As Fall approaches, Brisket is one of my favorite meals. I follow this Epicurious recipe, but I usually use close to a 4 pound brisket and cook it for closer to 4 hours. Also, I add some chunks of potato, so that it truly becomes a one pot meal. This time, I also made another substitution. Instead of chicken broth, I used one cup of water, and then added 4 bay leaves, 2 sprigs of rosemary, and 4 sprigs of thyme. Yummy. Hard to make sure there’s some left for company because it tastes soooo good, and it tastes best when cooked ahead of time. Enjoy!