. The CABS cannot. If I pulled a CAB at that temp the flat would be dry. Just my experience. Thought I’d share. I’m from Alamogordo, so I love watching your videos because I feel like you understand the flavor profiles that reign in our neck of the woods, better than most. Love everything you do. Keep it up. Sub for life!👍🏻
Just wanted to throw out there, SRF uses the japanese wagyu bms for the scoring. A usda prime maxes out at its best as a bms 5, wagyu black is bms 6 to 8, wagyu gold is bms 9 to 12.
Oh my, they both looked amazing! I really enjoyed the comparison. I always talk about this. higher grade is not always the best. condition, preparation, cooking method they all effect the final results.I love being creative with cheep cuts.
Joe I though the gold would have had this one on the initial cut. that said. the good ol tatse test never lies. that was good stuff Joe. I enjoyed the early morning watch with my coffee. Enjoy your day!
I think your second thinner slicer was then thinner and it’s further back than the gold so that’s why it’s more tender. You cut the flat closer to the end in the gold so it was then thicker and shorter which affected the gold tenderness.
Man that's a lot Tacos. What a rough day that must have been, testing two Top Grade Wayu Briskets, but somebody gotta do it right?? Nicely Done. Thanks for sharing. 😎.
Awesome comparison Joe, you sir are the brisket master my man! Got the wifey watching you with me my man, love all you do brother. We have a question for you after removing the Cryovac do your rinse the brisket or no? Maybe use the natural juice as the binder, just curious my man...Thanks again!!! 👍👊
Nice comparison. In competitions, I use the SRF golds. I found I had better and more consistent results with the golds than the blacks though both were very good. Did you rotate the positions on the flattop during the cook? Did they come off at the same time? Thanks for sharing.
Hey Lady, I did rotate the briskets about half way through. The Gold was tender about 20 minutes prior to pulling the black so the gold did come off first. Thanks for watching. 👍🏼
Thanks! I usually start probing around 190°. If it's tender and my Thermapen goes in like butter, I'll pull it at 190°. Often times I'll pull right at 200°. 👍🏼
Agree with you hundred percent Joe that Wagyu black had more hang to it then the gold but the point on the gold was more juicy. In the end with the price difference i would go with the black. Great video Joe and mannnn you going to be is some delicious brisket for weeks!! haha
Joe, is that a cut resistant glove on your left hand under your nitrile glove ? At least you are cooking 2 right briskets ! The meat color is so much deeper in the gold brisket for sure ! Great job Joe ! I doubt I’d turn either brisket down !
Actually these were 2 lefts. 😁 Yes sir, this was the Kutt brand of gloves and I like them because it also covers your wrist. Both were really good buddy. Thanks for watching.👍🏼
I'd take either one of those bad boys! Awesome color, great bend...I have to say though, they probably would have turned out better if you would have cooked them at a higher altitude...like 35 miles Northeast of Wichita, Ks LOL Great job sir!
Black vs. Gold. Black could be a one off. I've found select briskets looking like Choice. Maybe the case here? I still haven't mustered up the guts to spend the $175 for a quality brisket like these.
Great comparison video Joe ... I'm surprised that the black was more tender then that gold was . What was the price difference between the two if you dont mind me asking ?
I agree with u Joe.. The wagyu gold meat has a nice red color than the black... The marbling on the gold seems to disappear & the black seems to hav more strands ( marbling )..EXPENSIVE CUT OF MEAT.. I never trimmed a brisket b4... I'll jus watch more & more of ur videos & others & practice on a select r choice
Is there a way to tell by the wrapper if its black or gold? I got a SRF brisket from proud souls bbq here in Denver but don't remember if it was black or gold now im about to make it and would like to know. It just has the SRF logo on it
Hello Barrett, usually the gold briskets will have a gold netting around it. If you purchased it from Proud Souls, you can call and ask them but it's probably a black. Really good brisket.
