#BetterCallBriskett 🤣

You've chosen the most difficult peice of meat to work with 🤣

Without a smoker or BBQ capable of maintaining a steady 220-240 degF, you've really only got the oven or the slow cooker.

Either way, I'd season heavily with a good salt &/or your favourite bbq rub. I'd then quickly brown the meat on a BBQ or cast iron pan.

I'd probably add a little wine or stock to keep the moisture up & then slowly cook for 7-9hrs.

I'd make a gravy with all those lovely juices & fats.

With brisket, you can always cook it the day before & then slowly re-heat it the following day. Because it's a low & slow cook, you shouldn't lose anything. It also gives you options if it doesn't go according to plan.