Step 1: Prep Your Brisket Slice against the grain if not already done. Truth be told, this step makes all the difference in tenderness. Place in a shallow baking dish.

Step 2: Add Moisture Pour beef broth around (not over) the meat. You want about ¼ inch of liquid. Here’s where I add a splash of apple juice – trust me on this.

Step 3: Seal and Heat Cover tightly with foil. Preheat oven to 325°F. Bake for 45 minutes or until internal temperature reaches 165°F.

Step 1: Layer and Liquid Place brisket in slow cooker. Add ½ cup broth per pound of meat. Don’t overdo it – we’re reheating, not making soup.

Step 2: Low Heat Magic Set to low heat. Cover and let it work for 2-3 hours. The gentle heat prevents that dreaded rubber texture.

Step 1: Pan Preparation Use a heavy-bottomed pan with a tight lid. Add thin layer of broth – just enough to create steam.

Step 2: Gentle Simmer Bring liquid to gentle simmer. Add brisket, cover immediately. Heat 15-20 minutes, flipping once halfway through.