Thanks for all your great videos. I have a question for you:

I have a Traeger Timberline 1300 and I used some of your methods this weekend to smoke a brisket. I had about a 12lbs(after trimming) prime Costco brisket. Used a water pan on the bottom shelf, put the brisket on the middle shelf fat side up. First 4 hours 185* on super smoke, next 4 hours at 225 on super smoke. The bark set and the color looked awesome at around 175* internal and turned it up to250. Wrapped in butcher paper with some Chicago waygu tallow. Unfortunately, I let the brisket go until 203 internal and it probed beautifully. I wanted to pull it at 195 like you suggest, but one thing led to another. Stuck it in my oven at 155* for 16 hours.

It was totally frickin perfect , well almost. The fat rendered perfectly, but the front 1/3 of the flat was really hard just on the bottom, the top of that same area was great. I trimmed the flat to where it was about 1.5” thick. Again other than that one part of the flat, this thing was killer.

How do you prevent that from happening? Do you wrap the whole section with tin foil during the cook?

Thanks again for all the great tips and spending the time to test all the theories and methods on how cook.

Take care