Columbus Foodie

I still haven’t felt much like cooking (or eating) lately, so here’s another one from the reserves. This is something I made a couple of months ago, right after I got my stovetop smoker. I used Emeril’s recipe for Beef Brisket, and it came out beautifully – falling apart tender and so very flavorful.

I served it with a side of mac and cheese, and drizzled a bit of barbecue sauce (leftover from my trip through Tennessee) on top of the brisket.