Hey Doc, I typed this up for Arkwizard, so I decided to go ahead an share it with you.
the easiest, and likely best brisket youve ever cooked....
I usually have the shop just cut me just the flat part, it should have some fat, but not more than 1/4" thick on it, trim off any more than that.
rub it all over with 1/2 cup of vodka, and garlic salt.
put it on a hot grill, brown it on one side, flip it, brown the other side.
maybe 5-8 minutes per side, you want to put some grill marks on it, and sear it well.
remove from grill
Put it in a sealable container, or a heavy duty zip lock bag, then into the refrigerator overnight
The next morning, remove from fridge, and slice it how you want it, and redistribute the juices in it, there should be quite a bit more juice than when you stuck it in the fridge, if not add a bit of quality H20
Put it in a tightly covered baking dish (use foil if needed to seal)
Bake in oven at 325 for 2.5 hours, then at 275 for another hour.
The original recipe calls for 3 tablespoons of liquid smoke in with the Vodka, I use a charcoal grill with some hardwood to sear it instead ( I hate liquid smoke)
Original cooking time was 350 for 3 hours, then 275 until serving time, when I have used those times and temps, its nearly dry, so I have been reducing it.