Great game, Freddy did a great closing act at Mac Court, Ducks go undefeated at home for 16 games straight. If they can beat SC on Thursday down there they have the Pac 10 title. Would be great for the Ducks to get both the Football and Basketball Title in same year.
Dogs will play this year at Autzen, we are having a hugh tailgater for that game, you are invited come on over if you come down. Tickets should be available since we are adding 12,000 seats this year.
Anyway, back to Q. Put the brisket on at 10:00pm, got up at 7:00am, filled water pan, polder said 191, thought I would take it to 195. Ran up to 198 real quick and I pulled it. Wrapped in foil, covered with towel and let sit for an hour. Ryan come over and we cut off the point and scrapped the remaining fat off. Sliced off a few pieces, a little dry maybe but good. Put a glaze of sauce in top and wrapped the whole flat in foil to heat latter. Will pull at 190 next time and see if it is better.
Talked with local butcher early this morning about getting some choice briskets and he said he will take care of us. He talked me into buying some St Louis ( we are confirmed bback cooks)
and trying them. These St Louis look much better than the previous attempts. Have them cooked low and slow now. Plan on 5-6 hours. Maybe I can figure these things out. Bbacks are so easy. But on the KC site a bunch of the good ol boys swear by St Louis over Bbacks so I figure there must be something to it. Oh well, one last try!
