I like to find really good recipes that are still simple. This is it! I used a Packer's Cut brisket, which has the fat on untrimmed. In the pan fat side up, I drained the fat at slice and sauce time, and it was sooo tender, it fell apart as much as sliced with a Very sharp knife. The only thing I might change, is, not to add the sauce and water. The meat can be used for more things(If there are any leftovers)

Reviewed On: Feb. 10, 2009