The final product. I mix miracle whip, horseradish, and grey poupon with some chipotle chili powder. Spread that on a french dip roll with some pepper jack and provolone. Bake in the oven with a touch of BBQ and it's a good sandwich show here, minus the BBQ sauce.
I like my Brisket pink and sliced thin. This 5lb piece went 7 hours at 225 degrees. Then I refrigerate for one day and slice.