by Ian Froeb
Smoked for twelve hours, as tender as medium-rare roast beef, the brisket is as good as any in town. Brisket is a cut that's prone to dryness, which makes PM's preparation all the more impressive, given that they slice the meat about a quarter of an inch thick, not paper thin, allowing a smaller margin for error. These slices are also the ideal heft for conveying the meat's rich flavor without losing the nuances imparted by the smoke.What about the rest of the goods? Visit the RFT restaurant page late tomorrow afternoon or check back here Wednesday morning to see what I think.