This is something that's been lurking in the back of my mind for a few weeks now.
With pho, I'm really fond of the well cooked brisket in it. (as well as lots of other things). So I was sort of toying with a full on bbq pho.
Brisket of course, smoke the onion, ginger at the start and such then build the stock in the water pan all while the brisket keeps on cooking.
I'm interested in how you might season the brisket for this and what success/tips you've had in reclaiming the waterpan liquid for furhter use. Does it get too smokey?