I thought I'd try this rather than going with the old standby slow cooking oven method....Boy was that a mistake. I feel like all the simmering just drained the flavor out of the meat...and I even used the spice packet as well as the onions, garlic and bay leaves.
The saving grace was the sauce, which I altered. Instead of syrup I used 1 cup of honey along with the 1/2 cup of mustard and 1 tablespoon of prepared horseradish. I had plenty of sauce to baste the brisket generously every 5 minutes while it was in the oven. I served this along with mashed rutabagas and potatoes, as well as steamed cabbage quarters.
Next time I'll stick to slow cooking in the oven and then uncover and baste the brisket in the last 15-20 minutes of cooking with the honey mustard horseradish sauce I concocted.