So corning lamb shanks turned out ok. Confit lamb shanks turned out great. What about turning the equation back around and going back to my original corning ingredient, beef brisket? Beef brisket is dense, flavorful, and holds up well to extended braising. Just like duck legs and lamb shanks. Wouldn't it be easy to confit a large portion of brisket? It seems like a natural extension of the technique.
But what fat to use? I thought about using beef fat, but couldn't find much information on it. I passed on the idea out of worries it wouldn't properly preserve the meat, along with the difficulty of getting a large quantity of suet. Duck fat was traditional, and much easier to get ahold of. D'artagnan will sell you a ten pound bucket of rendered duck fat for $28. It'll last forever frozen.
After the fat was chosen, everything else was traditional confit. I salted the brisket for 12 hours, along with a seasoning of garlic, bay, and peppercorns. The next morning I rinsed off the excess salt and seasonings, then popped it in a casserole dish with enough duck fat to cover. I started it in a 350 F oven until it started to simmer, then turned it down to 325 F, then 300, then 250 for each consecutive hour.
Now it's just hanging out for the next two weeks or so to season in the fridge. The entire house smells sooo good and beefy!