Next up 1/30 @ msu

[LongTimeCatFan]

She's been on for over 4 hours now at a pretty steady 250-260. Haven't even put the meat thermometer probe in yet. Gonna do that in a half hour or so. Everything I've internetted has said to bring 'er up to 165, wrap in foil, take it up to 195 to slice or 200-ish to pull. That's my only plan at the moment.

,

Is this your wife you are referring to?

Does it say baaaa baaaaa baaaa?

Your she-cats won the game this afternoon. No need to be a dick.

It was T'd up, I had to hit it.

Sorry snap, I'm just drooling over the thought of that brisket and lamenting my dinner plans. Just a little jealousy. I'll be nicer to you ya son of a bitch.

 

[snap]

Griz got totally ref-jobbed. Appalling and offensive. I'm smoking a brisket flat in protest.

The perfect way to protest. I have a full packer ready for the smoker at 0600 tomorrow. It's a beast at 15 lbs., but I think I can manage it before sundown.

My first real stab at beef on the smoker. She's been on for 4 hours now. If all goes well, it's gonna be brisket po'boys all around. If it goes bad, my dog will benefit greatly. Either way, someone will be happy.

It'll be great. Aaron Franklin would curse me for saying so, but I actually prefer the flat. Maintain temperatures, brother.

I should clarify. This is the middle chunk of a brisket that was cut into thirds. Sounds weird to say it, but I suppose you could call this the choate of the brisket.

 

[CDAGRIZ]

The perfect way to protest. I have a full packer ready for the smoker at 0600 tomorrow. It's a beast at 15 lbs., but I think I can manage it before sundown.

My first real stab at beef on the smoker. She's been on for 4 hours now. If all goes well, it's gonna be brisket po'boys all around. If it goes bad, my dog will benefit greatly. Either way, someone will be happy.

It'll be great. Aaron Franklin would curse me for saying so, but I actually prefer the flat. Maintain temperatures, brother.

I should clarify. This is the middle chunk of a brisket that was cut into thirds. Sounds weird to say it, but I suppose you could call this the choate of the brisket.

It is indeed the choate cut. Good call.

 

[snap]

,

Is this your wife you are referring to?

Does it say baaaa baaaaa baaaa?

Your she-cats won the game this afternoon. No need to be a dick.

It was T'd up, I had to hit it.

Sorry snap, I'm just drooling over the thought of that brisket and lamenting my dinner plans. Just a little jealousy. I'll be nicer to you ya son of a bitch.

Was that so hard?

 

[cclarkblues]

The perfect way to protest. I have a full packer ready for the smoker at 0600 tomorrow. It's a beast at 15 lbs., but I think I can manage it before sundown.

My first real stab at beef on the smoker. She's been on for 4 hours now. If all goes well, it's gonna be brisket po'boys all around. If it goes bad, my dog will benefit greatly. Either way, someone will be happy.

It'll be great. Aaron Franklin would curse me for saying so, but I actually prefer the flat. Maintain temperatures, brother.

She's been on for over 4 hours now at a pretty steady 250-260. Haven't even put the meat thermometer probe in yet. Gonna do that in a half hour or so. Everything I've internetted has said to bring 'er up to 165, wrap in foil, take it up to 195 to slice or 200-ish to pull. That's my only plan at the moment.

FTC helps to make it even more tender and juicy if you have the time.

 

[LongTimeCatFan]

My first real stab at beef on the smoker. She's been on for 4 hours now. If all goes well, it's gonna be brisket po'boys all around. If it goes bad, my dog will benefit greatly. Either way, someone will be happy.

It'll be great. Aaron Franklin would curse me for saying so, but I actually prefer the flat. Maintain temperatures, brother.

She's been on for over 4 hours now at a pretty steady 250-260. Haven't even put the meat thermometer probe in yet. Gonna do that in a half hour or so. Everything I've internetted has said to bring 'er up to 165, wrap in foil, take it up to 195 to slice or 200-ish to pull. That's my only plan at the moment.

FTC helps to make it even more tender and juicy if you have the time.

Fennel Thyme and Curry?

 

[snap]

My first real stab at beef on the smoker. She's been on for 4 hours now. If all goes well, it's gonna be brisket po'boys all around. If it goes bad, my dog will benefit greatly. Either way, someone will be happy.

It'll be great. Aaron Franklin would curse me for saying so, but I actually prefer the flat. Maintain temperatures, brother.

She's been on for over 4 hours now at a pretty steady 250-260. Haven't even put the meat thermometer probe in yet. Gonna do that in a half hour or so. Everything I've internetted has said to bring 'er up to 165, wrap in foil, take it up to 195 to slice or 200-ish to pull. That's my only plan at the moment.

