I would cook it Mexican style!
In the ground.
Dig a hole about 18" deep and 3' in diameter. Fill the hole with wood. Once it's down to coals lay a sheet of sheet metal on top of and that has some bullet holes on it. Wrap the brisket in a wet burlap sat and set it on the metal. Then cover the whole with more metal and seal the edges with dirt. Shoot 3 holes in the top sheet and wait 8 hrs. Dig it up and you ready to eat one you let it rest a bit.
Its Si-intistic, Jack!
One lovely UDS
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