Tomorrow for brunch I'm thinking a variation of Croque Madame: all pan-fried. Fry my own homemade rustic bread in butter, flip them, put shredded Red Dragon cheese (a 3 month aged cheddar made with...
Brisket out of the smoker. Wrapped in several layers of heavy foil, then in several towels, and put in an empty cooler inside, to keep warm while the meat rests up. Garry