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I think Traegers are overpriced for what you get. Will never buy another one again. I've put 2 ignitors in it and it's out again. My stepdad has a really old traeger USA made and has never replaced a part. When I see them in the store they always look cheaply made and overpriced IMO. I guess...
I've gone 12 hours with a pork butt and it was still warm and was great. It entered the cooler at 195. If the brisket internal temperature was still over 200 high it can overcook in the cooler with carryover. I think it's better to rest it down well under 200 then enter cooler if you want it to...
I would allow 16 hours as he said and consider wrapping it after bark is set. You can always rest it longer in cooler if IT is reached earlier than expected. BTW, How much $ does a wagyu brisket cost?
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