I tried the recipe at the top of this topic for my first brisket (a trimmed one in cryo from SuperWalmart) and the results were great. I had concerns I'd get a dry finished product because I bought the wrong piece of meat, but it turned out fine. I wrapped it in foil when the temperature got to about 165. My gal is out picking up another piece of (untrimmed) meat so we can try it again. Guess I'm excited. We've only eaten about a pound off the first one. I'm thrilled to hear that they freeze well.