Years ago, my wife was at BedBathandBeyond looking at an electric knife. She found some H&B elec knives for $19.99. Except there were 2 that were marked at $1.99. She took them to the register and they had to give them to her for the price as marked. That was 9-10yrs ago. I still use that knife to cut ham, prime rib and yes, brisket!!! Works great. Kept one, the other one went to our daughter as a Christmas present that year. :)
I have marinated it in a chimichurri sauce (12-24hrs) then removed all of the "green" before cooking. Cook hot (5-650) until desired temp (we like it pushing medium). Then serve with chimichurri on the side as a dip.... YYYUUUUUMMMMMM!!!!!!
I have cooked a whole brisket recently. Poundage doesn't matter. Just don't let the flat get too over done.. In the past, I have a thermometer in the flat, and when it gets done (long before the packer), I will cut off the flat and FTC it. Sometimes will even cut that up and make burnt ends. YMMV