what started out as Richard Blais’ 10 hour brisket rapidly evolved into something else. I brought home a 2# pot roast cut of meat and wholly planned to use his recipe and then read through it with my thinking brain on. Ten hours? Yeah, that isn’t happening. So, I pulled out my dutch oven and put a sear on the meat. Instead of then letting it rest and rubbing with his coriander, brown sugar and mustard slather I poured it over the top, added a cup and a half of apple juice to the pan and let it go for 3 hours. Spicy, sweet and perfect for dinner. We had some fresh sliced asiago bread & butter, steamed zucchini and a few pickles made of green beans and cauliflower and a few slices of Skellig Irish Cheddar cheese. One of my favorite dinners of the month so far!