Originally Posted by
braslvr
We have been making it 3-4 times a year for 40 years. (One of my top 5 favorite meals) Tried it every conceivable way. Crockpot/slow cooker on high, barely covered with water, bit of salt, exactly 5 hours. Perfect every time. The one time we did it in a low oven uncovered but basted was a dry tough disaster. Tried it again covered, and it was slightly better, but ended up putting it in the food processor both times and making hash. We'll be making ours Sunday. Tender and juicy.
PS. Always buy brisket, never round.
yep...point cut.
I cover it in beer and a little water and cook at oven 250-275. .this one was about 2 1/2 hours. Came out perfect but I made it for tomorrow. Internal temp of 190-205.
it is one of my favorites too but I only have it 2-3 times a year.