Recruiting Football Talk VII

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#162,203
#162,203
Enki_Amenra said:
I'm gonna enjoy this summer, knowing we're gonna be thumping heads this fall. Everyone will know we're a top5 team within a couple games. I predict we're gonna be one of those teams that just looks unbeatable, like Nebraska back in the 90's.

Go ahead and make your reservations for the playoffs and title game.
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#162,207
#162,207
Nash_Vol97 said:
If his angle is basketball, why would he not have doubled down at his own alma mater that has a rich history, Indiana? He’s already a key member in Indianas NIL. That would strike me as strange if he also gets heavily involved in Vandys NIL. I can buy that he’s made some donations on her behalf and what not, but cutting a $20M check, in secret, to fire Stackhouse and also wanting to build Vandy into a power? I’d be surprised by all of that that.
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Me as well, and I'd definitely expect he'd be more involved with Indiana's than Vandy's.

Here's something we do have to admit: Vandy has the potential to be a top basketball program. Historically they've been decent. But they're located in the heart of probably the "hottest" city in the country right now. Everyone wants to move to or be in Nashville. For big time basketball recruits, especially ones from cities, Vandy would be appealing because of Nashville. Closest major city to Memphis for Memphis-area players. Especially since Memphis is floundering in basketball, that could be a lure. Recruits would avoid income tax like ours do.

Of course you have the pesky academic requirements but I know guys that played at Vandy and trust me... they definitely lower the entrance requirements for athletes lol... plus it's nothing Duke doesn't have to overcome.

Vandy has totally 💩 the bed with respect to their potential in bball.
 
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#162,210
#162,210
DD4ME said:
Brisket is unforgiving. Bark looks good. I recommend googling double cooler method. Old TX guy taught me that trick with brisket and it changed my life.
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Google didn't yield any results. Are you talking about resting it in a cooler or something else?
 
#162,212
#162,212
jave36 said:
I mean, that's not bad. Bark looks decent. Looks a little dry but hard to tell from a photo. If you're new to smoking brisket that's a solid start.
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Was definitely juicy juicy. I did have one puddle that you can see because I didn’t trim well but definitely was my first go at brisket
 
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#162,221
#162,221
jave36 said:
Google didn't yield any results. Are you talking about resting it in a cooler or something else?
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So cook it way in advance. Like at your convience in advance. Smoke it until 165 and then wrap it to lock in juices. Cook until final temp or just before. At that point pull it and place it in a cooler and then place that one inside another cooler. Fill any empty space with towels or whatever. I usually use a soft side cooler as the primary and my best cooler as secondary.

Then let it rest for hours. Like the longer the better. 1/2 day+ if you can. I'd say at least 3--4 hours idealy. This is where the your convience part really kicks in because you can work backwards and cook it whenever you want. Also because of the dual coolers when you pull it that sucker will be too hot to touch and essentially melted into itself.

After that laugh about how easy making expert brisket got and the fact you now control your day and not the brisket controlling you.

That old dude was smart. Bunch of people online tried to dismiss, but they can have their preffered style this works everytime. I do my pork butts this way too now.

An additional tip is once you wrap and are doing final cook you can take it to the oven or wherever is most convenient to you. I usually leave it on the smoker, buy you've already pulled whatever smoke ring and flavor you will end up with so do you.
 
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#162,224
#162,224
DD4ME said:
So cook it way in advance. Like at your convience in advance. Smoke it until 165 and then wrap it to lock in juices. Cook until final temp or just before. At that point pull it and place it in a cooler and then place that one inside another cooler. Fill any empty space with towels or whatever. Then let it rest for hours. Like the longer the better. 1/2 day+ if you can. I'd say at least 3--4 hours idealy. This is where the your convience part really kicks in because you can work backwards and cook it whenever you want. Also because of the dual coolers when you pull it that sucker will be too hot to touch and essentially melted into itself.

After that laugh about how easy making expert brisket got and the fact you now control your day and not the brisket controlling you.

That old dude was smart. Bunch of people online tried to dismiss, but they can have their preffered style this works everytime. I do my pork butts this way too now.

An additional tip is once you wrap and are doing final cool you can take it to the oven or wherever is most convenient to you. I usually leave it on the smoker, buy you've already pulled whatever smoke ring you will end up with.
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I think that works even if you just cook it normally. Resting in a cooler (or two) for about 4 hours works magic on a brisket as long as it's not already overcooked. It does make a huge difference.

I've never thought to use that method as a way to time the finish, that's clever. I never ever want to invite people over for brisket because it might finish at midnight.

I've been known to finish in the oven too haha.
 
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#162,225
#162,225
jave36 said:
I think that works even if you just cook it normally. Resting in a cooler (or two) for about 4 hours works magic on a brisket as long as it's not already overcooked. It does make a huge difference.

I've never thought to use that method as a way to time the finish, that's clever. I never ever want to invite people over for brisket because it might finish at midnight.

I've been known to finish in the oven too haha.
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That was my favorite tip from rhe old dude. He was like once you embrace this style you control your day again. So many advantages. Everyone raves when I make bbq and all I have is a little $40 el cheapo brinkman vertical smoker.
 
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