Try this. Cook at 225F until the internal temp is 165F, wrap in butchers paper, back in the traeger and cook to an internal of 200F. Out and wrap the lot with a towel into a cooler for an hour and you should have a good brisket.How long should I plan on cooking a 4lb brisket and at what temp?
I like to let brisket rest for a minimum of 1 hour.Here is a link to why meat needs to rest.
When we’re cooking large pieces of meat like roasts or turkey, we’ve always been told to let the meat rest before cutting into it. This has seemed like an odd step to us, especially since it’s been ingrained in us not to let food sit out for too long. Besides wouldn’t you want to serve it up and...www.thekitchn.com