I was in a hurry last night and stupidly neglected to read the entire recipe for a new brisket I was trying out.....and I made a crucial error. It's a 24-hour-cooking crockpot brisket, in which you cook the meat on low for 24 hours in a bit of strong, brewed coffee, then in the last hour, you add a combo of mustard, brown sugar, worstershire, etc. Like an idiot, I added all the sauce ingredients at the beginning, so when I checked the brisket this morning, after having cooked 12 hours, all the liquid had burned off and cooked away -- leaving me with a fully cooked, ever-so-slightly-charred-on-the-outside brisket surrounded by burnt, crusty former liquids. I tasted it, and it's OK, but now it'll need some kind of sauce, or SOMETHING, to salvage it. Any ideas would be immensely appreciated!