I watched, made notes, and reviewed your lesson on pot roasts numerous times.
I used a 2.5 pound piece of choice brisket, pre-seared it, and then braised it in the oven at 225 degrees. I turned it hourly. After ten hours braising, it is still not fork tender.
I let it cool overnight, and have just sliced it thinly. It isn't stringy, it smells wonderful, and the braising liquid tastes wonderful. I will let the sliced meat braise a bit longer when I reheat it.
My question, or comment, is that this seems to be an awful lot of time for a relatively small piece of meat. Does anyone have any thoughts about this--I am guessing that I've spent more in electricity than I saved on an economical cut of meat (which isn't ALL that economical, given that I can usually find strip steak or ribeyes at the same price on sale).