Brisket is a classic pot roast joint - more a stew / steamed dish really.
The way we get it as a sort of massive rolled loin, no bone - just sort of rolled and tied.
the night before, you make a marinade by blending garlic, thyme, rosemary , paprika (and/or whatever other herbs you like), black pepper, salt, and about a teaspoon of demorara sugar, and blend it all up with a few tablespoons of olive oil, add a bit more olive oil until it's a nice paste consistency. Then untie and unroll the meat and massage it into the meat with your hands. Then wrap it back up, tie it with string, and rub some of the marinade into the outside as well and onto the ends. Cover with tin foil, folded. Leave overnight.
About 6 hours before you want to eat it, put it in the oven on full - then after about half an hour turn the oven down to about 120/130 deg C to slow roast it, and add a little bit of boiling water to the roasting tin. Roast for another 5 hours.
It's absolutely superb, then, and the most tender meat you will ever have. But I'm not sure you can get it like that in supermarkets. If you ask in a fairly good quality butcher though they might have it.
Unfortunately the roasting tin does take a bit of scrubbing after due to the sugar, so don't do it in your best non stick one, but the sugar makes it a really nice crispy caramelised crust.
