Purée a can of chipotle. Clean up the brisket, trim it and rinse it well then dry. Rub it with a little kosher salt and set aside in a large pan. Dump half a bag of dark brown sugar in a large bowl. Add SPG or Montreal seasoning until the taste of the SPG is noticed in the taste of the rub. Now grab a basting brush and paint one side liberally with the chipotle purée and then pack in the dry rub until it will hold no more. Flip the brisket and put it on the smoker seasoned side down, make it the lean side. Now paint and season the fat side. Smoke it at 190 for several hours, depending on wood. Mesquite needs a lot less time. I use oak for heat and pecan and hickory for smoke. I might finish it on mesquite for an hour max but not needed. Now bring it inside and triple wrap in different directions with HD wide foil for three layers. Put it in a large pan and in the oven at 225. Go to bed. In morning wake up to wonderful smells coming from kitchen. Turn off oven, remove brisket pan and set aside. Let it rest, there is a steam explosion inside. Leave it in the pan to capture the drippings and pierce the top carefully. Don't get burned. Slit the end and drain the drippings into a saucepan. Save these for a glaze or a sauce, your choice. Carefully slide the brisket into another large pan with foil in it ready to rewrap for the fridge. The brisket must be handled carefully at this point as it wants to shred. Put it In the fridge overnight. In the morning it will be ready to slice and warm. Oven or smoker, again, your choice. Expect a sweet, slightly hot, pecan smoke taste. Serve it with the drippings fixed up your way. Good eating!
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