@@SmokinJoesPitBBQ oh wow thats great no gold net on mine but if thats what was said thats what I will believe. I got good corse salt good corse pepper. And some oak wood I've been saving special for this
From sight alone, I could tell the black was gonna be the winner from the 1st slice. Great comparison vid Joe... The BMS is done at the 6-7 rib. I personally don't like this grading of True Wagyu. In the old day there was nothing but "Wagyu". Now that cost and the way these cattle are raised has caused the need for cross breeds with Angus. To me that is where the label should be as a full blood could be Gold and a Black be a cross. Then do the grade test. I M O P if a full Blood don't grade then it should become ranch meat and not be sold to the public. Didn't mean to take over your thread but that was a great video. I can only image what it would have been like 30 years ago if we had the internet like today when I was doing all the research on beef cattle. A video like this would have been very useful... Miss camera girl gonna go on strike as she had to wait till almost the end to get her sample this vid. Again Joe GREAT video as I really enjoyed it...
Hey Britt! Thanks so much for the comment and don't worry about taking over, it's all educational so on the contrary....thank you! I did find it interesting that the black striations were wider than the Gold. Both were tasty but I did not expect for the black to be more moist and tender. Thanks Britt. 2👍🏼
The gold looks more juicier but really you got to go by the taste and do the bend test on the flat and then see how it pulls apart on both but I know one thing Applewood makes briskets taste funny that post oak wood might make them taste better
I was looking forward to watching you trim these but u didnt show it lol. I habe a butcher in ohii that sells wagyu brisket i have trimed my own but i always like watching other people trim to learn different techniques on triming especially with a wagyu cause its expensive lol 145 for a packer.
I've got a freezer full of SRF beef and pork. I prefer the black to the gold in all cuts except the tenderloin. I find the gold cuts for the most part to actually be too fatty, to the point that I've had guests spend a good deal of the night after a meal in the bathroom. Not fun.
Bro great cook briskets looked killer do have a question why after wrappin did you continue usin wood to finish the cook can you still pick up smoke wrappin in butcher paper
Yup, both time's I've cooked on the Flattop, I barely got any smoke ring. This Flattop is a charcoal grill that I've been using as a smoker. The taste is so good, even without the smoke ring. 👍🏼
If those briskets are out of this world you won't need the au jus sauce when you get a really good steak cooked right you don't need no sauces but those briskets look out of this world
There is a big difference between the black and a Prime. You are correct in that a prime is absolutely delicious and it's my go too brisket. Would I spend the money for a Black or Gold? ... not all the time, maybe for a special occasion. If you've never tried a black, give it a shot and you'll see what I'm talking about. Thanks for watching brother.👍🏼
Hello Michael, here you go my friend.www.snakeriverfarms.com/?ne_ppc_id=348118719&gclid=Cj0KCQjwvdXpBRCoARIsAMJSKqLphSx7RP6e6EymzzWqDKDfDGX4UJ_dUsXQQtXaxHbbud6k2L7F1esaAgTxEALw_wcB You'll pay around $240 for a 19lb gold and $140.00 for a black. 👍🏼
Oh man, it's been a working progress. We want to get it right before we release it. It was almost ready and we found something wasn't right so we remade it. Almost.👍
Smokin' Joe's Pit BBQ I just smoked 4 Costco Choice Brisket’s. Because it was all they Had. They turned out Amazing. I fed 70 co workers and they all said it was The Best they Ever Had. Of Course. They are used to cheap restaurant Meat. But my Brisket’s came out Incredible. I’m smoking on my LSG 20”x42”. All 4 at Once. With 2 Big Pork Shoulders 😇. Thank You So Much Brother
Wow both look amazing! Thanks for sharing, what a lot of work goes into making brisket!
It sure does but it's rewarding. Thanks so much for stopping by & watching.👍🏼
Joe....first off, this is my first video of yours I have seen and you did a wonderful job throughout. I have cooked many different cuts of Snake River Farms and love their products. I cook on a RecTec RT-680 and have also cooked both Black and Gold briskets. I find the Black took a little longer to reach temperature (about 205-208 IT) but for the price difference I also enjoyed the Black the most. Excellent comparison and your video style was very enjoyed. Thanks!
Those briskets look fantastic definitely worth giving em a try 👍👍
Joe, Great video! I’ve already done the gold twice but I have two blacks in my freezer right now along with a black Dino ribs all from Snake River Farms… I’m having a meat party for my golfing buddies next weekend… Your video really helped me a lot, keep up the good work I’ll let you know how the party turns out ! Best,
Jjk
Another great comparison video, you are the King of those! Can't wait for the new VL rubs and mop sauce to come out!
