Make Brisket Overnight Rub: In a medium bowl, combine all dry ingredients, then generously rub brisket with mixture, sprinkle liquid smoke over the meat and wrap tightly in plastic wrap. Bake Brisket: The next day, preheat oven to 230˚F. Loosely wrap entire brisket in heavy-duty foil and place in a baking pan. Make Chorizo-Cheese Fondue: In a medium pot over medium heat, cook chorizo, onion, and butter until chorizo browns and onions are translucent, stirring occasionally to ensure it doesn’t burn. Assemble: Place one potato boat on each plate.
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