2nd Brisket try..larger size..learned some things with this one…

Ok…Been a little over 6 months and I've been getting acclimated to my Traeger and trying of a variety of types of dishes and food to prepare, but finally went back to trying another brisket, this time larger .Primarily a flat, because that's just what I like.🤷🏽‍♀️..I definitely learned from this one and will make some changes and do some things differently on my next one..but that's part of the fun…learning and adapting. For example I had to pivot and make adjustments based on probe tenderness and cook on the flat versus point since my previous was a much smaller piece/flat.

11 lb, trimmed and seasoned(trimmed too much fat off I believe & will cut less next time-lesson learned..but nothing went to waste)215 till 160 on the lowest area of flat..my wireless probe stopped working 2 cooks ago, so made do with traeger probe and another thermometer that I used to just keep check of thickest area around point. I did spritz more flat area ever 90 mins and used my smoke tubes for about an hour at the end of the smoke and pulled off at 160°. Used some rendered tallow on it before wrapping and putting back in until probe tender at thickest point while still keeping an eye on flat temps and would spritz that area to keep moisture in since I didn't want that area to dry. Threw it in a bag for 4 hrs. cut flat portion off to eat and threw point back into bag wrapped for later.

It was very tender, nice flavor and smoke to it. but I don't think I'd use as much tallow next time since it maintained it's moisture from the wrap and rest.