Thanks bro!👍🏼
Thanks for taking us through this brisket comparison video, really appreciate it. Both briskets looked amazing! I hope I can cook a brisket that well some day. Cheers from London, England
Hey Marky! Practice practice practice will get you better. If I can help you in any way, please let me know. 👍🏼
Thanks for the encouragement Joe!
Great video, nice comparison Gold vs Black. Thanks for sharing
Thanks David. 👍🏼
I’m really enjoying your channel; learning a lot
Thank you and welcome. Let me know if you ever have any questions.👍🏼
I came in hungry, I'm heading out after this.. starving. Such a great cook and comparisons, and surprising results between the Black and Gold. Detailed review, beautifully explained and presented. Many thanks Joe. ❤❤😊 Love all your video tutorials.
Hey NG! Thanks so much for you kind comments.🤘
@@SmokinJoesPitBBQ my pleasure Sir! Call me Mona. Lovely to meet you, Joe.🙂👍
Really nice video my friend. Thank you.
Thanks Joshua!👍🏼
The SRF Gold has a bit more connective tissue than the Black, therefore it needs to be taken to a higher temp before wrapping. It definitely benefits greatly from a 165° 14 hr hold in my experience. My brisket cooks are a bit non conventional. I normally use CAB briskets. I smoke in my stick burner until it reaches desired color, but more importantly until the fatcap passes the finger poke render test. At that time I foil boat and finish in my pellet grill, mostly for convenience reasons. I normally pull around 190° and place it, still in the foil boat, onto the rack in a covered turkey pan with 1/2” of water in the bottom. I hold them in the oven @165° for 10-14 hrs depending on the brisket. The only things that I change with the SRF Gold briskets are that I don’t pull of of the pellet smoker until it reaches 203° and increase the hold time to 14 hrs. The Wagyu can handle it. The CABS cannot. If I pulled a CAB at that temp the flat would be dry. Just my experience. Thought I’d share. I’m from Alamogordo, so I love watching your videos because I feel like you understand the flavor profiles that reign in our neck of the woods, better than most. Love everything you do. Keep it up. Sub for life!👍🏻
Just wanted to throw out there, SRF uses the japanese wagyu bms for the scoring. A usda prime maxes out at its best as a bms 5, wagyu black is bms 6 to 8, wagyu gold is bms 9 to 12.
another good cook Brother Joe!
Thanks Ric!🤘
Beautiful briskets brother! I know you guys were loving life and eating well! Cheers brother!
Yes sir CJ! Thanks for watching bro!👍🏼
Oh my, they both looked amazing! I really enjoyed the comparison. I always talk about this. higher grade is not always the best. condition, preparation, cooking method they all effect the final results.I love being creative with cheep cuts.
Thanks so much Chef! 👍🏼
wow these was a great cook love it gonna have to try a waygu brisket one day
Yeah bro, try the black.👍🏼
Wow Joe! Thats some awesome lookin Brisket!
Hey Tom! Thanks my friend. They were both really good and tasty.👍🏼
Insane cook man 🤘 nicely done!
Thanks Ryan! I still have to watch your rib video.🤘
Smokin' Joe's Pit BBQ it’s all good man, no worries it’s just ribs lol
Great video! I have some questions how long did you smoke them for ? And at what temp?
Joe I though the gold would have had this one on the initial cut. that said. the good ol tatse test never lies. that was good stuff Joe. I enjoyed the early morning watch with my coffee. Enjoy your day!
Thanks Tommy! Always love watching vids with my coffee in the morning.👍🏼
nice job. i just got my wagyu black waiting on good weather to smoke it..
👀 amazing cook Joe my mouth was watering during the taste test.now I know what the dogs go through when we eat.🤘
So true! My dog is guilty of that. Lol👍🏼
Great video!
Two awesome briskets. Nice job and thanks for all the good tips. Snake River Farms has top shelf meat.
Hey Phil! Thanks for watching my friend. SRF even has a sale right now. 😮
perfect Sunday night BBQ video.thanks Joe
Thanks my friend!👍🏼
Badass looking briskets bro!
Thank you!👍🏼
I think your second thinner slicer was then thinner and it’s further back than the gold so that’s why it’s more tender. You cut the flat closer to the end in the gold so it was then thicker and shorter which affected the gold tenderness.
