So y'all know that St. Simons Island is right off of Brunswick GA right? Though this is an interesting recipe it seems that it's our Lowcountry favorite, Brunswick Stew, with brisket and noodles. Also, I agree with the comment about cutting this in half. I'm pretty sure that this is the recipe that he uses for his business. When I saw 2# of brisket I'm thinking that you need to check for freezer space before making a full batch.
To christen my new Mealthy Pot, I made this soup for last Sunday's dinner and it won family raves. The recipe is a little underseasoned, in my opinion, so I added a bit of garam marsala and a dash of hot spice. Also I cut the recipe in half since it was a first try -- and it made at least 6 servings. I didn't want end up wasting 4 quarts of good chicken stock, just in case.
Is 4 qts of chicken broth correct?