Rub the brisket all over with a good grinding of salt and pepper, place in a shallow ovenproof tray such as a white enamel ashet,
Pour over the whisky and cover well with foil. Place in the middle of the oven for 10 hours. Keep an eye after 5 or 6 hours to make sure that it hasn’t dried out completely, if it has add a splash of water,
When cooked it should pull apart easily. Do this then pour over the cooking juices and serve.