This channel should have more views!!
Thanks Den! I appreciate your support! 👍🏼 my channel just turned 1 year old. I'll get there my friend.👍🏼
Very expensive but I'm sure it's well worth it.. I'm interested in trying both cuts myself. Awesome comparison video Joe. Thx
Hey Joe! Thanks so much bro!🤘
Got my popcorn ready!!!
Lol! Love it!🤘
Man that's a lot Tacos.
What a rough day that must have been, testing two Top Grade Wayu Briskets, but somebody gotta do it right?? Nicely Done. Thanks for sharing. 😎.
Hahahaha...yes sir! Thanks for watching Grumpy! 🤘
And brisket chili
Awesome comparison Joe, you sir are the brisket master my man! Got the wifey watching you with me my man, love all you do brother. We have a question for you after removing the Cryovac do your rinse the brisket or no? Maybe use the natural juice as the binder, just curious my man...Thanks again!!! 👍👊
Thank you Bobby! I never prince the brisket but I do wipe it dry with some paper towels. That's awesome that you guys are watching together.🤘
Joe, your ys640 is feeling neglected buddy. The briskets look amazing.
I know right! I actually washed it today so I'll cook something on it next Saturday.😁👍🏼
Oh! Man that's a lot of brisket how about making a brisket Fried rice just a thought. Great comparison Joe.
That sounds so good!🤘
Nice comparison. In competitions, I use the SRF golds. I found I had better and more consistent results with the golds than the blacks though both were very good. Did you rotate the positions on the flattop during the cook? Did they come off at the same time? Thanks for sharing.
Hey Lady, I did rotate the briskets about half way through. The Gold was tender about 20 minutes prior to pulling the black so the gold did come off first. Thanks for watching. 👍🏼
Both look really good. Just got mine to cook this weekend for Xmas party. Can you tell me what temp you pulled them at?
Thanks! I usually start probing around 190°. If it's tender and my Thermapen goes in like butter, I'll pull it at 190°. Often times I'll pull right at 200°. 👍🏼
Agree with you hundred percent Joe that Wagyu black had more hang to it then the gold but the point on the gold was more juicy. In the end with the price difference i would go with the black. Great video Joe and mannnn you going to be is some delicious brisket for weeks!! haha
Yes sir! We had some Wagyu tacos for dinner. Maybe some Wagyu Green Cheese enchiladas next weekend.👍🏼 Thanks so much for being a loyal subscriber.🤘
Joe, is that a cut resistant glove on your left hand under your nitrile glove ? At least you are cooking 2 right briskets ! The meat color is so much deeper in the gold brisket for sure ! Great job Joe ! I doubt I’d turn either brisket down !
Actually these were 2 lefts. 😁 Yes sir, this was the Kutt brand of gloves and I like them because it also covers your wrist. Both were really good buddy. Thanks for watching.👍🏼
My mouth is watering watching
Mine was for 11 hours. 😁👍🏼
That moisture is off the hook!
Yeah buddy, I was dripping wet!🤘
@@SmokinJoesPitBBQ dirty
🤣
Ho did you regulate the temperature on the flat top? Which vent positions did you use / recommend?
Great question. I barely open the right intake and crack the exhaust about 1/2 inch. That gives me about 275. Left side intake is closed 100%.👍🏼
Great video Joe. Is Victory Lane coming out with a brisket mop anytime soon?
Very soon buddy.👍🏼
I'd take either one of those bad boys! Awesome color, great bend...I have to say though, they probably would have turned out better if you would have cooked them at a higher altitude...like 35 miles Northeast of Wichita, Ks LOL Great job sir!
That's funny! Thanks for watching!🤘
Great Job Brother 😇
Thanks Mick!👍🏼
Just ordered a gold cant wait
Nice Pickle! You're going to love it!🤘
Black vs. Gold. Black could be a one off. I've found select briskets looking like Choice. Maybe the case here? I still haven't mustered up the guts to spend the $175 for a quality brisket like these.
That could be Chris. I cook them like a normal brisket but I do baby it throughout the cook. Thanks for watching.👍
Great comparison video Joe ... I'm surprised that the black was more tender then that gold was . What was the price difference between the two if you dont mind me asking ?
