Hello Forum, I've been doing chicken and pork for a bit now and decided to branch out into the beef! Picked up a nice brisket flat from a local butcher approx 6.5 lb (figured that's a safe start in case I turn it into a beef brick). At the advice of a few friends who have made great brisket, I pulled it from the fridge @0645 and washed and dried before lathering with French's mustard Let the brisket set at room temp while I loaded the Traeger Lil Tex Elite with a mix of cherry/hickory/oak pellets and preheat to 275*F. Once reached I gave the brisket a generous covering of a rub that I have grown quite fond of (mainly based with smoked paprika, brown sugar, and chili powders) and injected with beef broth before tossing her onto the pit, fat side down. I heard fat side up let's all that wonderful flavor roll over the brisket and I've heard fat side down protects it from the direct heat and prevents drying out...going to try the latter this time I am aiming for an IT of 165*F before placing into a pan and wrapping it until I get an IT of 190-200*F, aiming to slice this brisket vice pulling it. I will keep you updated as i go, and I'm soliciting all advice or pointers along the way!!!