This is brisket with attitude. It's mouth-wateringly tender and suffused with the tangy appeal of barbecue mop, honey and a host of other flavorful ingredients and spices. It's wonderful hot with latkes at Hanukkah (or anytime) and cold, it's perfect on challah rolls or pumpernickel and Dijon mustard and a cloud of sauerkraut on top, i.e. Ruben style. This is best made the day before and re-roasted the second day.