I was surprised too. The price for the black was $130 & the gold price was $230.👍🏼
@@SmokinJoesPitBBQ That's not as bad as I had thought for SNF Brisket.
I agree with u Joe.. The wagyu gold meat has a nice red color than the black... The marbling on the gold seems to disappear & the black seems to hav more strands ( marbling )..EXPENSIVE CUT OF MEAT.. I never trimmed a brisket b4... I'll jus watch more & more of ur videos & others & practice on a select r choice
Thanks Dwyane. Practice practice practice. You'll get it buddy. 👍🏼
Is there a way to tell by the wrapper if its black or gold? I got a SRF brisket from proud souls bbq here in Denver but don't remember if it was black or gold now im about to make it and would like to know. It just has the SRF logo on it
All i had to do was keep watching and you answered it. I must have black as there is no net
Hello Barrett, usually the gold briskets will have a gold netting around it. If you purchased it from Proud Souls, you can call and ask them but it's probably a black. Really good brisket.
@@SmokinJoesPitBBQ im pretty sure its black after watching this in so excited to eat it while my cowboys ride out on them rams whooooooo
@@PLFBEZ i just spoke to my buddy Chris at v Proud Souls and they sell SRF gold only.
@@SmokinJoesPitBBQ oh wow thats great no gold net on mine but if thats what was said thats what I will believe. I got good corse salt good corse pepper. And some oak wood I've been saving special for this
Did you drop those into a serving pan after wrapping in paper?
Yes sir, after I wrapped I placed them in a pan to catch the juices.
From sight alone, I could tell the black was gonna be the winner from the 1st slice. Great comparison vid Joe... The BMS is done at the 6-7 rib. I personally don't like this grading of True Wagyu. In the old day there was nothing but "Wagyu". Now that cost and the way these cattle are raised has caused the need for cross breeds with Angus. To me that is where the label should be as a full blood could be Gold and a Black be a cross. Then do the grade test. I M O P if a full Blood don't grade then it should become ranch meat and not be sold to the public. Didn't mean to take over your thread but that was a great video. I can only image what it would have been like 30 years ago if we had the internet like today when I was doing all the research on beef cattle. A video like this would have been very useful... Miss camera girl gonna go on strike as she had to wait till almost the end to get her sample this vid. Again Joe GREAT video as I really enjoyed it...
Hey Britt! Thanks so much for the comment and don't worry about taking over, it's all educational so on the contrary....thank you! I did find it interesting that the black striations were wider than the Gold. Both were tasty but I did not expect for the black to be more moist and tender. Thanks Britt. 2👍🏼
The gold looks more juicier but really you got to go by the taste and do the bend test on the flat and then see how it pulls apart on both but I know one thing Applewood makes briskets taste funny that post oak wood might make them taste better
what was the mop that you used before wrapping?
That was Kosmos Q Brisket Mop.👍
how did you get the adjure? you wrapped in butcher paper then put it in a pan?
Yes sir, that's pretty much the only way to capture it. Thanks for watching.👍🏼
I was looking forward to watching you trim these but u didnt show it lol. I habe a butcher in ohii that sells wagyu brisket i have trimed my own but i always like watching other people trim to learn different techniques on triming especially with a wagyu cause its expensive lol 145 for a packer.
I have a few brisket trimming videos Paul. I'm sure you'll find one buddy. Thanks for watching.
@@SmokinJoesPitBBQ i was looking for u doing a whole brisket. Havent seen one yet lol.
@@paulmcdowell9222 here's a Midland Meat Wagyu.ua-cam.com/video/IyWfP43-aIY/v-deo.html
Joe when is that rub coming out and where can I get some
Date hasn't been set but it will be soon. This rub had some really good pepper and other really food ingredients that make a Texas brisket.👍🏼
I can’t wait to get my hands on some
I've got a freezer full of SRF beef and pork. I prefer the black to the gold in all cuts except the tenderloin. I find the gold cuts for the most part to actually be too fatty, to the point that I've had guests spend a good deal of the night after a meal in the bathroom. Not fun.
Where did you get that samurai sword?
That's a Hammer Stahl knife that I ordered off there site. Really sharp.
