So quick stuff.
Got some prime briskets from a distributor, seasoned with pepper, then salt, then light MSG, Garlic, and turmeric. For smoking, I filled a 12 inch pellet smoker (no clue what they're really called) and started that while the Traeger was started. CLosed it and used Super Smoke to get it really smokey. Under the brisket I filled a tray with the drippings to get some tallow. Left it around 200-225 for most of the time.
Hit the stall around ish hours in, bumped temp to 275 to push through the stall before dropping the temp. Overall it was on the smoker about 13 hours. Used the goldees method of no wrap during smoked. Pulled it when it felt tender (well the point was super tender) then wrapped in foil with the smoked tallow and then left it in my anova oven over night and all day. I now know the rough timing and can do it without using the crazy hold.
Overall really happy.
by bossmt_2