Tried this recipe today - it was very good! Probably the only thing to add is: I had only a small piece of brisket, 1.5 lbs, so in theory 1.5 hrs should do the trick. I ended up roasting it for 2 hrs and it was ‘just right’ - could have gone another hour in order for it to be falling apart. Guess the point is, for a tough cut like brisket, typically need to go at least 3 hours regardless of the weight in order to break down the meat structure. Otherwise it’s a great method!