We just got done prepping the grill and a brisket to cook tomorrow. Started with a 17.67 pound whole brisket, but had to cut it down to about 11 pounds as we are going to try the Cook's Country snake method that needs a 10 to 12 pound brisket. When they did it on the show, it was the most moist piece of brisket I've ever seen, the juice just squirted out when the meat was pressed. So, we've got a small piece to grind up with a chuck cut for burgers and a couple of other pieces to do whatever with. Salt and pepper only for seasoning. It's been rubbed down and is in the fridge overnight.
Winn Dixie had brisket on sale a couple of weeks ago in vacu-packs. Got the above for $53, regular $105. Not bad.