Yep, I do add some JB Honey Bourbon to the brine solution, but there are another dozen ingredients in the brine, which makes a huge difference after 5 days in the brine, in the refrigerator. The brine is stiffed every day to help prevent settling. The next step, however, is smoking the beef, which takes about 2.5 hours and 2 pans of hickory chips during the process. I've been doing this kind of stuff for most of my life, which I guess is why I'm so picky about my roast beef sandwiches.

Chas, chopped celery adds not only a fair amount of flavor, but also some much needed crunch. Sounds like were a tough kid to please when it came feeding you.

All the best,

Gary