Quote:
Originally Posted by pmad
Why is it not practical?
You put it in and leave it until you pull it out.
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It doesn't seem practical to me because it takes so much longer for what appears to be an inferior result where you still have to do extra things to it to make it better. Maybe that's OK if you have superior planning abilities, but I can't plan to put on a brisket Thursday night for a Sunday lunch and then still have to buggerise around with it Sunday morning in any case to get it to taste good.
I suppose my free time is limited working 6 days a week at present.