Need to put a 6-7 pound brisket (flat) in the oven or slow cooker
around 7AM, and won't be around to tend to it during the day. Dinner
is about 12 hours later.
Any suggestions on oven temp, covered, wrapped, liquid or a slow
cooker on low would be appreciated. Don't want it to turn into mush.
TIA for your thoughts and experience.
Rick