10 Hour Brisket

1. 1

   Set the oven to 120C/250F,

2. 2

   Rub the brisket all over with a good grinding of salt and pepper, place in a shallow ovenproof tray such as a white enamel ashet,

3. 3

   Pour over the whisky and cover well with foil. Place in the middle of the oven for 10 hours. Keep an eye after 5 or 6 hours to make sure that it hasn't dried out completely, if it has add a splash of water,

4. 4

   When cooked it should pull apart easily. Do this then pour over the cooking juices and serve.

No additional tips available.