A whole beef brisket – the point and the flat – is a large piece of meat usually weighing eight to 16 pounds that can take 12 to 20 hours to cook. By using the flat instead of an entire brisket the cooking time is greatly reduced, making it a good choice for winter cooking. (This recipe does require advance preparation.)
My oldest daughter lives in southern New Hampshire and volunteers with her husband at one of the area ski resorts. This is one of her favorite winter recipes when coming home from the slopes on a cold winter night.
Done correctly, this process produces a very succulent turkey with a wonderful Cajun flavor.