On Tue, 7 Apr 2009 12:11:05 -0700 (PDT), Rick >
wrote:

>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.

Slow cooker. You will have plenty of time, so the important part is not
to let the liquid boil. This will accelerate the break down of the
meat. Liquid can be water, broth, wine, or a mixture. I like to add a
tbs of Worchestershire sauce.

I don't like starting with cold liquid in a slow cooker, it just keeps
the meat in the danger zone too long.

Heat the liquid to boiling, put brisket with any aromatics - onions,
garlic - underneath in slow cooker set to low, pour hot liquid over,
cover and come back in 10 hours. Quickly browning the brisket will add
flavor to broth. Don't drown brisket in liquid, fill 1/3 to 1/2
covered. If lid loose or fits poorly, consider laying sheet of foil
over pot before putting lid on to get tight fit.

Add any roots you want to server with the brisket about an hour or two
before serving - potatoes, carrots, parsnips, onion quarters, pearl
onions, etc.

Remember to let the brisket rest 10 - 15 minutes after removing before
cutting and serving.