Well done! I do the same with briskets as you do. The traditional deep red color you produced is excellent. In your brine pickling mix, I assume you use sodium nitrate for that color? Can't get mine that red. Brine for 5 days, flip and repeat for another 5 days - weigh down brisket to keep from floating. Brine replaced after the first 5 days.

Contrary to some might believe, the red comes from the sodium nitrate - not how it's cooked. Where do you get your sodium nitrate mix? I used to get mine from a local pharmacist, can't find it anymore locally.

Thanks for your post. Got me thinking.