Originally Posted by Zin
Get a big roaster pan with rack, sit brisket fat side up on rack inside of roaster pan. Crank the heat up to 300-350 and let her rip. No need for foil, bp etc...its the easiest way mistake proof method that i know of cooking a brisket. 10-15lb briskets done in less than 6hrs. Good luck in which ever way you choose to cook a brisket.
I had a dream that this was an actual post on the BBQ Brethren.
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR