My father-in-law got a Traeger. He's retired and basically doesn't do anything but sit around watching the golf channel so I actually had suggested that he get into smoking meat, thinking it would give him a hobby. So for the 4th of July we go over to their house and he's cooked a brisket and he's in the process of finishing up some 3-2-1 ribs. I asked him him how long he's cooked the brisket for and he said 6 hours. It was a six lb. flat. Needless to say this thing was still fairly tough. The connective tissue hasn't really broken down (he claimed it had gotten to 191). So how do I offer advice without offending the guy? I'm afraid I'll be stuck eating horribly cooked food at every family get together from here on. Any cook book suggestions? I think that is part of the problem. He's relying on this little cookbook that came with the Traeger but I don't think the cookbook is actually very good. Can't it be very good if it told him to cook that brisket to 191 for goodness sake.