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I thought I'd do a search myself. Kept coming up with the same error message. Unfortunately, all of the recipes for rubs and sauces I posted on this board I wrote FOR this board. I do not have them anywhere else, believing they'd always be here. :-(

Correct. Water in the pan helps to stabilize temps. With restricted airflow it also helps maintain lower cooktemps if that is desired. Evaporative cooling takes place almost regardless of anything else. Moisture drawn to the surface evaporates and cools the surface a bit irrespective of...

Bravo. And the same applies even for low/slow: Learn to judge tenderness by feel - make the focus the meat, not the temp - and cooking is less stressful, more successful and more easy to replicate.

The flat. The point won't tell you much.

Learn what tender feels like and and internal temping is unnecessary. (I think beginning cooks needlessly extend their learning curve because of the unwarranted focus on internal temp.) Internal temps do not cause tenderness. One temp or another might correlate with tender - and it might well...

I rarely cook flats but when I do I cook higher. There's no need to milk the time by cooking at rather low temps. Foiling is the key to better, more efficient heat distribution (and thus cooking and rendering). Foiling sooner than later (if you're temping 150 is fine) is important. Higher...

I'd cook fat down, frankly. There's no benefit to fat up and it's too easy to scrape rub off on the grate with fat up. It should not take 1.5 hours/pound, especially if foiled though this depends on actual cooktemp. Since internal temps do not cause "done" - they only might correlate - I'd...

Www.worldspice.com

If it was commercial it was likely soy based. Start with that. Add a bit of red vinegar and lemon to taste. Add plenty of back pepper and both fresh pressed and powdered or granulated garlic (not garlic salt). It likely had corn syrup in it (probably HFCS). You can use that or simply add a...

You can if you wish, but there is no need to: rub and wrap hours prior to cooking; soak the wood; trim the brisket. There is absolutely no reason to temp the meat during cooking. That was the problem here: While waiting for the meat to "come to temp" you missed the point it should have been...

Thanks all. No, I haven't forgotten. My life has just lead me down differing paths to varying places in the last rather extended while. It's been good though. Yes, Monty. Actually precisely 4 hours. 11.63 lbs. I trimmed some of the knob of fat from the spot between point and flat - maybe 8...

My pleasure. It was a tasty meal. Why i didn't take the time for a better pic I have no idea - hungry I guess. But the remaining point and some of the flat are in the pot as I type: chili over smoky mashed potatoes on the menu for later today.

Thoughts: Caraemlize the onion, don't just thow in the pot; skip the tomato soup (switch to diced tomatoes packed in juice or use fresh, peeled diced tomato); if using smoked meat add a fruit component (replace some of the stock with pineapple juice or cider, e.g., or add some pomegranate...

Not the best pic but 4-hour brisket (in the kettle) over blueberry-nectarine barbecue sauce; Swiss chard-roasted eggplant-ricotta pie; brown tomato and sliced nectarine; smoked Maldon salt:

Koshari (a ubiquitous Egyptian dish) 2 c small pasta like small shells, small macaroni, etc. 1 c brown or green lentils (I like green here) 1 garlic clove 1 bay leaf 1 t cumin 1 c rice salt to taste 1 can chickpeas, drained and rinsed 1 T neutral oil 1 onion, chopped 2 cloves garlic...

Key Wat (Ethiopian Beef Stew) 1.5. lbs beef (chuck or other appropriate stew beef), cut into 1 inch cubes 3 T peanut or other neutral oil 2 T ghee or butter 1 medium-large onion, finely chopped 2 garlic cloves, minced or pressed .5 t turmeric 2 t berbere 2 T tomato paste .5 t sugar 2 c good...

Oh,and yes, either works well in or on hummus.

Berbere (an Ethiopian spice blend) is typically used in wat - stew. There are numerous stews in Ethiopia, both vegetarian and not; much of Ethiopian cuisine consists of stews. Stews of red or yellow lentils, or chickpeas, or lamb, or chicken on the bone or beef are very common. In fact, if you...

Try this...

Goose is quite fatty. If it ends up dry it was vastly overcooked. Duck breasts (if skinned) are rather lean. The issue is more of the reverse: making sure the breasts don't overcook and/or cook evenly but just to the right point at the time the goose is done. I usually cook duck breast to...