“Brisket…get one. Season it or don’t. Put it fat side up in a big ‘ol pan. Cover it with foil and cook it at 325 for an hour and then 275 for as long as it takes to soften up, somewhere in the neighborhood of 3 hours. Let it rest. Eat it.”
I’m not joking. That is all you need to do to have a pretty compelling meal.
Brisket is one of those cuts of meat that is just asking to be cooked slowly to death in its own juices. Put simply, it is done when you can stick a fork into it and it just falls right in to the meat. If it doesn’t, throw it back in the oven and leave it alone for another hour.