Emeril's recipe is more complicated than need be to make a fabulous Passover Brisket. This is much too sweet and not given enough baking time. Shortcut and MUCH more tender:
Rub whole brisket with flour, salt, pepper, ground ginger. Bake fat side down uncovered at 450 degrees for 40 minutes in black enamal pan or covered turkey roaster. No need to turn. After 40 minutes, add 5 medium large pieces. Squirt on about a cup of ketchup. Cover and bake 5 or 6 hours. Add water from time to time if necessary. The meat makes its own juice. Fork should go in very easily when done. REmove meat and refrigerate. Refrigerate juices so fat congeals to top. Next day - remove congealed fat. Slice thin and heat in defatted juices. Emeril's recipe is much too complicated and the meat is not fork tender.