In the South, one of the comfort foods is just called rice and gravy. It always has a side meat, which can be almost anything. The standard drill is to brown your meat, for example some pork chops, in a roaster, add the "trinity" of onion, celery and bell pepper, and cook everything down adding liquid as you go. After a good while the meat gets fall-apart tender as a gravy forms. It is served over rice and seasoned accordingly.
My twist was different, but my result was similar. I started by injecting then smoking a brisket flat, seasoned with a Cajun rub and Montreal Steak rub. Components of the "trinity" were in both rubs, as were some other seasonings.
Once the brisket got some good color I started my BGE and used my vintage Magnalite roaster to saute some onions, then added celery and green peppers. These aluminum roasters are very popular, and some just call them a Cajun roaster. Production in Ohio stopped in 1970, but they can still be found at garage sales. A couple of other companies cast an almost clone.
Next the brisket goes in atop the veggies, and with the lid on it's about like wrapping in foil or doing a foil pan finish.
Once it tendered up, I removed the veggies and some broth to de-fat and further reduce to an actual gravy, meanwhile the brisket rested. I almost over did the tenderness and the flavor was great. It still sliced fine, but did not take much to shred.
