Here's a link to a story in today's Dallas Morning News about a North Texas BBQ tour. Apparently at Clark's in Tioga he smokes his brisket for 3 1/2 DAYS at 160*. He calls it slow smoke curing, but it sounds a lot like pasteurization to me. His website says he uses no rub - just naked brisket. I'm going to have to run up there soon and check this out for myself. Film at eleven... http://www.dallasnews.com/sharedcontent/dws/dn/latestnews/stories/081510dngdbbqtourHP.4ff0d254.html Maybe for Labor Day weekend I'll put one into the MES on Friday night for supper on Monday.