• 1 (15 pound) Packer Brisket
• 2 tablespoon(s) Chef Greg's Four Letter Rub
• 3 tablespoon(s) Ben's Heffer's Dust
• ³/₄ cup(s) Harry's Secret Sweet Sauce

Step 1: Remove any excess fat from the flat muscle and trim the bottom fat cap down to 1/4 inch.
Step 2: Season liberally with a base layer of Chef Greg's 4 Letter Rub, then top with Ben's Heffer Dust.
Step 3: Wrap, refrigerate, and let stand overnight.
Step 4: Preheat recteq to 275ºF burning recteq Hickory Pellets. Place brisket on recteq.
Step 5: Pull out after 8-10 hours, when the meat is at 200℉.
Step 6: Separate point from flat. Set flat to the side and slice later. Cut point meat into 1 inch cubes.
Step 7: Place in aluminum pan.
Step 8: Fold in Harry's Secret Sweet Sauce.
Step 9: Apply Rubs once more.
Step 10: Place back on recteq.
Step 11: Continue smoking for approximately 45 minutes or until extremely tender.