I'm going to smoke a 15lb. brisket this weekend (after putting on a dry rub. I was planning to smoke it for about 6 hours. This is really all that is necessary to get a nice smokey flavor and actually cook the meat.
My plan was to refrigerate the brisket, slice it when it was cold, and then freeze it. When I was ready to eat it, I was going to throw it in the oven at 250 or so and cook it for another 4 hours (covered) to get it fork tender.
Other than being a lot of work, what do you think?
In the past, I've smoked a similar sized brisket and then cooked it in the oven (right after I took it off the grill) with excellent results. However, I had 2 problems - the meat fell apart too much to make nice slices and it literally took from 8 in the morning until 8 at night, which only works when I have a LOT of time to mess with it.