Live Game Talk: Louisiana vs. Old Dominion University

[Cajunrunner]

My favorite cut of beef. A poor man's brisket. Fell in love with it when I was working in the California Central valley.

Do you cook yours like a brisket?

I've always just smoked low and slow to about 115 IT, then sear over wood & coals to medium rare.

[Cajunrunner]

Just put the brisket on. It’ll be ready for game time.

Next decision? What will I drink this afternoon?

What weenie sized brisket is ready in only 8 hours?

Don't be drinking that Bud Light, baw!

[BeauCajun]

What weenie sized brisket is ready in only 8 hours?

Don't be drinking that Bud Light, baw!

15 pounder but I cook it like a Cajun. Not like you Texas rednecks.

Beer will be a tough choice. I try to avoid the water they call beer.

[Esqueleto]

Do you cook yours like a brisket?

I've always just smoked low and slow to about 115 IT, then sear over wood & coals to medium rare.

That's exactly how I cook mine, but my cook temp is usually around 200. Sear it at the end to get to 135, rest it, cut it against the grain, enjoy. Hard to beat.

[Cajuns1]

That's exactly how I cook mine, but my cook temp is usually around 200. Sear it at the end to get to 135, rest it, cut it against the grain, enjoy. Hard to beat.

I smoke it at 225 until the internal temp reaches 165.

Pull it off and wrap in butcher paper. I usually spread some wagyu beef tallow on the butcher paper.

Raise the grill temp to 250 and let it smoke until the internal temperature reaches around 200.

Once the brisket passes the probe test (feels like butter) I pull it off, wrap it in a towel and let it sit in a cooler for a couple of hours.

[Turbine]

Ragin Homie Tailgating in action.

[CajunVic]

. . . I just use the eye test like a true Cajun . . . always delicious . . .

[Esqueleto]

I smoke it at 225 until the internal temp reaches 165.

Pull it off and wrap in butcher paper. I usually spread some wagyu beef tallow on the butcher paper.

Raise the grill temp to 250 and let it smoke until the internal temperature reaches around 200.

Once the brisket passes the probe test (feels like butter) I pull it off, wrap it in a towel and let it sit in a cooler for a couple of hours.

I'll try to do a brisket this way, soon.

[fanof71]

I'll try to do a brisket this way, soon.

How about fixing at Buffalo game?

[ULGrad@HOU]

Geaux UL Ragin Cajuns!

[Esqueleto]

How about fixing at Buffalo game?

Good idea.

[RaginCajun77]

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⏰ 5 p.m. CT
�� Old Dominion
��️ S.B. Ballard Stadium
�� https://t.co/B8uWETdw7a
�� https://t.co/NRprh9Vpkj#cULture | #GeauxCajuns pic.twitter.com/thYt2U6NIV

— Louisiana Ragin’ Cajuns® Football (@RaginCajunsFB) September 9, 2023

[Grantvb]

How about fixing at Buffalo game?

Like a Buffalo brisket?

[Cajunrunner]

I smoke it at 225 until the internal temp reaches 165.

Pull it off and wrap in butcher paper. I usually spread some wagyu beef tallow on the butcher paper.

Raise the grill temp to 250 and let it smoke until the internal temperature reaches around 200.

Once the brisket passes the probe test (feels like butter) I pull it off, wrap it in a towel and let it sit in a cooler for a couple of hours.

That’s how I do brisket, but I’ve always treated tri tip like a poor man’s beef tenderloin.

[JamesTheJeweler]

PEE SPOT UPDATE:
It is now noon and as predicted, it has progressed to a nickel sized pee spot. According to all the models, we should see half dollar sized pee spot by game time.

Stay tuned for further developments.