The flat is the leanest part of the brisket, so most prone to dying out.
A foolproof way would be to season & lay on bed of sliced onions/root vegetables. Fill with enough stock to cover the lower third of the brisket (250-400ml). Cover & check back in 5-6 hrs. Remove cover to reduce the liquid & top up with stock or water of it dries out.
Put jt in the oven at 110⁰C & cook slowly for 8 hrs. This is essentially what people did before crock pots & slow cookers.
Brisket
npub1jm…p6xcq
2026-02-21 07:34:28 CET
in reply to nevent1q…wp3r
Author Public Key
npub1jmy8weweqzckna0amz7pn0uhhkxx693l7st23829ewmu43yvjsesfp6xcqPublished at
2026-02-21 07:34:28 CETEvent JSON
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