Reply to "What are you Smoking (BBQ)?"

I did a 15 pound whole brisket this past weekend for the 4th. I dry rubbed, using Oklahoma Joe's rub recipe, 24 hours in advance. Then, onto the Traeger at 5:30 a.m. and pulled it at about 6:00 p.m. We let it rest for an hour in a cooler wrapped in newspaper and towels, then sliced with a sauce on the side. Forget the sauce - the meat was outstanding.
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