We recommend using the point muscle or something like chuck roast (beef shoulder), often referred to as poor mans burnt ends.

As the brisket cooks, the onions will soak up the beef, tomato, and mushroom flavors from brisket cooking liquid. They become soft, jammy, and delicious with flavor from the braising liquid.

This makes brisket meat much tougher than most beef cuts. Brisket is split into two muscles: the point, or decal, has the ...

At this point the beef should be done to a slightly ... Simmer until the liquid has reduced to a syrupy gravy and serve with the beef. If the brisket is in a long piece, you may need to cut ...

The next day, keep the beef on your sheet tray and open the package. (We call this the poor man’s sous-vide at Mission Chinese Food.) You’ve successfully slow-cooked brisket in its own juices.