Fired up the Traeger last night and started with a 12 LB packer brisket at 5:00 pm. Pulled it off at 4:00 am and wrapped in foil and towels and let rest in a cooler until about 10:30. Separated the flat and vacuum sealed for a warm up later. Cubed the point for brisket burnt ends that will get their final smoke in a few hours. No pics of any of this! I did put 2 slabs of BBRs on at 8:00 am Sunday and just added some Pork Belly cubes that will become burnt ends or Pork candy lollipops. Last thing will be stuffed creamed Cheese jalapeños wrapped in bacon and topped with shrimp.