Beef Another shot at Brisket - w/Mesquite Pellets

[primeone]

The weather has been amazing the last few days here in Texas, so I figured it was time to throw another brisket on the Ironwood. I'm always experimenting so this time I decided to pick up a bag of B&B Mesquite Pellets along with a brisket today. Set the grill at 225 degrees, and planning on keeping it this temp throughout the entire cook.

Along with the pellets, I'm also prepping the meat a different way. We cut slits in the brisket (on both sides) and added cut-up garlic and onions inside the slits.

Added a mixture of Salt and Pepper, along with a sprinkle of the Traeger coffee rub.

Probe in the thick end and a big bowl of water to help keep in moist in the barrel.

 

[primeone]

5 Hours later - Ready to wrap

 

[primeone]

8 1/2 hours later. It's done. Resting and waiting to take some final pics.

Probably one of my best briskets off the Traeger. Super moist, the machine held +/- 3 degrees every time I happen to glance at it.