Okay......I went into my good friend's butcher shop today and was just browsing. Told him I was looking to cook something up for Mother's Day for the Wifey, Madison, and me. I was thinking Prime Filet........but then he said "I have a nice Brisket here if you want to cook that". Well, as much as I love brisket, and as much as I have been wanting to try it......I also know it can be a tough cook(not just tough as in the meat afterwards). Anyways, I tell him "man I don't know if I have time to experiment, and besides that is a long cook" and he said "What? You can get all the smoke in it you need in three hours and then finish it in a roasting pan in the oven".
Then he told me that lots of guys use the roaster pan, liqiud, and oven method to get the brisket back to the juicy state. He told me to smoke it for 3 hours or so then to put it in a roasting pan with liquid in it and roast it in the oven for an hour an a half to two hours.
Now I have had his brisket before and I know it is good, very good........but what do you all think? I had thought originally of doing a low and slow all day tomorrow but those plans changed when I told my wife, lol. I don't want to waste the meat, but I will be too busy during the next work week to cook it all day or even over night.............what say you all?
Should I try the "quick cook"? Have any of you done this? Btw.........it is a flat, and it weighs right at seven pounds.