I bought a pellet smoker (Traeger) about 18 months ago and never looked back. Making the most of it with pulled pork, ribs and a bunch or briskets. Still working on full mastery, but I've some great BBQ off of that smoker. Here's my routine: Dry rub a brisket and leave it out. At about 3:00 AM I'll turn the smoker on 225*.set the meat on and I'm back to bed. Wake up around 6:30AM check the pellets, raise to 250* and leave for golf. Get back around 1:00PM put it in a foil pan covered and continue to slow cook until around 6:00PM. Let rest for 30 and dinner is served. Thats about 15 hrs at 225* - 250* for a full Texas brisket. Perfect ring and a lot of flavor. Dang, I'm hungry.
I make my own Java rub.
6 tbsp dark finely ground italian coffee
2 tbsp each of: Kosher salt, light brown sugar, Hungarian paprika
2 teaspoon each of: black pepper, garlic powder, onion powder
1 teaspoon: ground cumin and coriander
If you have a mill grinder, even better. This also works great on steaks. Mangia !!!