A great barbecued brisket that's actually fairly easy to make and a real crowd pleaser. You can use a whole brisket, but the first cut is more manageable. They usually weigh about 10 pounds. That's about 8 or 9 pounds of meat after the fat is trimmed away, but you won't be doing that until you're done cooking. All that fat is going to be basting your brisket. It takes about 3/4 pound of meat to feed a hungry adult, so the recipe serves about 10 to 12 people. Any leftovers keep well in the refrigerator for up to 4 days. Leave leftover brisket unsliced, and reheat the foil-wrapped meat in a 300 degree F oven until warm.