brisket god

henapple

I'm not a huge brisket fan. ...that said Centex has cooked the 2 best I've ever had. I'll let him give you the details. I know he had one in the cooler from morning till 8pm. He carved 2 brisket within less than a half hour. No leftovers and people licking the cutting board. Hats off. 

Dear moderator...please do something about the picture implementation. 

Brisket_Fanatic

Damit - I just licked the monitor and got shocked............... Looks Amazing!

johnkitchens

It looks very good. 

Ladeback69

Sweet!  Looks tasty.

minniemoh

Looks like some great eats right there.

KiterTodd

Looks nice, juicy, and flavorful.  
He had it toweled in the cooler all day?  That's good to know you can hold it that long. I figured 4-6 hours was the max I could do.

bweekes

Beautiful bark on that!

caliking

Cen-Tex's Salado briskets have been the best I've had. I actually got to try the flat and the point this time. Beautiful .

cazzy

The man can cook a brisket!

cazzy

caliking said:

Cen-Tex's Salado briskets have been the best I've had. I actually got to try the flat and the point this time. Beautiful .

Now that you've had greatness, brisket is off the table sir.  I don't feel like eating humble pie.    

Hotch

@Cen-Tex That runaway brisket was absolutely one of the best I have ever tasted. You knocked it out of the park.

The Cen-Tex Smoker

Thanks guys. The best one cooked at 350 and was in a cooler from 9 am until 8 pm. I thought it was trashed but it was money. I had it in an Engel dry box for 4-5 hours then put it in a larger, cheapo wheelie cooler with the 2nd brisket. Both were wrapped in towels and I stuffed the gaps in the cooler with butcher paper. The early brisket was still plenty hot 11 hrs later. At least 140. I think adding the 2nd hot brisket 4-5 hours later kept the first one warm longer. not something i would have planned to do but I guess even a blind squirrel finds a nut every now and again. 

They were both pretty good but the early one was definitely the winner. The 2nd one had a huge point on it and a huge ribbon on intramuscular fat running through it. Made the point kind of gooey and not firm enough. We found plenty of nasty bits to share around though so it turned out ok.

Score one for the good guys on this one.

logchief

Absolutely exquisite, what did you rub them with if I may ask

danv23

The Cen-Tex Smoker said:

Thanks guys. The best one cooked at 350 and was in a cooler from 9 am until 8 pm. I thought it was trashed but it was money. I had it in an Engel dry box for 4-5 hours then put it in a larger, cheapo wheelie cooler with the 2nd brisket. Both were wrapped in towels and I stuffed the gaps in the cooler with butcher paper. The early brisket was still plenty hot 11 hrs later. At least 140. I think adding the 2nd hot brisket 4-5 hours later kept the first one warm longer. not something i would have planned to do but I guess even a blind squirrel finds a nut every now and again. 

They were both pretty good but the early one was definitely the winner. The 2nd one had a huge point on it and a huge ribbon on intramuscular fat running through it. Made the point kind of gooey and not firm enough. We found plenty of nasty bits to share around though so it turned out ok.

Score one for the good guys on this one

Could you please describe your setup for the 350 degree cook? Elevated grid? XL or Large? Point up or flat up? Approx hours per pound? Drip pan filled with anything or empty? Anything else you can think of as well.  Thanks!

The Cen-Tex Smoker

logchief said:

Absolutely exquisite, what did you rub them with if I may ask

salt pepper garlic

The Cen-Tex Smoker

danv23 said:

The Cen-Tex Smoker said:

Thanks guys. The best one cooked at 350 and was in a cooler from 9 am until 8 pm. I thought it was trashed but it was money. I had it in an Engel dry box for 4-5 hours then put it in a larger, cheapo wheelie cooler with the 2nd brisket. Both were wrapped in towels and I stuffed the gaps in the cooler with butcher paper. The early brisket was still plenty hot 11 hrs later. At least 140. I think adding the 2nd hot brisket 4-5 hours later kept the first one warm longer. not something i would have planned to do but I guess even a blind squirrel finds a nut every now and again. 

They were both pretty good but the early one was definitely the winner. The 2nd one had a huge point on it and a huge ribbon on intramuscular fat running through it. Made the point kind of gooey and not firm enough. We found plenty of nasty bits to share around though so it turned out ok.

Score one for the good guys on this one

Could you please describe your setup for the 350 degree cook? Elevated grid? XL or Large? Point up or flat up? Approx hours per pound? Drip pan filled with anything or empty? Anything else you can think of as well.  Thanks!

Yeah- this was actually set up for a 250 degree cook so....

My gasket leaks like a sieve and the temps ran up after I went to bed. 

I'm really simple. I have an AR and a standard platesetter setup (2 LBGE). This one was on the platesetter setup but I can't tell a difference in the cooks with an AR or setter. Prefer my AR for many reasons but the briskets turn out the same on both as far as I can tell. 

I basically rub them with salt, pepper, and granulated garlic and cook them over lots of oak chunks (like 10) mixed in the lump at 250ish until they are ready (like butter when probed). This usually occurs around 195-200 with choice briskets, and as low as 180/185 for wagyu or fatty prime. The 350 degree one was about 200 when I caught it.

I don't put anything in my drip pans. I make them out of foil and put them on the platesetter or AR oval stone. 

I always cook fat side up but that's because that's how I learned. I've done them both ways and I can't tell a difference. I wouldn't sweat that too much.

