My mind read Brisket and Smoker.
3 Likes
Awesome!!! That might even be better than my standard response. Laughed my ass off. I appreciate you guys keeping the humor in there.
Most definitely…IS what she said!!!
I like Pitre quite a bit as well.
PFF had Pitre on their top 10 risers from Senior Bowl…
S JALEN PITRE, BAYLOR
In the one-on-ones throughout the week, Pitre was the best defensive back in coverage. He’s physical, instinctive and incredibly light on his feet. His ability to close in short areas is outstanding.
Here is a play where Pitre is responsible for deep half… something he didn’t get asked to do often.
.
.
.
.
.
.
Makes play on the ball for an INT.
.
1 Like
Right, I think when you have a guy who’s that instinctive and athletic, there’s no reason he can’t thrive in a deeper role as well. He just lacks experience. I remember earlier in his career at Baylor he weighed in the 220s but they wanted him to drop weight to play that star role (as opposed to most teams who would have had him stay at that weight). It explains why he doesn’t have a lot of experience on the back end, but it also points to a lot of upside there IMO. His performance at the Senior Bowl backs it up.
My biggest problem is if he does well at the combine, I’m not sure he makes it to our pick at #32 anymore.
In 2019 a safety was taken in the first round, none in 2020 or 2021. Three were taken in 2018, but in that same draft only 2 WR’s were taken in the first. There are only so many picks in every round. I think 5 WR’s and 4 QB’s in the first isn’t out of the question this draft, it only leaves so many spots for safeties. We’ll have our choice of some real talent at 32 or 34 if they decide to go that route.
1 Like
I think it will tell us quite a bit about Holmes and the staff if Pitre and Brisker are availble at #32 & 34… and then the Lions pass on them.
I’m not saying I would agree with it… depending on who else is still on the board… but it is a plausible scenario that might cause some interesting reactions around these parts.
Smoke Monday is such an awesome name. Sounds like an MC or something.
I trust Brad in general but I really trust him at safety and WR. I’m not going to panic if he waits on either one of those.
1 Like
That’s a fair comment and I wouldn’t panic either depending on how they proceed. When people panicked last year after we took Alim I didn’t, I thought this was a guy we could really use esp after PFF’s grade on him. We need so many players for starters and depth I simply hope the early picks are plug and play.
LOL… Lions fans expecting to fill every possible need in the 1st draft of a complete rebuild.
I was thrilled when they announced Alim as the pick. 
1 Like
Yep, we won’t fill every starter position this year but should be able to come close. Next year my hope is we are just a few starters away and the rest of the draft and FA is simply about depth after the first 3 rounds and some savvy spending in FA.
In an attempt to turn this into a dual smoked brisket thread, what is everyone’s favorite smoker?
I just had my first “bad” brisket this week, at a restaurant. Which is the first time my wife said we needed to get our own smoker. Challenge accepted! Thoughts?
Here is a link to some discussion about smokers… from this forum.
1 Like
1 Like
One more thing about brisket… is that you can make a pretty dang good brisket without smoking it for 14-16 hours.
My cheap smoker is not insulated, so keeping the temp fairly constant in the winter is a challenge.
I started experimenting with smoking the brisket (flat portion only) at 200-250 degrees for 3-4 hours, then placing in covered pan and cook in oven @ 275 degrees for a few hours (3-4 usually) until it is quite tender… flip once if possible…. then I place back on smoker for short time to make sure I have a nice crust.
for smoke… I use hickory and apple predominately… sometimes mix in some cherry and pecan…. and combine with charcoal for ease of cooking.
Rub for brisket… I like lots of black pepper, some salt, and smaller amount of my rub I use for pork and chicken (mix of paprika, garlic powder, onion powder, chili powder, cumin, thyme, oregano, pepper, cayenne)
1 Like
If you’re a Michigander (especially from the west side of the state:
I strictly use pecan pellets.
1 Like
I have a Weber smokey mountain cooker, it does a good job, easy to use, and it can double as a pizza oven with some easy mods. You are going to want your own thermometers though, but that probably goes for every smoker.
1 Like
who says we draft 2 WR I might take one early but not two.
If we sign Raymond an Reynolds to go with Cephius an Brown we don’t need 2 WR early in draft I would take one not two.
Same at S if we sign FA Williams an resign Walker you can get a solid you can get a good Safety end of rd 3 to go with two experienced Safeties
He along with about 3 others fall in rd 5 ranges at Safety