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Cen-Tex brisket method. I hate to ask...
Comments
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He drives to Franklin's and buys one... Pawns it off as his own.Green egg, dead animal and alcohol. The "Boro".. TN
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I thought Travis made all Centex's briskets.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Here's the way I've been doing them lately: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.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:Here's the way I've been doing them lately: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.
______________________________________________I love lamp.. -
shtgunal3 said:I thought Travis made all Centex's briskets.Actually, I love Franklin's but they aren't magic. It's brisket. he gets a ton of hype and deservedly so but anyone on here can do them just as well with a little practice. Now can you do 60 of them at a time just as well? No.Keepin' It Weird in The ATX FBTX
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nolaegghead said:The Cen-Tex Smoker said:Here's the way I've been doing them lately: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.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:nolaegghead said:The Cen-Tex Smoker said:Here's the way I've been doing them lately: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.
______________________________________________I love lamp.. -
Thank you!!
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AUWAG said:Thank you!!Keepin' It Weird in The ATX FBTX
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Cen Tex forgot to mention that he uses oak for smoking.
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Eggcelsior said:Cen Tex forgot to mention that he uses oak for smoking.Keepin' It Weird in The ATX FBTX
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Do you prefer red or white oak or does it matter?
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Centex, any particular wood you recommend for smoking?+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.
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shtgunal3 said:Do you prefer red or white oak or does it matter?White Oak is what they make wine and whisky barrels out of and it imparts that "vanilla" flavor in your favorite bourbon or chardonnay. It comes through in meat too and I love it. I was all over the map- using pecan, mesquite, hickory, and some oak. But once I really dug in and studied all the places I loved, the one constant was post oak. Once I made the permanent change to oak, it made a huge difference for me.Keepin' It Weird in The ATX FBTX
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So did you make the permanent change on briskets only? Do you still use apple or cherry or something fruitier for pork? Or are you beef only kind of guy?
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
Should I use hickory?Green egg, dead animal and alcohol. The "Boro".. TN
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I have found some oak!! I will let you know how it turns out. Putting it on after a late dinner tonight. I haven't cooked a brisket yet but many butts and ribs. Figured there wasn't a better day to do it than the 4th!
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Egghead_Daron said:So did you make the permanent change on briskets only? Do you still use apple or cherry or something fruitier for pork? Or are you beef only kind of guy?Keepin' It Weird in The ATX FBTX
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I have tons of red oak. Yard is full of 100 year old red oaks. I have a bunch cut up in the barn. I've used it to cook with and really like it.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Post oak is good stuff if you can find it. Silly farmers and ranchers using it for making fences...
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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shtgunal3 said:I have tons of red oak. Yard is full of 100 year old red oaks. I have a bunch cut up in the barn. I've used it to cook with and really like it.Keepin' It Weird in The ATX FBTX
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Very nice. Thanks for the input. I have been pretty happy with the apple on butts as that is what I cook the most but I will need to get some oak and try that for butts and also the brisket I plan to cook in a couple weeks. I knew of your oak preference before but made that decision to use mesquite as it was what I had. (I know if I do it again you will track me down) I was plenty satisfied but am lookin forward to even better on the next one.
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
Egghead_Daron said:Very nice. Thanks for the input. I have been pretty happy with the apple on butts as that is what I cook the most but I will need to get some oak and try that for butts and also the brisket I plan to cook in a couple weeks. I knew of your oak preference before but made that decision to use mesquite as it was what I had. (I know if I do it again you will track me down) I was plenty satisfied but am lookin forward to even better on the next one.Keepin' It Weird in The ATX FBTX
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Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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AUWAG said:I have found some oak!! I will let you know how it turns out. Putting it on after a late dinner tonight. I haven't cooked a brisket yet but many butts and ribs. Figured there wasn't a better day to do it than the 4th!Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:shtgunal3 said:I have tons of red oak. Yard is full of 100 year old red oaks. I have a bunch cut up in the barn. I've used it to cook with and really like it.
Be glad to send you some, if you need it.___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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shtgunal3 said:The Cen-Tex Smoker said:shtgunal3 said:I have tons of red oak. Yard is full of 100 year old red oaks. I have a bunch cut up in the barn. I've used it to cook with and really like it.
Be glad to send you some, if you need it.Keepin' It Weird in The ATX FBTX -
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