Inspired by Bruce Aidells
Make Ahead: Like all braised dishes this roast is best made a day or two in advance. Let the meat cool in the sauce then cover and refrigerate up to 3 days in advance. Skim the fat from the surface and slice the brisket. Return the brisket to the roasting pan with the sauce, cover and rewarm in a 350°F oven until warmed through, about 20 minutes.