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I definitely have opened the wrong thread for me. I have absolutely no need for another fully functional kitchen knife but there is a pretty good chance that I will get sucked into the vortex after perusing the thread. Gifted the below John Whittle cutlery utility knife several years ago- a true kitchen work-horse:
I use worcestershire as a binder (not really needed but) and a low-sodium montreal steak seasoning. On the BGE indirect at around 250*F +/- on the dome til they probe like buttah with a tooth-pick. Looking at 5.5-7+ hours to the finish-line. No foiling for me- I may spritz a couple of times with worcestershire if I remember. Brisket on a stick.
@Ozzie_Isaac - best of luck with the move. I a previous life I was doing the move gig every couple of years or more frequent. You definitely knew it was always around the corner and certainly contributed to keeping the clutter inventory at a low level. I have now been at the same address for many years and don"t envy you the drill. That said, enjoy the adventure and the new chapter.
Way to man up and if the piggy is doing well then you dodged a bullet. Better to be lucky than good any day. Haven't had that type event happen but I have totally forgotten (until the next AM) that I cooked and consumed a batch of ABT's. No left-overs and no outward indicators of any cook even happening. (And yes I was well into the adult supervisory beverages.)