Rinse & pat dry the brisket.

STEP 1: Line the Pan

Line the pan with plenty of foil.  Be sure the piece is large enough to wrap around the top of the roast and completely enclose it.

STEP 2:  Make the Braising Liquid

Combine apple juice, apple cider vinegar, tomato paste, honey, garlic and thyme in a small bowl.  Set aside.

STEP 3: Slice the Onions

Slice 2 large onions and place them evenly in the bottom of the (foil lined) roasting pan.

STEP 4: Season & Sear the Brisket

Generously salt and pepper both sides of the brisket.  Add 2 tbsp of lard or fat to a hot skillet and brown the brisket on both sides.  Place the seared brisket in the roasting pan on top of the onions – fat side up.  Add any seasonings or juices from the searing pan into the roaster with the brisket.

STEP 5:  Cook Low & Slow

Pour the braising liquid over the top of the brisket and wrap him up snug in the foil.

Try to close any gaps so all the steam will stay inside.  Cover the roasting pan with lid.

Bake at 300 degrees for 4 hours (for a 2 1/2 – 3-pound brisket).  A larger brisket will require longer cooking times.

Pull out of the oven after 4 hours and use 2 forks to test the meat for tenderness.  It should be tender, not tough.  If meat is not as tender as you would like, return to the oven for another hour.

Loosen the foil so the brisket can begin to cool.  Let the brisket rest on the counter for at least 30 minutes before carving.  The longer this rests the better. Use an electric knife or a sharp serrated knife to slice the brisket against the grain.

Heap the caramelized onions and braising liquids over the sliced meat. Serve with mashed potatoes, brussels sprouts, or forks.