|TAMARA KEEL PHOTO|
Use a pan on the center of the grill bars and no coals directly under it (or only a few); they're all pushed to the sides. I let it cook for a half hour with the fat side down (and could have gone longer), then turned it over, covered it loosely, and added half a cup of of hot water. Checked it every thirty minutes, adding hot water if needed. Took a couple of hours for the center to reach 160 degrees F. I added four shishito peppers for the last twenty minutes or so -- had them left over and figured it couldn't hurt
It was cooked over hardwood lump charcoal and some hickory chips. Now I'm going to have to try this with a plain brisket!
On the side: carrots, onions, potato and cabbage, simmered in lightly salted water and served with butter and pepper. Start with boiling water, add carrots and onions first, followed five minutes later by quartered potatoes, then a head of cabbage cut in six wedged five or so minutes later. Ten to fifteen minutes later, it's done. You can tell by the potatoes going soft. Cabbage will be tender but not rubbery.