I purchased a 14 pound (prime) packer brisket, which I plan to braise for pot roast. I'm thinking I will braise it for around 10 hours (or whenever it hits 200 degrees) at 250. Let it cool all day then throw it back into the oven at 400 for 20 minutes when it is time to serve. I want to keep it simple. So I will only rub it with salt and pepper, and roast it on top of a ton of mirepoix. I have a big metal baking pan, definitely big enough for this. My question is, should I go with a total braise and seal the pan with foil? The foil would not come in contact with the meat, as the pan is very deep. Should I go the next step and step up the braise with some brown beer?