1. Preheat oven to 300 degrees Fahrenheit. Place meat in a 9 x 13-inch pan.
2. In a saucepan over medium heat, combine barbecue sauce, silan, wine, paprika, and liquid smoke. Bring to a boil and simmer for five minutes.
3. Pour sauce over meat. Tightly cover baking pan and bake for six hours. (If using a raw brisket, bake for 12 hours at 200 degrees Fahrenheit.)
4. When cool enough to handle, shred meat using two forks.
5. Meanwhile, preheat oven to 450 degrees Fahrenheit. Prepare a piece of parchment paper the size of your baking sheet. Roll out dough very thinly to the size of the entire parchment paper. Transfer to baking sheet.
6. Using a fork, make small holes throughout the dough so that it won’t puff up during baking. Spread oil on the dough and sprinkle with thyme and rosemary. Bake for 10 minutes.
7. Remove from oven and let cool. Cut into squares and top with meat, arugula, and radishes.
Cook once, serve twice! If you have leftover pulled brisket, you can make a salad using the meat to take along with you on a Chol Hamoed trip. Mix together some arugula, thinly sliced radishes, sliced cucumber, and grapefruit segments. Sprinkle with a little olive oil, lemon juice, salt and pepper.