Ideally let it rest for a couple hours in a cooler after you finish cooking. Use mustard as binder to get rub to stick, be generous with rub. Make sure you have really dark bark on outside before you wrap it.
Smoking another brisket today on the ol’ Traeger.
It’s about 6.5 pounds.
Going to aim for about 10 hours of total cook time, probably starting it at 200-225F for the first 4-5 hours, then wrapping it for 4-5 hours.
Only my second ever brisket attempt so I welcome any advice from seasoned brisket experts (cough nostr:npub1ejvhdkt8ppefezgz0sgnwdqrn8l4z8muws2k8dz2tv0a57ac2z9st56q8x cough)
#foodstr 
Discussion
I just raw dogged the rub on there. Will use mustard next time though