I like my butt rubbed and my pork pulled.
Member since 2009
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World Famous Cen-Tex Brisket
CPARKTX
Posts: 2,095
Thanks to a very generous act of kindness by Cen-Tex, the family got to feast on one of his amazing briskets today. Wow! So THAT'S what is supposed to be like!
LBGE & SBGE. Central Texas.
Comments
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Little Steven said:Just wait til you get the invoice! :-SGlad it worked out @CPARKTX. I'm always looking for a good excuse to cook another one.Keepin' It Weird in The ATX FBTX
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As had been said before-"better to be lucky than good any day of the week." Nice move Cen-Tex...did you include the detailed adult beverage fueled cooking processLouisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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lousubcap said:As had been said before-"better to be lucky than good any day of the week." Nice move Cen-Tex...did you include the detailed adult beverage fueled cooking processKeepin' It Weird in The ATX FBTX
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Nicely done centex.
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Lucky. CT is a good man.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Chubbs said:Lucky. CT is a good man.Keepin' It Weird in The ATX FBTX
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Cen Tex helped me with mine. I gave him play by play and he guided me all the way through.
Felt like I got my training wheels off and he pushed me down the road on my bike."Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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Solid move....I wish a Beef Angel dropped a brisket on my front porch!Just a hack that makes some $hitty BBQ....
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cazzy said:Solid move....I wish a Beef Angel dropped a brisket on my front porch!
Keepin' It Weird in The ATX FBTX -
cazzy said:Solid move....I wish a Beef Angel dropped a brisket on my front porch!Keepin' It Weird in The ATX FBTX
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The cen tex brisket? That's it, I'm outta here.Be careful, man! I've got a beverage here.
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Hey, I'll do shady parking lot brisket deals with Cen-Tex any timeLBGE & SBGE. Central Texas.
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For anyone interested, this was the "Salado Brisket" but I used a Meyer All Natural brisket instead of a standard choice brisket. This is the brisket Franklin BBQ uses here in Austin. As noted on the other thread, they were pretty rough when I got them and I had to do some serious trimming and even a little surgery to get them right. Pretty disappointing for the $. That being said, the quality of the meat was outstanding once trimmed upI never tasted this one but it looked right and Cpark said it was good.I did the exact same one on Sunday and it was really good. I didn't notice a huge difference in this brisket and a normal choice brisket so don't sweat it if you can't find the boutiq-y stuff. Normal choice is fine.Here are the basics:Fancy (or not fancy) choice brisketAll hard fat removed, fat cap trimmed to 1/8"Bad Byron's (full coverage but do not double up with Bad Byron's- it can be salty if overdone)250 dome (17 hours for 9 lbs once trimmed up)I used Ozark Oak and more importantly- OAK CHUNKS (6 or 8)Oak makes the difference with brisket. If you haven't tried it, do that next.I didn't use any thermos this cook (other than the dome). I checked with thermapen in the AM and pulled when it read 195-208 internal depending on where you stuck it. It felt right, so I pulled it.Wrapped in butcher paper, 2 layers of foil, lots of towels and put in a cooler.This thing rested in a cooler for 7 hours while Cpark was at work. he says it was still plenty hot when he got it, and it was very moist and tender. I've really good luck on the super long rests. The Salado brisket was also 5-6 hours so don't sweat it if it's done early. Lots of towels and foil and let it ride.Keepin' It Weird in The ATX FBTX
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Awesome!!! Thanks Cen-Tex for sharing.
Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts
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The Cen-Tex Smoker. What oak is good for this? I have a few recently felled oaks behind my house, but I'm not sure if they are red or white oak. I'm guessing it is likely white. My question is, can I just cut up some chunks and pitch them in, as long as it is disease, bug, and rot free?
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500 said:The Cen-Tex Smoker. What oak is good for this? I have a few recently felled oaks behind my house, but I'm not sure if they are red or white oak. I'm guessing it is likely white. My question is, can I just cut up some chunks and pitch them in, as long as it is disease, bug, and rot free?I'm pretty sure you can use clean felled wood. Don't see why notKeepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:It was more like a shady dope deal in an HEB parking lot )-----------I feel a whole lot more like I do now than I did when I got here.
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lakewade said:The Cen-Tex Smoker said:It was more like a shady dope deal in an HEB parking lot )Keepin' It Weird in The ATX FBTX
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One of these weekends I need to try a Brisket.... But for now I continue to soak up advice, like Cen-Tex offers above!
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