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On today's starting nine, Jake and Carl are going to get into a wonderful weekend of action

before recapping what turned out to be a huge week for the HPP. We got some big stories from

the Barcelona blog and of course some fourth of July mailback stuff. It's a great day to be alive.

It's a great day to do starting nine everybody. Let's have a wonderful wonderful time. Action!

And welcome back to starting nine. It's Carl here in Chicago and in a burnt orange,

sleeveless is always in a fresh glaze. Jake, how you doing buddy?

I'm doing good. Yeah, I mean I typically wouldn't wear a burnt orange but

one of my favorite spots on like Austin reopened about a week ago.

So ski shores, a new company bought it, redid the menu, redecorated the place.

It's just phenomenal. It's just a great summer so far. First summer that I've been able to

spend with the family in Austin. And as you know, I'm really enjoying it. And I know you are as well

up there in Chicago. You did your first brisket this weekend and it turned out pretty good, didn't it?

Yeah, it turned out pretty good. That was the first time I plugged in the thermometer.

Yeah, the thermometer. And then I had the other grill temperature going. I have a fan connected

to the green egg that kind of regulates stuff. And I probably rushed it a little bit at the end

because I thought it would take, I thought it would only take six or seven hours. I needed like 10.

Yeah, so you had it at what, 198? You try to keep it right there at that temperature consistently?

Yeah, and I, well, I tried to get the meat to 198. I had to grill it like 225.

Okay, yeah, that's what I was going to say. 225 is pretty standard for brisket.

But the bark on the brisket looked great. What was it about a five pounder?

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