CI Jan issue had a beef stew recipe that had me curious to try. It turned out to be as good as I've tasted. The twist was in adding minced anchovies to boost the 'Umami' effect to the beef. I was certain it would taste 'fishey'. Not at all. Rich beef flavor. Check out the article if you subscribe.
Stuck with a half jar of anchovies(and the memory of great beef stew), I decided to try this method on a brisket. I've read where others have used worchestershire sauce(anchovies in there right?) to wet down brisket prior to rub. That should work but too much worsty can linger unfavorably IMO.
Made paste of anchovies(about 5 fillets), garlic, olive oil and tiny bit of red wine vinegar. Rubbed down lean side of brisket(8# flat) with wet mixture (nice smell) and topped with HC dry rub to both sides. Wrapped tight in cello and overnight into fridge.
Next morning into 225* CS w/ hickory and pecan mix. Foiled at 170* and finished to about 195*.
After a rest, opened foil and smell was fantastic. No trace of anchovies. Rich beef taste. The fresh garlic was even a bit still there. Smoke flavor was crazy good. Would love to try this foil-less on better cut of brisket but wasn't in mood to shop all over town for this cook.
I'm not saying this has any merit... cause I've only tried it once. Maybe I was lucky and the next time will suck. Just relating the story.