Overnight brisket

Started at 17lbs but had a big trim and wanted to do about 2lbs ground for bugers so it hit the grill at maybe 13lbs

First couple hours at 160 smoke level 10, then up to 200 overnight, 225 this morning til it hit 170ish, wrapped in paper and finsihed til probe tender at 250. 15hrs total cook time then 4hrs in a cooler.

Rub was a mut. I had some Traeger beef, Kinder's buttery steak, added smoked paprika and a bunch of coarse black pepper.

Just used Kirkland blend pellets

Got about 3 cup of tallow rendered from the trimmings.