For some time now, my family has been lucky enough to enjoy Passover Seder with the Franks. Robin handles most everything except the brisket. We do that. It takes at least 2 days not counting finding the brisket.
one 5 - 6 lb beef brisket
2 lbs cooking onions sliced thin and cut in half
1 large can of tomatoes
1 six oz can of tomato paste
12 to 20 oz beer
1/2 cup brown sugar
pepper
large, deep baking dish
season brisket with salt and pepper
brown brisket and transfer to baking dish
distribute all other ingredients evenly
cover and cook at 400 for 45 minutes
then cook at 275 for 2 hours
the remove cover and cook 2 more hours to thicken sauce
let cool overnight
remove brisket from pan
remove fatback and slice across the grain
set meat back in the pan and make sure sauce is in between the slices
reheat at 300 for 1 hour before serving
Plump chicken breasts, which we call "chicken brisket," requires less cooking time
Although thinner slices absorb more sauce and taste, thicker slices have worked better for more well-cooked brisket. Judge when slicing. Longer and thicker is my guess, but I'll judge that on the next one.