Brisket From Home

I got the opportunity to smoke a brisket this past weekend for some friends as part of a church fundraiser. Once again, I used 100% post oak and went with 250°F for about 10 hours, fat cap up with a 50/50 mix of only 16 mesh black pepper and sea salt for the rub. I pulled it when the temp hit 203°F and let it set for an hour in a well-insulated cooler. It turned out pretty darn well. I am noticing that with my Traeger Texas Elite 34 pellet grill I am not getting the same almost-black bark as when I used a conventional wood smoker. But the flavor and moistness are every bit as good.

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