First thing first, the 5lb beef brisket must be well trimmed.

Second, you need to have an oven :p

Preheat the oven to 325 degrees F. Cook the brisket in a pan, covered with foil(aluminum wrap), about 4 hours or until the meat is fork-tender. Calculate 45 minutes per pound as your cooking time. One hour before the 4 hour period time, loosen the foil slightly and baste the meat occasionally.

Remove the pan from the oven when done, and cool completely. Cover the pan and refrigerate over night. The next day you remove the congealed fat from the surface, slice the brisket thinly across the grain, trimming away the fat. Then you can reheat the slices as you prefer.

You can keep the brisket for up to 3 to 4 days in the refrigerator. And you can also freeze it well for up to 4 months.
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I would take it out of the tub if you can let it defrost then it will get smaller
then put it in a smaller tub and cook it that way.

Hope this helps
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