Imagine entirely preparing a brisket in about 15 minutes, cooking it in the oven, and having it ready for nibbling by the market close, and ready for serving at dinner. I’m no chef but I did that on 10/31, and here’s exactly how. Sorry, no pics.
We purchased a large, untrimmed brisket the day before and kept it chilled (not frozen) overnight. Early in the morning, I removed it from the bag and rinsed it with water, and placed it fat side down in a 15 1/2″ x 11 1/2″ x 2 5/8″ stainless steel pan for rubbing. A half-inch high grate was placed in the bottom of the pan.
A light to moderate amount of Kosher salt, and a fairly heavy amount of course ground black pepper, were evenly spread over the meat side plus around all edges, and rubbed in.
Then, I flipped the brisket to fat side UP to finish applying the salt and pepper, not disturbing the rub on the bottom.
I cut up 2 whole garlics, chopping them moderately but not finely, which took most of the preparation time, and spread the garlic evenly over the entire fat side (top). Some people would cut into the fat, 1/4″, and place the garlic in the cuts. I’m not sure how much that adds; I did very little of that.
Then, I covered the pan with aluminum foil, one layer across the entire top, and tucked the foil under the edges of the pan.
Preheat the oven (normal, electric) to 260F on bake, put it in, and try not to open the oven for at least 8 hours, while your house fills with irresistible smell. My experience is that the thin end will be ready for nibbling after 8 hours, but the rest of the brisket won’t be peaked until about 11 hours… 12 is better and more certain to yield special results. Leave the foil on, air fairly well sealed, until ready for slicing.
I suggest serving it with the fat and rub on (untrimmed), and slicing it cross-grained, though lots of the meat will fall apart. The juices in the pan are very pure to the brisket, thus are useful for other cooking. In keep with Texas style, I do not serve brisket with sauce or add any other ingredients to the rub.
There is a truism in the BBQ world: “If you’re lookin’, you ain’t cookin’.” Sampling is not remotely necessary with this method, and only serves to add substantially to the cooking time.