That could work but at the risk of being too forward, there’s another option. Add more sliced onions and (maybe) mushrooms and cook them down to a concentrated, caramelized, mahogany colored jam. I love keeping this stuff in the fridge. It makes a wonder flavor booster for a wide variety of savory dishes. Smear a spoonful on a burger and do a little happy dance when you taste it.
Trust me, it’s kinda tasty.
Congratulations! Sounds like you did a great job if the only issue is to use a little less salt in the seasoning. To me, that’s harder to get right than the cooking process.
Hadn’t thought about the drippings when I wrote up my notes. I’ve actually finished whole ones with them sitting in the juice (braising it, sort of) and where I have put them on a rack and both turned out well. Not sure which I liked better. Next time I cook two, I may try both ways so I can do a direct comparison.
Hmmm. Maybe I’ll just freeze it now, and figure out what to do with it later.
For the texture issue - to me brisket is best as saved for another day than made. Out of the oven still on the slightly hard side. Let cool, slice cold slightly thin, back in the cooking liquid and left in the fridge a day or more. Day of serving in the oven long enough to get hot through and through is also enough to get the sliced meat to tender without being mushy with flavors improved for having a chance to sit overnight.