"The brisket itself was good but the beef stock/water sauce was a bore. I cut some of the salt from the rub as others suggested, added some red wine to the stock but still missing something. I simultaneously made a different brisket recipe (no dry rub, but sauce of ginger ale, onion soup mix, chili sauce and some ketchup and ended up using that sau""

"Tasty, but I might have cooked it too long as it was a little dry. After 55 minutes at 350 degrees, the center was still wet. Next time, I'll remove it from the oven anyway and see if it cooks a little as it cools. I used a mixture of lemon and orange zest.""