I am going to the farmers market to pick up a brisket. This farmer sells it fresh, not frozen as many do, but they are small, between 1 and 1 1/2 pounds, and since they are 100% grass fed pretty lean. I was thinking of just braising it in chicken stock with onions and carrots. Using a slow oven about 250 and keeping it covered with tin foil inside the pot and put the lid on. The last time I did this with short ribs they were a bit tough. Any suggestions considering this is small and lean?