I have a great recipe.
The one variation, if you don't have a smoker, is to put it in the oven at 425 (f) for about 10-15 minutes, then turn it down to 325 for a few hours (depending on weight), then follow the steam portion of the recipe:
1.) Purchase a 10 – 12 pound brisket with fat cap on. The counter guy I questioned at Schawrtz said “get a soft breast piece”. I went to Smart and Final and paid $1.99 per pound and selected a nice twelve pounder that was fatty on top and soft when pressed.
2.) About a day or two before cooking take the brisket out of the package, do not wash the blood off, coat thoroughly with garlic, crushed peppercorns, rock salt, chili peppers, cumin (its your basic steak spice, nothing revolutionary). Don’t pinch the spice on, dole it out by the fistful. Cover, and place back in the refrigerator (duh).
3.) The cooking process is two pronged (smoke, then steam). First step, it’s all about the smoker. I used hickory wood chips, on my electric Brinkman smoker. I don’t use any liquid in the drip pan (other than one measly Tecate beer); fear not hydration is step two. MAKE SURE THE FAT SIDE IS UP. No need to turn the meat (ever). I left the brisket on the top rack for about 4 hours.
4.) After four hours (try not to lift the lid on the smoker too much), your brisket should now be dark red-ish, a tiny bit of char, and firm, and fairly cooked…but were you to cut and eat at this stage, it would not be a good result.
5.) Amp-up your indoor oven to 225 degrees (f), and put the brisket in a pan with three cups boiling water. The pan should have a steel rack on it for the meat to sit on thus not be immersed in the drink. Cover tightly with tinfoil and into the oven for about three hours.
6.) Take her out of the oven, and let rest for 10 minutes uncovered to let juices distribute.
7.) We’re not out of the woods yet folks, because the last step is crucial: CARVING. Make sure you cut against the grain! There are guys that make a career out of cutting brisket properly, seriously – see Schwartz’ in Montreal or Katz in NYC.
8.) Ok, this is the fun part. Pile the nice thin slices of brisket on rye bread, two inches high, a dash of deli mustard (yeah, the light yellow stuff), and a Bubbies pickle on the side.
The only thing I can add to this host of fantastic information, is the following: Steam. Steaming a brisket for approx two to three hours (depending on weight) after smoking will give you a melt in your mouth product.