Rob here.  Did you know that you don’t have to be tied to your Good-One ™ Smoker all day to cook dense meats like brisket and pork butt?

Here’s how you do it:
1.  Prep the meat the day before you plan to cook.
2. Look at your schedule when you wish to eat.

Take these steps into consideration while planning your event. It is a simple matter of timing. I have two teenage children and don’t have any spare time, so I choose to use it wisely. 

To achieve that old-fashion BBQ pit flavor:

• Start your Good-One smoker.
  
• Put your brisket or pork butt on.
• Smoke at 260 to 280 degrees cooker temp.  Check the thermometer on the cooker.
• Allow the meat to get to internal temp of 165 degrees, usually takes 6 hours.
• Wrap in premium plastic wrap, then in aluminum foil (plastic won’t melt under 250 degrees).                      
• Place meat in at least a 1-1/2” tall pan to prevent the grease from getting in your Oven. Place in the your oven for 6-12 hours at 200 degrees.
  If you get done three or four hours early, turn you oven down to 150 to 170 degrees to stall the meat until your ready to eat.  Make sure you do not get below 140 degrees, this low temp lets bacteria grow.
  Take the meat out , don’t remove from the pan, the juices can cause severe burns if they spill on you while transferring to a cutting board.  Open foil and plastic and let cool a bit.

• Now you are ready for a delicious meal !!!