JJ Husker
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Status Replies posted by JJ Husker
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Will Wisconsin ever stop stealing our thunder? In anything?
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Can we possibly beat Iowa?
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My dial on HB goes way back, and a lot of you don't know this, but BRI @BIGREDIOWAN is probably the coolest guy ever on the board. A die-hard Husker fan, living life in Iowa, and a cop (prolly 20 year vet by now!)
I'll have a litre-O-cola
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One thing is certain...people that work for Twitter flat out do not want to go to an office! Hahaha
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Thank goodness for the Av's....
If my happiness derived from college and pro football, I'd need enough prozac to drop a horse...
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Irish -16.5. That is my 5 star lock. They finally realized that they have a sweet OL and good RB's.
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The return to Standard Time should be on November 1, the day after Halloween. That way everyone gets an extra hour of sleep after the long night of trick-or-treating.
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You know I haven’t watched two games in a row and I don’t think I’m gonna watch the rest of the year. Highly recommend watching better games instead of a throw away season that is meaningless.
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Brisket smoking advice?
I’ve only smoked a couple briskets before. They turned pretty good but, after watching some YouTube vids, thinking about doing a couple things different. 1- I’ve always done them fat cap up but going to do this one fat side down. 2- I’ve wrapped in foil but this time going to use pink butcher paper and pour some smoked wagyu beef tallow on the meat side as I wrap it. Any comments? @BigRedBuster?
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@BigRedBuster It ranged from 198 to 202 in the 4 places I checked it. I don’t recall what it was specifically in the point. I think the long rest is where the point went a bit too far.
As far as carving, the flat was perfect, got good slices that would accordion but not fall apart. Slicing the point was a bit dicier. Got some slices but some fell apart. I was using a serrated bread knife so a better knife would’ve helped.
I may separate the point from the flat next time…?
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Brisket smoking advice?
I’ve only smoked a couple briskets before. They turned pretty good but, after watching some YouTube vids, thinking about doing a couple things different. 1- I’ve always done them fat cap up but going to do this one fat side down. 2- I’ve wrapped in foil but this time going to use pink butcher paper and pour some smoked wagyu beef tallow on the meat side as I wrap it. Any comments? @BigRedBuster?
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Turned out awesome. Best one I’ve done by far. The flat sliced well, will accordion but not fall apart and not dry. The point….got some to slice but most kinda ripped apart. That point meat is money. Took about 1.5 lbs of burnt ends. Too tired to finish them today. Hopefully they’ll reheat okay with some sauce another day (next Saturday for the game) If not they’re fine as is.
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Brisket smoking advice?
I’ve only smoked a couple briskets before. They turned pretty good but, after watching some YouTube vids, thinking about doing a couple things different. 1- I’ve always done them fat cap up but going to do this one fat side down. 2- I’ve wrapped in foil but this time going to use pink butcher paper and pour some smoked wagyu beef tallow on the meat side as I wrap it. Any comments? @BigRedBuster?
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Brisket smoking advice?
I’ve only smoked a couple briskets before. They turned pretty good but, after watching some YouTube vids, thinking about doing a couple things different. 1- I’ve always done them fat cap up but going to do this one fat side down. 2- I’ve wrapped in foil but this time going to use pink butcher paper and pour some smoked wagyu beef tallow on the meat side as I wrap it. Any comments? @BigRedBuster?
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Well it’s been on for 2 hours now. I thought the meat temp was climbing a little too fast so turned it down to 200 so I won’t need to check it as often overnight. Not doing any injection. Counting on it being prime and having better marbling, more internal fat. I did baste it with a little of the wagyu tallow on the bare meat top side. Don’t think that can hurt anything. Time to get a few hours of shut eye.
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Brisket smoking advice?
I’ve only smoked a couple briskets before. They turned pretty good but, after watching some YouTube vids, thinking about doing a couple things different. 1- I’ve always done them fat cap up but going to do this one fat side down. 2- I’ve wrapped in foil but this time going to use pink butcher paper and pour some smoked wagyu beef tallow on the meat side as I wrap it. Any comments? @BigRedBuster?
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Brisket smoking advice?
