Technique for discussion

You've been sucking on the Wabo Cabo haven't ya!!

Yes, the journey is important -- that's why I didn't race when sailing. However, I have run a professional kitchen -- food I don't mess with. I do experiment but I have a darn good reason to change a technique before I try it -- ie. out of one spice I'll try another.

You must understand that I'm a foodie, too. It's gotta be good or I'm one UNHAPPY camper. I can stand marginal food at someone elses house or "adequate" 'QUE when eating out. But, I can't stand anything less than my best effort at home!! Sometimes it does come out like an experiment or a metaphysical mess but I start looking for where I farked up and don't do it again.

Sorry, didn't mean to rant! I understand where you're coming from but I don't treat my 'queing as an exercise to stretch my boundaries. Que is too damned important to be left to amateurs!! (I didn't say that, I DIDN'T say that )

You must understand that I'm a foodie, too. It's gotta be good or I'm one UNHAPPY camper. I can stand marginal food at someone elses house or "adequate" 'QUE when eating out. But, I can't stand anything less than my best effort at home!!

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I second that emotion!

precooking the brisket in the oven in a airtight foil wrap (as close to airtight as I can get

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I understand what you're saying but it smacks of "boiling the ribs" syndrome.

Do what you gotta do to get good brisket. We just finished a small one off at lunch today. I cooked it yesterday while doing chores around the house -- I use foil during the last couple of hours and don'g apologize for it -- lets me get up to 200 without drying it out (I'm doing flats).