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1 Place a fat-trimmed 3- to 3-1/2-pound fresh beef brisket in a 13x9x2-inch baking pan. 2  Pour the cooking liquid over the meat. 3  Cover the pan with foil. 4  Bake in a 325 degrees F oven about 3 hours or until tender, turning once halfway through cooking time. Note that you may need to cut the brisket in half to fit into the slow cooker. 2  Season the brisket with ground black pepper. 3  Pour the sauce over the brisket. 4  Cover the slow cooker and cook on the low-heat setting for 12 to 14 hours.
Now cover the pan tightly with foil. Now stick it in the fridge, and forget about it for at least 24 hours and up to 48 hours. When youâre ready to start cooking it, just pop it into a 300-degree oven, still tightly covered. Cook the brisket for several hours, or about 40 minutes per pound. At that point (about seven hours for mine), open the oven door and peel back the foil. Now, stick two forks into the meat and make sure itâs fork-tender/falling apart, which means you can pull it apart to some degree.