Smoking another brisket today on the ol’ Traeger.
It’s about 6.5 pounds.
Going to aim for about 10 hours of total cook time, probably starting it at 200-225F for the first 4-5 hours, then wrap...
Ideally let it rest for a couple hours in a cooler after you finish cooking. Use mustard as binder to get rub to stick, be generous with rub. Make sure you have really dark bark on outside before you wrap it.
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