The recipe is straightforward, using pickling spice and water to brine the briskets for several hours; and then cooking them in the brine.
The brisket that was ideal for shredding was cooked in a CVap Cook/Hold Oven at 190 + 4 for 11 hours.
The brisket that sliced beautifully was cooked in a CVap Cook/Hold Oven at 135 + 1 overnight.
Both recipes yielded a delicious end product, so it just comes down to personal preference! We hope you enjoy and have a great St. Patrick's Day