On this episode of "Name That Meat": is this brisket?

[Lost in China]

Well, I put it on the grill for the first hour and let it soak up the smoke. Then I took it indoors to finish in the oven. It was kind of dry, which maybe means I cooked it too long, or didn't cook it long enough to get it to the tender stage. It was edible, I give it a C-. But I don't want edible, I want outstanding. People ate it. A friend of mine brought his daughter over and she ate her whole plate, which was an endorsement. I should have made gravy but I don't really know how to do that, so we just spooned the pan drippings over the meat and that gave it some extra flavor. I learned my lesson about not buying unidentified cuts of meat.

[kmhfive]

I know I'm still learning too. Thanks for posting! From the looks, that one may have been done at 135. Don't know for certain, though.

[JCGrill]

Gravy is fairly easy. You need fat, flour, and juice. If you are saving drippings you just let them separate into the fat and juice. If not, butter for your fat and beef broth for your juice will work. Whatever your fat, you are going to use it with the flour to make a roux. Then mix in the juice and the roux will thicken it right up. Use spices as desired: salt, black pepper, thyme, rosemary, what have you. Like most cooking, less heat is better than too much. As you note, gravy is a way to save a dry roast.