Holly's Texas Brisket
I like to oven-cook my brisket overnight the day before, let the brisket cool off completely, refrigerate it until needed, and then slice it. Slicing the meat cold is so easy. Put the sliced meat back into the pan with the juices with most of the fat removed. Reheat the sliced meat in the juices at 300 degrees F (150 degrees C) for about 1 hour.