Dissolve 1# of Curley’s brown sugar cure in ½ gallon of cold water and stir well.

Trim briskets of all excess fat and place trimmed briskets in a shallow pan to collect cure runoff.

Pump cure into the sides of the brisket. Pump brisket 10% of the weight.

Place pumped brisket in a pan and dry rub all sides of the brisket with brown sugar cure.

Place pumped and rubbed briskets in a clean clear plastic bag and seal with twisty.

Let cure in the refrigerator for 7 to 10 days.

Note: this is a dry cure procedure; do not add any additional brine water for it to soak in.

Smoking and Cooking

Rinse briskets off with cold water. Don’t soak them in water, but rinse for a few seconds to rinse off any excess salt.

Hang on bacon hooks or put on smokehouse screens at room temp. for one hour to dry.

Preheat the smokehouse to 130 degrees and damper open.

Place briskets in the smokehouse, temp. 130-140 degrees, damper open, for 1 to 2 hours, or until meat is dry to touch.

Turn temp. to 150-160 degrees, damper ½ open, and add smoke for 2 hours or until the desired colour.

Turn temp. to 170-180 degrees, damper closed, no smoke, until internal temp. of 150 degrees.

Let cool at room temp. for 1 hour, then place in a clean plastic bag and put in the refrigerator overnight to cool.

Make sure the bag is partially open for proper air movement. Next day slice and serve.

Package and freeze.