I have cooked many a brisket flat using Ray's shortcut!
Shortcut BBQ Brisket
From: Dr. BBQ's Big-Time Barbecue Cookbook, by Ray Lampe (Member Recipe)
TIME/SERVINGS
Total: About 8 hrs
Active: 1 hr 30 mins
Makes: 6 to 8 servings
INGREDIENTS
1 (5- to 6-pound) beef brisket flat, fat left on
1 cup Big Cow Beef Injection
1/2 cup Big-Time Barbecue Rub
INSTRUCTIONS
1. A couple of hours before you plan to start cooking, inject the Big Cow Beef Injection into the
brisket using a food-grade syringe, inserting the syringe in several different places. Season the
brisket with the Big-Time Barbecue Rub as heavily as you can by pressing it into the surface of the
meat.
2. Prepare your cooker for indirect cooking at 275°F, using pecan wood for flavor. Arrange the brisket
fat side down and cook for 1 hour. Flip the brisket over and continue cooking until an instant-read
thermometer inserted into the meat registers 160°F. This should take 3 to 4 hours. Wrap the brisket
tightly in a double layer of heavy-duty aluminum foil and return to the cooker. After another hour,
begin checking the internal temperature. When it reaches 200°F, remove the brisket and let it rest,
wrapped in foil, for 30 minutes.
3. Sauce each side lightly with Big-Time Barbecue Sauce or your favorite commercial sauce, and
serve.
SOURCE:
http://www.chow.com/recipes/10630-shortcut-bbq-brisket