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Hi Mike,

That's great! I have new cooking method that shortens cooking time tremendously. I now use the same for my pork butt as well. I don't have the recipe with me right now and since it's new I don't have it memorized just yet. I will get back to you later on today, maybe around 5pm. I will send you a PM with my phone number if you would like to call me. I love this recipe and cooking method so much that I am going to use it the next time i enter a BBQ competition, in fact it actually came from a BBQ competition champion. Is it a whole brisket or just flat?

I got one thought it was from someone on OH turns out it was a scam

Thanks Chris - I have a real basic entry level smoker, but it does a great job, I have a hard time keeping the temp as low as I would like at times.

Well then this is the cooking method for you. You will be cooking at 300 degrees. You shouldn't have a problem keeping that temp but if you do I have a trick for you to use. A lot of people have a hard time keeping the lower temps on propane smokers.

How long should it take at 300 and do you wrap in foil? Thinking of doing a brown sugar run, what do you use?

Hi Mike,

Here is the cooking portion of the recipe for you.

Put on smoker with water pan next to the brisket for 2 to 3 hours(during the 1st hour don't touch it then spritz it with beef broth and a little brown sugar every 15 mins for next hour, then put into a disposable aluminum pan on a meat a rack with handles down(meat rack is optional) and cover w/ foil. Back on smoker for 2 or 3 more hours until internal temp of the point (the thickest side) is 205 degrees. Then take off smoker and leave it in the foiled pan and wrap with blanket for 2 to 4 more hours in a cooler so all the juices redistribute.

Let me know if have any more question at all

Chris

My rub has some brown sugar in it as well as garlic powder, onion powder, smoked paprika, oregano, kosher salt or hickory smoked salt,pepper.

Just my opinion but be careful if you are using just brown sugar, it might get gummy or a little bitter if the sugars cook to much. Some people do use it and are very successful.

Thanks Chris , unposted some pics in FB it is looking good!

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Thank you,

Kathy

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