Slow Cooked Brisket part 3...

Well, this has certainly been a tasty experience of determined documentary work. I have come to the conclusion that the combination of the processes and bringing the two principals together as a whole was the best of both worlds. By brining the brisket for 24 hours(cider, cider vinegar, salt, sugar, honey, spices, aromats, chilies, evoo) and then marinating for 24 hours(chili powder, coffee, chipotle, garlic, savory herbs, cumin, coriander, smoked paprika) we were able to achieve a much broader spectrum of flavors and one that holds up well in the long and slow cooking process. Although I was intrigued by the concept of a 24-hour roast, as one might do with a braise in low temperatures, I found that the meat tended to lose a bit of goodness and flavor. It lacked that luscious mouthfeel. Perhaps I was trying to push something a bit too hard through a hole that was not meant to be. By toning down the cooking time and limiting that to 16 hours, I found that we were able to maximize the flavor, the tenderness was out of control and that "melt-in-your-mouth" experience was phenomenal. The crust on the exterior was intoxicating. And this was even when tasted cold! When just placed on the plancha for a spell, the flavors and textures as well as moisture came alive. What a rush this was to experience. As you can see by the photos, the meat still maintains the wonderful rosy color due to the low temperature to lock in the juices since the cell walls were not subjected to harmful heat elements. We are serving this as a summer sandwich layered with crispy buttermilk onion rings, onion jam, chipotle aioli and stacked on a ciabatta bun. A cool crisp slaw of carrots, pears, cabbage, mint mayo and we are good to go. What's next....who knows?