Texas Style Smoked Beef Brisket

I usually split the flat and point. Makes smoking them so much easier and the flat doesn't get overcooked and dry out. They always come out amazing.

Cooked faster than I thought it would but it came out good. Next time I will wait until 175 to wrap since it temped 165 but the bark wasn't the color I wanted. Learning each time I smoke.

Grind course, fine, and medium peppercorns in the SPG rub. Plan on 1.5 hours per pound, understanding that brisket is a diva and will be ready when she’s ready.

serve with white bread, white onion and pickled jalapeños

This year's didn't hit a stall at all. It finished in around 6 hours and sat for 3 hours wrapped in a cooler. Still turned out fine. Need to understand why stall didn't happen