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Do high heat and wrapped part way-->3-4 hr or a bit less. Did a 13lb packer and it took 5 hr IIRC https://tvwbb.com/threads/high-heat-brisket-method-a-compilation.7188/

I like the idea but not at $115 for just a basket. And cleaning could be a chore depending on what coating is used on the food.

Cut from Top Blade. Excellent vid below

Couldn't decide on where to put this post as it IS about brisket but I figure I'll leave it here and Chris can move it if needed. Guy's got a nice knife collection and is very enthusiastic about his craft. The vid is about 15 minutes long (and a commercial in the middle) but, well watch and...

For pure ancho chili powder https://tvwbb.com/threads/make-your-own-ancho-chili-powder.26190/

In regards to no-stick, those ads use brand new pans and yes, no lubricant required. Not till after several months use anyways. It wears off, regardless of how careful you are (plastic or wood tools don't matter). I just watched an excellent movie about Teflon. Maybe you'll reconsider using...

Late to the party BUT has been said, your recipe needs to be reduced substantially for the same size pizza. For a 16' 'za, look at these quantities: INGREDIENTS 1 cup whole wheat flour 1 1/2-2 cups all purpose flour, divided 1 cup water 2 Tbsp honey 2 tsp yeast 3 Tbsp olive oil 1 1/2 tsp...

Easy enough to make on your own. Here's one http://www.thefreshloaf.com/recipes/struanbread and another https://www.food.com/recipe/brother-junipers-struan-56155 and a third https://www.wpr.org/recipe-struan-five-grain-bread

And of course it depends on the recipe used. I didn't do them s/v (my bad re: purpose of this post) but not counting heat up/ cool down it took 15 min to cook. Some spice on the meat and liquid smoke in the water and it's done. For this thread, I do steaks to a perfect 135o med rare sous vide...

Consider an Instant Pot model that allows manual temperature control. I've used mine for 4lb side ribs (sorry--not sous vide but under pressure) and finished under the oven broiler (ya, I know sacrilege but if it works......) https://tvwbb.com/threads/instant-pot-what-a-machine.69505/

Yes indeed it does

Because the population on this forum is unique (only 18,000 members and at a guess I would say only a few hundred if that many are actually active) shall we say, when questions may be asked of a person who was here 14 years ago and not since, he can't answer. Which may frustrate the new poster...

double post

Ya, 14 years is a bit much.

Forgot to turn the range hood on. I hear sirens in the background :D

easy peasy----> FOR EXAMPLE: price is $4/lb and you get 3 lb so the wings AND tips cost is $12 cut the tips off and weigh the wings again--> say FOR EXAMPLE, the tipless wings now weigh 2.5 lb. but you payed $12 Price of your wings is now $12 / 2.5lb = $4.80/lb not the $4 you originally...

Good news indeed :D Nice to be wanted.

Just a FYI, putting your meat on the counter for an hour is a waste of an hour. I read elsewhere that that is an exercise in futility. Next time to prove this to yourself, take a steak out of the fridge and measure the internal temp. After an hour, measure it again. Virtually no change...

You'd never know anything changed. Good work :D

You didnt say if you were driving and I know its a long drive BUT if you are driving, why not buy it in CO, freeze it then put it in a cooler with ice and let it thaw on the way there. Two days it'll in all likelihood still be frozen. Flying, not practical to do this. Just a thought. IF you...