In a message dated 1/23/00 3:18:09 AM Eastern Standard Time,
[log in to unmask] writes:

<<   Can you do it without the foil? >>
I have done the brisket without the foil and without the crockpot. I use a
heavy duty covered calphalon pot. Season with kosher salt and pepper and
garlic and some chili powder, the sear and sear both sides with a super
heating of the pot on the stovetop.Add water to half way up the brisket [with
the fatty side down] and be careful of the eruption of steam this will
release. Cover solidly and place in the oven @ 350 for 2 full hours, if you
can stand to wait. After removing from the oven allow it to rest for 15
minutes then slice one way or the other depending on your preference for
slices or nice stringy pieces. The   liquids shouldn't be wasted.