Brisket

I use a heavy duty covered calphalon pot. Season with kosher salt and pepper and garlic and some chili powder, the sear and sear both sides with a super heating of the pot on the stovetop.Add water to half way up the brisket [with the fatty side down] and be careful of the eruption of steam this will release. Cover solidly and place in the oven @ 350 for 2 full hours, if you can stand to wait. After removing from the oven allow it to rest for 15 minutes then slice one way or the other depending on your preference for slices or nice stringy pieces. The liquids shouldn't be wasted.

From: S.B. Feldman on the PaleoFood list. Posted 23 Jan 2000.