HERE is Bob's post...I have not tried it but want to give it a shot. What I have read about it is to just rub it down with a good brisket rub, or a Santa Maria rub, run your smoker around 225- 250*F and cook until approx 180 internal. This type of cook is against everything I have been taught on how to cook a TT but from what I have read it suppose to work out really well. Show us your results if you decide to give it a try. I think Bob Correll did one not too long ago, give him a shout out if he doesn't see this thread.