So many people get turned off by brisket because it is too dry or lacks flavor. Not anymore. After you are done roasting the brisket in a closed pan until it has an internal temperature of 200 degrees, remove it from the oven and let it rest for thirty minutes. Then take the meat and cut it in thin slices across the grain. Then take those slices and place them back in the braising liquid and let them soak for an additional 30 minutes. That lets the meat rehydrate and makes it moist and tender. For additional flavor, try using a can of beer in the basting liquid along with some chicken bouillon or stock. Beer matches just great with beef. Try these two tips and even your grandmother will be talking about your brisket.