1. Trim fat from brisket. Put brisket, water, and salt into a small pot; bring to a boil over medium-high heat, skimming any foam that rises to the surface. Reduce heat to medium-low and simmer until meat is very tender, 2½-3 hours. Transfer meat to a plate. (About 7 cups of stock will remain. Use it to make a soup, if you like.) Cover with plastic wrap and set another plate on top. Put a small heavy pot on top of place to weight meat down, and refrigerate overnight.