Bark bark bark! This was the brisket from my overnight cook on my Traeger Pro 34. Kosher salt, pepper, and hickory smoke was all she wrote. For this cook I separated the point and the flat then put it "back together" while it smoked. I smoked this one at 225° quite frankly because I didn't want to wake up really early. Hey folks, just calling it like it is. I try all different types of cooks with my brisket. The way I look at it, that's how we learn what we do or don't want to do again right? Bark looked nice at 160 so I wrapped this one with foil then carried to 203°, then rested for about 3 hrs before slicing.
I cut this brisket on my @concaveboard because I knew the juice was going to be all over the place, and they conveniently pool the juice in the center of the board.