I used a 2.5 lb “tri-tip” and cooked at 300 for 2.5 hrs and but still made the entire BBQ sauce recipe. For the final step, I baked at 300 for about 20 min just to warm it up (my meat was fully cooked after the first bake) If making a 4 lb. brisket, I’d double the sauce – but we love sauce! I sliced against the grain and my meat didn't crumble like other reviewers talked about. But, it has happened with other briskets I've made and it doesn't really matter b/c hopefully you are cutting into bite size pieces before eating it! This is such a good recipe - so easy and so tasty. Believe the reviews, it's a solid recipe.

Reviewed On: Oct. 13, 2005

Excellent technique for "quick" ribs. We loved it!! I just used a prepackaged dry rub and Stubb's Original bbq sauce. instead of the foil, we put a aluminum 9x13 underneath the grate to catch the drippings. There was not more than 3 TBSP of drippings, but the horror stories on these reviews scared us into using it!! Thanks for the technique - we will use it forever!!

Reviewed On: Jul. 20, 2005

Excellent ... and it does make a lot!

Reviewed On: Apr. 21, 2004