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Place the brisket in a pan that just fits the meat so that the meat is sitting in the sauce
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Pour the sauce over the meat
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Cover tightly with two layers of aluminum foil
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Bake for two hours or less depending on how you like your meat, use the thermometer to check after one hour of baking
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Take cover off and turn meat over and bake uncovered for 1 hour or check with a thermometer inserted in its center to cook according to how you, your family and your guests prefer. For more medium cooked roasts check with a thermometer after 1 hour of baking and after two hours and so on.
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Transfer meat to a cutting board and allow to cool for 10 minutes. If you cut the meat too quickly, it tends to shred.
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Pour sauce from the pan into a stovetop saucepan and cook on medium-high heat until it is reduced to under 3 cups
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Slice meat against the grain
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Pour the sauce on top and serve hot
