Brisket

Made brisket last night. I find that BBQ brisket is usually dry and uninteresting. Dull, listless, and lacking in flavor. So I go with a braising technique that includes equal weight of brisket and onions that turns out sweet and savory at the same time (hat tip: Cooks Illustrated). Over a bed of rice and with some nice broccoli on the side? Heaven, pure heaven (helps to uncork a good bottle of wine or some hoppy beer).