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Cen-Tex brisket method. I hate to ask...
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Fred19Flintstone said:I got some apple on hand. Is that ok?Come to think of it........apple is good.Keepin' It Weird in The ATX FBTX
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Now this will BLOW your minds. I'm trying to figure out what we call "live oak" (and I've been using for smoking) is the same as your white oak.
http://en.wikipedia.org/wiki/List_of_Quercus_species#Section_Quercus
______________________________________________I love lamp.. -
If you survive the first couple of Weeks, you get the hang of how to dodge the gunfire. I was thinking of doing a brisket next week and the only oak I've seen is the JD Barrel chips. Gotta look harder.Flint, Michigan
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Fred19Flintstone said:If you survive the first couple of Weeks, you get the hang of how to dodge the gunfire. I was thinking of doing a brisket next week and the only oak I've seen is the JD Barrel chips. Gotta look harder.Keepin' It Weird in The ATX FBTX
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nolaegghead said:Now this will BLOW your minds. I'm trying to figure out what we call "live oak" (and I've been using for smoking) is the same as your white oak.
http://en.wikipedia.org/wiki/List_of_Quercus_species#Section_QuercusKeepin' It Weird in The ATX FBTX -
My yard is lousy with them. Back too. They are everywhere.
Keepin' It Weird in The ATX FBTX -
@Fred19-You can't beat the JD oak other than the price-and if it's not of sufficient quality for Cen-Tex then just have another bourbon and all will be fine. I use the JD Oak for prime rib low&slow roasts and briskets and it's always a winner with the prime rib-now briskets-trust me it's not the smoke wood. YMMV-Louisville; 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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@Fred19-You can't beat the JD oak other than the price-and if it's not of sufficient quality for Cen-Tex then just have another bourbon and all will be fine. I use the JD Oak for prime rib low&slow roasts and briskets and it's always a winner with the prime rib-now briskets-trust me it's not the smoke wood. YMMV-
It's perfect. It is white oak and its soaked in booze. I'm all for it. what's not to like?Keepin' It Weird in The ATX FBTX -
Nola, the gulf coast live oak and what grows here in Texas look very different. Not sure about taste but they don't look the same to me.Be careful, man! I've got a beverage here.
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travisstrick said:Nola, the gulf coast live oak and what grows here in Texas look very different. Not sure about taste but they don't look the same to me.
My neighbor was trimming his live oak and I said - dude, just drop them logs in my driveway and I'll save ya a trip to the dump. He's like, ok.
So I have this huge effin pile of oak logs. I'm trying to split it. I buy two splitter wedges and from harbor freight. It's like trying to use a carrot to split diamond. I buy a $50 swiss Fiskars axe. Quit hacking when I thought I'd lose a toe. Then I bought a hydraulic log splitter. Almost broke the thang. It's been about 6 months....I'm still cutting it up with a chainsaw and splitting it, but this stuff is like ironwood.
______________________________________________I love lamp.. -
nolaegghead said:travisstrick said:Nola, the gulf coast live oak and what grows here in Texas look very different. Not sure about taste but they don't look the same to me.
My neighbor was trimming his live oak and I said - dude, just drop them logs in my driveway and I'll save ya a trip to the dump. He's like, ok.
So I have this huge effin pile of oak logs. I'm trying to split it. I buy two splitter wedges and from harbor freight. It's like trying to use a carrot to split diamond. I buy a $50 swiss Fiskars axe. Quit hacking when I thought I'd lose a toe. Then I bought a hydraulic log splitter. Almost broke the thang. It's been about 6 months....I'm still cutting it up with a chainsaw and splitting it, but this stuff is like ironwood.we have like 10 variations here. I don't think people are too picky. I can't guarantee mine are post oak. I buy them in a burlap bag. They could be from Bangladesh for all I know. Looks like post oak.........I dunno.Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:nolaegghead said:travisstrick said:Nola, the gulf coast live oak and what grows here in Texas look very different. Not sure about taste but they don't look the same to me.
My neighbor was trimming his live oak and I said - dude, just drop them logs in my driveway and I'll save ya a trip to the dump. He's like, ok.
So I have this huge effin pile of oak logs. I'm trying to split it. I buy two splitter wedges and from harbor freight. It's like trying to use a carrot to split diamond. I buy a $50 swiss Fiskars axe. Quit hacking when I thought I'd lose a toe. Then I bought a hydraulic log splitter. Almost broke the thang. It's been about 6 months....I'm still cutting it up with a chainsaw and splitting it, but this stuff is like ironwood.we have like 10 variations here. I don't think people are too picky. I can't guarantee mine are post oak. I buy them in a burlap bag. They could be from Bangladesh for all I know. Looks like post oak.........I dunno.
______________________________________________I love lamp.. -
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nolaegghead said:travisstrick said:Nola, the gulf coast live oak and what grows here in Texas look very different. Not sure about taste but they don't look the same to me.
My neighbor was trimming his live oak and I said - dude, just drop them logs in my driveway and I'll save ya a trip to the dump. He's like, ok.
