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You're listening to Thunder and Lightning on Super Talk Mississippi,

covering Mississippi State sports like nobody else.

With Sports Talk Mississippi's Brian He Dad and Carlo Barone of WCBI sports.

Now get ready for Thunder and Lightning.

This is Thunder and Lightning here on Super Talk, Mississippi, Brian Haydad and

Carlo Barone here with you on a Wednesday morning. Thanks for joining us here at

Supertalk.fm or wherever it is that you get podcasts from. We appreciate you guys out there. Our great listeners, especially our servicemen and women out there taking care of us. I want to thank our sponsors over at Strange Brew Coffee House and Churning Spooned Ice Cream. Start your day the right way with a trip to the drive-thru over at Strange Brew Coffee House here in Starkville or at Brewpolo over in Tupelo.

If you're not in Starville, you're not in Tupelo? It's not a problem. Just go to Strangebrewcoffeyhouse.com. Get it delivered right to your door. You can enjoy Strangebrew Coffee each and every morning with Strangebrew Coffeehouse.com. The Mississippi Beef Council wants to remind you that. Beef. so somebody on the board said you need to pull them more into that so let's try that one more time ready ready

sure wants to remind you that. Beef. So somebody on the board said you need to pull them more into that. So let's try that one more time. Ready? Ready? Sure. Here we go. The Mississippi Beef Council wants to remind you that. Beef. It's what's for dinner. There we go. That's what I'm talking about. If you're cooking out this weekend, nothing beats a sizzle of beef on the grill. It is summer. it is time to grill. So whether you're just doing up some steaks or burgers real quick or you want to go big with a brisket i saw a video today one of my top youtube barbecue guys doing a six-hour brisket i'm intrigued you have my you have my attention apparently there's a lot of food science involved so i don't. I don't know if that's going to be for me or not.

But I'm going to watch the video and I'll see what I think.

I've never done a brisket.

I've done one once.

And it was such a process.

I was like, I'll leave that to the pros going forward.

Six dollars is not a lot of time.

That's what has me concerned.

I want to see how this comes out.

Because that's normally like a 12 to 14-hour deal. What's an all-day thing? I can't be bothered to get up at 5 in the morning and start. I just can't. Like, I'll do a pork bud. I'll start at like 8 a.m. It's done by dinner time. I can make that happen. but a brisket is just that's just not the life for me.

I let the pros handle that.

But I'll see what he says.

I'll see what. it's done by dinner time. I can make that happen. But a brisket is just, that's just not the life for me.

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