This tender, melt in your mouth braised brisket is everything you want in a well made brisket. The sweet and sour brisket is braised in a tangy and rich sauce that glazes over the brisket beautifully.
Take the brisket out of the refrigerator at least 30 minutes before cooking, so get the chill off and so the meat can come to room temperature.
Make sure to dry the brisket very well with paper towels so it gets a good sear.
Take the time to sear the brisket on all sides to create and initial layer of flavor.
Don't remove any of the fat from the brisket. The first cut needs the fat to keep it tender. After the brisket is cooked, you can skim away fat from the sauce if needed.
Don't overcook the brisket. Just cook until you can easily pierce the brisket with a fork and it releases easily,