I bought a small 3lb brisket yesterday that has been prepped to
resemble
flank steak, with all the fat trimmed off.
Normally I do my briskets for 10 hours, the first 5 with a bit of
hickory smoke and last 5 wrapped in foil and
they turn out better than the restaurants around here turn out. This
one, I think I'll forget about breaking it down to fork tender.

Wonder if I can cook it like flank steak; med rare with char on the
outside?

Also, I bought some chicken quarters. Can I cook them the same time as

the brisket, with one burner turned down and the chicken positioned
over that while the brisket cooks for a much shorter duration over the
hotter two burners?

Finally, I'd like to keep some oil handy at the Weber for oiling the
grates. What's a good way to keep oil outdoors in heat and cold
without it going rancid ?

Thanks,

Mike