Instructions: Season the brisket on both sides with the Essence and the salt. Heat a large, heavy skillet or large roasting pan over high heat. Add the oil and sear the meat until evenly browned, 2 to 3 minutes per side. Transfer to a large roasting pan and set aside.

Combine the barbecue sauce, veal stock, and salt in a large mixing bowl and mix well. Pour the mixture over the brisket and cover tightly with aluminum foil. Bake for 2 1/2 hours, then turn the meat over and continue cooking for another 2 1/2 hours.

Remove from the oven and let stand for 15 minutes before carving. Spoon the pan juices over the meat before serving.

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