First Brisket (Traeger Pro 780)

I doubted my Traeger, I was wrong.
The brisket felt tough, I was wrong.
The videos all felt like lies, I was WRONG!

Only my 3rd time using my grill

I ONLY have five notes for y'all:
1) Meat Church videos primarily got me through. Shoutout to the other YouTubers (BBQ w/Franklin and AshKickin BBQ, Chuds BBQ)

2) MAKE SURE you follow instructions from guys on a Traeger, offset rules are a bit different

3) Tallow worked great for me. Next brisket, I'll try it without

4) Make sure you actually have all the stuff they rave about in these videos. My cooler was too small and I had no torch for my smoker tube. I used the tube was it was TOUGH.

5) This REDDIT CHANNEL DESERVES A SHOUTOUT, yall got me through this!

Thermometers:
Traeger internal probe AND a ThermoPro ProSpike for redundancy.

Environment:
Temp outside: 28-36 F through the night

Time:
Cooked from 5pm-6am overnight

Seasoning:
Meat Church Holy Cow and Gospel BBQ rubs
DO NOT actually rub them in, sprinkle heavily lol

My process and pics:
(Nervous to get slammed on here as a noob BUT, I feel I did at least ok lol)

Wrap and kept fat side DOWN
I chose this due to going on the main grate of my grill, not the top rack

165F – Took off and wrapped with butcher paper
205 pull it off
Pull off and let it rest for 1-2 hours on counter
Let temp drop to 160
Kept in butcher paper and transitioned to oven "warm" setting at 175F. Put a pan of water in the oven, under the brisket, to help with humidity.
Served and slice at 140-150!

Thanks team #Traeger LETS COOK!!!