Shortcut BBQ Brisket Recipe

• 1 (5- to 6-pound) beef brisket flat, fat left on
• 1 cup Big Cow Beef Injection
• 1/2 cup Big-Time Barbecue Rub

1. A couple of hours before you plan to start cooking, inject the into the brisket using a food-grade syringe, inserting the syringe in several different places.
2. Season the brisket with the as heavily as you can by pressing it into the surface of the meat.
3. Prepare your cooker for indirect cooking at 275 degrees F, using pecan wood for flavor.
4. Arrange the brisket fat side down and cook for 1 hour.
5. Flip the brisket over and continue cooking until an instant-read thermometer inserted into the meat registers 160 degrees F. This should take 3 to 4 hours.
6. Wrap the brisket tightly in a double layer of heavy-duty aluminum foil and return to the cooker.
7. After another hour, begin checking the internal temperature.
8. When it reaches 200 degrees F, remove the brisket and let it rest, wrapped in foil, for 30 minutes.
9. Sauce each side lightly with or your favorite commercial sauce, and serve.

cow beef injection, bigtime

Taken from www.chowhound.com/recipes/shortcut-bbq-brisket-10630 (may not work)