Stop in for a cup of coffee

I cook them inside in the cooler months.
IMO the secret is cook them, let em cool and cook 'em again. Free range is a little tougher.
I've cooked them in a wine sauce but that's still in the learning curve.
Fo me the sure fire way is saute the onions, sear the brisket and add plum tomatoes or similar.
I'm not sure if searing is important. Cook long and slow with celery, carrots, mushroom or mushroom caps, potatoes, etc.
For seasoning is whatever seem right. For me its usually a little salt if not in with the totaoes already, pepercorns, bay leaf, basil.
Actually if there is no room, cook without the potatoes. Can cook them in the liquid pretty quick at high temperature when the brisket is out cooling on the board.
With free range in particular, I find it best to slice it all and put it back in.
Next day heat again and serve.

Note, on reheat, especially 3rd reheat make sure the brisket doesn't get stuck to the bottom the pan.
I use a dutch oven like cast iron pan with lid that has little teeth in it. No idea what its actually called.