FTC helps to make it even more tender and juicy if you have the time.

Well then...FTC it is.

 

[snap]

It'll be great. Aaron Franklin would curse me for saying so, but I actually prefer the flat. Maintain temperatures, brother.

She's been on for over 4 hours now at a pretty steady 250-260. Haven't even put the meat thermometer probe in yet. Gonna do that in a half hour or so. Everything I've internetted has said to bring 'er up to 165, wrap in foil, take it up to 195 to slice or 200-ish to pull. That's my only plan at the moment.

FTC helps to make it even more tender and juicy if you have the time.

Fennel Thyme and Curry?

Quit screwing up our game thread.

 

[cclarkblues]

It'll be great. Aaron Franklin would curse me for saying so, but I actually prefer the flat. Maintain temperatures, brother.

She's been on for over 4 hours now at a pretty steady 250-260. Haven't even put the meat thermometer probe in yet. Gonna do that in a half hour or so. Everything I've internetted has said to bring 'er up to 165, wrap in foil, take it up to 195 to slice or 200-ish to pull. That's my only plan at the moment.

FTC helps to make it even more tender and juicy if you have the time.

Well then...FTC it is.

Wrap it in FOIL, wrap the foil in TOWELS, and throw it in a COOLER for a few hours. It's perfect for when you have FTC on your mind anyway.

 

[jodcon]

My first real stab at beef on the smoker. She's been on for 4 hours now. If all goes well, it's gonna be brisket po'boys all around. If it goes bad, my dog will benefit greatly. Either way, someone will be happy.

It'll be great. Aaron Franklin would curse me for saying so, but I actually prefer the flat. Maintain temperatures, brother.

I should clarify. This is the middle chunk of a brisket that was cut into thirds. Sounds weird to say it, but I suppose you could call this the choate of the brisket.

It is indeed the choate cut. Good call.

Keep CDA away from that brisket snap, unless you like it blackened.

There's a reason he's locked up the first week of July.

 

[bigsky33]

She's been on for over 4 hours now at a pretty steady 250-260. Haven't even put the meat thermometer probe in yet. Gonna do that in a half hour or so. Everything I've internetted has said to bring 'er up to 165, wrap in foil, take it up to 195 to slice or 200-ish to pull. That's my only plan at the moment.

FTC helps to make it even more tender and juicy if you have the time.

Fennel Thyme and Curry?

Quit screwing up our game thread.

Snap, enjoy your dinner. The game thread is not good for the Lady Griz. Enjoy your beef and your PBR. Have enjoyed your conversation on here.

 

[EverettGriz]

If I've told you once, I've told you 11 straight times: I feel an ass whoopin' comin' on!!

 

[LongTimeCatFan]

If I've told you once, I've told you 11 straight times: I feel an ass whoopin' comin' on!!

I'm sure you do

 

[Potomac Griz]

2-2 with about 18 to go in the half. Oguine has 2. Someone lost the cat player big time on defense for an easy dunk earlier. Griz are outrebounding the cats 5-1 so far which is good. Hope we can start hitting some shots though.. 1-5 shooting so far and 0-2 from 3.

 

[grizonbob]

Gonna be a long night if Griz can't hit their outside shots....Cats making clear they are really going to bear down inside, particularly on Breunig.

 

[grizindabox]

pretty poor defensive effort on Colbert so far....

 

[CDAGRIZ]

It'll be great. Aaron Franklin would curse me for saying so, but I actually prefer the flat. Maintain temperatures, brother.

I should clarify. This is the middle chunk of a brisket that was cut into thirds. Sounds weird to say it, but I suppose you could call this the choate of the brisket.

It is indeed the choate cut. Good call.

Keep CDA away from that brisket snap, unless you like it blackened.

There's a reason he's locked up the first week of July.

If this fact wasn't a matter of public record, I might be pissed off about you sharing it.

 

[Potomac Griz]

Colbert 2-2 from 3 now, cats up 10-6 with just under 16 to go in the half.

Oguine has 4 and Breunig has 2. Having a lot of trouble getting it inside to Breunig. Shooting 3-8 overall so far and still outrebounding the cats 5 to 1. Cats are 4-5 shooting though. Frustrating start.

 

[Potomac Griz]

That's better! About 14:30 to go and Griz are up 12-10 after a Krslovic bucket inside, a putback by Breunig off a miss and another bucket by Breunig. Griz doing great on the boards, outrebounding the cats 8-1

 

[grizzlyjournal]

Mario Dunn in street clothes. Ouch.