Rick wrote:
> Need to put a 6-7 pound brisket (flat) in the oven or slow cooker
> around 7AM, and won't be around to tend to it during the day. Dinner
> is about 12 hours later.
> Any suggestions on oven temp, covered, wrapped, liquid or a slow
> cooker on low would be appreciated. Don't want it to turn into mush.
> TIA for your thoughts and experience.
> Rick

Unattended cooking would make the 'slow cooker' seem to me the optimal
choice. Braise it in red wine, veggies (celery, carrots, onions, herbs)
& stock on as low a setting as you can.

Of course give it a quick browning in hot oil on top of the stove, move
it about in a hot pan & oil till the surface has acquired a nice
'browning' and then place in the slow cooker along with all your other
ingredients including whole peeled cloves of garlic.

When your ready to eat, remove the meat, strain & defat the braising
liquid. reheat, season to taste & serve the sauce separately. Thicken
the sauce with a roux or burre mani if desired.

Pasta, rice or potatoes along with some peas would all go nicely
together with the brisket.
--
Joseph Littleshoes