Do try to be organized enough to do it the day before. Not only does it give you a chance to skim fat, but if you cook it, slice it and then let the slices sit in the liquid overnight and reheat in the liquid you will have moist brisket. Straight out of the oven, it is dry.
(I cook mine with onions underneath and a wine/brown sugar/tomato paste/cider vinegar mixture poured over the top to cover. cover the pan with foil and bake 3 hours at 325. comes out distressingly dry when sliced. and then, presto, moist and falling apart for the next day.)
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