Burgers on the braai will cook much faster and more evenly if you make three dents in the middle of the patties with your forefinger.
Defrost frozen meat really quickly by soaking in cold salt water for a couple of hours.
About 60g sea salt to two litres water will do.
Cover the meat and put it in the fridge until it has thawed.
Dispense with the salt water and leave the meat in the fridge until you need it.
Here is another way to make the humble cuts of brisket really tasty:

The meat will be soft and tender and DELICIOUS.
(I know because I have eaten it.)