Sounds like a good feast! I think we've got some Springfield Cashew Chicken (the original) in our future this week as we pass through Springfield on the way back from my wife's grandparents. Probably as close to a feast as we'll get for Easter unless I fire up the smoker.
(Note, the recipe I used called for using Pink Salt, aka Prague Powder #1. I've got that on hand for making jerky cures and such, it helps prevent the meat from spoiling and is what gives corned beef that pink color)
Turned out great. A little different spice taste than the store bought, but that was quite ok with me.
Brent did you cook as direction says, or was it done in a smoker? It looks like the brisket was really tasty.
Can't beat the smoker now that it's warmer.
David