(Customers Eat Them Up!)
1. Whatever cut you buy, make sure there is about 1/4 inch of fat on the meat.
2. Keep it juicy enough (wine, broth, Coke, whatever) not to let it dry out. But don't drown it.
3. Tight seal on Dutch oven. (Some exceptions to that but that is the rule of thumb.)
4. Cook it low and slow.
5. Cut (better the next day and easier to do) against the grain.
And she seemed extremely grateful but then said, "So why do I have to buy a book?" And she didn't.
Well, what did I care? The kind Appetizing people (I was just to the right of the gravlax) kept slipping me free samples of the day: Brook Trout Pate from Maine and smoked mussels - also from Maine. So I was well-fed. Owner Saul Zabar was there and made sure I was happy and caffeinated - I was. And General Manager David Tait kept an eye on me the whole time. Brisket never had it so good!