Bro great cook briskets looked killer do have a question why after wrappin did you continue usin wood to finish the cook can you still pick up smoke wrappin in butcher paper
Yes sir George. I added 3 splits to get the temp up to 325 and I kept it there.👍🏼
@@SmokinJoesPitBBQ ok bro now lets say you wrapped in foil wud you then have finished the cook with charcoal
Only brisket I buy It's definitely worth the extra cost especially if you're gonna eat the whole thing
Great cook Joe! What are you gonna do with all that meat?
Make tacos of course! We vacuum seal it and take it out whenever we want brisket.👍🏼
Ok, great idea!
Give me whatever you dont want. They both looked great to me!
Thanks D! They were so good!
Maybe the position in the smoker... do another comparison and switch spots in the smoker... might have a sweet spot in your smoker
I figured out that sweet spot. Thanks for watching.👍ua-cam.com/video/LEy8ZSuyYKY/v-deo.html
👊
Barely any smoke ring 😃looks really good ❤️
Yup, both time's I've cooked on the Flattop, I barely got any smoke ring. This Flattop is a charcoal grill that I've been using as a smoker. The taste is so good, even without the smoke ring. 👍🏼
Was that a new boning knife?
No sir, that's my old knife. I do have one of the boning knives ordered.👍🏼
Veronica still loves and misses you Joe ! I just regret not buying her !
Yeah bro, I miss that freaking smoker. 😥
Black looks like the winner.
Yes sir, so clear to see in the video. The taste was so darn good too.🤘
If those briskets are out of this world you won't need the au jus sauce when you get a really good steak cooked right you don't need no sauces but those briskets look out of this world
Love you bro but lets be real a basic prime is off the chart and SRF is awesome but pricey. Don't let your fans think its the best ever.
There is a big difference between the black and a Prime. You are correct in that a prime is absolutely delicious and it's my go too brisket. Would I spend the money for a Black or Gold? ... not all the time, maybe for a special occasion. If you've never tried a black, give it a shot and you'll see what I'm talking about. Thanks for watching brother.👍🏼
you dont need to stay tuned every 2 minutes. i chose to watch the video
Thanks for watching. The whole stay tuned thing is my trademark. Sorry if you feel I say it too much.👍🏼 I'll mix it up.
@@SmokinJoesPitBBQ Your videos are great. Probably a me problem lol. Keep doin you.
Were can I buy these and how much are these please let me know.. GODISLOVE
Hello Michael, here you go my friend.www.snakeriverfarms.com/?ne_ppc_id=348118719&gclid=Cj0KCQjwvdXpBRCoARIsAMJSKqLphSx7RP6e6EymzzWqDKDfDGX4UJ_dUsXQQtXaxHbbud6k2L7F1esaAgTxEALw_wcB
You'll pay around $240 for a 19lb gold and $140.00 for a black. 👍🏼
Got 2 give to snake river for the best brisket in the world
I hope there were about 20 people waiting to eat, lol
It's been a year.......has that rub come out on Victory Lane yet?..... If so what's it called?
Oh man, it's been a working progress. We want to get it right before we release it. It was almost ready and we found something wasn't right so we remade it. Almost.👍
Holy crap.....I have bought their most recent beef brisket rub thinking by now it should be your recipe.....dude.....put a fire under it...lol
@@karatevideosandmore7685 that's it. It's ready, wasn't sure if it's been bottled. 🤘
photos.app.goo.gl/b9FWeRyXVATCUsHX7 is this your bend?
Blend
There are no losers in this video 😂
I’ve had Both SRF Brisket’s. Costco Prime is just as Good At 1/3rd the Price
Yes sir, prime is just as good. 👍🏼 Costco is my favorite place for briskets.
Smokin' Joe's Pit BBQ I just smoked 4 Costco Choice Brisket’s. Because it was all they Had. They turned out Amazing. I fed 70 co workers and they all said it was The Best they Ever Had. Of Course. They are used to cheap restaurant Meat. But my Brisket’s came out Incredible. I’m smoking on my LSG 20”x42”. All 4 at Once. With 2 Big Pork Shoulders 😇. Thank You So Much Brother
@@Mickcotton Very nice!Choice is good and sometimes you get some that are really nicely marbled that could be Prime. 👍🏼
Snake river farms best beef ,
Don’t waste the fat.
I save lots of it to make Sausage.👍🏼