Centex has class

The Cen-Tex Smoker

TFJ and I are teaching a brisket class at our local egg dealer tomorrow. He has a nice kitchen store and has been an egger for 10+ years. He finally brought BGE in to the store and he’s selling them like crazy. He has an awesome teaching kitchen with all the goodies in the back so it should be fun. He does 2-3 classes a week and draws a nice crowd. Class size is 15 so not overwhelming. I had a snakenriver farms brisket in the hole so I broke that out. Should be a fun day. 

Menu:

Hibiscus Mint Watermelon Salad
Snake River Farms Brisket
TFJ’s Famous Jalapeño Mac N Cheese 





Forgot how good the srf briskets really are. They are like jelly right out of the bag. Hope it turns out! 

DoubleEgger

Hell to the yeah 

caliking

What time should we be there to eat??

SGH

The Cen-Tex Smoker said:

You got a little carried away with that pepper

bgebrent

Awesome 

Foghorn

Those students are in for a treat.  If I didn't have my mother-in-law in town I'd head up there.  Instead we're going to a local farmer's market and I'll see what kind of local meats are available.  You're other thread about local meats has me intrigued.  

dmchicago

I met Tony the other day. You class is sold out. Good luck!

SGH

The Cen-Tex Smoker said:

Forgot how good the srf briskets really are. 

Nothing like a Wagyu to jar the ole memory

SciAggie

Very nice. I’d come to class if I could. I’m at a wedding in Spicewood. Your food will be better. 

JRWhitee

Nice

The Cen-Tex Smoker

SGH said:

The Cen-Tex Smoker said:

You got a little carried away with that pepper

That’s the way we like it down here. I actually dial it back a little from what some of the big boys do. I likes my salt. 

SGH

Good luck with the class. Hope you knock it out of the park brother Tex. 

nolaegghead

Would you like some brisket with your pepper, sir?

JohnInCarolina

nolaegghead

(Jus fkn wif ya mon)

The Cen-Tex Smoker

SGH said:

Good luck with the class. Hope you knock it out of the park brother Tex. 

We shall see. Always nerve wracking when you have to bring home a brisket for 15 strangers 

SGH

The Cen-Tex Smoker said:

SGH said:

Good luck with the class. Hope you knock it out of the park brother Tex. 

We shall see. Always nerve wracking when you have to bring home a brisket for 15 strangers 

Agree 100%. 

Foghorn

The Cen-Tex Smoker said:

SGH said:

The Cen-Tex Smoker said:

You got a little carried away with that pepper

That’s the way we like it down here. I actually dial it back a little from what some of the big boys do. I likes my salt. 

Yeah, I was thinking that it looks just right.

SGH

Foghorn said:

The Cen-Tex Smoker said:

SGH said:

The Cen-Tex Smoker said:

You got a little carried away with that pepper

That’s the way we like it down here. I actually dial it back a little from what some of the big boys do. I likes my salt. 

Yeah, I was thinking that it looks just right.

Fellows I was making a friendly joke. Y’all didn’t notice the “wink” at the end. 

Foghorn

SGH said:

Foghorn said:

The Cen-Tex Smoker said:

SGH said:

The Cen-Tex Smoker said:

You got a little carried away with that pepper

That’s the way we like it down here. I actually dial it back a little from what some of the big boys do. I likes my salt. 

Yeah, I was thinking that it looks just right.

Fellows I was making a friendly joke. Y’all didn’t notice the “wink” at the end. 

Brisket isn't a joking matter to Texans.  

JohnInCarolina

The Cen-Tex Smoker said:

SGH said:

Good luck with the class. Hope you knock it out of the park brother Tex. 

We shall see. Always nerve wracking when you have to bring home a brisket for 15 strangers 

If you start drinking now it’ll probably all work out.

20stone

It looks like you’re off to a great start.  

milesvdustin

I season mine more than that. All that salt and pepper goodness

The Cen-Tex Smoker

JohnInCarolina said:

The Cen-Tex Smoker said:

SGH said:

Good luck with the class. Hope you knock it out of the park brother Tex. 

