Okay, I bought a point cut of fresh brisket (4.5lbs) with ideas of corning it, but I find that there is nowhere near enough time to do so before St. Paddy's day, so I'm turning my mind to other preparations for this. In summer, my attack would be to give it a rub and some mustard and smoke it at least 4 hours in the weber kettle and then to finish it in the oven as needed, in foil. Winter here might make that more challenging. But perhaps possible.
Any other killer ideas, though, for this deliciously fatty, beefy cut?