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Smoked Brisket

The day was going to make this a bad idea.  With a temperature in the upper 80s, the internal Traeger probe was not going to function properly.

The Rub
1/8 cup salt 
1/8 cup course black pepper
1 tbsp garlic powder
1 tbsp paprika
1 tbsp chili powder
2 tbsp coffee, ground

Dry rubbed, and left overnight in refrigerator.

Set temp to 180F to smoke till internal temp reached 160F.  Wrapped in foil, chicken broth added, set back on Traeger to reach 204F

I had to add a small great shield to the temperature probe side to keep the temperature even in the Traeger
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