is a Snake River Farms Wagyu black label brisket. Probably the nicest brisket I've ever
handled. Really flexible.
I used a new brisket rub for the first time. Oakridge BBQ Black Ops Brisket Rub.
It's pretty good. Has coffee in it. No MSG and not much sugar.
I smoked with pecan chunks at 225°F. in my SmokinTex 1500 smoker.
stall at 165°F. Wrapped with peach paper. Let it go to 203°F. internal temp.
Let rest in ice chest 1 hour."
Look at that beautiful bark!