So I have this huge effin pile of oak logs. I'm trying to split it. I buy two splitter wedges and from harbor freight. It's like trying to use a carrot to split diamond. I buy a $50 swiss Fiskars axe. Quit hacking when I thought I'd lose a toe. Then I bought a hydraulic log splitter. Almost broke the thang. It's been about 6 months....I'm still cutting it up with a chainsaw and splitting it, but this stuff is like ironwood.EDIT: My dads house, the one I grew up in, is about 1 mile from The Gulf Islands National Seashore.Be careful, man! I've got a beverage here. -
travisstrick said:nolaegghead said:travisstrick said:Nola, the gulf coast live oak and what grows here in Texas look very different. Not sure about taste but they don't look the same to me.
My neighbor was trimming his live oak and I said - dude, just drop them logs in my driveway and I'll save ya a trip to the dump. He's like, ok.
So I have this huge effin pile of oak logs. I'm trying to split it. I buy two splitter wedges and from harbor freight. It's like trying to use a carrot to split diamond. I buy a $50 swiss Fiskars axe. Quit hacking when I thought I'd lose a toe. Then I bought a hydraulic log splitter. Almost broke the thang. It's been about 6 months....I'm still cutting it up with a chainsaw and splitting it, but this stuff is like ironwood.EDIT: My dads house, the one I grew up in, is about 1 mile from The Gulf Islands National Seashore.
______________________________________________I love lamp.. -
The Cen-Tex Smoker said:AUWAG said:Thank you!!
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The Cen-Tex Smoker said:Fred19Flintstone said:I got some apple on hand. Is that ok?Come to think of it........apple is good.
)Only 3 things in life matter. Family, Steelers and my BGE!! -
Can't say "OAK" enough. I'm a Central Texas boy myself (Luling, TX) and oak is the only thing going in the pits at City Market!!
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spursinwichita said:Can't say "OAK" enough. I'm a Central Texas boy myself (Luling, TX) and oak is the only thing going in the pits at City Market!!Keepin' It Weird in The ATX FBTX
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So CenTex... totally serious here. My wife and son are very allergic to Oak (I may revoke their Texas residencies). Last brisket I smoked using oak (CT style), I was minutes away from using the Epi pin for my boy. The Benadryl finally kicked in. Any suggestions? I used hickory chunks this week. It was great. But it wasn't oak.
XL BGE; Schertz TX by way of Stow OH. #egghead4life
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GQuiz said: So CenTex... totally serious here. My wife and son are very allergic to Oak (I may revoke their Texas residencies). Last brisket I smoked using oak (CT style), I was minutes away from using the Epi pin for my boy. The Benadryl finally kicked in. Any suggestions? I used hickory chunks this week. It was great. But it wasn't oak.
@GQuiz... I think we'd all agree that you get a pass on using Oak. Glad things worked out the last time you used it.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
don't forget add booze, at any point of the cook.
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GQuiz said:So CenTex... totally serious here. My wife and son are very allergic to Oak (I may revoke their Texas residencies). Last brisket I smoked using oak (CT style), I was minutes away from using the Epi pin for my boy. The Benadryl finally kicked in. Any suggestions? I used hickory chunks this week. It was great. But it wasn't oak.Keepin' It Weird in The ATX FBTX
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BYS1981 said:don't forget add booze, at any point of the cook.Keepin' It Weird in The ATX FBTX
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Put it on at 11 last night. JD oak chips used. Got it stabilized at 250. Checked this morning and had moved about 2 degrees. Cooking in the rain so don't get to sit outside and enjoy it but at least the egg is doing its job!!
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The Cen-Tex Smoker said:BYS1981 said:don't forget add booze, at any point of the cook.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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GQuiz said:So CenTex... totally serious here. My wife and son are very allergic to Oak (I may revoke their Texas residencies). Last brisket I smoked using oak (CT style), I was minutes away from using the Epi pin for my boy. The Benadryl finally kicked in. Any suggestions? I used hickory chunks this week. It was great. But it wasn't oak.
I have used Pecan with Brisket and it turned out well. Food allergies are a bummer , if you try Pecan watch your family, would hate for them to react to it ~
Ova B.
Fulton MO -
They have more issue with the smoke. I think my wife pops an Allegra before dinner more concerned for the boy. When my son got sick, he was playing in the vicinity of my Egg. i threw oak chunks in with the lump. I'm bummed because @travisstrick turned me on to Central Market's oak lump and I love the way it cooks. May have to practice moderation or just not use oak on anything over 2 hours. Central Market does have a good mesquite.
XL BGE; Schertz TX by way of Stow OH. #egghead4life
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I burned probably around 120 pounds of mesquite lump. Just need to be careful you're getting good smoke before you throw the food on and it's fine. The bad smoke smells like coal.
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Well it turned out pretty well. A little dryer than I would have liked but a good first cook. We had quite a spread of sides to go with it: squash casserole, tomato pie, cheese grits, cheese biscuits(red lobster kind which are awesome to make little sandwiches with!), and home made key lime pie. Everyone enjoyed. I kept it around 250 for 18 hours and pulled it at 195-200 depending on where the thermapen was inserted. I wrapped in foil and a towel and rested in a cooler for 1.5 hours. Any suggestions to avoid dryness or is that just the nature of the beast?! Thanks for everyone's help and hope you all had a happy 4th. Attached are a few pics.
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