We shall see. Always nerve wracking when you have to bring home a brisket for 15 strangers 

If you start drinking now it’ll probably all work out.

Just saw Grayson Allen has jacked 13 3-pointers already. 3-for-13. That’s a lot of 3’s. That Syracuse zone loves to make people shoot from the outside but damn. 

lousubcap

Way to step up and share some of the secrets with the wannabe's.  There is no doubt about the outcome.  Really setting the bar up there with SRF-just alert them to the virtues of the everyday access you all have to briskets at HEB.  
BTW- I'm on the more pepper and lighter on the salt rub (for me that's Valentina's over Franklin's but every one is off the chart!).  Above all, have fun.
Is attendance at the protein prep and initial fire management session a graduation requirement??  

The Cen-Tex Smoker

lousubcap said:

Way to step up and share some of the secrets with the wannabe's.  There is no doubt about the outcome.  Really setting the bar up there with SRF-just alert them to the virtues of the everyday access you all have to briskets at HEB.  
BTW- I'm on the more pepper and lighter on the salt rub (for me that's Valentina's over Franklin's but every one is off the chart!).  Above all, have fun.
Is attendance at the protein prep and initial fire management session a graduation requirement??  

Louie Mueller is always top 5 in the state. Here is an interview with Wayne Mueller (current owner and grandson of Louie). Check out the rub recipe. 

At what temp do you cook your briskets? One of the most asked questions, and yet one of the most relative. How about a range? 325-220.??

For how long do you cook them??Until they're done? -- I'm sure you've already had that one... How about: Until my fingers do the Happy Dance after a thorough brisket frisking.

Do you have a complicated rub, or do you keep it simple? Grandpa (Louie Mueller) was fond of saying K.I.S.S...He was right to keep it simple for me!

?What's in your rub? Get a pencil, paper, and a comfortable chair -- this could take awhile. Our beef rub consists of: nine (9) parts course black pepper and one (1) part salt (by volume). Now let's discuss Plato's Forms and why they ultimately fall short.

nolaegghead

DoubleEgger

Time to charge up the phone Nola. 

lousubcap

@The Cen-Tex Smoker -  Thanks for that-when I'm in the "make my own brisket rub" I doubt I have been at that high a ratio but I am game to try.  Right now in the commercial "I am lazy" rub category I use Hardcore Carnivore Black with a slight pepper enhancement.  The prevailing commercial favorite "Oakridge Black Ops" is too sweet for me.  I may have to give Meat Church's a go.
Do you have a favorite?

Foghorn

The Cen-Tex Smoker said:

JohnInCarolina said:

The Cen-Tex Smoker said:

SGH said:

Good luck with the class. Hope you knock it out of the park brother Tex. 

We shall see. Always nerve wracking when you have to bring home a brisket for 15 strangers 

If you start drinking now it’ll probably all work out.

Just saw Grayson Allen has jacked 13 3-pointers already. 3-for-13. That’s a lot of 3’s. That Syracuse zone loves to make people shoot from the outside but damn. 

Yeah, I'd much rather see a bunch of shots from around the foul line - like the announcers have been suggesting.

The Cen-Tex Smoker

lousubcap said:

@The Cen-Tex Smoker -  Thanks for that-when I'm in the "make my own brisket rub" I doubt I have been at that high a ratio but I am game to try.  Right now in the commercial "I am lazy" rub category I use Hardcore Carnivore Black with a slight pepper enhancement.  The prevailing commercial favorite "Oakridge Black Ops" is too sweet for me.  I may have to give Meat Church's a go.
Do you have a favorite?

No commercial rubs for beef here. And never sugar. That is a deal killer from the start. I use a slight variation of the John Lewis (LaBarbecue/Franklin/jig Lewis bbq) that cazzy gave me forever ago. 

8 parts 16 mesh black peppr
3 parts kosher
3 parts lawrys
1.5-2 parts granulated garlic. 

I think the original is 8-2-2-1