-
The brisket was OK, but not worth the effort. I wanted it to be blatantly smoky, but it was only subtly smoky. Also, the crust was impressive, but too salty. It makes me want to avoid the ends and just have the middle slices.
I think it’ll have a good second life being lightly recooked in other dishes, though.
I made some pretty good barbecue sauce. It’s a thin because I didn’t have time to reduce it more, but I like this this way. It’s more “restaurant-like.”