Mm, forgot you mentioned stove top. So, for the record, it's not ideal to do brisket on a stove top. Too big, too chewy. If you have a heavy bottom cast iron Dutch oven with a heavy lid, it is possible.
Slice one-inch thick slices off your brisket, against the grain. Pick three aromatic vegetables (carrots, celery, onions, garlic, peppers, mushrooms).
Layer beef slices, vegetables cut up how you like, salt, pepper, and sprinkle on a tablespoon of lemon juice or vinegar.
Put the lid on, set it on the back of the stove on low-medium, should take 2-4 hours depending on how big that pot is. Don't mess with it, leave the lid on. It doesn't need water, it makes its own (but if the pot or lid is not heavy and it boils dry, go ahead and add water)
The finished result will probably look more like British pot roast than brisket. It'll taste good though. Hope this helps.