Do you think the size of the dry age brisket could be helping in the faster cook time? From what I’ve seen here they seem like they are on the smaller side. Less moisture to start with and a smaller overall size seems like a great setup for a faster cook. I’m guessing Flannery probably started out with prime before dry aging but that’s just a guess.
they are also significantly smaller. Never cooked a brisket that small before
They are 8-9lbs before trimming so for sure that adds to it but mine had no stall and the same goes for the SRF prime brisket I smoked for Christmas and it was 15lbs. Prime is just different.
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I always smoke prime. Always have had a stall
Just sharing my experience. YMMV.
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I cooked a Flannery Dry Age and Flannery non Dry Age side by side. The non Dry age one took maybe 45-70 mins more give or take, but also the size was slightly bigger, so kind of negligible. I’ve cooked a ton of SRF, even more “Angus Choice” from Restaurant Depot, but never Primes before. So I can’t compare this to other Prime briskets, but in a side by side, the dry age vs the regular, the cook time was very close.
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Flannery ribeye on the Weber kettle over lump charcoal, paired with a 2016 Bedrock Weill a Way Syrah.
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Made my own burger grind yesterday.
1-1/2lb Choice Rib Eye
1-1/2lb Choice Tri-Tip
1lb Flannery Outside Skirt Steak
1-1/2lb A5 Wagyu Rib Cap trimmings
About a 70/30 blend. I took 1-1/2lbs and ran it through the grinder second time and made some burgers out of it. Kinda messed with the texture and was too crumbly. Flavor and juiciness was on point though. Bacon, Avocado, home grown Tomato, Claussen Dill Slices, Cheddar and Pepper Jack on Brioche.
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“sounds”/looks fantastic.
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I dunno about tossing a pound of Flannery skirt in there. That’s a fantastic cut!!!
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Made it a fantastic burger. Should have used the dry aged brisket trimmings but forgot about them.
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My son and I were soloing for dinner yesterday and he asked for steak. I was happy to oblige.
Flannery NY with some oven fries and spinach sautéed in shallot oil with crispy shallots sprinkled on top.
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You buried the lede with that Lopez de Heridia.
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Lopez is so darned good. Across the board. Crazy how good this one was (2005 Bosconia) for the price which I think was around $30 on release. And it was even better today when I finished it with some pork tenderloin.
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Nice work, Brian. I’ve never ground my own and if London is short one thing it’s a juicy, medium-rare steak burger. Keep telling myself I’ll do it then never do. Maybe this will inspire me to do so.