Oak is the secret. It's pretty simple outside that

danv23

The Cen-Tex Smoker said:

danv23 said:

The Cen-Tex Smoker said:

Thanks guys. The best one cooked at 350 and was in a cooler from 9 am until 8 pm. I thought it was trashed but it was money. I had it in an Engel dry box for 4-5 hours then put it in a larger, cheapo wheelie cooler with the 2nd brisket. Both were wrapped in towels and I stuffed the gaps in the cooler with butcher paper. The early brisket was still plenty hot 11 hrs later. At least 140. I think adding the 2nd hot brisket 4-5 hours later kept the first one warm longer. not something i would have planned to do but I guess even a blind squirrel finds a nut every now and again. 

They were both pretty good but the early one was definitely the winner. The 2nd one had a huge point on it and a huge ribbon on intramuscular fat running through it. Made the point kind of gooey and not firm enough. We found plenty of nasty bits to share around though so it turned out ok.

Score one for the good guys on this one

Could you please describe your setup for the 350 degree cook? Elevated grid? XL or Large? Point up or flat up? Approx hours per pound? Drip pan filled with anything or empty? Anything else you can think of as well.  Thanks!

Yeah- this was actually set up for a 250 degree cook so....

My gasket leaks like a sieve and the temps ran up after I went to bed. 

I'm really simple. I have an AR and a standard platesetter setup (2 LBGE). This one was on the platesetter setup but I can't tell a difference in the cooks with an AR or setter. Prefer my AR for many reasons but the briskets turn out the same on both as far as I can tell. 

I basically rub them with salt, pepper, and granulated garlic and cook them over lots of oak chunks (like 10) mixed in the lump at 250ish until they are ready (like butter when probed). This usually occurs around 195-200 with choice briskets, and as low as 180/185 for wagyu or fatty prime. The 350 degree one was about 200 when I caught it.

I don't put anything in my drip pans. I make them out of foil and put them on the platesetter or AR oval stone. 

I always cook fat side up but that's because that's how I learned. I've done them both ways and I can't tell a difference. I wouldn't sweat that too much.

Oak is the secret. It's pretty simple outside that

Thanks!!!  One other thing when you have time.  I found a point at Publix, food savor'd it, and it's in the freezer.  I've never cooked just a point before and was wondering if you had.  I've read posts where it's not as easy as tossing it on at 250.  Just curious as I don't want to ruin it.  Looking for burnt ends as the result of course. 

The Cen-Tex Smoker

danv23 said:

The Cen-Tex Smoker said:

danv23 said:

The Cen-Tex Smoker said:

Thanks guys. The best one cooked at 350 and was in a cooler from 9 am until 8 pm. I thought it was trashed but it was money. I had it in an Engel dry box for 4-5 hours then put it in a larger, cheapo wheelie cooler with the 2nd brisket. Both were wrapped in towels and I stuffed the gaps in the cooler with butcher paper. The early brisket was still plenty hot 11 hrs later. At least 140. I think adding the 2nd hot brisket 4-5 hours later kept the first one warm longer. not something i would have planned to do but I guess even a blind squirrel finds a nut every now and again. 

They were both pretty good but the early one was definitely the winner. The 2nd one had a huge point on it and a huge ribbon on intramuscular fat running through it. Made the point kind of gooey and not firm enough. We found plenty of nasty bits to share around though so it turned out ok.

Score one for the good guys on this one

Could you please describe your setup for the 350 degree cook? Elevated grid? XL or Large? Point up or flat up? Approx hours per pound? Drip pan filled with anything or empty? Anything else you can think of as well.  Thanks!

Yeah- this was actually set up for a 250 degree cook so....

My gasket leaks like a sieve and the temps ran up after I went to bed. 

I'm really simple. I have an AR and a standard platesetter setup (2 LBGE). This one was on the platesetter setup but I can't tell a difference in the cooks with an AR or setter. Prefer my AR for many reasons but the briskets turn out the same on both as far as I can tell. 

I basically rub them with salt, pepper, and granulated garlic and cook them over lots of oak chunks (like 10) mixed in the lump at 250ish until they are ready (like butter when probed). This usually occurs around 195-200 with choice briskets, and as low as 180/185 for wagyu or fatty prime. The 350 degree one was about 200 when I caught it.

I don't put anything in my drip pans. I make them out of foil and put them on the platesetter or AR oval stone. 

I always cook fat side up but that's because that's how I learned. I've done them both ways and I can't tell a difference. I wouldn't sweat that too much.

Oak is the secret. It's pretty simple outside that

Thanks!!!  One other thing when you have time.  I found a point at Publix, food savor'd it, and it's in the freezer.  I've never cooked just a point before and was wondering if you had.  I've read posts where it's not as easy as tossing it on at 250.  Just curious as I don't want to ruin it.  Looking for burnt ends as the result of course. 

never done it. I don't make burnt ends either. Probably should but I just like the point too much to sauce it all up. 

caliking

cazzy said:

caliking said:

Cen-Tex's Salado briskets have been the best I've had. I actually got to try the flat and the point this time. Beautiful .

Now that you've had greatness, brisket is off the table sir.  I don't feel like eating humble pie.    

But you live much closer to me than Cen-Tex does

Biggreenpharmacist

@The Cen-Tex Smoker do you use live oak since it has a higher sugar content?

henapple

No...dead oak.

The Cen-Tex Smoker

Biggreenpharmacist said:

@The Cen-Tex Smoker do you use live oak since it has a higher sugar content?

I usually switch in late June but only when the humidity is over 63%. I use the mating song of the male Cicada to guide me. Once they reach a certain pitch, I know it's time to go to live Oak

Biggreenpharmacist

Never thought of the cicada's. Makes perfect sense. 

The Cen-Tex Smoker

Biggreenpharmacist said:

Never thought of the cicada's. Makes perfect sense. 

When you are a brisket God, you think of these things. It's all about the cicada 

nolaegghead

Brisket god Helios uses circadian rhythm rather than cicada.