Use a big aluminum roasting pan from the store for this. Trim the brisket of all exterior fat. Place meat on a rack, if you have one, in the bottom of pan. Add the beef broth. Blacken the meat with black pepper then sprinkle on the beef bullion crystals. Cover with foil and place in a 200 degree oven for 8 hours. Add the vegetables to the broth (don't cover the meat) and cook another 2 hours.

After a total of about 10 hours, remove meat from pan and let stand for about 20 minutes. Scrape off any fat. Slice with an electric knife as thin as possible. Turn roast and slice the other way very thin to make little cubes.

To the broth add the celery salt, onion salt, garlic salt (add till you can taste the salts) and Italian Herb blend. Return chopped meat to this pan. Make sure meat is covered with broth. Mix well. Place in refrigerator and let stand overnight. Fat will come to the top and harden. Remove fat and warm up in the oven. Add more broth or water if necessary. Serve on large sandwich buns or poboy buns with hot peppers on the side.