Here's what I did:

Several weeks before: Thawed a 4-pound slab of brisket enough to cut it into manageable size pieces for one person, and put the pieces back in the freezer.

Morning of: Put a couple of pieces (about 3/4 pound each) -- still frozen solid -- in a glass dish with well-fitting lid.

Salted the meat lightly and added some fresh ground pepper.

Dumped a 14-oz can of [Frank's] sauerkraut in with the meat, plus approximately half can of cold water.

About 10:00 in the morning, put it in a cold oven and turned oven on to 275 degrees.

Checked occasionally throughout the day to be sure the meat was pretty well covered with liquid.

About 5:00 p.m., took the dish out of the oven and set it out on the stovetop to let it cool enough to work with.

Cut the meat into small bite size pieces and mixed it back into the sauerkraut.

Divided the mixture into meal size portions. Ate one portion for supper, and put the others into the kitchen freezer for another time.

Timings might vary with different ovens.

Enjoy.

Sounds great! My husband loves brisket, so I will have to try this.