Cen-Tex brisket help

yzzi · August 2013

So I'm going to give another brisket shot been a while since I did the Travis method, and I'm seeing an awful lot of "thanks cen-tex" messages floating around so I think it's time to dive in. I think I can get a packer at GFS marketplace so I'm going that route assuming they have one. I'm trying Aaron franklin's equal parts salt and pepper, oak for smoke.

250-75 degrees ish?
Let it sit there untouched until around 190 before starting to check for the probe test?

Anything I got wrong here? Thanks for your input.

travisstrick · August 2013

Do what cen tex does, but a pre cooked brisket from franklins and then post about it on the forum.

Firemanyz · August 2013

If I am not mistaken he uses #16 pepper, so if you don't have that use less regular grind pepper.

yzzi · August 2013

That's a long FTC ride back home...

yzzi · August 2013

Firemanyz said:
If I am not mistaken he uses #16 pepper, so if you don't have that use less regular grind pepper.

I have fine ground malabar pepper from Costco that I'll use for bulk stuff. Usually I use fresh ground tellecherry. Fine ground work fine or should I grind myself some larger?

The Cen-Tex Smoker · August 2013

Or do what Travis does and boil one

) stay 250 or south if you have time. 275 won't hurt it. I use bad Byron's and like it way more than salt and pepper.

Chubbs · August 2013

Inject it with cow urine and then pour cold coffee on it. Perfect every time. Yes, been drinking again :ar!

nolaegghead · August 2013

The Cen-Tex Smoker said:

Or do what Travis does and boil one ) stay 250 or south if you have time. 275 won't hurt it. I use bad Byron's and like it way more than salt and pepper.

I killed another...used Bad @#$%^&* Byron's this time....Sunday night...took it to work (14 pounds to start). Inhaled by fellow workers and damn, it couldn't get better. Now I have all these people asking me to cook them a brisket for their party. Guess it coulda been worse

hapster · August 2013

Course ground pepper, kosher salt, 250-275, and oak chunks. Start checking for tenderness in the flat at 190...

Drink the cow urine on the rocks with a splash of Titos

yzzi · August 2013

Chubbs said:
Inject it with cow urine and then pour cold coffee on it. Perfect every time. Yes, been drinking again :ar!

Cow urine? What are you drinking exactly?

hapster · August 2013

yzzi said:

Chubbs said:
Inject it with cow urine and then pour cold coffee on it. Perfect every time. Yes, been drinking again :ar!
Cow urine? What are you drinking exactly?

Whatever it is: it's likely at least 80 proof

Fred19Flintstone · August 2013

White Russians?

yzzi · August 2013

Well, I went to GFS marketplace and picked up a 10 pound packer. Waiting on my hookup with the cow urine injection. Interested in how this turns out since the briskets aren't graded so I don't know if it's choice or select, but it's gotta be half way descent. No other places around my neck of the woods that sells a packer. We'll see...

Cen-Tex brisket help

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