Another Brisket over the Canada Day Weekend, 16 Pound Prime from Costco, trimmed roughly 1 1/2 lbs of fat off (Mainly just the hard stuff which won't render). Injected with Kosmos / Beef Broth, a simple rub of Salt Pepper and Garlic Powder. I used Lumberjack Mesquite Pellets in my Traeger for the first time, they are supposed to be 100% the actual wood labeled, no fillers, oil flavours, etc. It maintained temp good, I don't know if it had any more smoke flavour per-say, but I did notice way less sawdust in the bag vs the competition.
Put fat side down on the Traeger (To protect the meat from the heat source) at 180 degrees for 7 hours, then bumped up to 250 until the point was just over 200 and the flat was just under (I find when the flat starts getting over 200 it starts drying out) which took approx another 7 hours. The whole process it was unwrapped.
When I puled off the smoker I double wrapped in heavy duty foil, then wrapped in a towel, then placed in an empty cooler to rest for a few hours.
Turned out very good, nice smoke ring, good flavour and moist! I separated the Point and the Flat when slicing it as the grain runs differently between the two and you always want to cut meat against the grain. (Also I am aaving a couple of flats for Burnt Ends at a later date)