after my last brisket no flavor failure on my Traeger and a big disappointment. I did some reading and got some pointers from numerous people in the forum. So this time, started at 4:30am. I filled the Traeger with highly recommend Lumberjack 100% hickory, along with a AMNPS tray loaded with lumberjack pellets also. Rubbed the brisket down with some hardcore which is all I’ve been using on beef lately. Put it on at 200* for about an hour and a half, then turned it up to 225* till it stalled at 155*. Then I wrapped it until it hit an IT of 195, let it rest for a coup hours and we dug in. I loved it so did the kids who are usually picky eaters. Thanks to everyone who gave me tips from my last failed brisket
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