Cooking corned beef brisket for maximum slice-ability I want to prepare a nice corned beef meal, but I don't know the best way to do it.  Last year I did it in a crock pot.  It was delicious, but the brisket feel apart so much that the presentation was very lacking.  I was unable to slice against the grain (probably had something to do with the subpar knife I was using, but still).  I want good looking even slices of beef, so how should I cook the roast?
After your brisket is cooked, refrigerate it overnight. This will help it stay solid when you slice it, and will also improve the texture and flavor. Reheat it before serving. If you have time, this will improve many slow cooked foods.