Very good and actually not a lot of "hands on" time involved. I halved the recipe to make four servings using a two pound brisket. Because it was a smaller piece of meat, I reduced the oven temp to 250 degrees and baked for right around 4.5 hours in total, basting for the last hour and a half of cooking. I wish this recipe would have specified an internal temp to cook the roast to. After doing an online search I ended up letting it cook to right arond 195 degrees and then rest for another 10 min (although I was really worried it would turn out dry and tough). Not at all, the meat came out super tender and could be cut with a fork. It had tons of flavor. Served with some sauteed spinach and a whole wheat dinner roll. For the next day I used a whole wheat sub bun and made sandwiches out of it with the meat, sauce, and some of the leftover sauteed spinach. It was great either way.