"Wayne Boatwright" > wrote in message
...
> It felt more like a visit to the deli. I simmered a brisket flat today
with
> onions, garlic, salt, black peppercorns, a few allspice berries, and a
couple
> of cloves, until it was meltingly tender. Meanwhile, I grated fresh
> horseradish, added a pinch of sugar, a bit of kosher salt, and a splash of
> white vinegar, and made some potato salad.
>
> Served up were mounds of chopped brisket on onion rolls, the potato salad,
> and the fresh horseradish and half-sour pickles on the side. I made the
> pickles last week.
>
> We're skipping dessert!
>
> --
> Wayne Boatwright *¿*

We did a brisket, too, but we smoked it over hickory and cherry. Pix posted
by my hubby, TFM®, on alt.binaries.food. This has GOT to be the best
brisket we've done by far. Absolutely awesome smoke ring, juicy and tender.
I made TFM® a salad, but after 3 slices of brisket, I was too full to eat
any more. I'm thinking a brisket taco today for lunch. :~)

kili