On Wed, 26 May 2010 19:29:18 -0500, Sqwertz
> wrote:

>On Wed, 26 May 2010 19:01:05 -0500, Chemiker wrote:
>
>> Yes, I have. I let the brisket go over night, and the next day it was
>> sweet and tender within, but charred without. I then replaced the
>> thermometer and started a new one. Using the advice I got here, I did
>> it in an al***num throwaway p*n, with a light roof of f**l, and a bit
>> of Pride of Deer Camp b*sting.
>
>You got that advice here?
>
>-sw

The advice I referred to was about the original topic.... which woods
for beef. I used the pan to prevent fat flareups; the loose foil roof
allowed the meat to cook nicely with a nice smokey glaze.

Alex