HawgHeaven
Full Fledged Farker
Hmmmm... okay. Gonna be a challenge... mega-heat at the bottom, no lid to keep the heat in at the top, and no time. WTF?We are cooking on the open charcoal grills provided by them. Basically a 2x4 adjustable height charcoal grill.
I really, really hope they give us Tri-Tip!
Maybe in you're prep time, make up a simple marinade of a little Balsamic vinegar, worchey, garlic and onion, then slice the brisket into slices, maybe 1/4"-1/2" thick (?). Bag them with the marinade and let them sit... The vinegar will help break down the tissue. Then, foil them with some of the marinade, and place on the grill, sorta indirect heat, with an upside down aluminum pan covering them. At the tail end, maybe the last 20 minutes (?) unfoil them. Salt and pepper both sides, hit the grates and finish them off over the coals, flipping them to get grill marks and prettiness.
I just made all this up... maybe it will work, maybe it won't, maybe you can use portions of it... I dunno.
Good luck!