Family in town, did some cooking.

fishlessman

Just made a double batch of slaw for the weekend.  Always intrigued when a see a slaw recipe that doesn't call for a cup of sugar. Added some black label truff hot sauce as well.

YukonRon

Stormbringer said:

That picture is amazing. Did you take any sliced pictures?

Thank you for the kind words, I will pass them on to My Beautiful Wife.

I have no sliced images to share, unfortunately. I was feeding 8 people that day, with that brisket. It got ornery around the table with the last four slices. It just did not last long after slicing.

My photographer abandoned her camera duties prior to me getting the brisket unwrapped and sliced. She was waiting at the table with the other six

Handling that thing was messy, after trimming, I pulled it from the XL to wrap, towel and cooler. Prior to wrap was when My Beautiful Wife captured the image.

 When removed from the cooler the paper was soaked through three layers of wrap, side to side, front to back, bottom to top.

I wore gloves during the slice and serve, barely had them removed before I was fighting for one of the last slices. They thought it was good. It did have a fork tender texture and full of flavor. The rest, chunks and bits, were used for sliders. It was melt in your mouth quality, and disappeared immediately

I will be doing another, hopefully soon, and will be sure to have My Beautiful Wife capture the slices.