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You can make 2 of 3 inch deep cuts into the meat, and shove a piece of garlic, some green onion, or other flavorings into the cut. If you do this, make the cuts about every 3 or 4 inches, all over the brisket.

Some folks will sear the meat, then cook s-l-o-w-l-y (sometimes for 12 or more hours)

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I like to put Tony's all over it and in it as well. This is how I'm making mine starting bright and early tomorrow morning.

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That's why they call it hunting and not killing!

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