1 (5 to 7 lb.) packer trimmed beef brisket
your favorite rub

Smother your favorite rub on brisket generously (both sides). Wrap it up in foil and put in the refrigerator overnight, wrapped up tight.

Fire up the pit early in morning, unwrap the brisket. Let the fire get to 350°F, put the brisket fat side down long enough to sear it (about 30 minutes) then turn it over and push it off the fire (NOT DIRECTLY OVER THE FIRE).

Leave it there for 1 hour. Leave off direct fire but put it on the fat side for 30 minutes again. Turn it over again and forget about it for about 5 hours. Just try to keep fire at 350°F.

After the brisket is cooked add BBQ sauce of your choice (if desired) but we recommend Cattlemen's.

Submitted by: Tom Rich