my first brisket on the traeger. it is small - 4 lb flat. i smoked it for a couple hours then turned the temp up to 225 and put it in an open foil pan. after 3 more hours it was up to 150 and i decided to cover it rather than wait to 165. my reasoning is that my family seems to like meat "falling off the bone" tender rather than with pull and i didn't want to dry it out. within an hour it shot up to 207. i guess i didn't read the part where it gets hot way faster with the foil on. when at 225 the temp in my traeger was running more like 240 so i dropped the temp knob down a notch and now my temp is running about 210 and the meat is holding. what do i do?
i figure that just because it got to temp doesn't mean it is tender so i am thinking i will keep it on the low heat for a few more hours. does that make sense?