Here we find ourselves on Monday morning, the rib day after. SIDENOTE: I find to reheat ribs 300 degrees for 40 minutes does the trick. Wrap in foil and sprinkle in just smoodle of water to help steam. Doned.

Okay, with the ribs out of the way we got into the brisket. I probably wouldn't have done the brisket, but I had the Viking Salt I wanted to try as a rub. And since I found a recipe on Justin Wilson's web site using smoked salt, I figured it must be divine meatintervention. This was damn easy. Get brisket. Wash and dry. Sprinkle with cayenne and rub with Viking Salt. Cut up mushrooms and an onion, lay that in the roaster and put the meat on top. Pour in two cups dry white wine. Toss into oven and wait two hours at 350 degrees. Meat Dish #2 out of the way.

While I was working on this, the fire was already started for the other beef roast and sausages.