Brisket 8

Hi guys, this brisket was dry brined 24 hours prior to smoking with salt, pepper and lowreys on a mustard binder. It was then injected with a beef broth, tallow and rub mixture that was simmered prior. I started at 225 for the first 2.5 hours, but due to it heating up quicker than I like, bumped it down to 180 for the next 4-5 hours. At this time, a spritz of 1/3 apple juice, 1/3 cider vinegar and 1/3 water was applied every 45 min till the wrap. The Traeger pro 22 was then bumped back up to 225 till it was time to wrap at around
165. Poured melted tallow over the brisket before wrap and bumped smoker up to 250 for the last 2.5 hours till the point was at 204 and the flat was at 201. Then rested for 5 hours in a cooler with a towel over top. The results of this brisket were so good, I'm not changing a thing for next weekends brisket. Just gonna try to duplicate. Thanks for the love folks