Live Game Talk: Louisiana vs. Old Dominion University

[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]

�������������� ���� ��������������!

⏰ 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.