Heck, why not smoke a whole dang pastrami? (The deli meat made from salt-brined brisket seasoned with pepper ... at least an hour before it's ready to carve and eat. This will allow you time ...

Transfer the brisket to a carving board, tent with foil, and let rest for 20 minutes. Skim the fat off the braising liquid and discard the bay leaf. Carve the brisket and transfer to a platter.

Scrape off cranberry sauce, place in a bowl, and set aside. Transfer brisket to a carving board, and slice against the grain. Arrange brisket slices in an ovenproof serving dish, and spoon ...