Started with a Costco 15lb prime brisket the day before. About 3.5 lbs (I'm guessing) were trimmed off (and rendered in a slow cooker for use on potatoes). Rub is 2X salt + 2X pepper + 1X red pepper (my favorite sun-dried variety from Potrero's Trading Post in New Mexico) over a light slather of yellow mustard. Wash is pomegranate vinegar, rub, water and olive oil. About 11 hours over hardwood charcoal in an 18" WSM with pecan wood chunks got it to 193. Point was wrapped in foil about 5 hours in.
The next day, about 3 hours before dinner, sliced and put in a roasting pan with 2lbs carrots, 1 can Virtue Rosé Hard Cider, 1/2 can water, 1.5 Tbs rub. Came out wonderfully tender and moist -- it's really hard to mess up these prime briskets.
Served with matzoh ball soup, boiled/smashed/tallow roasted potatoes, relish tray, everything-bagel challah, green salad. Dessert was a black and white bundt cake, berries and whipped cream.
It was a small group (just 5 of us), we portioned and froze about 6lbs even after my son took some leftovers.
What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang