Brisket

Alice visited the Garrotts in Memphis last weekend.  One of the stops on their tour was Charlie Vergos' Rendezvous, the uber-famous BBQ restaurant.  Alice was crazy about the brisket there (which isn't even their specialty), and brought back 2 jars of the Famous Seasoning.  And then the Garrotts very kindly shipped 2 bottles of sauce--mild and hot.

The sum of all that was I needed to cook a brisket.  I realized I had never written down my various learnings--gleanings from the internet and hard-won experience--from the past couple of years.  So here they are, from the top.

This one got a liberal dose of Famous Seasoning on the fat side, and started at ~6:30 last night, then went all night.  I rescued it from a dead fire at 4:30AM today, then finished it wrapped in foil and finished it in the oven.  The result was ridiculously tender and good.  Arguably a bit rich for breakfast, so we'll enjoy it with the basketball games this afternoon...