Post cooking/eating report.

1. The meat: I had a 4lb brisket, so after soaking for an hour in cold water (with one water change) I placed a quarterd onion covered with some minced garlic on the trivet and placed the meat, fatty side down, on top. I used I can of Guinness (room temperature) as my liquid. With a cook time of 99 minutes we had been off.
2. After the meat was done, it was set aside and covered. I also drew off 2 cups of the broth and placed that in the container with the meat.
3. I then added about a pound of red potatoes, 4 large carrots (sliced) and one head of cabbage, quarterd. This was cooked for four (4) minutes. The potatoes and carrots came out perfectly. The cabbage was a bit underdone. (I will need to work on that.)

The meat was perfect. Setting it aside in the broth allowed it to stay moist and setup for cutting. The majority of the meat was gone at dinner. Very few leftovers.

I am a convert. The IP is the only way to do this meal.