Very happy with my first brisket. Tender, juicy, and tons of flavour. I used Matt from Meat Church’s technique. It went on the Traeger at 8pm, at 200F. In the morning, around 8am, up to 220F until the interval temp was 170ish, then increased heat to 250F, and wrapped in butcher paper, and waited until 205F internal temp. That happened at about 315pm. Into a cheapo cooler until supper at about 630pm.
by drone_driver24