I’ve only smoked a couple briskets before. They turned pretty good but, after watching some YouTube vids, thinking about doing a couple things different. 1- I’ve always done them fat cap up but going to do this one fat side down. 2- I’ve wrapped in foil but this time going to use pink butcher paper and pour some smoked wagyu beef tallow on the meat side as I wrap it. Any comments? @BigRedBuster?
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The thing with the pink butcher paper is, it’s supposed to breathe and still let some moisture escape whereas foil will hold everything in and the juices sort of pool on the bottom side. IDK, foil has always worked fine for me but supposedly the paper will help maintain the bark a bit better. It’s good to 300 degrees. This is what happens when you watch food videos at 11 PM
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Brisket smoking advice?
I’ve only smoked a couple briskets before. They turned pretty good but, after watching some YouTube vids, thinking about doing a couple things different. 1- I’ve always done them fat cap up but going to do this one fat side down. 2- I’ve wrapped in foil but this time going to use pink butcher paper and pour some smoked wagyu beef tallow on the meat side as I wrap it. Any comments? @BigRedBuster?
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@Ulty Yeah, patience is the tough thing with brisket. But since I’m starting 16 to 18 hours before I want to serve I should be able to do most of that. The difficult part will be when I’m smelling it and get hungry about lunch time. Must. Resist.
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Brisket smoking advice?
I’ve only smoked a couple briskets before. They turned pretty good but, after watching some YouTube vids, thinking about doing a couple things different. 1- I’ve always done them fat cap up but going to do this one fat side down. 2- I’ve wrapped in foil but this time going to use pink butcher paper and pour some smoked wagyu beef tallow on the meat side as I wrap it. Any comments? @BigRedBuster?
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I’ve done them previously in a traditional wood smoker but doing this one on my pellet grill. That’s why I’m not overly concerned about the fat cap being down because all my heat comes from the bottom. I’m also less concerned about the fat not self basting from the top since I’ll be adding the smoked wagyu tallow when I wrap.
Going to put it on about midnight tomorrow and planning to serve for supper Saturday night. Just a little nervous because this is the first prime brisket I’m trying. It wasn’t terrible, $4.26/Lb at Sam’s but a little pricey for brisket at $60.
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Brisket smoking advice?
I’ve only smoked a couple briskets before. They turned pretty good but, after watching some YouTube vids, thinking about doing a couple things different. 1- I’ve always done them fat cap up but going to do this one fat side down. 2- I’ve wrapped in foil but this time going to use pink butcher paper and pour some smoked wagyu beef tallow on the meat side as I wrap it. Any comments? @BigRedBuster?
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Seasoning with kosher salt and black pepper with the addition of a little bit of some “Black & Tan” seasoning I found at Walmart. It has Black Sea salt, black pepper, rosemary, ground espresso and a bit of brown sugar. There’s very little sugar in it so I’m not worried about burning. The black & tan tastes perfect on it’s own so I’m sure it will be good on brisket.
Yeah, I may pull it a little sooner especially since I’m going to wrap it in a blanket and put it in a cooler to rest for 2-4 hours. I want it to accordion and be able to slice it but not fall apart. I may end up wrapping sooner if it stalls at 165 for too long.
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Brisket smoking advice?
I’ve only smoked a couple briskets before. They turned pretty good but, after watching some YouTube vids, thinking about doing a couple things different. 1- I’ve always done them fat cap up but going to do this one fat side down. 2- I’ve wrapped in foil but this time going to use pink butcher paper and pour some smoked wagyu beef tallow on the meat side as I wrap it. Any comments? @BigRedBuster?
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I wore a tie, every single day for the first 30 days of the school year. Then I stopped, no one really said a thing when I wore one.
Today, I wore one and my god, the students are in shock, like they have never seen a tie before.
Unreal.
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AP CBB poll came out. I did not see Nebraska on the list.
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AP CBB poll came out. I did not see Nebraska on the list.
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How do you tell your friends, coworkers, & family that you have 10,000 posts on a football message board? Do they also think you’re insane?
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I don't know how much longer I can wait for this baby to arrive, y'all
