What temp do you run your Traeger on when doing a brisket?
Don't have a Traeger, but do have a Green mtn. I start brisket at 175 and cook with fat side up for 4 hours.
Turn over and cook opposite side for another 2 hours.
Flip again and turn up to 185 for another 2 hours or so or until internal temp is 165.
At that point, pull off, wrap in aluminum foil and drizzel a half cup apple juice over brisket and turn up to 225. Let cook wrapped until internal temp is 200, which is usually 2-4 more hours.
It takes all day and maybe I make it more complicated than it should be, but it turns out great.
