My Son has been hassling me to cook a Brisket. I have never done one before (surprised?). It's not that I am intimidated, it was just too much meat for my wife and I. Yesterday, I went to Smart & Final and picked up a very flexible packer. Now I am not a big fan of burnt ends ( I do eat them when I am judging comps). So here is my plan (feel free to offer suggestions, throw rocks or whatever floats your boat). I am going to smoke it in the MES in an al. roasting pan, BUT I will punch a bunch of holes in the bottom of the pun. Under it I will have another pan with beef broth, onions and Worcestershire Sauce to catch the drippings. Fire away!