l, not -l wrote:
> 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.

Nothing wrong with oven-roasted brisket. But a couple of hours on the grill
won't give the same flavor as full-fledged 'Q :-)
--
Dave
www.davebbq.com