Home-smoked Brisket

As much as I love eating barbecue, it is every bit as enjoyable (and maybe even more so) making my own barbecue at home. This one was a 13-pound brisket. And like all good Central Texas barbecue, the only thing in the rub was a 50/50 mix of coarse sea salt and 16 mesh black pepper. The temp on my Traeger Texas Elite 34 was set to 275°, and it went for ~9 hours using 100% post oak. It doesn’t get much better than that. The only challenge I continue to see with my pellet smoker is that it the bark is not nearly as dark and crusty as when I was using straight wood. But the flavor is still so good. And happily when smoking my own, there are plenty of leftovers.

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