As much as I love smoked brisket, sometimes if the price is right I will buy one and slow cook it over night, then shred and chop it for a variety of meals. This is the way I do it. And the plus to this is you get an abundant of rich, delicious, beef broth.
1I use my 18 qt elec. roaster, it is just perfect for the job.
2Trim off some of the excess fat if desired. Place brisket in roaster and put in enough water to completely cover it. Cut garlic head in half, no need to peel each one, slice onion into 4 pcs, and cut one or two jalapeno or hungarian peppers in half. Place all in roaster. I add about 2 tsp of cumin and black pepper and about 1 tsp of salt.
3Place lid on and cook on 300°-350° for approx 15 hrs. Size of brisket will cause cooking time to vary. You want you brisket to shred when pulled with a fork or tongs.
4Remove from roaster and let cool. Then shred using two forks or tongs.
5Now chop into smaller pcs. I like to re season mine at this time. I place it in a large baking pan, add more cumin, granulated garlic, granulated onion and salt if needed. Then I dip a little broth out and drizzle over it. Then mix it altogether with your hands. You can store it this was in ziploc bags or freezer containers and freeze, then warm later, or you can place back into small pan and reheat for about 30 min to allow the season to settle in.
6Remove broth once cooled to a container(s) and refrigerate over night, then skim fat off and divide into smaller portions to freeze. This was an 11+ lb brisket and I got one gallon of beef broth from it.
7You can make shredded bbq sammies by adding your favorite bbq sauce and cooking till heated, quesadilla's burritos, taco's, sub sammies, the options are endless. This freezes and reheats wonderfully.