If I'm cooking fresh brisket with a moist heat method I prefer braising. Boiling and stewing just don't seem to apply to brisket. Even though it might be good. I've just never tried it.
Braising is a cooking method by which the brisket is first browned in fat and then simmered, tightly covered, in a small amount of liquid at low heat for a lengthy period of time.
Braised Brisket The long, slow cooking develops the flavor of the brisket and tenderizes it by gently breaking down its fibers.
The internal temperature of the meat reaches a level that is sufficiently high to melt the connective tissues and the fat.
The moisture in the pan prevents the outer portions of the meat from drying out until the internal temperature is reached.
Braising can be done on top of the range or in the oven. A tight-fitting lid is very important to prevent the liquid from evaporating.
A crock-pot is the ideal braising tool for braising brisket.