This recipe worked nicely when I didn't want to spend a lot of time fooling around with the smoker.

[I made edits to this recipe.]

Buy a whole, untrimmed brisket, still in the Cryovac packaging. This is referred to as "packer cut" or "packer trimmed" brisket--my butcher calls it "the only brisket for real Texas barbecue." Buying an untrimmed brisket allows you to trim it just the way you like, and all that fat will keep the meat moist during cooking.

Avoid small, super-trimmed brisket flats with the point removed which you will normally find in the meat counter at the grocery store. They may be advertised as "first cut", "nose off", or "cap removed". These are very difficult to cook, since without the fat of the "point", they turn out very dry and tough. If this (the flat) is all that''s available to you, a layer or two of bacon placed on top may help to keep the meat moist during cooking.

I can usually find a "packer cut" brisket in Cryovac packaging at Costco, Sams Club or at a full-service meat market.

Whole, untrimmed briskets weigh from 8-16 pounds. Something in the 10-12 pound range is your best bet.

When I buy a brisket, I find that usually don''t have too many briskets to choose from, so I can''t always be picky. I try to choose a brisket with white, hard fat if I can, making sure it has a fat cap 1/4" to 1/3" thick over the entire flat portion. Admittedly, this can be difficult to judge through the Cryovac packaging. Try to choose a brisket that has a flat section of even thickness. Most flats tend to narrow a bit toward one edge, and this is normal--but avoid those that taper off to a very thin edge. Even thickness helps promote even cooking and provides uniform slices. Again, this can be difficult to judge through the Cryovac packaging, and may be a moot point if you don''t have many briskets from which to choose.

Remove the brisket from the Cryovac packaging. Pat dry with paper towels. Place on a large cutting board with the point facing up. Remember, the brisket has one side with a large, relatively fat-free area--if you place that side facing down, then the point will be facing up.

Most briskets have extremely thick areas of fat on top of and around the point section, as well as a thick edge of fat running down one side of the flat section. Using a VERY sharp knife, trim away most of this fat as best you can. Remember, the goal is to remove excess fat while still leaving a 1/4" layer to protect the meat below.

Admittedly, it takes some time and experience to judge this, and there''s really no harm if you leave too much fat. You also don''t have to freak out if you cut a little too deep and strike red meat! Just back off on the knife and don''t cut so deep. Take your time and remove what makes sense to you, without cutting so close that you''re exposing the meat.

You will notice a very thick vein of fat running between the point and the flat sections. Some people just trim fat from the surface of this vein, without actually cutting into the vein itself. I like to cut a V-shaped chunk of fat from this vein. You can be pretty aggressive in removing fat from this area, but if you keep cutting and cutting, you''ll end up almost separating the two sections!

Now turn your attention to the large expanse of fat covering the brisket flat. Trim the surface fat, leaving a 1/8" to 1/4" layer. By running your fingers over the surface, you''ll get a feel for where the thickest areas are located. Just go slowly and trim carefully, backing off on the knife if you hit red meat. Again, this takes some practice, so don''t worry if you shave a spot a little too close. There''s no harm done if you leave a little too much fat.

As you move down the flat away from the point, the fat becomes less hard and more spongy, making it more difficult to cut. This is where a really sharp butcher''s knife helps.

Now, turn the brisket over. You should be looking at a large expanse of flat that needs little, if any, trimming.

There may still be some signifi