Buy a big one (3-5 pounds), remembering to look for some fat. It can be simmered in water (see Corned Beef recipe). You have to add seasonings to the fresh brisket. Serve sliced (you don't glaze it) with a mustard or caper sauce.
Better, it is rubbed with drippings and crushed garlic, seasoned and baked on a bed of onions in a very slow oven for 4 to 5 hours. It can be marinated before hand, which reduces the cooking time, in which case it can be basted while roasting with a bit of the marinade (see Lamb Chop recipe for a good marinade). Otherwise, baste it occasionally with bouillon.
The brisket is just about the tastiest part of the beastie.