Forest brisket of the year

Finally had enough guests at the house to smoke a brisket. I am pleased with the results! 16 mesh black pepper and MC Holy Cow rub. Smoked for 12 hours untouched at 200 super smoke. It was 165 after the 12 hours and bumped the temp to 250 for a few hours. Wrapped at 175. [...]
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https://www.diningandcooking.com/2575069/forest-brisket-of-the-year/