Unfortunately my Wife doesn't like smoked Brisket, but I think it's friggin amazing... So I had to find an alternative to smoking the king of meats (bacon withstanding) to get it on the table. Welcome to braising. Start with a nice point cut (2-3kg's/4.4-6.6lbs will feed a group of 6-8 hungry people. I haven't attempted packer cut yet) and season liberally with salt, pepper and all purpose seasoning. Get a nice big pan and get it hot. Get 2 pairs of tongs. Add some oil and get that bad boy in there ensuring that you don't burn it, but get a lot of good brown colouring all over... I'm talking everywhere (the tongs will make easy work of this). Next you need a baking tray with high enough sides that when you add your beef stock, it won't overflow. Sit the beast in the baking tray and move onto part 2. Cut up two large onions into rings and cook them until nicely caramelized in the pan you just cooked the brisket in... Get all the good stuff off the bottom of that pan. After cooked, put in the baking tray with the brisket. Next, get 3-4 carrots, peel, cut in half and add to the baking tray. Now... Time for that beef stock. Cover the brisket 2/3 of the way up, and cover the whole thing with alfoil ensuring it's sealed as well as possible. Time to slow cook. Set your oven to 140℃/284℉ and get it in. Leave it there for a minimum of 3hrs, but preferably for 6-7hrs. Once done you'll need those 2 pairs of tongs to get the brisket out because it's going to be soft and juicy and almost falling apart. Set it aside or, if you don't want to use it right away, put it in the fridge to firm up (making it easier to cut, because right after you take it out, even the sharpest knife will barely be able to cut it, rather the brisket will melt despite your best efforts to cut it). Either way is fine. After slicing into the desired thickness, get those slices back into a hot pan, and cook them up until they get sticky and crispy. They won't go tough at all... You won't need any oil if using a non-stick pan as the fat on the meat will render down and cover the fact you're not using oil. Use Brioche buns for your burgers is my tip. Crispy streaky bacon, pickles, jalapenos, the desired cheese, your favorite sauce... These together with the brisket are my burger staples. Now [i]if[/i] you have leftovers... That stock... It's liquid gold. Strain the stock after the cooking and reduce it in a pot by 2/3. Add a nice red wine back up to nearly the full amount you started with, and reduce back down again. Keep this if you're having leftovers for dinner the next night as you'll pan fry the brisket and drizzle it over the top with some fluffy mash and desired vegetables. It's like a roast dinner on steroids. I hope you enjoyed this session. Please let me know if you try this. Guys, cook this for your girl, and I guarantee you score points... If you have a girl or are trying to impress one. Oh... one more thing. Put the brioche buns in the oven (at the temp you cooked with) for 2-3mins before serving. Bon Appetite. [b]Edit:[/b] So, apparently if this post is to be taken seriously around here I need to ask the following question. A Brisket Burger showed up on my porch today... What do I do?