7:30 a.m. brisket is at 190, taking it off to wrap in foil and off to the cooler for a few hours.
The smoker is a traeger 124, just picked it up 3 weeks ago. Every time I use it, I feel like im cheating because I don't have to stay up all night like I had before. The only reason I purchased it was due to me getting it sooooo cheap!
I am smoking with cherry on this brisket. The rub is my own that I make.
1/4 cup coarse salt
1/4 cup packed dark brown sugar
1/4 cup paprika
3 tbs fresh ground black pepper
1 tbs garlic powder
1 tbs onion powder
1 tsp cayenne
1/2 tsp celery salt