Wrap the brisket with Aluminium foil with temperature probe in the thickest side of brisket.
Set oven temperature to 110 degrees Celsius.
Slow cooked until brisket internal temperature reached 90 degrees Celsius.
Rest for 10-15 minutes before removing Aluminium foil and drain the meat juice to separate bowl.
Pat dry brisket and sear all sides in high heat frying pan. (Please make sure the pan is extremely hot and only sear for 10-15 seconds per side)
Wrap with Aluminum foil again and keep in refrigerator for 2 hours.
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.