The Juiciest Brisket I Have Ever Seen.

Every now and then I like to smoke a brisket. Temperature has been in the 0° lately so I opted for my Traeger pellet grill for this cook. Also, I have always wanted to try what most pros claim to be the best seasoning - 50% salt, 50% pepper… That’s it. No mustard, no oil, nothing. Just trim the fat, salt pepper, rub it in and smoke it.
I like to let the brisket get to 150° to 160° and then wrap with butcher paper until it reaches 200°. It took a little longer this time for this one to reach 160° - 5 1/2 hours. Three hours later I pulled the brisket off and put it in a cooler wrapped in a towel for about 45 minutes.
Pardon the noise from the background conversations, I wasn’t planning to make a YT video out of this brisket, was just looking for quick juice clips for Facebook. But it was so good I just had to share here, too bad KZbin hasn’t figured out how I could share my brisket with all of you ‘cuz dang! It was so good.