l, not -l said...

>
> On 20-Jun-2007, Skyhooks > wrote:
>
>> Thanks, Kili. I figured it'd have to be a low-n-slow sort of thing. I
>> wonder if my grill (charcoal) is up to it? Well, I'm sure it is, but am
>> I <g>? I'll have to give it a go 'fore too long.
>
> Another option is to put it on the grill a couple of hours to get a nice
> smokey flavor into the meat. Then, move it to a low oven for the long, low
> finish -which could be done overnight for later use or timed to be hot from
> the oven when you want to serve it.


Recently there was a post about brisket via crockpot. I'd go that route!

Andy