I love to slow cook. All summer I use my BBQ to keep the heat out of the house but in the winter I’ll often slow cook inside with pot roasts, braises or trying to emulate BBQ cooking.
The most important part I have found to a successful slow cook is managing the meats internal temperature. For this recipe I let the brisket (it will also work with beef rib and pork butt) cook and colour which develops good deep flavours. Then I wrap in tinfoil so it can steam in its juices for a while. This increases the internal temperature to a range that lets the connective tissues soften to get that melt in the mouth texture we all look for.
In smoke house terms there is also “dry”, “medium", or “wet” which refers to fattiness not so much actual moisture. The thin edges of a brisket will get quite dry and chewy. I pull and mix them with some fattier bits so it all balances out. Often smoke houses will sell the thinner bits as “burn ends” which people love for the strong flavour and almost beef jerky like texture.