Great topic! I cooked a 3.5 lb brisket flat last weekend. We ate it for three meals.
I first washed and soaked it to leach some of the salt. Two changes of water over four hours was enough. I then trimmed and cooked it in a covered Dutch Oven with the included seasoning packet, one dried chipotle pepper and about a cup of water for three hours in a 250’F oven. I also liberally covered the top of the meat with fresh ground black pepper.
I let it cool and refrigerated it for a few hours so I could cut it thinly and served the first meal on seeded rye with Coarse German Mustard and homemade slaw.
A couple of days later I had some more, thinly sliced on seeded rye with Colman Mustard, sliced Monterrey Jack cheese and homemade slaw.
Then to finish it off, I had it thinly sliced on seeded rye with Colman Mustard, sliced Monterrey Jack cheese. Then I warmed it slightly just to begin to melt the cheese before I added homemade slaw.
So as you can see, the opportunities for variation are virtually endless!
Seriously tho’, it was excellent and a good corned beef sandwich is one of my favorite things.
While I wouldn’t even consider trying to tackle that bbq challenge above, I gotta say for $35 it doesn’t look like a bad deal. I might buy it, sit there and eat a light meal and pack the rest to go. It would feed me several times over.