I generally DO cook a big packer brisket when I want to cook brisket. Brisket is just about the best freezing meat around--slice it and put into vacuum bags a serving or two each (or maybe a serving of burnt ends!) and into the freezer it goes. Can microwave to reheat (vent bag first), or for better results boil in bag until hot. My freezer is NOT frost-free, so things keep longer though.
Upshot, can have brisket on a more regular basis without as much work.