Check out that bark!! LiveFireRepublic smoked an absolutely incredible brisket with Kingsford Hickory Pellets. Rested until near room temperature, then brushed with a mayo binder, seasoned boldly with plenty of freshly ground black peppercorn, coarse kosher salt, smoked paprika, dried onion and roasted granulated garlic. The smoker was loaded with Kingsford hickory wood pellets, as well as a few chunks of hickory wood and a half dozen fresh rosemary sprigs placed near the burner, then dialed into a consistent 250F... for the next 14hours! Once a consistent tack developed on the brisket surface, the 9.5lb hunk of beef was laid center of the smoker belly, with the leanest portion of the roast positioned away from the heat source. Slow cooked untouched for an hour then misted intermittently in concoction of smoked beef stock, smoked soy, and beef tallow until 165F internal, then wrapped tightly in butcher paper, set back into the smoker until 203F internal of tender, succulent perfecti...