Texas Style Brisket

This video is an instructional video of my AMAZING Texas Brisket in the Traeger Smoker. Here is the recipe for the rub:
2 Tablespoons Paprika
1/4 Cup Kosher Salt
1/4 Cup Brown Sugar
1/4 Cup White Sugar
2 Tablespoons Cumin
1/4 Cup Ancho Chili Powder
1/4 Cup Black Pepper
2 Tablespoons Cayenne Pepper

Directions:
Cut of some of the excess fat - making sure that you leave a decent "fat cap" on the Brisket. With a paper towel, pat the Brisket down to remove excess moisture. Mix the Rub together, and apply a liberal coating of rub to the Brisket and pat it onto the meat.
Wrap the Brisket with Aluminum Foil, and refrigerate overnight.

Start the smoker at 225 degrees - when to temperature - put UNWRAPPED Brisket on the grates. using the onboard temp probes or external temp probes, insert them in both ends of the Brisket, and leave until the internal temp of the thick end reaches 160 degrees. Then wrap with either Aluminum Foil or Butcher Paper and leave on the smoker until the internal temp reaches 203-205 degrees.

Then remove from the smoker and put in a cooler to rest for 45 - 60 minutes. Then slice and enjoy.

I hope you like this recipe, and please let me know if you change the recipe in any way, and how it turned out.

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