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World Famous Cen-Tex Brisket

CPARKTXCPARKTX Posts: 1,067
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.  
image.jpg 2.1M
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Comments

  • Little StevenLittle Steven Posts: 27,351
    Just wait til you get the invoice! :-S

    Steve 

    Caledon, ON

     

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  • Just wait til you get the invoice! :-S
    Let the man talk Steven. He said I was generous :))

    Glad it worked out @CPARKTX. I'm always looking for a good excuse to cook another one. 



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  • lousubcaplousubcap Posts: 6,639
    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 process :)
    Louisville   L & S BGEs 
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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 process :)
    sadly I didn't have anything to drink yesterday. I'm growing up.............or I'm dying, not sure which.



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  • SpaightlabsSpaightlabs Posts: 702
    Nicely done centex.
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
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  • ChubbsChubbs Posts: 5,444
    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.
    now that's funny right there. 

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  • Little StevenLittle Steven Posts: 27,351
    That was my first thought

    Steve 

    Caledon, ON

     

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  • TUTTLE871TUTTLE871 Posts: 1,316
    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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  • cazzycazzy Posts: 8,241
    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!

    image

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  • cazzy said:
    Solid move....I wish a Beef Angel dropped a brisket on my front porch!
    It was more like a shady dope deal in an HEB parking lot :))



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  • travisstricktravisstrick Posts: 4,851
    The cen tex brisket? That's it, I'm outta here.
    Be careful, man! I've got a beverage here.
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  • CPARKTXCPARKTX Posts: 1,067
    edited May 2013
    Hey, I'll do shady parking lot brisket deals with Cen-Tex any time
    LBGE & SBGE.  Central Texas.  
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,712
    edited May 2013
    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 up

    I 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 brisket
    All 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.



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  • bbqlearnerbbqlearner Posts: 739
    Awesome!!! Thanks Cen-Tex for sharing.

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

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  • 500500 Posts: 1,717
    Question for @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?
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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  • 500 said:
    Question for @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 use white. I know red oak has great flavor for beef but post oak is the deal down here and that is in the white oak family.

    I'm pretty sure you can use clean felled wood. Don't see why not



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  • lakewadelakewade Posts: 373
    It was more like a shady dope deal in an HEB parking lot :))

    No comment.

    -----------
    I feel a whole lot more like I do now than I did when I got here.
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  • lakewade said:
    It was more like a shady dope deal in an HEB parking lot :))

    No comment.
    Thank you. Not sure it would do you much good if you did comment.



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  • LTAFlynEggLTAFlynEgg Posts: 84
    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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