Problem: Article: If you don't have a grill or don't want to deal with the hassle of using one, fear not — brisket can also be cooked in the oven as long as you use the same long, slow style of cooking. One important change that you'll want to make, however, is to use a cut of brisket that has had most or all of the fat cut from it. Brisket is often sold with a fairly thick natural fat cap. On the grill, this fat isn't as big of a problem because it can run off of the meat as it cooks. When you're cooking brisket in a pan in the oven, however, this fat will collect in the pan, leaving you with an oily mess as your final dish. If you're not confident in your fat-trimming ability, try asking your butcher to trim the fat from your meat for you before packing it up for you. In this recipe, we'll use a liquid marinade (rather than a dry rub) to flavor our meat. A marinade is simply a liquid mixture of ingredients that the meat is soaked in before cooking to give it extra flavor. You can mix ingredients in the recipe listed above if you'd like or make your own. If you do make your own, as a general rule, you'll usually want to use liquid bases that include a fat or oil and an acid. For instance, while we've used olive oil and apple cider vinegar above, you could also use lemon juice, red wine vinegar, and so on as your acid to modify the flavor of your marinade. For most brisket, you'll want to let your meat marinate for about a day. Thick, tough, heavy pieces of meat like brisket need time to fully absorb the flavor of the marinade. After your brisket has marinated, put it in an oven-safe pan and pop it in the oven. Cover the pan with foil so the meat retains its moisture. As with grilling, you'll want to use slow, low heat here. Many oven-grilling recipes use a heat of around 275o F — lower or higher is also possible, but will lead to longer or shorter cooking times, respectively. Be patient as you cook your brisket. For moderate-to-large pieces of meat, expect at least a six-to-eight hour cooking time. As your brisket cooks, check on it occasionally to monitor its progress and ensure that it's cooking at a good pace. After about three or four hours, check on your brisket. It should be browning nicely and should have produced a sort of natural liquid "gravy" in the pan. Carefully pull the pan out of the oven and turn the brisket over, then put it back in the oven. Though it's not necessarily necessary to do this to have the meat cook thoroughly, this will help ensure that the entire exterior of the piece of meat gets a satisfying "bark" or crust. Depending on your cooking temperature and the size of your meat, after about six to eight hours (or longer), your brisket should have a dark brown-to-black exterior and should be quite tender all the way through.Carefully remove the brisket from the oven, remove from its pan, and set it on a cutting board for about 10 to 15 minutes. After this, simply use a knife or a set of forks to slice or pull the meat apart and serve! Try using a spoon or ladle to pour some of the liquid from the cooking pan on the meat as a sauce or gravy. This makes an especially great addition to sandwiches.
Summary: Trim excess fat from your brisket. Season your meat with a marinade. Cook at low heat. Turn the meat halfway through cooking. When done, remove and serve.

INPUT ARTICLE: Article: They typically come custom-cut.  (In a pinch, see the "Tips" to cut one down to fit.)  There are a few basic materials:  Semi-hard, slick, clear soda-bottle style such as PET, the most common and generally best. (Gimmicky variations such as semi-reflective or matte can be fun, but less practical.) Very hard, clear tempered glass, like a stronger microscope coverslip.  Should have a plastic layer to hold together if damaged.  Extremely scratch resistant, but brittle; tends to flake apart progressively once chipped. Very tough, thick plastic such as polycarbonate.  Provides direct impact protection.  Not very scratch resistant--won't stay pretty.  May reduce accuracy of touchscreens. Soft vinyl plastic.  Not recommended as generally less pleasant to use, but does prevent scratches. Anywhere indoors with calm air is a good start.  You can improve things with steam. Running a hot shower works well, which fills the room with steam. When the steam has subsided, there will be less dust in the air than usual. This is the best time to apply the screen protector.

SUMMARY: Get a screen protector. Find a low-dust workspace.

In one sentence, describe what the following article is about: Should your site happen to crash without warning, it would be disastrous to lose all of the data and coding that you’ve worked hard to put together. Backing up your website will allow you to restore the most recent version of the site. Back up the site at least once a month, or whenever edits to the page are made.  Even if the company which hosts your site regularly backs up your site, it’s still smart to back up the site yourself, too. To ensure that you don’t lose website data, you could keep a copy backed up on your computer and another copy saved to a removable disk or external hard drive. To ensure that you find out as soon as your site goes down, download a program like SiteUp. SiteUp is a piece of freeware which runs in the background on your computer. SiteUp and freeware like it will monitor your site and inform you if it a server crashes or the site becomes otherwise unreachable. If the site is down for long, you risk losing or confusing potential clients or turning away curious internet browsers. Once you’ve been informed that your site is down, you can get the site back up and running as soon as possible. Web developers and programmers can become so close to the websites they create that obvious mistakes can go unnoticed. Look at every page with a detailed eye to confirm that content displays correctly. Click through every link on the site to ensure that:  All links work. All links direct the user to the correct page. All images load correctly. Images load correctly on mobile devices. The website looks good and functions when viewed on very large or very small monitors. Over time, the download speed of your website can fluctuate and slow down. You can use an online tool like Google Pagespeed Insights or GTMetrix to ensure that the speed is optimized and the site runs quickly. Both of these sites allow you to type in your website’s URL and will analyze its speed and performance. Keeping your site running quickly will also help the site place higher in search engine results. This, in turn, will increase the visibility of the site.
Summary:
Back up your website. Download a program that notifies you if your website is down. Click through your own website. Test the speed of your website.