Episode 23" Houston Texans"

In this episode of the F3 Podcast — Football, Fantasy & Food — Erin and Chef Jonathan Fraser break down the chaos of Week 14, recording right in the middle of a tense Texans–Chiefs showdown. From tied scores to fast swings in momentum, it’s the kind of Sunday that captures everything wild about December football. Spotlight team: the Houston Texans, one of the league’s newest franchises — and one of just four NFL teams to never reach a Super Bowl. Erin and Jonathan unpack Houston’s unusual history, their young identity under CJ Stroud, the injury challenges that have slowed their offense, and the impressive defense that’s kept them hovering around the playoff picture.    F3 Food Pick of the Week Recipe   Houston-Style Smoked Brisket (Jonathan’s Game-Day Version)   Ingredients   Brisket: •1 whole packer brisket (12–15 lb), trimmed •1/4 cup coarse black pepper •1/4 cup kosher salt •2 tbsp smoked paprika •1 tbsp garlic powder •1 tbsp onion powder •1 tbsp ancho chili powder •1–2 tsp cayenne (optional for heat) •2 tbsp brown sugar   Spritz (optional): •1 cup apple cider vinegar •1 cup water •2 tbsp Worcestershire sauce   Instructions   1. Trim the Brisket   Leave about 1/4 inch of fat cap to help baste the meat as it cooks. Square off any thin edges so the brisket cooks evenly.   2. Season with a Houston Profile   Traditional Central Texas is a blend of salt and pepper. Houston builds on that with more depth and aromatics. Mix all dry seasonings, then coat the brisket evenly. Let the brisket rest at room temperature for 30 to 45 minutes, allowing the rub to adhere.   3. Smoke Low and Slow   Preheat your smoker to 250°F (121°C). Use post oak as your base wood and add a small amount of hickory or mesquite for depth. Place the brisket fat side down if your heat source is below; fat side up if the heat is above. Smoke until the internal temperature reaches 165°F (74°C), usually 6 to 7 hours. Spritz lightly every hour after the third hour if desired.   4. Wrap and Finish   Wrap the brisket tightly in butcher paper (or foil if needed). Return to the smoker and continue cooking until the internal temperature reaches 203–205°F (95–96°C). This usually takes an additional 4 to 6 hours.   5. Rest   Rest the brisket for at least 1 hour, ideally 2 hours, in a warm oven (turned off) or a dry cooler. This step allows the juices to redistribute and makes slicing cleaner.   6. Slice and Serve   Slice against the grain across the flat. Rotate the point section 90 degrees and slice for thicker, richer pieces. Serve on its own or use it for sandwiches, sliders, tacos, or nachos during the late game.