That’s great to hear, sadly though, it may cause another lifelong addition
something else to consider (if you haven’t already) is resting the brisket in a cooler for 1 or 2 hours, it is worth the effort. I use one of those foil trays and put a bit of foil over the top (to seperate the meat from the towel) and a towel or two over and under. Any juice that is in the tray is poured over the slices - same same with pulled pork…. Use an old towel as the bbq smell isn’t easy to get out
you need to try a pork butt, (pulled) or if pork isn’t your thing, beef short ribs / whole beef shin / beef cheeks…….
I find any of the above great as a pizza topping, you can’t go wrong - pair the pizza with some frugal farmer.
and to keep it on topic, most red wine will match smoked meat*…… thanks for the invite to your tasting group, even with
@JohnM there it was a great night
*google wine to match bbq (or brisket / pulled pork) and on the first page almost every common grape variety is listed….. I suggest a Shiraz - ‘10 Rockford Basket Press…..