You'll need to start the process the night before. You can serve it for lunch or dinner the next day. (Warning: I'm going to dictate this recipe as if you were sitting across from me at my kitchen table. Not as if I am writing this for Southern Living Magazine.)
First, purchase the biggest brisket you can find -- big enough to take up your largest turkey roasting or family reunion lasagna pan! Unfortunately, last night I had to buy my brisket untrimmed and it cost me about 10 minutes, a large serrated knife and one good nick to the knuckle to get the fat trimmed down. You want to leave some fat (about 1/4 inch); but good grief, I think I cut 2 inches of fat off some of the corners of that hunk of cow!
Next: Sprinkle all over with Tony's Cajun Seasoning (or salt, pepper, paprika and garlic powder)