FANFOOD Draft Kit

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I put this “kit” together for you to use before your draft, but the table below will help you throughout the NFL season. It is followed by my brisket recipe that I have used successfully many times. I hope you are just as successful in your draft. Good luck to all of you and check back here often for tips on who to start, who to sit, and who to add and who to drop.

 

Articles:

Draft Tips & Tricks

FANFOOD Top 175

Targets – Quarterbacks

Targets – Running Backs

Targets – Wide Receivers

Targets – Tight Ends

Targets – Kickers

Defense/Special Teams Average Draft Position

NFL Rookies

 
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Links:

There are literally thousands of sites out there for you to use to get fantasy football information. Here are some of our favorites:

NFL Player News/Blogs:

NFL.comYahoo!ESPN
CBS SportsFox Sportsrotowire
RotoWorldFantasy Sports PortalSportspyder
fantasy-infofootballdocsBleacher Report
Fantasy Football HubFantasy FoolsSI.com

SIT / START Advice:

FF ToolboxFantasy ProsFantasy Football Hub

Injury Reports:

Ask the CommishCBS sports (by team)FF Freaks (colorful)

Projections:

DraftCalcFF BreakdownFantasy Pros

 

 

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John’s Brisket

 

Brisket Rub:

INGREDIENTS:

4 tablespoons kosher salt

2 tablespoon coarse ground black pepper

4 teaspoons brown sugar

4 teaspoons sweet paprika

2 teaspoon mild chili powder

2 teaspoon onion powder

2 teaspoon dried oregano

2 teaspoon ground cumin

1 teaspoon garlic powder

 

Brisket Mop

INGREDIENTS:

1 bottle of apple beer

1 cup of cider vinegar

½ cup vegetable oil

2 tablespoons of Louisiana Hot Sauce

2 teaspoons cumin

2 teaspoons coarse ground black pepper

2 teaspoons crushed oregano

1 teaspoons chili powder

 

Brisket Wrap

INGREDIENTS:

Beef Stock

Apple Juice

Mop Sauce

Brown Sugar

 

PREPARATION:

There are a few simple steps to producing tasty brisket on the smoker: procuring the proper hunk-o-cow flesh (a full packer cut brisket point/deckle and flat with intact fat cap), clean burning fire, moderate application of wood smoke and the rub of your preference.

I typically smoke a full packer cut briskets in the 250*F-275*F range, but rarely check temperatures. I start fat side up and flip twice during the cook because I want to finish fat side up—so as to maximize fatty crusty bark.

Get a good meat therm that you can leave in while cooking. At 160, wrap in foil add a little wrap sauce. When it hits 175, start checking it. stick a skewer in it, when it slides in like butter, its ready. It can happen at 170, it can happen at 195, or anywhere between. Hint: you can do this inside in your oven.

If it was “falling apart at the corner” and dry I will guess you went too far. Keep wrapped and place in a clean cooler for over an hour and up to three.

The old texas gurus can pick a brisket up and tell when its ready by how it flops around on the end of a fork. A two-tined meat fork should slide easily into the brisket, and the flesh itself should have a slight wobble (I call it the wabba wabba) when poked. Plan on 1 ½ Hours per Pound.

 

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