Smoky Beef Brisket Dinner

Brisket:

• 1 Idaho Beef Brisket
• 2 quarts water
• ½ cup salt
• 1/3 cup molasses
• ¼ cup liquid smoke
• ½ cup soy sauce
• ½ cup grenadine
• Juice of 2 limes

Potatoes au Gratin:

• 4 large Idaho Russet potatoes, washed and diced
• ½ pound Idaho bacon
• 1 large yellow Idaho onion, diced
• Salt and pepper to taste
• 6 ounces Rolling Stone Chevre (goat cheese)
• 1 cup heavy cream- Idaho
• ¼ cup stone ground mustard
• 1 cup grated parmesan cheese, divided
• ½ cup bread crumbs

Red Eye Gravy:

• ¼ cup reserved bacon fat from potato recipe
• ¼ cup Idaho flour
• 2 cups reserved brisket cooking juices
• ¼ cup Idaho honey
• 1 cup Bitner Cellars Sangiovese
• 2 shots Dawson Taylor espresso