Today I slow braised a brisket in beef stock with cilantro, 1 each dried ancho, guajillo, New Mexico, chipotle peppers and onions. I shredded the meat, reduced the sauce and made some chalupas and refried beans. Three weeks ago I did the same with a pork butt and while this may be heresy I believe both of these are better braised in the oven than done on the smoker.

I've only been seriously cooking for 1 year now but this made me realize why they are called basic techniques...They work