We’ve had a brisket in the big basement freezer since they sold for $3/lb. I brought it out to thaw the other day. I was thinking I might smoke it outside in my little electric smoker but decided not. I kind of winged the recipe, poked in a couple dozen garlic cloves, smeared it all over with mustard and sprinkled on all the various powders that looked good: Garlic, onion, a couple of different chili powders, cumin, black pepper, and a little kosher salt. I didn’t want to use much salt because that just ruins using the drippings for a sauce.I cooked it in a covered pan at 250ish for four or five hours, letting it braise in its own juices. I drew off the extra liquids and let it cook uncovered for a while, let it cool and then put it into the fridge to firm up for the slicer. I sliced it very thin across the grain.We had some for lunch today in a few tacos. The corn salad went well with them.