Super fast prime packer test for Nola Brisket camp

cazzy

lakewade said:

The Cen-Tex Smoker said

The bark was money. If it had more smoke it could have been top 5. It was really good.

I bet you could fix that with a few oak chips along the way.  I've noticed the Rockwood doesn't add much smoke, which I actually like in most cases.

This is Cen we're talking about...I'm sure he cut some chunks from a post oak split.

The Cen-Tex Smoker

cazzy said:

The Cen-Tex Smoker said

The bark was money. If it had more smoke it could have been top 5. It was really good.

I bet you could fix that with a few oak chips along the way.  I've noticed the Rockwood doesn't add much smoke, which I actually like in most cases.

This is Cen we're talking about...I'm sure he cut some chunks from a post oak split.

i used fresh post oak chunks and had to shower twice because I smelled so smoky.It was thick. Still can't figure that one out but I'll drink about it.. er...think about it and see what I can figure out. basically 3 briskets in a row have been far less smoky than ones I've done in the past.

lakewade

The Cen-Tex Smoker said:

i used fresh post oak chunks and had to shower twice because I smelled so smoky

Now I know you're lying.

lakewade

The Cen-Tex Smoker said:

Thanks buddy- just wanted to see if I could pull this off so we could stay out all night in NOLA Friday instead of babysitting a brisket. Not that there is anything wrong with that, just figured if we could go get weird on bourbon AND cook good brisket the following day that would be a win-win as we say in corporate america.... Are you cooking down there or just drinking? I think we should throw down some beef ribs too. BTW- I used the Robert Rodriguez brisket video you sent me as my inspiration for this cook. it worked but i went even faster.

No plans to cook but looking forward to meeting this cast of characters if possible. I am looking forward to whatever NOLA has in store for us.

lousubcap

Any chance you can provide a bit more info about the following:

" I used the Robert Rodriguez brisket video ".  Always looking to gain more insights as I don't have the brisket natural karma from living in Texas...

cazzy

lousubcap said:

Any chance you can provide a bit more info about the following:

" I used the Robert Rodriguez brisket video ".  Always looking to gain more insights as I don't have the brisket natural karma from living in Texas...

http://youtu.be/ZGOQ_npS4pI

The Cen-Tex Smoker

dmchicago said:

I know you are done but can you say "jiggle" a few more times? My wife is out of town......

http://m.youtube.com/watch?v=etnqQcTZHyM

cazzy

The Cen-Tex Smoker said:

dmchicago said:

I know you are done but can you say "jiggle" a few more times? My wife is out of town......

http://m.youtube.com/watch?v=etnqQcTZHyM

RUN!!  IT'S A BRISKET GRENADE!!!  

Even after all this time, my favorite part is you backing away like it was going to detonate.   )

SGH

Brother Tex is that the one you just completed in the video?

The Cen-Tex Smoker

dmchicago said:

I know you are done but can you say "jiggle" a few more times? My wife is out of town......

This is a great brisket jiggle thread that went sideways with all kinds of good stuff: http://eggheadforum.com/discussion/1160585/snake-river-farms-wagyu-brisket-and-other-stuff-that-i-made-up-all-my-myself/p3

lousubcap

@cazzy-thanks for the video link.  Always good to get other inputs although the central Texas theme doesn't move too far from a fairly consistent method.

R2Egg2Q

The Cen-Tex Smoker said:

cazzy said:

The Cen-Tex Smoker said

The bark was money. If it had more smoke it could have been top 5. It was really good.

I bet you could fix that with a few oak chips along the way.  I've noticed the Rockwood doesn't add much smoke, which I actually like in most cases.

This is Cen we're talking about...I'm sure he cut some chunks from a post oak split.

i used fresh post oak chunks and had to shower twice because I smelled so smoky.It was thick. Still can't figure that one out but I'll drink about it.. er...think about it and see what I can figure out. basically 3 briskets in a row have been far less smoky than ones I've done in the past.

You could try starting it out at a low temp for more smoke for the first 90-120 mins and then go high heat. That works for me but considering even your low & slow cooks haven't been smoky you may need to change up something else. Something odd going on.

Smokey or not, this brisket looks great!

The Cen-Tex Smoker

SGH said:

Brother Tex is that the one you just completed in the video?

No but it wasn't far from that. That one was a Snake River Farms Wagyu I did a while back.

The Cen-Tex Smoker

"You could try starting it out at a low temp for more smoke for the first 90-120 mins and then go high heat. That works for me but considering even your low & slow cooks haven't been smoky you may need to change up something else. Something odd going on. 

Smokey or not, this brisket looks great!"

I tried to respond twice but got censored-

I was going to try to do just that but the egg sat at like 220 for 30 minutes wide open. I turned my back for 15 minutes and it shot up to 700 so that plan was out the window. 

The brisket was really good. Perfect texture, extremely juicy, the bark was spot on and the fat rendered perfectly. I was shocked. If I could get more smoke on them, I would do this quite a bit. I still like to slow roll them overnight but I would cook a hell of a lot more of them if I knew I could pull this off reliably. I'll do a few more to see how I do. Definitely worth exploring with the reuslts I got on try 1.