re: Seasoning a Brisket

I started using what I call my burn and boil recipe 15 years ago. It makes a rich gravy and the brisket will fall completely apart if you go too long with it. But timewise, usually 3 1/2 hours from start to finish.

one step I changed a few years ago was the browning part. Instead of on top the stove and turning the kitchen into a grease pit I start in the oven at high temp and let brown on its own. No mess and same results.