No Frills Brisket

We had brisket last weekend with spaghetti squash and in a change of pace for this meat and potatoes family, creamed cauliflower.
It was my first attempt at cooking the almighty brisket (because it's so bloody expensive). To be honest I didn't do anything fancy to it other than add some chicago steak house seasoning and make sure the internal temp was around 190 degrees. That meant in a casserole dish with about a cup of beef broth, covered with aluminum foil and roasting at 350 for about 3 hours (based on the 3 & 1/2 lbs of brisket I had). The spaghetti squash, now a huge favorite of my parents, I again roasted, scooped out of the shell once tender and heated it through in a saute pan with some rendered tomatoes and garlic. Then I sprinkled with grated parmesan. For the cauliflower I boiled the heck out of it until tender. Then I pureed, adding a tablespoon of butter and a little milk (I eye balled the milk as I didn't want the whole thing to come out runny, roughly a couple of tablespoons). Salt and peppered both the squash and cauliflower. Served with the brisket and some au jus on the cauliflower. The cauliflower was creamy and light, the squash, flavorful and sweet, the brisket tender and moist. All and all a successful first go at this elusive cut of beef. I'm looking forward to exploring and experimenting with all the different ways of preparing brisket in the future.