METHOD 1: SLOW COOK WITH OVEN
Wrap the brisket with aluminium foil with temperature probe in the thickest side of brisket.
Set oven temperature to 110 degrees Celsius approximate 4.5 hours
Slow cooked until brisket internal temperature reached 93 degrees Celsius.
Rest for 10-15 minutes before removing aluminum foil and drain the meat juice
Rewrap with Aluminium foil again
Thin slice to serve.
Excellent with Swiss cheese and mustard on rye bread.
Suggest to immerse the rye bread in gravy sauce before adding pastrami.