I'm planning on making a brisket for my book club meeting this friday night. We read "Portnoy's Complaint" so I felt a solid Jewish holiday dinner--like my Grandma used to make--would be in order. I plan on starting and cooking the brisket tonight, cooling it, refrigerating it overnight, and then carving and reheating tomorrow. I was planning on using my oval le creusset dutch oven. I have 12 people coming and I'll be serving latkes and vegetable sides. Can anyone point me to a good recipe? I'm not afraid of fat and I have a pretty good butcher, I think. Also, how many pounds on the brisket? Thanks for your help.