I had planned on making simple Reuben Sandwiches for St. Patrick’s Day, but about a week before we scored a decent size brisket on sale so I went ahead and bought it. After thawing it, I rinsed it and put on a bed of baby carrots, fat side up. I sprinkled the seasoning pack that came with the brisket ( which was mostly mustard seed) , some ground pepper, a little salt, garlic and onion powder. I layered lemon and onion slices on top, squeezing a little juice from the ends and tossing them in as well.
I covered the brisket about half way with some vegetable stock and a little bit of beer, popped a lid on and cooked for four hours on 325.
Thirty minutes before cooking was over, I lightly sauteed (Just enough to wilt it down a little) some seasoned cabbage with a couple of pieces of bacon. I took the brisket out of the oven and placed it on a cutting board and added the cabbage, replaced the brisket, making sure to push it down into the cabbage, replaced the lid and let it finish cooking.
This was undoubtedly the best brisket I have ever cooked. It was so moist, and tender!