Brisket
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I use a heavy duty covered calphalon pot. Season with kosher salt and
pepper and garlic and some chili powder, the sear and sear both sides with
a super heating of the pot on the stovetop.Add water to half way up the
brisket [with the fatty side down] and be careful of the eruption of steam
this will release. Cover solidly and place in the oven @ 350 for 2 full
hours, if you can stand to wait. After removing from the oven allow it to
rest for 15 minutes then slice one way or the other depending on your
preference for slices or nice stringy pieces. The liquids shouldn't be
wasted.

From: S.B. Feldman on the PaleoFood list