On Jan 1, 5:28 pm, Sqwertz > wrote:
> On Tue, 1 Jan 2008 13:31:19 -0800 (PST), Sheldon wrote:
> > On Jan 1, 3:52�pm, gs > wrote:
> >> On Jan 1, 2:16 pm, Sheldon > wrote:
>
> >>> gs wrote:
>
> >>> >athttp://bossytyle.blogspot.com/.
>
> >>> > Let me know if any of you try this and what you think.
>
> >>> Nothing to think... I know... prepped and cooked in all that aluminum
> >>> it will taste like crap. �Don't you own proper cookware... cheap
> >>> *******.
>
> >>> SHELDON
>
> >>> please advise what your opinion of proper cookware is?
>
> > Non reactive.
>
> Yeah - those briskets really react with the aluminum <snicker>.
> The real problem is that it was cooked in a vessel of any sort.
> It should have been right on the grates.
>
> -sw

165 was the initial temp before cutting into cubes and placing back in
the pan with sauce. The pan was a special one passed down from
generations which has been used exclusively for burnt ends.

Seems like the big hang up is the pan. I have done them both, with
and without the pan. Next time I will do one directly on the grates
and take 350+ pictures to compare the notes. I will let you know when
I get this posted.