the brisket cut up like butter after a 7 hour cook and 2 hour rest so would have been ok for you.

Low and slow is the name of the game, you need to cook with fat side up

first step for me is to get a carving fork and put a lot of holes in the meat, I do this with all beef roasts. Not worth it with pork. This allows the seasoning to penetrate further into the meat during the cooking process.

take some Dijon mustard and rub this over the top of the meat, if cooking in a smoker or Weber do both sides. But a oven just one side as it will be sitting in a oven tray.

then take some sea salt and crack black pepper as well as some garlic and onion powder, mix these together and sprinkle over the beef.

give this a minimum of 30 mins to rest before placing in the oven to allow the seasoning to get into the meat.

while this is happening set your oven to 140c, or a smoker it will need to be at about 110c or 225f for optional runnin gtemp.

Place the brisket in a oven tray lined with baking baking or foil if you like, place in the oven.

get yourself a spray bottle with apple cider vinegar and some water, this will be used to spritz the meat during the cooking process.

after about 2 hours give the roast a spray with this, if there is any liquid in the bottom of the tray during the cook grab a big spoon or ladle and pour this bag over the meat. Do this as much as you can through the cook, also spray the meat every hour. Don’t worry about internal temperatures for the roast, when it starts to prob like butter either with a skewer or something then it’s done

tske it out and wrap in foil tightly then in a towel or tea towel and place in a air tight container or esky for an hour

thinks thats everythibg