I noticed in the month's newsletter that Jeff refers to "A few tricks of his own" when it comes to brisket.
He goes on to describe cooking the brisket in a pan and turning it twice, then covering it with foil.
Is it me, or is this not just almost exactly the same thing that is done in the Smoky Okie Brisket method that was published in an '08 newsletter? I think it is the same thing with the timing hanged slightly and the sear omitted. The target temp even appears to be the same.
Surely if Jeff had borrowed this from the Okie, he wold have given credit where credit was due.
I must be missing something