Real-Food Brisket

Somehow I missed the brisket gene and only recently cooked my first one. The trouble? The family recipe calls for dried onion soup mix and a can of mushroom soup, not what a "real food" cook like me wants to use. Lucky break - The Brisket Book to the rescue. Now I can make brisket with 'real food'. No more canned mushroom soup! No more onion soup mix! When I cooked my first brisket a while back, I was primed to use the family recipe, the one my dear cousin Sharon makes all the time. You see, Sharon’s brisket flew off the platter at a family party when her daughter was married. Oh, it was so tender and good! In the back of my head, the column for what I would call “Wedding Brisket” was already half-written, including the family trick to freeze the brisket before slicing, ensuring thin slices and great flavor. But when I called Sharon for the recipe, I learned that after side-by-side comparisons, she thinks her brisket tastes better without freezing. So mu