Peach Paper Brisket by Mark Shore

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.

Smoked with pecan chunks at 225°F. in my SmokinTex 1500 smoker.

Let stall at 165°F. Wrapped with peach paper. Let it go to 203°F. internal temp.

Let rest in ice chest 1 hour.