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from: Eileeeeen EILEEN'S BOOKMARKER BRISKET
Fresh beef brisket (NOT corned)
Get a good book you've been dying to read and set it aside. Sear it (the brisket, not the book) on both sides on the top of the stove. Coat both sides VERY generously with the garlic powder/salt. Put in a 9 x 13 pan, seal tightly with foil and pop into a 250 degree oven. Take the book you set aside and curl up with it for 4 hours. After 3- 4 hours, bookmark your place and check the brisket (careful when opening foil top - steam will be hot). There should be pan juices - about 1/2" to 3/4". Go back to your book. From here on, check every hour or so to make sure juices haven't evaporated. Add water as needed. Will take about 5 hours, depending on your oven and the size of the brisket (I use an entire one, cuz the leftovers are great.) When really, really tender remove from oven and go back to your book for 20 minutes. Slice across the grain while still in the pan and re-cover tightly until time to eat. (Slice entire thing.) Just keep the leftovers in the pan with the juices, sealed tightly, in frig. Pop in the oven at 250 to reheat (about 20 min). When husband/significant other raves about it, say "You would not believe the time I spent in the kitchen."
This is embarassingly easy and a family fav.
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