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.
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.
Sauce each side lightly with Big-Time Barbecue Sauce or your favorite commercial sauce, and serve.
Beverage pairing: Luna Sangiovese, Napa Valley. The smoky, moist, well-spiced meat will go well with a sharp, bright red wine. In this case, a Californian Sangiovese, because of its bright fruit, elegant roundness, and hints of pepper and herbs.
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