On Sat, 22 Sep 2018 17:43:40 -0500, heyjoe >
wrote:

>On Sat, 22 Sep 2018 20:37:06 -0000 (UTC), Wayne Boatwright wrote:
>
>> I have a large Le Creuset
>> dutch oven that I will use for this. I may start it on the stovetop
>> but finish in the oven.
>
>If I was gonna do a brisket, I'd use that induction cooktop and set the
>temp around 185 or so (low end of the simmer range) and weight down the
>lid to get a very tight seal.
>
>When I do corned beef (point or flat), I double wrap it in heavy duty
>aluminum foil and bake in the oven at 225. I wish I had an induction
>hob.

that's how one of the methods for smoked brisket goes. Smoke for an
hour or so then bring inside, double wrap tightly around the meat
itself and bake at 225 for a number of hours. After the time is up
you poke a hole in the foil and hold it over a bowl to drain all the
juice out. I think I saw that in Cooks magazine 20-25 years ago.