Brisket
Trim nearly all fat- I know people tell you not to do that...trust me on this.
Season it however you like- wrap tight in heavy foil- I like to season mine with sliced onion, mashed garlic cloves, pepper and sometimes green chilies or red chile powder (NM I can’t help it!) Put foil wrapped brisket in roaster with water covering the bottom and roast at 250 for 5-7 hours. Don’t let it go dry, more water is better than not enough but don’t drown it either. Turn foil packet over about half way through cooking. It will get done sooner than time given but needs extra time to tenderize. To check for tender put a fork into thickest part and twist- should twist easy.
I cook mine the day before I need it, refrigerate it after cooking in foil wrap- save the juice you cooked it in. Next day slice AGAINST the grain and on a slant to get larger pieces, place slices in casserole dish, cover with original cooking juice and reheat in oven, allowing it to simmer long enough to suck up quite a bit of the juice while reheating.
Yummy, and I serve it with homemade pinto beans, seasoned with 1 1/2 tablespoons of NM red chile powder added to regular way you cook them. If you make potato salad too you will really be a hero.
I’m saving your recipe as well. Yum!