Cain is big, has soft hands and catches difficult balls in traffic. I'll trust the coaches on that one.
I like Brooks as an RB2 I just hope they aren't throwing in the towel for the elite tier backs
I evened up the neg rep you got because nothing you said was untrue. All Lincoln Riley has to do is point to their Big XII championship trophy cabinet and they can get essentially anyone not completely sold on playing in the esheeshee.
Consider me team TEXAS on the front. I like the throwbacks but they do look like practice jerseys to me. IMO our 2008 uni was perfection. Numbers on the side of the shoulder pad, appropriate sized font. Form fitting without doing that weird thing ours do now where the collar pops up on the sides of the neck.
Pure greatness:
Maybe that we shouldn't be losing any slot receivers we've been recruiting for 2 years when we just had a 1400 yd/9 TD example of what he'll be doing. Toss in LJH's season from the year before, 1200 yd/ 9TD.
Hell, throw Jake Smith's 6TD freshman performance that could have been so much more if it wasn't for Meh.
The fact of the matter is we should be cherry picking the elite talent and letting the likes of TCU and OU pick the bones off the carcass but instead we've been conceding the best talent to other programs due to incompetence. It's deeply maddening.
Yeah my smoker temp never really fluctuated all that much either. I was reading some bbq forums and it sounded like while uncommon, it wasn't unheard of. At the 6 hour mark I knew something was off so that's when I made my post here. After that, I threw it in the oven at 250 and it started to rise again. Next time I'll start at 275 like others have mentioned and see how that goes.
So here's the results from the massive stall episode I posted about the other day. It turned out pretty good although I think smoking at at a higher temp from the get-go will render more of that collagen down as it was just a little bit rubbery. I had it in the 225-230 range for about 9 hours total in the kamado and around 6 of that it was stalled out at 153 degrees. Once I moved it to the oven the temp started moving pretty quickly and about 2.5 hours later I was at 205 and pulled it to rest, towel wrap and cooler it. As my first brisket smoke ever I think it was a success but lessons were learned.
Yeah I've probed three spots so far all the same. I left the probe out to see if it would adjust to air temp and it did, so I know it's not the probe being faulty.
I'll take yalls advice with the oven.
Thanks gents
I'm currently sitting at a ~6 hour stall at 153 degrees. At this point do I just pull it and go to the oven? The kamado temp has held steady at 230 the whole time but no movement on the brisket temp. I've heard of multi hour stalls but Jesus
I called and placed a delivery order at District 9 Draft Haus. Driver, who was the one who took my call, was at my door with all my food and two growlers of beer in like 15 minutes. Saw him take off gloves and put new gloves on in his car before bringing it up to the house. They were extremely friendly and food was awesome. I hope they make it through this.