INGREDIENTS
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Brisket
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Oakridge BBQ Black Ops Brisket Rub
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Peach Paper
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Wood Chips — Pecan
DIRECTIONS
Rub brisket with Oakridge BBQ Black Ops Brisket Rub. (Rub is good — Has coffee in it. No MSG and not much sugar.)
Smoke with pecan chunks at 225°F. in SmokinTex Smoker.
Let stall at 165°F wrapped with peach paper. Let it go to 203°F internal temperature.
Let rest in ice chest 1 hour.
Recipe by Mark Shore
